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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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10

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
 

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

Notes

  • 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.