Easy Breakfast Taquitos Sausage Egg Cheese
Breakfast taquitos are about to revolutionize your mornings, and honestly, your entire week! Forget those sad, soggy breakfast burritos or the same old scrambled eggs. These delightful, crispy rolls are a game-changer for anyone craving a satisfying and portable breakfast. Why do we love them so much? It’s the perfect marriage of textures and flavors: the satisfying crunch of the fried tortilla giving way to a warm, savory filling that’s bursting with your favorite breakfast ingredients. What makes breakfast taquitos truly special is their incredible versatility. You can stuff them with everything from fluffy scrambled eggs and seasoned beef chorizo to black beans and cheese. They’re perfect for busy weekdays, a fun weekend brunch, or even as a delightful make-ahead option. Get ready to discover your new favorite way to kickstart the day with these amazing breakfast taquitos!
Breakfast Taquitos
Mornings can be hectic, and sometimes the thought of preparing a sit-down breakfast feels like a marathon. That’s where these breakfast taquitos come in! They’re a fantastic way to use up those fully cooked sausage links and transform them into a fun, portable, and incredibly satisfying breakfast. Imagine crispy, golden-brown tortillas encasing a warm, cheesy, eggy filling – all ready to be dipped into your favorite salsa or sour cream. These taquitos are perfect for busy weekdays, weekend brunches, or even as a fun appetizer. Plus, they’re super customizable, so feel free to tweak the cheese or add in some finely diced veggies if you’re feeling adventurous.
Ingredients:
- 7 ounce box fully cooked sausage links
- 5 large eggs
- salt and freshly ground black pepper
- 1 1/2 cups shredded cheese (, your favorite kind)
- 10 white corn tortillas (, or use 6” flour tortillas)
Cooking Instructions:
Preparing the Filling:
Our first step is to create the delicious filling that will make our taquitos sing. Begin by taking your 7-ounce box of fully cooked sausage links and chopping them into small, bite-sized pieces. The smaller you chop them, the more evenly they’ll distribute throughout the taquitos. Next, grab your 5 large eggs and crack them into a medium-sized bowl. Season the eggs generously with salt and freshly ground black pepper. Don’t be shy with the seasonings; this is where we build flavor! Whisk the eggs vigorously until the yolks and whites are fully combined and slightly frothy. Now, add the chopped sausage links to the egg mixture. Stir everything together so the sausage pieces are well coated.
Scrambling the Sausage and Egg Mixture:
It’s time to cook our delicious filling. Heat a non-stick skillet over medium heat. You don’t need to add any oil or butter, as the sausage links will release some of their own fat as they cook. Pour the sausage and egg mixture into the heated skillet. As the eggs begin to set, use a spatula to gently scramble them, breaking up any large curds. Continue to cook, stirring occasionally, until the eggs are cooked through but still slightly moist. We don’t want them to be dry, as they will continue to cook slightly when the taquitos are crisped up. Once cooked, remove the skillet from the heat and let the mixture cool for a few minutes. This is a crucial step; if the mixture is too hot, it can make the tortillas difficult to roll and potentially tear them. While the egg mixture is cooling, it’s the perfect time to get your shredded cheese ready. Measure out your 1 1/2 cups of shredded cheese – cheddar, Monterey Jack, a Mexican blend, or even a sharp provolone would all be delicious here!
Preparing the Tortillas:
Now for the tortillas, which are the crispy vehicle for our delightful filling. You have two excellent options here: white corn tortillas or 6-inch flour tortillas. If you’re using corn tortillas, it’s essential to warm them up to make them pliable and prevent them from cracking when you roll them. You can do this in a few ways. My favorite method is to wrap a stack of 5 tortillas in a damp paper towel and microwave them for about 30-60 seconds until they are warm and flexible. Alternatively, you can warm them one by one in a dry skillet for about 15-20 seconds per side, or even carefully over a low gas burner flame for a few seconds per side (be very cautious with this method!). If you’re using flour tortillas, they are generally more pliable and might not require as much warming, but a quick stint in the microwave or skillet will still help.
Assembling the Taquitos:
With our filling cooled and our tortillas warmed and ready, it’s time to assemble these breakfast beauties. Lay out a warmed tortilla on a clean surface. Spoon about 2-3 tablespoons of the cooled sausage and egg mixture onto the center of the tortilla, closer to one edge. Sprinkle about 2 tablespoons of your shredded cheese over the egg mixture. The cheese will melt and act as a binder, holding everything together. Now, carefully and tightly roll up the tortilla, starting from the edge with the filling, tucking in the sides slightly as you go if you can manage it. The goal is to create a snug cylinder. If a tortilla is being stubborn, don’t force it; you can always patch any small tears with a bit of extra cheese or by gently pressing the seam. Repeat this process with the remaining tortillas and filling until you have all your taquitos assembled.
Crisping the Taquitos:
This is where the magic happens – transforming these rolled-up delights into crispy taquitos! You have a couple of great options for achieving that perfect crunch. The most straightforward method is pan-frying. Heat about 1/4 inch of vegetable oil or other neutral cooking oil in a large skillet over medium-high heat. Once the oil is hot (a small piece of tortilla should sizzle immediately when dropped in), carefully place 3-4 taquitos seam-side down into the hot oil. You may need to do this in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy taquitos. Fry for about 2-3 minutes per side, or until they are golden brown and crispy all around. Use tongs to carefully turn them. If you prefer a healthier option, you can bake them. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking sheet or line it with parchment paper. Place the assembled taquitos seam-side down on the baking sheet. Brush the tops and sides of the taquitos with a little melted butter or cooking spray. Bake for 15-20 minutes, flipping them halfway through, until they are golden and crisp.
Once your breakfast taquitos are perfectly crisp, remove them from the skillet or oven and place them on a plate lined with paper towels to drain any excess oil. Serve them immediately while they are hot and wonderfully crunchy. They are absolutely divine served with your favorite salsa, a dollop of cool sour cream or Greek yogurt, or even a side of guacamole. Enjoy your delicious and easy breakfast taquitos!
Conclusion:
And there you have it – your guide to creating delicious and satisfying Breakfast Taquitos! These little flavor bombs are incredibly versatile, making them a fantastic option for a quick weekday breakfast, a leisurely weekend brunch, or even a fun appetizer. The beauty of these breakfast taquitos lies in their adaptability; you can customize the fillings to your heart’s content, ensuring everyone finds a combination they love. They’re a great way to use up leftover cooked breakfast meats or vegetables, minimizing waste and maximizing flavor. Don’t be afraid to experiment! I truly encourage you to give these breakfast taquitos a try – they’re sure to become a new favorite in your recipe rotation.
For serving, consider a vibrant salsa, creamy guacamole, or a dollop of sour cream or Greek yogurt. A side of fresh fruit also makes for a refreshing complement.
Frequently Asked Questions about Breakfast Taquitos:
Can I make these ahead of time?
Absolutely! You can prepare the filling and even roll the taquitos a day in advance. Store them in an airtight container in the refrigerator. When ready to cook, simply bake or air fry them as directed, adding a few extra minutes to ensure they are heated through.
What are some other filling ideas?
The possibilities are endless! Try adding sautéed spinach and mushrooms, black beans, corn, or even a sprinkle of cheese like cheddar or Monterey Jack. For a spicier kick, incorporate diced jalapeños or a pinch of cayenne pepper into your egg mixture.
How can I make them healthier?
Opt for whole wheat tortillas and fill them with lean protein like turkey sausage or scrambled egg whites. Load up on vegetables such as bell peppers, onions, and spinach. Baking or air frying instead of deep frying also significantly reduces the fat content.
Breakfast Taquitos
Quick and easy breakfast taquitos featuring savory sausage, fluffy scrambled eggs, and melted cheese, all wrapped in warm corn tortillas and crisped to perfection.
Ingredients
-
7 ounce box fully cooked pork sausage links
-
5 large eggs
-
salt and freshly ground black pepper to taste
-
1 1/2 cups shredded cheese (your favorite kind)
-
10 white corn tortillas
Instructions
-
Step 1
Cook sausage links according to package directions. Once cooked, dice them into small pieces. -
Step 2
In a bowl, whisk eggs with salt and pepper. Cook scrambled eggs to your desired doneness. -
Step 3
Warm the corn tortillas by microwaving them for 30 seconds or heating them briefly in a dry skillet until pliable. -
Step 4
To assemble, lay out a warm tortilla. Spoon some scrambled eggs, diced sausage, and shredded cheese down the center. -
Step 5
Roll up the tortilla tightly to form a taquito. Repeat with remaining ingredients. -
Step 6
Heat a little oil in a skillet over medium-high heat. Fry the taquitos seam-side down first, then rotate them, cooking until golden brown and crispy on all sides.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
