An easy oven method creates a sheet pan full of wonderfully crispy Baked Breakfast Taquitos filled with eggs, sausage, cheese, and assorted veggies. Reheat them in the morning for a delicious, portable, grab-and-go breakfast.
This recipe is a breakfast version of my Baked Chicken Taquitos, a long time family favorite. Breakfast Taquitos are delicious for the morning meal but add a little salsa and sour cream for dipping for an easy lunch or breakfast for dinner.
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No matter how good our intentions, it seems like most mornings end up in a mad dash for the door. My husband believes the best breakfast solution on those busy mornings is a peanut butter and jelly sandwich and a cup of coffee on his drive to work.
Shudder.
Sorry, I’ve never been a peanut butter and jelly girl. Peanut butter, yes. Jelly, yes. But for some reason I cannot bring myself to put them together. Weird, I know.
These Baked Breakfast Taquitos are my answer for a wholesome make-ahead breakfast for busy mornings. Absolutely perfect to have on hand for kids to quickly reheat for breakfast before school or a yummy after school snack.
In addition to slashing fat and calories, another fabulous bonus of this oven-fry method is that it allows you to bake a large sheet pan full of Breakfast Taquitos all at once.
They can also be cooked in batches in an air fryer (instructions included at the end of the post).
Table of contents
Ingredients and Substitutions
- Eggs
- Sausage – Any bulk breakfast sausage will do. I used Jennie-O Turkey Breakfast Sausage when I feel the need to lighten things up but bulk pork sausage, like Jimmy Deen’s is great too.
- Veggies – Red bell pepper and cremini mushrooms. This recipe is super-duper customizable so you can substitute a variety of veggies you love. Zucchini, baby spinach, or corn would be perfect.
- Fresh herbs – I use cilantro for Mexican-inspired twist. If you’re not a fan, try freshly parsley or thyme or just omit it altogether.
- Seasoning – The filling is simply seasoned with salt and freshly ground black pepper.
- Cheese – Sharp cheddar cheese, Monterey Jack or pepper Jack. Or a combo!
- 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 the 50/50 blend tortillas that are a combination of corn and flour are a fabulous and delicious compromise!
How to Make Baked Breakfast Taquitos
- Sausage – Cook the breakfast sausage in a nonstick skillet until crumbled and completely cooked through. Transfer it to a double layer of paper towels to drain while you prepare other ingredients.
- Veggies – Wipe out the skillet and coat it with nonstick cooking spray. Cook the veggies over medium heat until softened.
- Eggs and seasoning – Lower the heat to medium-low and add the whisked eggs. Cook, moving the eggs around with a wooden spoon until they are set up. Season to taste with salt and pepper and toss in the cilantro (if using).
- Cheese – Remove pan from heat and add cooked, crumbled sausage and shredded cheese. Stir to combine.
Pro Tip
Warm the stack of tortillas in the microwave for about 20 seconds just to soften them slightly before filling the taquitos.
- Assemble – Place some of the egg and sausage filling down the center of a tortilla and sprinkle with a little more cheese. Roll the tortilla up tightly.
- Bake – Line a baking sheet with aluminum foil and coat the foil generously with nonstick cooking spray. Place the Breakfast Taquitos, seam side down, on the foil and spritz the tops with additional nonstick cooking spray. Bake for 8 minutes. Pull baking sheet out of the oven and use tongs to flip the taquitos and bake for an additional 3 minutes or until nicely browned on both sides.
Reheating Breakfast Taquitos
You can warm refrigerated taquitos briefly in the microwave for a quick breakfast. For the crispiest result, I recommend baking them in a conventional oven to reheat.
- Microwave – Place the desired number of taquitos on a paper towel lined microwave safe plate and cook for 30 seconds. Turn the taquitos over and cook an additional 15 to 30 seconds until warmed through.
- Conventional Oven – For the crispiest result, I recommend baking them at 400 degrees for about 5 minutes, or until warmed through.
Freezing Breakfast Taquitos
If you are making the taquitos in advance with the intent to freeze them, reduce the baking time for a few minutes so that when you reheat them, they won’t become too brown. Flash freezing assures they won’t stick together, making it easy to grab just one or two from the bag to reheat.
- Place the taquitos on a baking sheet, leaving space around each taquito, and place the baking sheet in the freezer. Leave them for at least two hours or more, until they are frozen solid.
- Once frozen, transfer the taquitos to a zippered plastic storage bag and store them in the freezer.
- To reheat, place the frozen taquitos on a baking sheet and bake at 400 F degrees for about 10 minutes or until warm and crispy.
Air Fryer Instructions
- Coat your air fryer basket with oil or a non-propellant cooking spray. Place the assembled Breakfast Taquitos in the air fryer, leaving a little space in between each one. Spray the tops with additional oil.
- Air fry at 400 degrees F for 8 to 10 minutes, flipping halfway though the cooking time.
- To keep the taquitos warm while you air fry the rest, transfer each batch to a baking sheet and pop them in a 200 degree F oven until ready to serve.
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Crispy Baked Breakfast Taquitos
Ingredients
- 8 large eggs, whisked
- ½ pound bulk breakfast sausage, pork or turkey
- 1 small red bell pepper, diced
- 3 cremini mushrooms, chopped
- ⅓ cup chopped cilantro, optional
- salt and fresh ground pepper, to taste
- 1½ cups shredded sharp cheddar cheese, divided
- 16 6-inch flour or corn/flour blend tortillas,
Instructions
- Preheat oven to 400 degrees F. Generously coat a foil-lined, rimmed baking sheet with nonstick cooking spray.
- Cook the breakfast sausage in a 12-inch nonstick skillet until crumbled and completely cooked through. Transfer it to a double layer of paper towels to drain while you prepare the other ingredients.
- Wipe the skillet clean, coat it with nonstick cooking spray, and place it over MEDIUM heat. Add the bell pepper and cook, stirring for a couple of minutes, or until softened. Add the mushrooms and cook for another minute.
- Lower the heat to MEDIUM-LOW and add the whisked eggs. Cook, moving the eggs around with a wooden spoon until the eggs are just set up. Season to taste with salt and pepper and toss in the cilantro (if using). Remove the pan from the heat and add the cooked, crumbled sausage and 1 cup cheese. Stir to combine and set aside.
- Warm the entire stack of tortillas in the microwave for about 20 seconds just to soften them slightly.
- Lay a tortilla on a cutting board or other work surface and place a couple tablespoons of the egg and sausage filling down the center of the tortilla. Sprinkle with some of the remaining cheese. Roll the tortilla tightly and place seam side down on the prepared baking sheet. Repeat with the remaining tortillas and filling. Coat the tops of the taquitos with additional nonstick cooking spray.
- Bake for 8 minutes. Pull the baking sheet out of the oven and use tongs to flip each taquito over. Return to the oven for an additional 3 minutes or until nicely browned on both sides.
Notes
- Add ½ cup roughly chopped fresh baby spinach with, or instead of the cilantro, and cook until the spinach is wilted.
- You can add or substitute a variety of different veggies like zucchini, summer squash, asparagus, tomatoes, corn. Anything you like in an omelet would be great here.
- Try different cheeses like Monterey Jack or pepper Jack.
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- Microwave – Place the desired number of taquitos on a paper towel lined microwave safe plate and cook for 30 seconds. Turn the taquitos over and cook an additional 15 to 30 seconds until warmed through.
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- Conventional Oven – For the crispiest result, I recommend baking them at 400 degrees for about 5 minutes, or until warmed through.
- Place on a baking sheet, leaving space around each taquito, and place baking sheet in the freezer for at least 2 hours or more until thoroughly frozen.
- Transfer the frozen taquitos to a freezer safe plastic storage bag and store in the freezer.
- To reheat, place the frozen taquitos on a baking sheet and bake at 400 F degrees for about 10 minutes or until warm and crispy.
- Coat your air fryer basket with oil or a non-propellant cooking spray. Place the assembled Breakfast Taquitos in the air fryer, leaving a little space in between each one. Spray the tops with additional oil.
- Air fry at 400 degrees F for 8 to 10 minutes, flipping halfway though the cooking time.
- To keep the taquitos warm while you air fry the rest, transfer each batch to a baking sheet and pop them in a 200 degree F oven until ready to serve.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
This post was originally published January 8, 2015. It has been updated with new text and images.
Oh wow these look amazing! I’m not sure if I can handle this in the morning, but it would be a good lunch meal too. Thanks!
I’d take these over a pb and j 100% of the time! They look wonderful!
Valerie, these breakfast taquitos look delicious! I’ve never been a big breakfast eater but I could eat on these all day!