These Baked Breakfast Burrito Taquitos are a fun and tasty way to start your day! Filled with scrambled eggs, cheese, and your favorite toppings, they’re crispy and delicious.
Who doesn’t love a good taquito? I make a big batch and freeze some for busy mornings—they’re super easy to pop in the oven. Perfect for when I’m running late! 🌯
Key Ingredients & Substitutions
Flour Tortillas: Large flour tortillas are best for wrapping your fillings tightly. If you prefer a healthier option, try whole wheat or corn tortillas, but be aware that corn may be a bit more fragile.
Breakfast Sausage: While I love the flavor of breakfast sausage, you can substitute it with turkey sausage or crumbled bacon for a lighter option. For a vegetarian twist, use black beans or sautéed veggies!
Cheese: Cheddar cheese adds great flavor, but feel free to mix it up! Monterey Jack, pepper jack, or a Mexican cheese blend work wonderfully too for a bit of spiciness.
Eggs: If you’re looking for a quicker prep, consider using egg whites or a pre-made egg mix. Just keep an eye on the cooking time since they may cook differently than whole eggs.
How Do You Ensure Your Taquitos are Crispy?
Getting that perfect crispy texture on your taquitos comes down to a few key steps. First, make sure to heat your oven properly and use a baking sheet lined with parchment paper or lightly greased.
- Don’t skip brushing or spraying the outside of the taquitos with oil! This step helps them crisp up and adds a nice golden color.
- Roll the taquitos tightly to prevent them from unraveling during cooking.
- Turn them halfway through baking to get an even crunch on all sides.
Lastly, keep an eye on the cooking time to avoid over-baking. This way, you’ll have delicious, golden-brown taquitos every time!
Baked Breakfast Burrito Taquitos
Ingredients You’ll Need:
- 6 large flour tortillas
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1/2 pound breakfast sausage, casing removed
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup diced tomatoes (fresh or canned, drained)
- 2 tablespoons chopped fresh cilantro (optional)
- Cooking spray or oil for brushing
- Salsa, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to bake, making it a total of 30 minutes from start to finish. It’s quick, easy, and perfect for a tasty breakfast any day of the week!
Step-by-Step Instructions:
1. Prepare Your Oven:
Start by preheating your oven to 425°F (220°C). This will ensure your taquitos cook evenly and get that perfect golden-brown finish. Lightly spray a large baking sheet with cooking spray or line it with parchment paper to make cleanup a breeze!
2. Whisk the Eggs:
In a medium bowl, combine the eggs, milk, salt, and pepper. Whisk everything together until well combined. This will give your taquitos a fluffy filling. Set aside while you cook the sausage.
3. Cook the Sausage:
Heat a skillet over medium heat and add the breakfast sausage. Use a spatula to break it apart as it cooks. Stir occasionally until it’s browned and cooked through. If there’s any excess fat, drain it off to keep your taquitos from getting greasy.
4. Scramble the Eggs:
Once the sausage is cooked, pour your egg mixture into the skillet. Scramble the eggs with the sausage until they’re fully cooked but still a little moist—this will keep the filling fluffy and delicious. Remove the skillet from the heat once done.
5. Warm the Tortillas:
To make the tortillas easier to roll, warm them slightly. You can do this by microwaving them for about 20 seconds or wrapping them in foil and heating them in the oven for a few minutes. This helps prevent tearing as you fill and roll them.
6. Fill the Tortillas:
Lay one tortilla flat on a clean surface. Spoon a portion of the egg and sausage mixture along the edge closest to you. Top with a sprinkle of shredded cheese and a few diced tomatoes for fresh flavor!
7. Roll It Up:
Tightly roll the tortilla into a cylinder to form a taquito, placing it seam-side down on the prepared baking sheet. Repeat this process with the remaining tortillas and filling until you have a delicious batch of taquitos.
8. Brush with Oil:
Lightly brush or spray the outside of each taquito with cooking spray or a little oil. This step is key for achieving that crispy, golden finish while baking!
9. Bake to Perfection:
Place the baking sheet in the preheated oven and bake for 15-20 minutes. Be sure to turn the taquitos halfway through cooking to get them nice and even. They’re ready when they’re golden brown and crispy, and the cheese is melted inside!
10. Serve Enjoy!
Once they’re out of the oven, let them cool for a minute. Optionally, sprinkle some chopped cilantro on top for freshness. Serve your taquitos hot with salsa on the side for dipping. Enjoy your delicious, crispy Baked Breakfast Burrito Taquitos!
Can I Use Whole Wheat Tortillas instead of Flour Tortillas?
Absolutely! Whole wheat tortillas can be a healthier choice and will work just as well. Just keep in mind that they may be a bit more fragile, so handle them gently when rolling.
Can I Make These Taquitos Ahead of Time?
Yes, you can prepare the filling and roll the taquitos a day in advance. Just cover them tightly with plastic wrap and store them in the fridge. When you’re ready to bake, you can pop them in the oven straight from the fridge—just add a couple of extra minutes to the baking time!
How Do I Store Leftover Taquitos?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again.
Can I Freeze These Taquitos?
Yes! To freeze, assemble the taquitos as instructed, then lay them in a single layer on a baking sheet to freeze individually. Once frozen, transfer them to a zip-top bag or airtight container. They can be baked straight from the freezer—just add a few extra minutes to the baking time.
