Crispy Breakfast Flautas with Eggs and Sausage

These baked breakfast flautas are filled with scrambled eggs, sausage, and pepper jack cheese, then rolled in flour tortillas and baked until golden and crisp. Perfect for feeding house guests, brunch, or a fun breakfast-for-dinner. Easily doubled and customizable to suit your crowd.

10 flautas

crispy egg and sausage breakfast flautas piled on a plate.

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

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

Instructions

Prep the tortillas: Cut 5 cooked flour tortillas in half to make 10 pieces. If they seem stiff, microwave them briefly between damp towels to make them flexible for rolling.
Cook the sausage: In a medium skillet, cook 1/2 pound ground breakfast sausage until browned. Drain on paper towels and set aside.
Scramble the eggs: In a small bowl, whisk 4 large eggs with 1 tablespoon milk, salt and pepper.
Pour into the same skillet and cook gently, stirring occasionally, until just set but not dry.
Combine filling: Return the sausage to the pan with the eggs. Stir to combine and remove from heat.
Assemble flautas: Cut tortillas in half before filling for a better filling-to-tortilla ratio and extra crunch. Place a spoonful of filling along the straight edge of each tortilla half. Sprinkle with 4 ounces pepper jack cheese, then roll tightly.
Bake until crisp: Prepare a baking sheet by lining with parchment or a silicone mat. Place stuffed tortillas seam-side down to help them hold their shape while baking. Brush or spray with olive oil. Bake at 425°F (220°C) for 12 minutes. Flip each flauta, brush with oil again, and bake for 8 more minutes or until golden and crispy.
Serve warm: Enjoy with salsa, guacamole, or sour cream on the side.

Notes

If your tortillas are a different size than mine (7-8 inches), you may need to change the amounts of the remaining ingredients. No big deal. This is not a precise recipe.

Planning ahead: Assemble the flautas several hours ahead and refrigerate. Bake just before serving for the crispiest texture.

Leftovers: Reheat in the oven or air fryer instead of the microwave to keep them crisp.

Nutritional Information