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Egg and Sausage Breakfast Taquitos

Egg and sausage breakfast taquitos with crispy rolled tortillas filled with scrambled eggs, cooked sausage, cheddar, and green onions. Griddle-cooked until golden and crunchy, then served with salsa and sour cream for easy portable breakfasts.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 12 small flour tortillas Use small tortillas so the taquitos roll tightly.
Egg filling
  • 8 eggs Scramble before assembling to keep filling evenly distributed.
Sausage filling
  • 1 lb breakfast sausage Cook until browned, then crumble.
Cheese and aromatics
  • 2 cup shredded cheddar cheese Helps bind the filling for cleaner rolls.
  • 0.25 cup green onions Slice for even flavor in each taquito.
Seasoning
  • 0.5 tsp salt To taste.
  • 0.25 tsp pepper To taste.
For browning
  • 1 cooking spray or oil Light coating for golden, crispy exterior.
Serving
  • 1 salsa For dipping.
  • 1 sour cream For dipping.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Warm and prep
  1. Warm the small flour tortillas until pliable so they roll without cracking.
  2. Scramble the eggs with salt and pepper until just set, then set aside for filling.
Cook sausage
  1. Cook the breakfast sausage until browned, then crumble it into small pieces for even filling.
Assemble taquitos
  1. Fill each tortilla with scrambled eggs, cooked crumbled sausage, shredded cheddar cheese, and sliced green onions.
  2. Roll each tortilla tightly and secure with toothpicks so the filling stays in place.
Cook until crispy
  1. Spray the taquitos with cooking spray or brush with oil for crisping.
  2. Place taquitos on a campfire grate over medium heat and cook for 3-4 minutes per side until golden and crispy.
Serve
  1. Remove the toothpicks and serve immediately with salsa and sour cream for dipping.

Notes

For easier rolling, warm tortillas in the microwave wrapped in a damp paper towel for 15–20 seconds, then assemble right away. Refrigerate cooked taquitos in a sealed container up to 3 days; reheat in a hot cast iron skillet or on a sheet pan until crisp (about 5–8 minutes). Freezing is not ideal because tortillas can soften after thawing, but you can freeze assembled (un-cooked) rolls and cook directly from cold. Dietary swap: use turkey breakfast sausage to reduce fat while keeping the same savory filling texture.