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Taquitos stacked on a white platter.
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Crispy Baked Breakfast Taquitos

A no-oil cooking method creates wonderfully Crispy Baked Breakfast Taquitos filled with eggs, sausage, cheese, and assorted veggies. They reheat quickly in the morning for a delicious, portable, grab-and-go breakfast.
Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Course: Breakfast
Cuisine: Mexican
Servings: 16 taquitos
Calories: 147kcal


  • 8 large eggs whisked
  • 1/2 pound bulk turkey or pork breakfast sausage I used Jennie-O Turkey Breakfast Sausage
  • 1 small red bell pepper diced
  • 3 cremini brown button mushrooms rinsed, drained, and chopped
  • 1/3 cup chopped cilantro optional
  • salt and fresh ground pepper to taste
  • 1 heaping cup shredded sharp cheddar cheese
  • 16 6-inch flour or corn/flour blend tortillas


  • Preheat oven to 400 degrees F. Generously coat a foil-lined, rimmed baking sheet with non-stick cooking spray.
  • Cook breakfast sausage in a 12-inch non-stick skillet until crumbled and completely cooked through. Transfer to a double layer of paper towels to drain while you prepare other ingredients.
  • Wipe skillet clean, coat with non-stick cooking spray and place over medium heat. Add diced red bell pepper and cook, stirring for a couple of minutes until softened. Add chopped mushrooms and cook for another minute. Lower the heat to medium-low and add whisked eggs to the veggies. Cook, moving the eggs around with a wooden spoon until eggs are set up. Season to taste with salt and pepper and toss in the cilantro (if using). Remove pan from heat and add cooked, crumbled sausage and shredded 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 cheese. Roll the tortilla tightly and place seam side down on the prepared baking sheet. Repeat with remaining tortillas. Coat the tops of the taquitos with additional non-stick cooking spray.
  • Bake for 8 minutes. Pull baking sheet out of the oven and use tongs to flip each taquito over to brown the other side. Return to the oven for an additional 3 minutes or till nicely browned on both sides.


Optional Add-Ins:
Add 1/2 cup roughly chopped fresh baby spinach with, or instead of cilantro, and cook until spinach is wilted. Proceed as directed.
You can add or substitute a variety of different veggies like zucchini, summer squash, asparagus, tomatoes. Anything you like in an omelet would be great here. Try it with different cheeses like jack, Swiss, Gouda, or goat cheese.
To Flash Freeze Taquitos:
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 frozen taquitos to a freezer safe plastic storage bag and store in the freezer.
To Reheat Frozen Taquitos:
Place desired number of taquitos on a paper towel lined microwave safe plate and cook on HIGH for 30 seconds. Turn taquitos over and cook an additional 15 to 30 seconds until warmed through.


Serving: 1taquito | Calories: 147kcal | Carbohydrates: 16g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 395mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 2mg