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Home » Crispy Egg and Sausage Breakfast Taquitos–Sure to Make You Famous

Crispy Egg and Sausage Breakfast Taquitos–Sure to Make You Famous

Crispy Egg and Sausage Breakfast Taquitos are flour tortillas stuffed with scrambled eggs, sausage, and pepper jack cheese. Substitute a milder cheese if you don’t favor “spicy.”

CRISPY EGG AND SAUSAGE BREAKFAST Taquitos

If you have overnight house guests in the plans, what’s for breakfast? 

Since I always eat the same thing every morning or nothing at all, I don’t have many options in my breakfast recipe repertoire. But I need some tasty recipes in my pocket for house guests.

Rich breakfast casseroles have had their day. The usual pancakes, waffles, and cinnamon rolls can be sugar overload in the morning. Regular eggs and bacon every day would make my husband happy, but not me.

However, these Crispy Egg and Sausage Breakfast Taquitos packed with eggs, sausage, and pepper jack cheese will make everybody smile. They’re especially good for the occasional breakfast-for-supper night.

A thumbs-up from the guys…

Recently, my husband hosted a small planning meeting with a couple of other guys from church. I pulled these baked taquitos out of the oven as they were coming in the door and served them with guacamole and a couple of different salsas. They snarfed them up in no time.

Part of the appeal with guys is the spicy heat of the pepper jack cheese and the fact they are small. That means you can eat a lot of them without feeling stuffed.

Ingredients and Substitutions

If you are serving to kids or to people with sensitive taste buds, substitute cheddar cheese or plain Monterrey jack in place of pepper jack cheese.

Let’s talk about flour tortillas…

Quality flour tortillas are essential to the success of this recipe.

The raw tortillas (TortillaLand) sold in these parts by Walmart and Costco are my favorite because they are fresh and flaky. They must be lightly browned in a skillet first before you stuff them to make flautas.

If you buy the cooked flour tortillas sold at the grocery store, you can roll them right out of the package. If they seem stiff, microwave them a few seconds between two damp towels (or paper towels)  to make them flexible enough to roll easily.

In case you’re wondering…

I prefer these with more filling, less tortilla. That’s why I cut the tortilla in half before stuffing and rolling.  If you prefer more tortilla and less filling, use the whole tortilla and roll as you would an enchilada. The latter is neater, but you are getting a higher ratio of carbs to protein.

Can I make these ahead of time?

Assemble these an hour or two ahead of time if you like, but don’t bake until just before serving. You want them to be super crispy. With all the flavors and crispiness going on, I’m guessing you won’t miss the fat associated with the fried taquitos or as some people call them, flautas.


More breakfast options



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    Hope to see you again soon!
    Paula

    p.s. Questions? Email me: paula at saladinajar.com.

    Yield: 10 flautas

    Crispy Egg and Sausage Breakfast Taquitos

    Crispy Egg and Sausage Breakfast Taquitos

    Flour tortillas filled with scrambled eggs and sausage--baked in the oven until tortillas are crispy

    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes

    Ingredients

    • 5 flour tortillas (Mine were 7-8 inches in diameter)
    • 1/2 pound ground breakfast sausage
    • 4 eggs
    • 1 tablespoon milk
    • Salt and pepper
    • 4 ounces pepper jack cheese, grated
    • Spray olive oil

    Instructions

    1. Cut cooked tortillas in half.
    2. Saute sausage in a medium skillet. When browned, remove from skillet and drain on paper towels.
    3. In a small bowl, whisk eggs with milk. Add a good pinch of salt and a few grinds of fresh pepper.
    4. Pour eggs into the same skillet used for the sausage and cook gently, stirring only occasionally until eggs are cooked through but not dry looking. Add sausage to eggs in the skillet. Take off heat.
    5. Place a spoonful of sausage/egg mixture along the straight edge of half a tortilla. Sprinkle with cheese. Roll up tightly starting with straight side.
    6. Place rolls seam side down onto cookie sheet covered with parchment paper or a silicone mat. Spray (or brush) with olive oil.
    7. Bake at 425 degrees F for 12 minutes. Turn each taquito with tongs or spatula so the seam-side is up, spray with oil again, and bake for 8 more minutes or until golden brown and crispy. If any flauta has opened up in the baking process, gently press it back together.
    8. Serve immediately with salsa and/or guacamole.

    Notes

    If your tortillas are a different size than mine, you may need to change the amounts of the remaining ingredients. No big deal. This is not a precise recipe.

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    Nutrition Information:

    Yield:

    5

    Serving Size:

    2

    Amount Per Serving: Calories: 474Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 208mgSodium: 857mgCarbohydrates: 29gFiber: 2gSugar: 1gProtein: 23g

    Nutritionals can vary according to the brand and size of tortillas used.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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    Gina

    Sunday 13th of September 2015

    Is there any way to freeze these?

    Paula

    Sunday 13th of September 2015

    Gina, I don't think so. Cooked scrambled eggs will separate when frozen and become watery. You can make them a few hours ahead and refrigerate before baking.

    Betty

    Tuesday 2nd of December 2014

    I normally have a totally boring breakfast routine, but these might entice me to live a little on the wild side. My kids are coming for Christmas and they'd love these too. :)

    Karen

    Tuesday 25th of November 2014

    These sound delicious. I'm always looking for something different for Christmas morning. We are still enjoying your dip recipe for sweet potato fries, it's become a family favorite.

    Paula

    Sunday 30th of November 2014

    Hey Karen, So nice to hear from you. I think you can roll these the night before and they will be good to bake in the morning.

    Lisa

    Monday 24th of November 2014

    I love how you dealt with the problem of too much tortilla!!! Will definitely be making these *real* soon!!!! Thank you for sharing!

    Becky

    Saturday 22nd of November 2014

    These look yummy, Paula. I am going to have to make these for supper soon. We love breakfast for supper. Thanks for the recipe.