Egg and Sausage Breakfast Taquitos

These Egg and Sausage Breakfast Taquitos are a handheld morning win! Crispy on the outside and melty on the inside, they’re filled with fluffy scrambled eggs, sizzling sausage, gooey cheese, and optional spinach. Easy to prep and bake, they’re the ultimate grab-and-go breakfast or weekend brunch favorite.

Why You Will Love This Recipe

These taquitos are comforting, cheesy, protein-packed, and endlessly customizable. Whether you’re meal-prepping for the week or feeding a crowd, they’re quick to make and reheat beautifully. Bonus points: they’re baked, not fried, and still turn out golden and crispy!

Egg and Sausage Breakfast Taquitos – Breakfast That Rolls with You

When mornings get busy, the best breakfasts are the ones you can hold in your hand. Enter: Egg and Sausage Breakfast Taquitos.

These taquitos check all the boxes—flavorful, filling, portable, and easy to customize. They’re everything you love about a hearty breakfast, all wrapped up in a crunchy little roll.

The base is simple: scrambled eggs, sausage links, shredded cheese, and tortillas. Add chopped spinach if you’re feeling virtuous or keep it classic.

They’re baked at high heat, so the outside crisps up beautifully without needing a deep fryer. That also makes them more weeknight-friendly.

Use white corn tortillas for that classic taquito feel, or go with flour tortillas if you prefer a softer, more pliable texture.

The sausages are pan-seared for extra flavor, and you can go with pork-free options like turkey or beef sausage with equally tasty results.

Once you get the hang of rolling these up, the possibilities are endless. Mix up the cheese (pepper jack, Monterey jack, sharp cheddar), or toss in cooked peppers or mushrooms.

Make a big batch and freeze them. Just reheat in the oven or air fryer for a perfect crisp.

They’re also perfect for brunch buffets. Serve with salsa, sour cream, or guacamole and watch them disappear.

If you’re packing them for on-the-go, they hold up great wrapped in foil. No fork or plate needed.

Got picky eaters at home? Let them build their own before baking. Everyone gets exactly what they want.

Don’t forget a dip. Even simple salsa makes these taste like a breakfast fiesta.

These taquitos are proof that breakfast can be both fun and functional. Crispy, satisfying, and ready when you are.

Servings: 10 taquitos

Time:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Ingredients

• 1 (7 oz) box of sausage links (beef or turkey)
• 5 large eggs
• Salt and pepper, to taste
• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
• 1 cup baby spinach, chopped (optional)
• 10 white corn tortillas (or 6″ flour tortillas)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment.
2. In a skillet over medium heat, cook sausage links until browned and warmed through. Set aside.
3. In a bowl, whisk eggs with a splash of water. Season with salt and pepper.
4. In the same skillet, scramble eggs until just set. Add spinach 2 minutes before eggs are done, if using.
5. Warm tortillas briefly on a hot skillet until pliable.
6. Fill each tortilla with scrambled eggs, cheese, and a sausage link.
7. Roll up tightly and place seam-side down on the baking sheet.
8. Lightly spray or brush with oil.
9. Bake for 10–15 minutes or until golden brown and crisp.
10. Serve with salsa or your favorite dip.

Tips

• Use room-temperature tortillas for easier rolling.
• Keep rolled taquitos seam-side down to prevent unrolling.
• Freeze before or after baking for easy meal prep.
• Add hot sauce to the eggs for a spicy version.
• Reheat in oven or air fryer for best crispiness.