Scrambled eggs, cheese and sausage links rolled and baked inside a corn tortilla. These Breakfast Taquitos are simple and delicious!
One of my goals for this blog is to provide meal ideas for “real people” that use real ingredients. I don’t share things that are too fancy or difficult to make and I like to use real, quality ingredients. If you see it published on my blog then you can be sure my family already taste tested it and gave it five stars!
I used pork sausage links in these yummy Egg and Sausage Breakfast Taquitos and my family devoured them. They’re so incredibly easy too.
How to Make Breakfast Taquitos:
- Cook sausage links.
- Cook eggs. Whisk eggs in a bowls with a splash of milk. Add to hot pan, cooking until scrambled.
- Warm tortillas.
- Layer: Divide the scrambled eggs among the tortillas and top with shredded cheese. Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper.
- Bake at 425F for 10-15 minutes or until golden brown. Serve with salsa for dipping.
Make ahead Instructions:
Prep the taquitos up to the baking step and store them covered in the refrigerator for several hours until ready to bake.
Consider trying these classic breakfast recipes:
- Breakfast Quesadillas
- Cheesy Egg, Avocado, and Ham Breakfast Sandwiches
- Seven Layer Breakfast Tacos
- German Pancakes
- Classic French Toast
- Homemade Biscuits and Sausage Gravy
- Crunchy French Toast
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Recipe
Egg and Sausage Breakfast Taquitos
Ingredients
- 7 ounce box fully cooked sausage links
- 5 large eggs
- salt and freshly ground black pepper
- 1 1/2 cups shredded cheese , your favorite kind
- 1 cup baby spinach leaves , chopped (optional)
- 10 white corn tortillas , or use 6” flour tortillas
Instructions
- Preheat oven to 425 degrees F.
- Add the frozen sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through.
- Remove to a plate, leaving a little bit of the sausage grease in the pan.
- Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan.
- Season with salt and pepper. Cook for a few minutes, tossing and scrambling as they cook. (If using spinach, add it to the pan about 2 minutes before the eggs are done cooking.) Remove from heat.
- Warm the tortillas on a hot skillet or griddle for a few seconds until they are pliable.
- Divide the scrambled eggs among the tortillas and top with shredded cheese.
- Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper.
- Spray lightly with cooking spray and bake for 10-15 minutes or until golden brown. Serve with salsa for dipping.
- Next time try French Toast Sausage Roll Ups.
Notes
Nutrition
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This post is brought to you by Jones Dairy Farm. As always, all opinions are my own.
We LOVED this one! were making it again tomorrow and prepping some for freezer meals!
Love this recipe! Just made the fir the first time and I used chicken sausage!
I made these today with the spinach and they were great! I barely set the eggs so they wouldn’t be dry after baking, and it was amazing. I have made flour breakfast burritos and froze them, but never considered corn tortillas.