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Cheesy Breakfast Taquitos

Cheesy breakfast taquitos baked until deeply golden and crispy, stuffed with tender scrambled eggs, savory breakfast sausage, and melty Mexican cheese. This easy taquito recipe rolls up tight for a crunchy breakfast roll up you can serve as easy breakfast finger food.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: Tex-Mex
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Egg and filling
  • 8 large eggs Scrambled until just set; remove from heat while slightly soft.
  • 0.5 lb breakfast sausage Cooked and crumbled.
  • 1.5 cup Mexican cheese blend Shredded; use for melty filling.
  • 0.25 cup diced green chiles Fold into the filling.
  • 0.5 tsp salt To taste.
  • 0.5 tsp black pepper To taste.
Taquito assembly
  • 10 small flour tortillas Warm briefly for pliability before rolling.
  • cooking spray or olive oil For brushing/spraying on the taquitos.
Serving
  • salsa For serving.
  • sour cream For serving.
  • hot sauce For serving.

Equipment

  • 1 sheet pan

Method
 

Scramble the eggs
  1. Scramble the large eggs until just set, then remove from heat while they are still slightly soft (about 2–3 minutes). The eggs should look glossy and creamy, not fully dry.
Make the cheesy filling
  1. Mix the breakfast sausage, scrambled eggs, shredded Mexican cheese blend, diced green chiles, salt, and black pepper together until evenly combined. The mixture should hold together in a thick spoonable filling.
Warm tortillas
  1. Warm the small flour tortillas in the microwave for 30 seconds so they are pliable. They should feel flexible and won’t crack when rolled.
Fill and roll
  1. Place 2–3 tablespoons of the filling down the center of each tortilla and roll up tightly. Set each taquito seam-side down to help it stay closed.
Bake until crispy
  1. Arrange the taquitos seam-side down on a parchment-lined sheet pan and brush or spray with cooking spray or olive oil. Bake at 425°F for 18–20 minutes until deeply golden and crispy, with cheese melted and bubbly at the edges.
Serve
  1. Serve immediately with salsa, sour cream, and hot sauce on the side. Aim for a crunchy exterior with a hot, cheesy center.

Notes

For clean rolls, keep the filling warm and work one tortilla at a time so it stays pliable. Store leftover taquitos in the refrigerator up to 3 days; reheat on a sheet pan in a 425°F oven until hot and crisp. Freeze yes—freeze baked and cooled taquitos up to 2 months, then reheat from frozen. For a lower-sodium option, use reduced-sodium cheese blend and season the eggs lightly with salt to taste.