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

Sneak Peek: These Crispy Breakfast Flautas (aka breakfast taquitos or tornados) are flour tortillas stuffed with scrambled eggs, sausage, and pepper jack cheese.

crispy egg and sausage breakfast flautas.Pin

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If you have overnight house guests in the plans, what’s for breakfast? Since I always eat the same thing every morning or nothing, I don’t have many options in my breakfast recipe repertoire. But I need some tasty recipes in my pocket for house guests.

Three Reasons Why These Breakfast Flauta Will Make Everybody Smile

  1. Flautas packed with eggs, sausage, and pepper jack cheese.
  2. Egg-filled flautas are perfect for the occasional breakfast-for-supper night.
  3. It’s easy to make one or a dozen according to the size of the crowd.
  4. The spicy heat of the pepper jack cheese and the small size is part of the appeal.. That means you can eat a lot of them without feeling stuffed.

A thumbs-up from the guys…

Recently, my husband hosted a small planning meeting with 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.

Happy Cooks Speak Up

“I made these the night before, refrigerated and then cooked in the morning and they were delicious!”SUZANNE

Ingredients and Substitutions

  • 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 for a few seconds between two damp towels (or paper towels)  to make them flexible enough to roll easily.
    • I prefer these with more filling and 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 proceed as you would an enchilada. The latter is neater, but you are getting a higher ratio of carbs to protein.
  • CHEESE: If you serve kids or people with sensitive taste buds, substitute cheddar cheese or plain Monterrey jack instead of pepper jack cheese.
  • EGGS: I use large fresh eggs. If you only have medium eggs, use five instead of 4, as called for in the recipe.
  • SAUSAGE: Ground breakfast sausage is my preference. Hot, mild, or regular sausage are all good choices.

Can I Make These Ahead of Time?

If you like, assemble these an hour or two ahead of time, 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 fried taquitos or, as some people call them, flautas.

Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

crispy egg and sausage breakfast flautas piled on a plate.Pin
Yield: 10 flautas

Crispy Breakfast Flautas Recipe

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

Rate this recipe

(5 stars if you loved it)

5 from 6 votes
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes


  • 5 cooked flour tortillas 7-8 inches in diameter
  • ½ pound (226 g) ground breakfast sausage
  • 4 large (200 g) eggs
  • 1 tablespoon milk
  • salt and pepper
  • 4 ounces (113 g) pepper jack cheese grated
  • olive oil


  • Cut 5 cooked flour tortillas in half.
  • Saute 1/2 pound (226 g) ground breakfast sausage in a medium skillet. When browned, remove from skillet and drain on paper towels.
  • In a small bowl, whisk 4 large (200 g) eggs with 1 tablespoon milk. Add a good pinch of salt and a few grinds of fresh pepper.
  • Pour 4 ounces (113 g) pepper jack cheese 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 the heat.
  • 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.
  • Place rolls seam side down onto cookie sheet covered with parchment paper or a silicone mat. Spray (or brush) with olive oil .
  • Bake at 425˚ F (220˚C) 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 flautas have opened up in the baking process, gently press them back together.
  • Serve immediately with salsa and/or guacamole.


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.


Serving: 2flautas | Calories: 194kcal | Carbohydrates: 8g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 567mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a

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  1. Is there any way to freeze these?

    1. 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.

  2. 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. 🙂

  3. 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.

    1. 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.

      1. I made these the night before, refrigerated and then cooked in the morning and they were delicious!

        1. Thanks for writing Suzanne. Glad you liked them.

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

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

  6. Wow–cool idea for “company” breakfast. Quite irresistible, I’m sure!

  7. Wow! These look so yummy! I will be making these soon. Thanks for sharing this recipe.
    Diane M.

  8. Put the coffee on, I’m coming over!