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Home / Recipes
35 minutes
4.64 from 11 votes
16 Comments

Baked Breakfast Taquitos

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  • 320
by: Joanna Cismaru

This post may contain affiliate links. Please read my disclosure policy.

My Baked Breakfast Taquitos recipe is always a favorite! They’re crispy, cheesy, and full of delicious goodness. Best of all, they’re baked! Taquitos for breakfast! Brilliant!

Baked Breakfast Taquitos stacked on a plate with sour cream and bell peppers

I’m in love with these taquitos. They’re so good, I can’t stop eating them. I could have them any time of the day! Seriously. But most of all, they are perfect for breakfast or brunch. They’re super easy to make, quick and best of all they are baked, which means, eat them guilt free!

What Are Taquitos

A taquito literally means a small taco. I even love the name, taquito. It’s so fun to say. Taquitos are a Mexican food dish consisting of a small rolled up tortilla with some sort of filling such as beef, chicken, and cheese.

My taquitos are of the breakfast variety, so they are filled with eggs, sausage, some peppers and of course some cheddar cheese. Taquitos are also usually fried, but who needs fried taquitos when they’re just as good baked?

all the ingredients used to make Baked Breakfast Taquitos

Ingredients

For me, taquitos need to have three components: meat, melty cheese, and tons of flavor. I used lots of Italian sausage, plus some extra Italian seasoning to really amp up the flavor. The garlic, onion, bell peppers, eggs, and cheese really reminds me of an omelette and worked out SO well for these taquitos. Your sausage will probably already have salt in it, so taste it first before seasoning.

This delicious filling was wrapped up in flour tortillas and, lastly, brushed with melted butter.

process of making the filling for Baked Breakfast Taquitos

How to make breakfast taquitos

First, cook your Italian sausage over medium/medium-high until it’s no longer pink. You’ll notice there’s no oil used in this recipe; the sausage gives off just enough oil to saute all our veggies. Add the onion, garlic, bell peppers, Italian seasoning, and a little bit of salt and pepper. Stir everything together and let the veggies cook down until the onion becomes translucent.

Give the eggs a quick whisk and pour them into the skillet. Stir continuously until the eggs have fully cooked through. This part happens very fast! I like to keep everything moving to avoid burnt egg in the skillet.

Let the mixture cool slightly to make rolling easier. I microwaved my flour tortillas for about 30 seconds to make them a bit more malleable, but that part is totally optional. Scoop a few tablespoons of the sausage mixture on a tortilla, top with cheddar cheese, and roll tightly.

process of rolling and baking Breakfast Taquitos

Brush a baking dish with butter, place all the taquitos in it, then brush them with the remaining melted butter. This step helps them turn nice and golden in the oven. Finally bake for about 15 minutes until they are golden and crispy.

I know what you’re thinking. Everything is better fried, right? Trust me here, these taquitos are so perfect baked. Go ahead and call them faux fried taquitos if it makes you feel any better. These taquitos are crispy, cheesy, and filled with everything you love about breakfast.

overhead of a plate of Baked Breakfast Taquitos cut in half and drizzled with sour cream

What else can I add

This recipe is great because you can get creative and make it your own! You can use ground beef, chicken, or turkey to make them a bit leaner. Want to have a vegan taquito? Try my recipe for this amazing tofu “egg” salad filling with a bit of vegan cheese.

How to serve

I topped this gorgeous taquito mountain with a drizzle of sour cream, some fresh bell pepper, and served it with salsa verde. You can serve it alongside any type of salsa you have handy. The salsa verde happened to be what was in my fridge, and I happen to LOVE using it whenever I have the chance.

Since these are quite filling on their own, these taquitos would be great with a light side such as fresh fruit.

a stack of Baked Breakfast Taquitos on a plate topped with bell peppers and sour cream

Leftovers

Taquitos are best served while still warm. If you do have leftovers store them in an airtight container in the fridge for 3 to 5 days. They will get soggy, so to reheat them, place them in a preheated oven at 400 F degrees for about 10 minutes or until heated through and they start to crisp up again.

Freezing

These taquitos are perfect for make ahead and for freezing. Here’s how you freeze them.

  1. Bake them for 10 minutes then let them cool completely, then spread them on a cookie sheet in a single layer and place this baking sheet in the freezer.
  2. After the taquitos have frozen, should take about 1 or 2 hours, move them to freezer bags or an airtight container. The flash freezing is required so the taquitos don’t stick to one another. Place them in the freezer and freeze for 2 to 3 months.
  3. When ready to bake, remove them from the freezer and place them on a baking sheet frozen. Bake at 400 F degrees for another 10 minutes or until heated through and crispy.
a plate of Baked Breakfast Taquitos drizzled with sour cream and topped with bell peppers

More great recipes to try:

  • Chicken Taco Taquitos
  • Chicken Enchilada Taquitos
  • Apple Pie Taquitos
  • Baked Chicken Fajita Taquitos
  • Spaghetti and Meatballs

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breakfast taquitos stacked into a pyramid on a plate

Baked Breakfast Taquitos

4.64 from 11 votes
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Author: Joanna Cismaru
Serves: 16
Print Pin Rate
My Baked Breakfast Taquitos recipe is always a favorite! They’re crispy, cheesy, and full of delicious goodness. Best of all, they’re baked! Taquitos for breakfast! Brilliant!

Ingredients

  • 1 pound Italian sausage hot, casings removed
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 1 tablespoon italian seasoning to taste, optional
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 6 eggs
  • 16 small flour tortillas whole wheat or white
  • 1 cup cheddar cheese shredded
  • 4 tablespoon butter melted

Serve with:

  • salsa
  • sour cream
US Customary – Metric

Instructions

  • Prepare oven and baking sheet: Preheat oven to 400 F degrees. Lightly butter a baking sheet with the melted butter, I used a 9×13 inch baking dish.
  • Cook sausage and veggies: In a large skillet add the sausage and cook until it’s is no longer pink. Drain excess grease if preferred. Add onion and garlic and cook until onion is soft. Add peppers and cook for another minute. Season with Italian seasoning, salt and pepper.
  • Cook eggs: In a bowl whisk the eggs together, then pour over the pork mixture and cook until eggs are scrambled.
  • Assemble taquitos: Lay a tortilla flat and top with a couple tablespoons of the mixture then top with some cheddar cheese, about a tbsp or two. Tightly roll up the tortilla and place it in the baking dish. Brush with melted butter. Repeat with remaining tortillas.
  • Bake: Bake for about 15 minutes or until tortillas are golden and crispy.
  • Serve: Serve with salsa and/or sour cream.

Video

Recipe Notes

Storage: Taquitos are best served while still warm. If you do have leftovers store them in an airtight container in the fridge for 3 to 5 days. They will get soggy, so to reheat them, place them in a preheated oven at 400 F degrees for about 10 minutes or until heated through and they start to crisp up again.
Freezing: These taquitos are perfect for make ahead and for freezing. Here’s how you freeze them.
  1. Bake them for 10 minutes then let them cool completely, then spread them on a cookie sheet in a single layer and place this baking sheet in the freezer.
  2. After the taquitos have frozen, should take about 1 or 2 hours, move them to freezer bags or an airtight container. The flash freezing is required so the taquitos don’t stick to one another. Place them in the freezer and freeze for 2 to 3 months.
  3. When ready to bake, remove them from the freezer and place them on a baking sheet frozen. Bake at 400 F degrees for another 10 minutes or until heated through and crispy.
Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1taquitoCalories: 272kcal (14%)Carbohydrates: 17g (6%)Protein: 10g (20%)Fat: 17g (26%)Saturated Fat: 7g (44%)Cholesterol: 97mg (32%)Sodium: 517mg (22%)Potassium: 177mg (5%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 385IU (8%)Vitamin C: 9mg (11%)Calcium: 106mg (11%)Iron: 1.8mg (10%)
Course:Breakfast
Cuisine:Mexican
Keyword:breakfast recipes, breakfast taquitos, taquitos
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 320

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Bethany McFarland says

    August 16, 2020 at 4:05 pm

    5 stars
    I made these for dinner on Friday, the only change was using pepper jack cheese instead of cheddar. SO GOOD and the leftovers were even better.

    I am loving your page so much 🙂

    Reply
    • Jo Cooks Team says

      August 17, 2020 at 9:33 am

      We’re glad you’ve been loving our recipes! Enjoy 😊

      Reply
  2. Leo says

    May 24, 2019 at 1:00 pm

    5 stars
    Love em

    Reply
  3. Sara says

    March 30, 2019 at 3:43 am

    Lovely recipe, thanks.
    How to make the salsa verde?

    Reply
    • Nicole Beaulieu says

      April 1, 2019 at 11:57 am

      Hi Sara! We currently don’t have a recipe for salsa verde on the blog. The brand we used in these photos it Guy Fieri’s from our local grocery store.

      Reply
  4. pam says

    October 26, 2013 at 2:24 pm

    Can you roll them up the night before, refrig & then bake in the morning?

    Reply
    • jo says

      October 26, 2013 at 5:05 pm

      I believe so, but don’t brush them with butter until the morning, this way they’ll get nice and crisp in the oven. 🙂

      Reply
      • Kamii says

        August 1, 2014 at 6:12 pm

        5 stars
        Thes are amazing!! I deulbod the recipe and made a spicy ranchero sauce for dipping- so good!! I wanted to eat 10 of them! They are crispy and savory with a great Latino spice!![]

  5. Andi @ The Weary Chef says

    October 23, 2013 at 3:44 am

    5 stars
    I love baked taquitos, but I wouldn’t have thought to make a breakfast version. You are a genius! I wish I had one right now for a bedtime snack.

    Reply
    • jo says

      October 23, 2013 at 3:55 am

      Lol, they are a favorite here at my house. 🙂

      Reply
  6. John says

    August 26, 2013 at 4:02 pm

    This would be great with chorizo, in place of the pork.

    Reply
  7. Joy Hall says

    August 2, 2013 at 4:02 am

    Can you make up the egg/sausage mixture the night before?

    Reply
    • jo says

      August 2, 2013 at 4:07 am

      Sure, why not, just make sure you refrigerate it. 🙂

      Reply
  8. Kate says

    July 23, 2013 at 7:34 pm

    Think they could be frozen after they’re baked?

    Reply
    • jo says

      July 23, 2013 at 11:29 pm

      I don’t see why not, you can even freeze them before baking them, they’d be great.

      Reply
  9. Jenn@slim-shoppin says

    July 21, 2013 at 1:34 am

    I was just thinking about trying this last week!! Now at least I know it works 😉

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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