Sausage and Egg Baked Breakfast Taquitos
Start your morning off right with these delicious and easy Sausage and Egg Baked Breakfast Taquitos. Perfect for on-the-go breakfasts or a lazy weekend brunch.
Servings: 12 taquitos
Calories: 195kcal
Equipment
Ingredients
- ½ cup red onion chopped, about ½ an onion
- ½ cup red bell pepper chopped, about ½ a bell pepper
- 1 jalapeno seeded and chopped
- 2 tablespoons cilantro finely chopped
- 8 ounces ground breakfast sausage
- 4 eggs
- ¼ cup heavy cream
- 4 ounces cheddar cheese shredded
- 12 corn tortillas
Instructions
- Preheat your oven to 425° and spray a large sheet pan with nonstick spray.
- In a pan over medium high heat sauté all of your vegetables in a tablespoon of oil until just beginning to get soft.
- Add your breakfast sausage and continue sauté until the vegetables are caramelized and softened and there is no pink left on the meat. Fold in cilantro, if using. Transfer to a bowl to cool.
- Whisk together your eggs and heavy cream along with a pinch of salt and some black pepper, if you like.
- In the same pan, add eggs and cook until they are about 90% done and they are still glistening with moisture. They will continue cooking while baking.
- Layer eggs, sausage mixture, and shredded cheese in each softened tortilla. Do not overfill.
- Roll into taquito shape and Place seems side down on a large sheet pan that has been sprayed with nonstick spray.
- Spray lightly with cooking spray and bake for 15 to 20 minutes or until golden brown.
- Serve with homemade salsa and/or tomatillo sauce (I can never choose, so I don't. I use both 😜). Drizzle with a lime crema made with sour cream and lime juice.
Video
Notes
How to Soften Corn Tortillas
* Microwave – Warm your tortillas by wrapping them in a damp paper towel and microwaving on high for 30 seconds. Flip the stack like shuffling cards so the middle ones move to the top, then microwave for another 30 seconds. Keep them warm in a tortilla warmer or under an inverted bowl on a plate.
* Stovetop (Dry or with Oil) – Heat a dry skillet or griddle over medium heat and warm each tortilla for about 10–15 seconds per side until pliable. For extra flexibility and flavor, lightly brush with oil before heating.
* Steaming – Wrap a stack of tortillas in a clean, damp kitchen towel and place them in a steamer basket over simmering water for a few minutes until soft.
* Oven – Wrap tortillas in a damp paper towel or kitchen towel, place them in foil, and heat in a 300°F oven for 10–15 minutes. Frying your taquitos
You can also heat one inch of oil in a cast iron pan (or dutch oven) to 350°F. Deep fry seam side down for 60 to 90 seconds or until golden brown. Flip over and cook for another 60 to 90 seconds. Drain on paper towels. Storage and reheating
Store any leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven at 375°F for 8-10 minutes to restore crispiness. Heat in an airfryer at 350°F for 5-7 minutes for a quick, crispy finish. Avoid the microwave if possible as it will make them soggy.
* Microwave – Warm your tortillas by wrapping them in a damp paper towel and microwaving on high for 30 seconds. Flip the stack like shuffling cards so the middle ones move to the top, then microwave for another 30 seconds. Keep them warm in a tortilla warmer or under an inverted bowl on a plate.
* Stovetop (Dry or with Oil) – Heat a dry skillet or griddle over medium heat and warm each tortilla for about 10–15 seconds per side until pliable. For extra flexibility and flavor, lightly brush with oil before heating.
* Steaming – Wrap a stack of tortillas in a clean, damp kitchen towel and place them in a steamer basket over simmering water for a few minutes until soft.
* Oven – Wrap tortillas in a damp paper towel or kitchen towel, place them in foil, and heat in a 300°F oven for 10–15 minutes. Frying your taquitos
You can also heat one inch of oil in a cast iron pan (or dutch oven) to 350°F. Deep fry seam side down for 60 to 90 seconds or until golden brown. Flip over and cook for another 60 to 90 seconds. Drain on paper towels. Storage and reheating
Store any leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven at 375°F for 8-10 minutes to restore crispiness. Heat in an airfryer at 350°F for 5-7 minutes for a quick, crispy finish. Avoid the microwave if possible as it will make them soggy.
Nutrition
Calories: 195kcal | Carbohydrates: 13g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 83mg | Sodium: 216mg | Potassium: 154mg | Fiber: 2g | Sugar: 1g | Vitamin A: 473IU | Vitamin C: 10mg | Calcium: 103mg | Iron: 1mg
