Are you looking for a breakfast that kids love, is freezer-friendly, and is satisfying? Crunchy breakfast taquitos are the answer. Packed with protein from fluffy scrambled eggs and savory sausage, then wrapped in a perfect golden crust, this is a powerhouse of flavor in your hands!
Why you’ll love these breakfast taquitos:
Crunchy breakfast taquitos are the best breakfast. Golden baked tortillas are filled with fluffy scrambled eggs, savory sausage, and melty cheddar cheese for a hearty breakfast that kids will love and that’s also freezer-friendly. Perfect for busy school mornings, weekend brunches, or even breakfast for dinner, these taquitos are easy to prepare in advance and can be customized with your family’s favorite ingredients.
- Family Friendly and Picky Eater Approved
- Freezer friendly for meal prep
- High-protein breakfast options
- Baked, not fried
- Ready right away 40 minutes
If your mornings feel hectic, this recipe will soon become a necessity.
Expert tips for perfect taquitos
1. The secret of “unbreakable” tortillas
Corn tortillas are notorious for splitting. To remain flexible:
- Wet Towel Method: Wrap the stack in a damp paper towel and microwave for 30 seconds.
- Oil dip: For a truly authentic crunch, lightly brush each tortilla with a little oil before rolling.
2. Don’t add too much
Although it is tempting to pile on the filling, 2 tablespoons It’s the “best place”. If you fill them too much, the taquitos may explode or become soggy in the oven.
3. Cooling step
Let the egg and sausage mixture cool for about 5 minutes before rolling. If the filling gets steaming hot, moisture builds up inside the tortilla, preventing it from making that characteristic “clicking” sound when you chew it.
Freezing and reheating:
This is a meal prep person’s dream!
- To freeze: Allow the baked taquitos to cool completely. Place on a baking sheet and place in the freezer for 1 hour (this will prevent sticking). Then place in gallon size freezer bags. Keeps fresh for up to 1 hour. 3 months.
- To reheat: * oven: Bake at 400°F for 10-12 minutes until heated through.
- Air fryer: Bake at 375°F for 5 to 7 minutes (this is the best way to keep them crispy!).
- microwave: 45-60 seconds (softer but still delicious).
Easy variations and substitutions:
protein exchange
- Turkey or Chicken Sausage
- Chorizo with a spicy taste
- diced ham
- Black Beans for Vegetarians
Cheese Options
- Monterrey Jack
- pepper jack
- colby jack
- Mexican Cheese Blend
Additional features
- spinach
- mushroom
- Diced Potatoes or Hash Browns
- jalapeño
- Salsa mixed directly into egg mixture
More delicious freezer-friendly breakfast recipes:
breakfast taquitos
Filled with fluffy eggs and sausage, these savory Crispy Breakfast Taquitos are kid-friendly, easy to store in the freezer, and super satisfying!
Serving Size: 12
- 1/2 pound Bulk breakfast sausage (pork, chicken, or turkey)
- 8 large in size egg
- 2 tablespoon milk
- 1 1/2 cup Divide the shredded sharp cheddar cheese
- 12-16 6 inches White corn or flour tortillas
- salt and pepper to taste
- 1/2 cup chopped green pepper
- 2 tablespoon finely chopped green onions
- For serving: Avocado, jalapeño, fresh lime, salsa, and sour cream. optional
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Preheat the oven 220°C (425°F). Line a rimmed baking sheet with parchment paper or foil and spray generously with cooking spray.
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Brown sausage in a nonstick skillet over medium heat (5 to 7 minutes). Drain off any excess oil and wipe the skillet clean.
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Saute the chopped bell peppers and green onions for 2 minutes until slightly softened.
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Add milk, salt, and pepper to the eggs and beat. Reduce the heat to medium-low and cook the eggs along with the sausage (and vegetables, if using) until slightly set (3 to 4 minutes). Turn off the heat and stir in 1 cup of cheddar cheese. Let cool slightly.tip: Slightly undercooking the eggs will help them finish cooking in the oven and remain fluffy.
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Wrap the tortillas in a damp towel and microwave them for 20 to 30 seconds, or briefly heat them in a dry skillet until soft.
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Spoon about 2 tablespoons of the egg mixture into the center of each tortilla. Top with remaining 1 tablespoon cheese. Roll tightly and place seam side down on baking sheet.Spray with cooking spray and lightly brush with melted butter to maximize crispiness.
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Bake, turning halfway through, until golden brown and crispy, 10 to 15 minutes. To add a crunchy texture, bake for 1 minute.Serve warm with salsa, avocado, sour cream, lime wedges, or hot sauce.
- Don’t fill it too much Or it might explode.
- Place seam side down to prevent unraveling.
- Use melted butter + cooking spray for a perfect golden finish.
- For extra crunch, bake on a wire rack set over a baking sheet.
- Let the filling cool slightly before rolling to prevent the tortillas from getting soggy.
