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

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

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 Flautas 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 flautas 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.

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.

How to assemble Crispy Egg and Sausage Breakfast Flautas:

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 more familiar fried flautas.

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.

If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula

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Crispy Egg and Sausage Breakfast Flautas

Yield: 10 flautas

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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

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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 medium skillet. When browned, remove from skillet and drain on paper towels.
3. In small bowl, whisk eggs with milk. Add a good pinch of salt and a few grinds of fresh pepper.
4. Pour eggs into same skillet used for the sausage and cook gently, stir only occasionally until eggs are cooked through but not dry looking. Add sausage to eggs in 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. (See picture above.) Any leftover filling can be stuffed into the ends of flautas already rolled.
6. Place rolls seam side down onto cookie sheet covered with parchment paper or silicone mat. Spray (or brush) with olive oil.
7. Bake at 425 degrees F for 12 minutes. Turn each flauta 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 flautas
Amount Per Serving: Calories: 474 Total Fat: 29g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 208mg Sodium: 857mg Carbohydrates: 29g Fiber: 2g Sugar: 1g Protein: 23g

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

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