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Cheesy Breakfast Taquitos

Cheesy breakfast taquitos are baked until deeply golden and crispy, stuffed with scrambled eggs, crumbled breakfast sausage, melty Mexican cheese blend, and green chiles. Rolled in small flour tortillas for easy breakfast finger food, then served with salsa, sour cream, and hot sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Egg filling
  • 8 large eggs Scrambled until just set and still slightly soft.
  • 0.5 lb breakfast sausage Cooked and crumbled.
  • 1.5 cup Mexican cheese blend Shredded.
  • 0.25 cup diced green chiles
  • 0.125 tsp salt To taste.
  • 0.125 tsp black pepper To taste.
Taquito assembly
  • 10 small flour tortillas Warmed to make pliable.
  • 1 cooking spray or olive oil for brushing Used to help crisp the tops.
Serving
  • 1 salsa For serving.
  • 1 sour cream For serving.
  • 1 hot sauce For serving.

Equipment

  • 1 sheet pan

Method
 

Scramble and season
  1. Scramble the large eggs until just set, then remove from heat while still slightly soft; the centers should look creamy rather than fully firm.
  2. Mix the cooked and crumbled breakfast sausage, scrambled eggs, shredded Mexican cheese blend, and diced green chiles together with salt and black pepper to taste so the filling is evenly combined and thick.
Warm tortillas and assemble
  1. Warm the small flour tortillas in the microwave for 30 seconds to make them pliable so they roll without cracking.
  2. Place 2–3 tablespoons of the filling down the center of each tortilla and roll up tightly so the filling is contained in neat cylinders.
  3. Arrange the taquitos seam-side down on a parchment-lined sheet pan and brush or spray with oil so the tops crisp as they bake.
Bake and serve
  1. Bake the taquitos at 425°F for 18–20 minutes until deeply golden and crispy, with bubbling cheese at the seams.
  2. Serve immediately with salsa, sour cream, and hot sauce on the side so each bite stays crisp while the fillings stay melty.

Notes

For the crispiest edges, roll tightly and keep the seam-side down on the sheet pan before baking; let them rest 2 minutes so the cheese sets slightly. Store leftovers in the fridge up to 3 days and reheat in a 425°F oven for 6–8 minutes to re-crisp. Freezing is not recommended for best texture. If you want a lighter option, use reduced-fat Mexican cheese blend while keeping the same bake time.