Crispy Baked Breakfast Taquitos
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.
Servings: 16 taquitos
Calories: 191kcal
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
Substitutions and Add-Ins
- 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
Serving: 1taquito | Calories: 191kcal | Carbohydrates: 16g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 406mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 2mg