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Egg and Sausage Breakfast Taquitos

Egg and sausage breakfast taquitos with crispy rolled tortillas, filled with scrambled eggs, crumbled breakfast sausage, and cheddar. Cook them on a campfire grate until golden and crispy, then serve with salsa and sour cream.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 taquitos
Course: Breakfast
Cuisine: Mexican-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Taquito tortillas and filling
  • 12 small flour tortillas Warm just until pliable.
  • 8 eggs Scramble before assembling.
  • 1 lb breakfast sausage Cook and crumble first.
  • 2 cup shredded cheddar cheese Use freshly shredded if possible.
  • 0.25 cup green onions Slice thinly for even filling.
  • salt and pepper to taste Season the eggs and adjust to preference.
Cooking and serving
  • cooking spray or oil Use to help crisp the tortillas.
  • salsa and sour cream for serving Serve as dips.

Equipment

  • 1 sheet pan

Method
 

Warm and prepare the filling
  1. Warm the tortillas until pliable, then keep them covered so they don’t dry out as you assemble. They should feel flexible enough to roll without cracking.
  2. Scramble the eggs until just set, seasoning with salt and pepper to taste. Cook only until the curds are soft, since they’ll cook again inside the taquitos.
  3. Cook the breakfast sausage until browned, then crumble it into small pieces. Let any excess grease drain so the filling stays compact.
Assemble the taquitos
  1. Fill each warmed tortilla with scrambled eggs, crumbled sausage, cheddar cheese, and green onions. Add enough filling to roll tightly without overflowing.
  2. Roll each tortilla tightly to form a sealed taquito and secure it with toothpicks. Keep the seam on the bottom while you prep the next one.
  3. Lightly spray the taquitos with cooking spray or brush with oil to encourage browning. Make sure the full surface is coated, including the seam.
Grill until golden and crispy
  1. Place the taquitos on a campfire grate over medium heat and cook for 3-4 minutes per side until golden and crispy. Turn once so both sides develop a crisp outer shell.
  2. Remove the toothpicks and serve immediately with salsa and sour cream. The centers should be hot and the tortillas should feel crunchy at first bite.

Notes

Pro tip: warm tortillas in short bursts and keep them covered so they stay flexible for tight rolling. Refrigerate assembled taquitos (uncooked) up to 24 hours, then grill the same day; cooked taquitos keep 3 days refrigerated and reheat in a hot skillet or oven until crisp. Freezing is yes—freeze cooked taquitos in a single layer, then reheat from frozen until hot and crisp. For a lower-fat swap, use reduced-fat cheddar and turkey breakfast sausage.