• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Breakfast Pork Mexican
4.6 from 11 votes

Baked Breakfast Taquitos

Jump to RecipeVideoPrintRate
By: Joanna Cismaru 16 Comments

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

breakfast taquitos stacked into a pyramid on a plate
Print
4.64 from 11 votes

Baked Breakfast Taquitos

Prep 10 minutes minutes
Cook 25 minutes minutes
Total 35 minutes minutes
Rate Recipe
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!
16

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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

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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

breakfast taquitos stacked into a pyramid on a plate

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 320
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

16 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Bethany McFarland
Bethany McFarland
Posted: 2 years ago

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 🙂

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Bethany McFarland
Posted: 2 years ago

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

0
Reply
Leo
Leo
Posted: 3 years ago

5 stars
Love em

0
Reply
Sara
Sara
Posted: 4 years ago

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

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Sara
Posted: 4 years ago

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.

0
Reply
pam
pam
Posted: 9 years ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  pam
Posted: 9 years ago

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

0
Reply
Kamii
Kamii
Reply to  Joanna Cismaru
Posted: 8 years ago

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!![]

0
Reply
Andi @ The Weary Chef
Andi @ The Weary Chef
Posted: 9 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Andi @ The Weary Chef
Posted: 9 years ago

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

0
Reply
John
John
Posted: 9 years ago

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

0
Reply
Joy Hall
Joy Hall
Posted: 9 years ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joy Hall
Posted: 9 years ago

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

0
Reply
Kate
Kate
Posted: 9 years ago

Think they could be frozen after they’re baked?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kate
Posted: 9 years ago

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

0
Reply
Jenn@slim-shoppin
Jenn@slim-shoppin
Posted: 9 years ago

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

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 minutes mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 minutes mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 minutes mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 minutes mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 minutes mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 minutes mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 minutes mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 minutes mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 minutes mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 minutes mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hour hr 15 minutes mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 minutes mins

Salisbury Steak

beef lo mein in a black wok.
30 minutes mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 minutes mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hour hr 25 minutes mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 minutes mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hours hrs 30 minutes mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 minutes mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
No AI
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz