Crispy, savory breakfast taquitos are a morning lifesaver: they bake up golden, travel well, and reheat beautifully for busy days. I’ve tested this version dozens of times for weekend brunches and weekday meal prep, and it reliably delivers crunchy shells and a flavorful, tender filling.
Why Make This Recipe
- Fast assembly and high-impact flavor — ready in about 30 minutes start to finish.
- Make-ahead friendly: freeze uncooked or bake and refrigerate for quick reheats.
- Balanced texture: melty cheese and fluffy eggs wrapped in a crisp tortilla.
- Portable and kid-friendly for packed breakfasts or brunch buffets.
- Personal insight: I love these because they crisp up even after reheating, unlike many egg dishes that go rubbery.
Recipe Overview
Prep time: 15 minutes.
Cook time: 15–18 minutes (oven) or 8–10 minutes (air fryer).
Total time: 30–35 minutes.
Servings: Makes 12 taquitos (about 2 per person).
Difficulty: Easy.
Method: Pan-cook fillings, assemble in warmed tortillas, then bake or air-fry until golden and crisp.
If you enjoy other cozy make-ahead breakfasts, you might like this fall pumpkin French toast for variety.
My Experience Making This Recipe
On my first run I overfilled the tortillas and a few burst in the oven, which taught me to portion carefully. After trying baking on a wire rack and spraying lightly with oil, I found the crispiest, most consistent results.
How to Make Breakfast Taquitos
Start by cooking 1 lb breakfast sausage (or diced bacon/plant-based crumble) in a skillet over medium until browned, about 6–8 minutes, then drain excess fat. Whisk 8 large eggs with 1/4 cup milk, scramble gently in the same pan over medium-low until just set, about 3–4 minutes; combine with 1½ cups shredded cheddar and 2 tablespoons chopped green onions. Warm 12 (6-inch) flour tortillas for 15–20 seconds in the microwave wrapped in a damp towel to make them pliable, spoon about 2–3 tablespoons filling across each tortilla, roll tightly and place seam-side down on a parchment-lined baking sheet. Lightly spray the taquitos with neutral oil and bake at 425°F (220°C) for 12–15 minutes, flipping halfway, or air-fry at 400°F (200°C) for 8–10 minutes until golden and crisp.
Expert Tips for Success
- Warm tortillas before rolling: 15–20 seconds in the microwave or 30 seconds in a warm skillet prevents cracking.
- Don’t overfill: 2–3 Tbsp per 6-inch tortilla keeps seams closed and prevents splitting.
- Use a wire rack on the baking sheet: it allows hot air to circulate and yields an even, crisp exterior.
- Light oil spray is key: a thin coat of canola or avocado oil helps browning without greasiness—avoid heavy brushing.
- For the fluffiest eggs, cook them low and remove just before fully set; they’ll finish cooking in the taquito and stay tender.
How to Serve Breakfast Taquitos
- Offer a trio of dips: salsa verde, tangy crema, and guacamole for color and contrast.
- Plate on a long platter with lime wedges and fresh cilantro for brunch gatherings.
- Pair with a simple side salad of arugula and cherry tomatoes for a balanced breakfast.
- They’re ideal for game-day finger food or a grab-and-go office breakfast.
Storage and Reheating Guide
Refrigerate baked taquitos in an airtight container for up to 4 days; place parchment between layers to prevent sticking. Freeze unbaked on a tray until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 375°F (190°C) oven for 18–22 minutes, or in an air fryer at 370°F (188°C) for 10–14 minutes, flipping once; baked-and-refrigerated taquitos reheat well at 350°F (175°C) for 8–10 minutes.
Recipe Variations
- Gluten-free: use 6-inch corn tortillas (warm and steam briefly before rolling) or certified gluten-free flour tortillas.
- Dairy-free: omit cheese or use a shredded dairy-free alternative and a splash of unsweetened oat milk for the eggs.
- Vegetarian: swap sausage for pan-roasted diced sweet potato and black beans with cumin and smoked paprika.
- Southwestern: add 1/4 cup chopped pickled jalapeños and 1 tsp chili powder to the filling for extra heat.
Nutritional Highlights
- High in protein from eggs and meat (or beans for vegetarian versions) to keep you full longer.
- Provides calcium if cheese is included; choose reduced-fat options to lower saturated fat.
- Allergen note: contains eggs, dairy (unless substituted), and wheat unless using gluten-free tortillas. Serve 2 taquitos per person as a standard portion.
Troubleshooting Common Issues
- Soggy tortillas after baking: increase oven temp to 425°F, use a wire rack, and spray oil lightly before baking.
- Taquitos splitting open: reduce fill volume and roll tighter; keep seams face-down on the tray.
- Uneven browning: rotate sheet halfway through baking or use convection mode for an even blast of hot air.
Frequently Asked Questions
Q: Can I assemble taquitos the night before and bake in the morning?
A: Yes — assemble, cover tightly and refrigerate for up to 24 hours. Let them sit at room temperature 10 minutes before baking to remove chill and ensure even cooking.
Q: Can I make these in an air fryer without drying them out?
A: Absolutely. Use 400°F (200°C) and check at 8 minutes; air fryers vary, so remove when golden and crisp. Avoid overcrowding the basket to maintain airflow.
Q: How do I prevent the filling from leaking out during baking?
A: Roll tightly with a small amount of filling, tuck ends underneath, and place seam-side down. A dab of cheese along the seam melts and helps seal them.
Q: Are corn tortillas okay to use?
A: Yes, but corn tortillas are less pliable and may crack. Warm them longer (wrap in a damp towel and microwave 30–40 seconds) or lightly fry each side for 10–15 seconds to soften before filling.
Conclusion
For more ideas for egg-free morning meals, check out 40 Savory Breakfast Ideas Without Eggs.
If you enjoy make-ahead breakfast casseroles, this Hashbrown Breakfast Casserole Recipe is a hearty complement to taquitos.
For a sweet-and-spicy skillet side to pair with savory rolls, try Easy Skillet Sweet Potatoes.
Want a handheld egg option with sausage? See these Easy Breakfast Tacos (Sausage & Egg).
If you’re planning a layered make-ahead brunch, learn How to Make a Strata for a fuller spread.
Crispy Breakfast Taquitos
- Total Time: 30 minutes
- Yield: 12 taquitos (about 6 servings)
- Diet: None
Description
Crispy, savory breakfast taquitos with melty cheese and fluffy eggs, perfect for busy mornings.
Ingredients
- 1 lb breakfast sausage (or diced bacon/plant-based crumble)
- 8 large eggs
- 1/4 cup milk
- 1½ cups shredded cheddar cheese
- 2 tablespoons chopped green onions
- 12 (6-inch) flour tortillas
- Neutral oil spray
Instructions
- Cook sausage in a skillet over medium heat until browned, about 6–8 minutes. Drain excess fat.
- Whisk eggs with milk, scramble in the same pan over medium-low until just set, about 3–4 minutes.
- Combine egg mixture with cheese and green onions.
- Warm tortillas in the microwave for 15–20 seconds wrapped in a damp towel.
- Spoon 2–3 tablespoons of the filling across each tortilla, roll tightly, and place seam-side down on a baking sheet.
- Lightly spray with oil and bake at 425°F (220°C) for 12–15 minutes or air-fry at 400°F (200°C) for 8–10 minutes until golden and crisp.
Notes
Use a wire rack for even crisping and do not overfill the tortillas to prevent splitting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican