An easy oven method creates a pan full of wonderfully crispy baked breakfast taquitos filled with eggs, sausage, cheese and a variety of vegetables. Heat them up in the morning for a delicious, portable, grab-and-go breakfast.
This recipe is a breakfast version of my Baked Chicken Taquitos, a longtime family favorite. Breakfast Taquitos are delicious for breakfast but add some salsa and sour cream for a dip for a light lunch or breakfast for dinner.
No matter how good our intentions, most mornings seem to end in a mad dash for the door. My husband believes the best breakfast solution on these busy mornings is a peanut butter and jelly sandwich and a cup of coffee on his commute to work.
tremor.
Sorry, I was never a peanut butter and jelly girl. Peanut butter, yes. Jelly, yes. But for some reason I can’t bring myself to put them together. Weird, I know.
These Baked Breakfast Taquitos are my answer to a healthy breakfast for a busy morning. Absolutely perfect to have on hand for the kids to quickly heat up for breakfast before school or a tasty after school snack.
In addition to cutting fat and calories, another wonderful bonus of this Oven frying method This allows you to bake a large pan full of breakfast taquitos at once.
They can also be cooked in batches in air fryer (Instructions attached at the end of the post).
Ingredients and substitutes
- eggs
- sausage – All Bulk breakfast sausage I’ll do. I’ve used Jenny-O Turkish Breakfast Sausage when I feel the need to lighten things up, but bulk pork sausage, like Jimmy Dean’s, is great too.
- vegetables – Red pepper and Carmini mushrooms. This recipe is super duper customizable so you can substitute a variety of vegetables that you like. Zucchini, baby spinach or corn would be perfect.
- fresh herbs – I use coriander For a Mexican-inspired twist. If you’re not a fan, try fresh parsley or thyme or just omit it altogether.
- spice – The filling is simply seasoned Salt and Freshly ground black pepper.
- cheese – sharp cheddar cheese, Monterey Jack or pepper jack. Or a combination!
- tortillas – I used 6 inch flour tortillas For the taquitos pictured in this post. I don’t recommend using corn tortillas because they have a tendency to crack but you 50/50 mix tortillas which are a combination of corn and flour are a great and tasty compromise!
How to make Baked Breakfast Taquitos
- sausage – Cook the breakfast sausage in a non-stick pan until crumbled and fully cooked. Transfer it to a double layer of paper towels to drain while you prepare other ingredients.
- vegetables – Wipe the pan and coat it with non-stick cooking spray. Cook the vegetables over medium heat until they soften.
- eggs and seasoning – Lower the heat to medium-low and add the beaten eggs. Cook, moving the eggs with a wooden spoon until they are set. Season to taste with salt and pepper and throw in the coriander (if using).
- cheese – Remove the pan from the heat and add cooked, crumbled sausage and grated cheese. Mix to combine.
Professional tip
Heat the stack of tortillas in the microwave for about 20 seconds just to soften them a little before filling the taquitos.
- To make – Place a little of the egg and sausage filling in the center of the tortilla and sprinkle a little more cheese. Roll the tortilla tightly.
- to bake – Line a baking sheet with aluminum foil and coat the foil generously with non-stick cooking spray. Place the Breakfast Taquitos, seam side down, on the foil and spray the top with additional cooking spray. Bake for 8 minutes. Remove the baking paper from the oven and use tongs to flip the taquitos and bake for another 3 minutes or until nicely browned on both sides.
Reheating Breakfast Taquitos
You can reheat taquitos in the microwave for a quick breakfast. For the crispiest result, I recommend baking them in a regular oven to reheat.
- microwave – Place the desired number of tacitos on a plate lined with a paper towel and cook for 30 seconds. Turn the taquitos over and cook for another 15 to 30 seconds until they are heated through.
- Conventional oven – For the most crispy result, I recommend baking them at 400 degrees for about 5 minutes, or until they are heated through.
Freezing Breakfast Taquitos
If you prepare the taquitos in advance with the intention of freezing them, reduce the baking time to a few minutes so that when you heat them up, they won’t brown too much. Flash freezing ensures they don’t stick together, making it easy to grab just one or two from the bag to reheat.
- Place the taquitos on a tray with baking paper, leave space around each taquito and place the baking tray in the freezer. Leave them for at least two hours or more, until they are frozen solid.
- After freezing, transfer the taquitos to a ziplock plastic bag and store them in the freezer.
- To reheat, place the frozen taquitos on a baking sheet and bake at 400°F for about 10 minutes or until hot and crispy.
Air fryer instructions
- Coat your air fryer basket with oil or non-stick cooking spray. Place the assembled breakfast in the air fryer, leaving a little space between each one. Spray the top with more oil.
- Air fry at 400°F for 8 to 10 minutes, flipping halfway through the cooking time.
- To keep the tacos warm while you air fry the rest, transfer each portion to a baking sheet and put them in the oven at 200 degrees Celsius until ready to serve.
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Crispy baked breakfast taquitos
An easy oven method creates a pan full of wonderfully crispy baked breakfast taquitos filled with eggs, sausage, cheese and a variety of vegetables. Heat them up in the morning for a delicious, portable, grab-and-go breakfast.
Dishes: 16 Taquitos
Component
- 8 Big balls, the foam
- ½ pound Bulk breakfast sausage, Pork or turkey
- 1 Little Red pepper, cut into cubes
- 3 Carmini mushrooms, chopped
- ⅓ Goblet Chopped coriander, Optional
- Salt and freshly ground pepper, taste
- 1½ cups Grated sharp cheddar cheese, divided
- 16 6 inch flour tortillas or corn/flour mix,
Instructions
Heat an oven to 400 degrees Celsius. Generously coat a foil-lined pan with non-stick cooking spray.
Cook the breakfast sausage in a 12-inch non-stick skillet until crumbled and cooked through. Transfer it to a double layer of absorbent paper to drain while you prepare the rest of the ingredients.
Wipe the pan clean, coat it with non-stick cooking spray and place it over medium heat. Add the pepper and cook while stirring for a few minutes, or until it softens. Add the mushrooms and cook for another minute.
Lower the heat to medium-low and add the beaten eggs. Cook, moving the eggs with a wooden spoon until the eggs are just ready. Season to taste with salt and pepper and throw in the coriander (if using). Remove the pan from the heat and add the crumbled cooked sausage and 1 cup of cheese. Mix to combine and set aside.
Heat the entire stack of tortillas in the microwave for about 20 seconds just to soften them a little.
Place a tortilla on a cutting board or other work surface and place a few tablespoons of the egg and sausage filling in the center of the tortilla. Sprinkle some of the remaining cheese. Roll the tortilla tightly and place seam side down on the prepared baking sheet. Repeat the operation with the rest of the tortillas and the filling. Coat the top of the taquitos with additional cooking spray.
Bake for 8 minutes. Pull the baking sheet out of the oven and use tongs to flip each taquito. Return to the oven for another 3 minutes or until nicely browned on both sides.
Remarks
- Add ½ cup of coarsely chopped fresh baby spinach with, or instead of, the cilantro, and cook until the spinach is wilted.
- You can add or replace a variety of different vegetables such as zucchini, summer squash, asparagus, tomatoes, corn. Anything you like in an omelette will be great here.
- Try different cheeses like Monterey Jack or Pepper Jack.
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- microwave – Place the desired number of tacitos on a plate lined with a paper towel and cook for 30 seconds. Turn the taquitos over and cook for another 15 to 30 seconds until they are heated through.
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- Conventional oven – For the most crispy result, I recommend baking them at 400 degrees for about 5 minutes, or until they are heated through.
- Place on a tray with baking paper, leaving space around each taquito, and place the tray in the freezer for at least two hours or more until thoroughly frozen.
- Transfer the frozen taquitos to a freezer safe plastic bag and store in the freezer.
- To reheat, place the frozen taquitos on a baking sheet and bake at 400°F for about 10 minutes or until hot and crispy.
- Coat your air fryer basket with oil or non-stick cooking spray. Place the assembled breakfast in the air fryer, leaving a little space between each one. Spray the top with more oil.
- Air fry at 400°F for 8 to 10 minutes, flipping halfway through the cooking time.
- To keep the tacos warm while you air fry the rest, transfer each portion to a baking sheet and put them in the oven at 200 degrees Celsius until ready to serve.
diet
dose: 1 Taquito · Calories: 191 KKL · Carbohydrates: 16 G · protein: 11 G · Oil: 9 G · Saturated fat: 4 G · Polyunsaturated fat: 2 G · Unsaturated fat: 2 G · trans fat: 0.1 G · Cholesterol: 103 mg · sodium: 406 mg · potassium: 141 mg · fiber: 1 G · Sugar: 1 G · vitamin: 403 IU · Vitamin C: 6 mg · calcium: 135 mg · iron: 2 mg
Nutritional information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to your ingredient labels at home.
This post was originally published on January 8, 2015. It has been updated with new text and images.
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