If you’re hunting for a bright, crowd-pleasing breakfast that’s easy to whip up and even easier to savor, this Breakfast Taquitos Recipe is about to become your go-to. Imagine golden, crispy tortillas stuffed with fluffy scrambled eggs, savory sausage, gooey cheddar, and colorful veggies—every bite feels like a breakfast party wrapped up and ready to dip in your favorite salsas. Whether you’re serving sleepyheads on a lazy weekend or need an on-the-go bite for busy mornings, these taquitos have you covered!
Ingredients You’ll Need
The magic of this Breakfast Taquitos Recipe is in its handful of everyday ingredients that come together in delicious harmony. Every component serves a purpose—adding taste, texture, color, or a dash of hearty breakfast comfort. Let’s break down what you’ll need and why each one matters!
- Eggs: They’re the heart of the filling, creating a creamy, protein-packed base.
- Milk: A splash of milk makes your scrambled eggs ultra-fluffy and light.
- Salt: A touch of salt wakes up all the other flavors without overpowering.
- Black Pepper: Just enough spice to add subtle warmth and depth.
- Breakfast Sausage or Bacon: The crumbled, cooked sausage (or bacon) brings savory, meaty goodness—swap for veggies to go vegetarian!
- Shredded Cheddar Cheese: Cheese melts through the filling, holding everything together with gooey richness.
- Diced Bell Pepper: These add sweet crunch and a pop of color to every bite.
- Chopped Green Onion: Fresh and mild, green onions brighten up the flavor.
- Flour or Corn Tortillas: Choose your favorite; both get delightfully crisp in the oven and hold the filling snugly.
- Olive Oil Spray: Just a spritz helps the taquitos bake up golden and crispy without excess oil.
How to Make Breakfast Taquitos Recipe
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 400°F (200°C). While it works its magic, line a baking sheet with parchment paper for easy clean-up and perfectly crisped taquitos that won’t stick or tear.
Step 2: Whisk Up the Eggs
In a medium bowl, whisk together the eggs, milk, salt, and pepper until everything’s smooth and blended. This step ensures the eggs cook up fluffy, seasoned just right, and ready to star in the Breakfast Taquitos Recipe.
Step 3: Scramble and Mix
Get your nonstick skillet hot over medium heat, then pour in the egg mixture. Gently scramble until they’re just set—soft is best since they’ll bake again. Remove from heat and fold in the sausage (or bacon), cheddar cheese, bell pepper, and green onion. At this point, the filling should smell absolutely irresistible!
Step 4: Warm and Fill the Tortillas
Briefly warm the tortillas in the microwave or on a skillet to keep them pliable and crack-free while rolling. Spoon 2–3 tablespoons of the egg mixture onto the lower third of each tortilla—don’t be tempted to overfill or your taquitos might burst!
Step 5: Roll and Bake
Roll your tortillas tightly, nestle them seam-side down on the prepared baking sheet, and lightly mist the tops with olive oil spray. Pop them in the oven for 12–15 minutes; they’ll emerge golden, crispy, and ready for dipping and devouring.
How to Serve Breakfast Taquitos Recipe
Garnishes
Dress up a platter of these breakfast taquitos with a sprinkling of extra chopped green onion, fresh cilantro, or even a diced tomato salsa. Don’t forget bowls of salsa, sour cream, and guacamole for that extra bit of creamy, zesty flavor—they elevate the Breakfast Taquitos Recipe from great to unforgettable!
Side Dishes
This Breakfast Taquitos Recipe pairs brilliantly with a vibrant fruit salad, crispy hash browns, or a simple avocado salad. They also shine alongside refried beans or a mound of home fries, making breakfast (or brunch!) feel extra special and complete.
Creative Ways to Present
For a fun breakfast gathering, set up a “taquito bar” with bowls of toppings ranging from diced jalapeños to shredded lettuce and pico de gallo. Stack your taquitos high on a platter and invite everyone to customize their plate—kids especially love this interactive spread!
Make Ahead and Storage
Storing Leftovers
Have extra taquitos? Simply let them cool, then store in an airtight container in the fridge. They’ll keep their flavor and texture for up to three days, making for quick and delicious breakfasts all week long—even on your busiest mornings!
Freezing
To freeze, arrange cooled taquitos in a single layer on a baking sheet until firm, then transfer to a freezer bag. Stash them in the freezer for up to two months. When the craving strikes, you’re never more than a few minutes away from a hot Breakfast Taquitos Recipe fix.
Reheating
To bring frozen or chilled taquitos back to life, pop them in a 350°F oven or air fryer until heated through and crispy again. The oven gives the best texture, but the microwave works in a pinch—just know the tortillas might be a little softer.
FAQs
Can I make the filling ahead of time?
Absolutely! You can scramble the eggs, mix in your fillings, and refrigerate overnight. In the morning, simply warm the filling, roll up the tortillas, and bake as the Breakfast Taquitos Recipe instructs.
Is there a vegetarian version of this recipe?
Yes—just skip the sausage or bacon, and toss in sautéed mushrooms, black beans, or some extra veggies. You’ll keep all the vibrant flavor and create a satisfying meatless version of the Breakfast Taquitos Recipe.
Are corn or flour tortillas better for taquitos?
It’s up to your taste! Flour tortillas are softer and easy to roll, while corn gives a traditional, toasty flavor. Both crisp up beautifully, so pick whichever you love (or use a mix for variety in your Breakfast Taquitos Recipe).
How do I prevent the tortillas from cracking?
Warming the tortillas first is key—just a quick zap in the microwave or a few seconds on a hot, dry skillet makes them pliable and easy to roll without splitting.
Can I double the Breakfast Taquitos Recipe for a crowd?
Definitely! This recipe is easy to scale up. Simply multiply the ingredients as needed and bake in batches or on multiple trays—everyone will be reaching for seconds!
Final Thoughts
I hope you dive into this Breakfast Taquitos Recipe with as much excitement as I do every time they grace my breakfast table. They truly are a flavor-packed, fuss-free way to start any day, whether you’re fueling a family or just want something special for yourself. Give them a try and watch these taquitos earn a permanent place in your breakfast rotation!
Print
Breakfast Taquitos Recipe
- Total Time: 25 minutes
- Yield: 8 taquitos 1x
- Diet: Non-Vegetarian
Description
These Breakfast Taquitos are a delicious and convenient way to start your day. Packed with fluffy scrambled eggs, savory sausage, and gooey cheese, all wrapped up in a crispy tortilla, these taquitos are perfect for a quick breakfast on the go.
Ingredients
Egg Mixture:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling:
- 1/2 cup cooked breakfast sausage or bacon (crumbled)
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell pepper
- 2 tablespoons chopped green onion
Other:
- 8 small flour or corn tortillas
- olive oil spray
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper. Cook the scrambled eggs in a skillet, then mix in the sausage, cheese, bell pepper, and green onion.
- Assemble the taquitos: Warm the tortillas, spoon the egg mixture onto each tortilla, roll tightly, and place seam-side down on the baking sheet. Spray with olive oil.
- Bake: Bake for 12–15 minutes until golden and crispy.
- Serve: Enjoy hot with salsa, sour cream, or guacamole.
Notes
- For a vegetarian version, omit the meat or use sautéed mushrooms or black beans.
- These taquitos freeze well—cool completely, then freeze in a single layer and reheat in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 115 mg
