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.
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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.
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 daily would make my husband happy, but not me.
Flautas packed with eggs, sausage, and pepper jack cheese will make everybody smile. They’re perfect for the occasional breakfast-for-supper night.
A thumbs-up from the guys…
Recently, my husband hosted a small planning meeting with other guys from church. I pulled these
The spicy heat of the pepper jack cheese and its small size is part of the appeal with guys. That means you can eat a lot of them without feeling stuffed.
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.
Are you looking for fewer carbs?
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.
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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 saladinajar.com. 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 Breakfast Flautas Recipe
Ingredients
- 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
Instructions
- 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.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.