Easy Breakfast Taquitos have scrambled eggs, cheese and sausage links rolled and baked inside a corn tortilla. They are quick to make, and fun to eat.

I love breakfast recipes! Try my Chilaquiles, Eggs Benedict, Breakfast Quesadillas, or Breakfast Sandwiches

Five breakfast taquitos on a plate with a small bowl of salsa.

Why I love this recipe:

  • Fun and Easy- Break up the usual pancakes and cereal with these homemade breakfast taquitos. With only a few ingredients you already have on hand, these couldn’t be more simple to make.
  • Camping Breakfast– I love to make these for our summer camping trips. I prep a bunch and store them in aluminum foil for us to cook over the campfire.
  • Freezer Friendly – Make a big batch and freeze the rest for a quick breakfast later.

How to make Breakfast Taquitos:

Cook Sausage: In a pan on medium-high heat, cook sausage links until hot, remove from pan.

Brown sausage links in a hot pan.

Scramble Eggs: Whisk eggs in a bowl with a splash of milk. Add to hot pan, stirring until scrambled.

Two images showing how to make scrambled eggs.

Assemble: Warm tortillas on a hot skillet or griddle for a few seconds. Place a spoonful of scrambled eggs, shredded cheese, and a sausage link on top. Roll up and place seam side down, on a lined baking sheet.

Easy breakfast taquitos being assembled with scrambled eggs, cheese, and sausage on a corn tortilla.

Bake: Place in a 425F oven for 10-15 minutes or until golden brown. Serve with salsa for dipping.

A plate of breakfast taquitos with one of them cut in half.

Make Ahead and Freezing Instructions:

To Make Ahead: Make taquitos up to the baking step and store covered in the refrigerator for several hours until ready to bake.

To Freeze: Make and assemble these egg taquitos until the baking step. Place them in a freezer safe bag and freeze for up to 2 months. Allow to thaw to room temperature, then bake as directed. To bake from frozen, place on a greased baking sheet and cover with foil. Bake at 350 for 15 minutes then uncover and bake for 15 more minutes, or until warmed through and crispy.

Air Fryer Breakfast Taquitos:

Place assembled breakfast taquitos in a greased air fryer and spray the tops generously with cooking spray. Air fry at 400 degrees for 8-10 minutes, or until warmed and crispy.

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Recipe

Five breakfast taquitos on a plate with a small bowl of salsa.
Prep 10 mins
Cook 15 mins
Total 25 mins
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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
  • 10 white corn tortillas , or use 6” flour tortillas

Instructions
 

  • Preheat oven to 425 degrees F.
  • Warm sausages: Add sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through. Remove to a plate, leaving any sausage grease in the pan.
  • Scramble eggs: 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 tortillas on a hot dry skillet or griddle for a few seconds until they are pliable.
  • Assemble: 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: Spray lightly with cooking spray and bake for 10-15 minutes or until golden brown. Serve with salsa for dipping.

Notes

Air Fryer Instructions: Place in a greased air fryer and air fry at 400 degrees for 8-10 minutes, or until warmed and crispy.
Make Ahead Instructions: Make taquitos up to the baking step and store covered in the refrigerator for several hours until ready to bake.
Freezing Instructions: To Freeze: Make and assemble these egg taquitos until the baking step. Place them in a freezer safe bag and freeze for up to 2 months. Allow to thaw to room temperature, then bake as directed. To bake from frozen, place on a greased baking sheet and cover with foil. Bake at 350 for 15 minutes then uncover and bake for 15 more minutes, or until warmed through and crispy.
 

Nutrition

Calories: 204kcalCarbohydrates: 12gProtein: 11gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 121mgSodium: 281mgPotassium: 162mgFiber: 2gSugar: 1gVitamin A: 545IUVitamin C: 1mgCalcium: 125mgIron: 1mg

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I originally shared this recipe May 2016. Updated July 2022.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    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.

  2. I made some of these today and were great and something different for breakfast. Do these stay crispy reheated in the microwave the next day? Or is it best to do it in a pan on the stove for a few minutes instead?

    1. I take breakfast burritos on the second day and put them in the air fryer for a few minutes seam down then maybe 10-15 seconds in the microwave. The air fryer crisps them just a bit but doesn’t quite get them warm enough in the middle. My husband really likes them warmed this way. I would say you could do the same with these.
      I have not tried them yet but plan to soon.

  3. 5 stars
    DELISH ! EASY AND SO YUMMY, GREAT TO MAKE A BUNCH AND HAVE IN THE FREEZER ! I HAVE ALREADY PASSED THIS ONE TO SEVERAL FRIENDS AND FAMILY… THANKS !

      1. 4 stars
        These are great! I’m making for a Good Friday brunch at my granddaughter’s pre-school. I just need to bake them in the morning. My only critique is the white corn tortillas tear so easily, even with warming in a pan. I finished up with flour tortillas and doubled sausage and sliced in half. I’ll definitely make again using the flour tortillas. Thank you for recipe! .

    1. Brinner is a word since Jerry Seinfeld coined it in the 90s. Also see, “dunch” (dinner for lunch) and “sninner” ( snacks for dinner, like a cheese plate). You do you, boo.

  4. Could you post a link for the tortillas you use? I have made this recipe several times and any flour tortilla I use is so thick and looks nothing like what you have used, look thinner and flaky! Thank you!!

    1. She’s using white corn tortillas…that’s the difference. They do look like flour tortillas, though, don’t they?

  5. 4 stars
    I made these, wrapped in foil and froze them for camping. We just popped a few foil wrapped on the camp stove griddle in the mornings to heat them up. I liked them much better with a slight char and they would have been good heated by camp fire but we didn’t light fires in the mornings this trip. *When making them I melted a bit of cheese over the corn tortillas in the microwave before rolling. Cold tortillas will split. :)– love that they taste good and are super easy. Great for breakfast while camping.

  6. Hello. Made these 3 times, first two times the tort is too big so too much tortilla for the amount of eggs and link or this time I bought street taco flour torts so now they are overstuffed. What brand of tortillas do you use? Thank you.

  7. 5 stars
    I made these for a potluck today, and they were a HUGE hit! I used flour tortillas though because my corn tortillas kept breaking once I rolled them. I figure it might have been because I was doing something wrong, but regardless, I will be making these again! I loved how crispy and intact everything was once they were done baking. Delicious!

  8. Made 72 of these for a men’s breakfast. Cooked them night before, refrigerated over-night, warmed at 180 deg next morning for 1 1/2 hours, foil covered. Took foil off, added small amount of cheese to top. Went to 450 deg, slightly browned, served. Guys ate ’em like candy. Used flour and corn torts, flour easier and maple sausage.

  9. Just made these up and they’re coming along camping with us this weekend! I may or may not have already tried a couple. Delish! 🙂

  10. Love this idea, especially for little ones! What could I use as a healthy spread in place of eggs for children??

  11. RE: corn tortillas, put them in a covered dish to microwave them and run it for 20 sec. Then, split the stack and turn the halves over so what was once outside is now inside. Microwave another 15 secs and let them sit for 5 minutes, unopened, to let them steam. Once you start making your taquitos, do so quickly and with only 3 or 4 at a time.

    And, BTW, the recipe directions never tell you when to add the sausage to the taquitos. (yes, I figured it out easily but others might get confused because they follow directions too closely.) Just thought I’d mention it.

    1. Hi Monique, Yes, you may freeze them for a quick and easy breakfast on the go! I’ve added freezing instructions to the directions above 🙂

  12. I’m just wondering if anyone made these successfully? The corn tortillas ripped as I tried to roll them. I’ve never been able to roll corn tortillas, but I thought maybe the suggestion of the microwave helped? It didn’t for me. Any suggestions?

    1. Try placing a damp paper towel on a plate, add tortillas and place a damp paper towel on top. The steam from the paper towels will help soften them.

    2. If you have a gas stove, turn it on high and put a tortilla on the burner for about 10-15 seconds, flip it over and do another 10-15 seconds.

    3. Should have read this before trying to make for a group meeting. Horrible!! Corn tortillas, even with micro softening didn’t work. I’m in a panic right now!!

      1. What about freezing and reheating for the next morning? My husband needs healthy and quick on the go kind of breakfast ideas and morning snacks. These looks like something he would enjoy, even the kids before school as well.