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!
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?
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.
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.
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.
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.
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.
- 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.
- 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.
- 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.
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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Baked Breakfast Taquitos
Ingredients
- 1 lb 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 tbsp italian seasoning to taste, optional
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 6 eggs
- 16 small flour tortillas whole wheat or white
- 1 cup cheddar cheese shredded
- 4 tbsp butter melted
Serve with:
- salsa
- sour cream
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
- 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.
- 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.
- 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.
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 🙂
We’re glad you’ve been loving our recipes! Enjoy 😊
Love em
Lovely recipe, thanks.
How to make the salsa verde?
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.
Can you roll them up the night before, refrig & then bake in the morning?
I believe so, but don’t brush them with butter until the morning, this way they’ll get nice and crisp in the oven. 🙂
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!![]
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.
Lol, they are a favorite here at my house. 🙂
This would be great with chorizo, in place of the pork.
Can you make up the egg/sausage mixture the night before?
Sure, why not, just make sure you refrigerate it. 🙂
Think they could be frozen after they’re baked?
I don’t see why not, you can even freeze them before baking them, they’d be great.
I was just thinking about trying this last week!! Now at least I know it works 😉