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Egg and Sausage Breakfast Taquitos

Egg and sausage breakfast taquitos with crispy, golden rolled tortillas and a hot scrambled filling. These portable camping-style taquitos cook on a grill grates over medium heat for a crunch you can dip in salsa and sour cream.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 12 small flour tortillas Warm to make them pliable.
Filling
  • 8 eggs Scrambled before assembling.
  • 1 lb breakfast sausage Cooked and crumbled.
  • 2 cup shredded cheddar cheese For melty filling.
  • 0.25 cup green onions Sliced.
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
Cooking
  • 1 cooking spray or oil For browning and crisping.
Serving
  • 0.5 cup salsa For dipping.
  • 0.5 cup sour cream For dipping.

Equipment

  • 1 sheet pan

Method
 

Warm and prep the tortillas
  1. Warm the small flour tortillas to make them pliable, then keep them covered so they don’t dry out while you assemble.
Make the filling and assemble
  1. Scramble the eggs, season with salt and pepper to taste, and let them cool slightly so they don’t tear the tortillas.
  2. Stir together the scrambled eggs, cooked and crumbled breakfast sausage, shredded cheddar cheese, and green onions.
  3. Fill each tortilla with the egg-and-sausage mixture.
  4. Roll each tortilla tightly and secure it with toothpicks so the filling stays inside while grilling.
Crisp and grill
  1. Spray the taquitos with cooking spray or brush with oil for browning.
  2. Place the taquitos on a campfire grate over medium heat and cook for 3-4 minutes per side, until golden and crispy.
  3. Remove the toothpicks and serve the taquitos immediately.
Serve
  1. Serve with salsa and sour cream for dipping.

Notes

Pro tip: don’t overfill—if the tortillas bulge when rolling, the seam may open on the grill. Store cooked taquitos in the refrigerator up to 3 days; reheat in a hot oven or on a grill until crisp. Freeze yes: wrap individually and freeze up to 2 months, then reheat from frozen until hot. For a lighter option, use turkey sausage and reduced-fat cheddar.