Breakfast Taquitos

Loaded with eggs, sausage, sun dried tomatoes, avocado and melted cheese, you’ll have these freezer-friendly breakfast taquitos ready in just 2 minutes!

Breakfast Taquitos - You’ll have these freezer-friendly breakfast taquitos ready in just 2 minutes!

Do you remember your first taquito experience? Mine was back in the 8th grade. I was attending one of those day-long Korean academies during the summer, which I absolutely hated, to get ahead in my studies for the upcoming school year. But this academy was in the same plaza as a Staples, a 99-cent store and an El Pollo Loco. My mom would give me about $5-10 to buy lunch during break time so when we all went over to El Pollo Loco, I tried one of these taquitos that my teacher really liked and boy, was I in heaven.

Since then, I’ve been obsessed with taquitos, especially when I make it at home because I don’t have to skimp on the fillings. The only thing is, I really don’t get to make it as much as I want to. That’s where these breakfast taquitos come in.

These babies are freezer-friendly so I can actually make a ton of them! Simply bake these according to the directions listed below and freeze them so you can fulfill you taquito cravings any time. They definitely come in handy in the mornings where I can pop these into the oven for about 20-30 minutes, take a shower and then indulge in a cheesy, breakfast taquito loaded with eggs, Italian sausage, sun dried tomatoes and avocado. It’s a breakfast of champions!

Breakfast Taquitos

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Yield 4 servings

Breakfast Taquitos

Loaded with eggs, sausage, sun dried tomatoes, avocado and melted cheese, you’ll have these freezer-friendly breakfast taquitos ready in just 2 minutes!

Ingredients

  • 10-12 corn tortillas, softened
  • 3 large eggs, scrambled
  • 6 ounces spicy Italian sausage, crumbled
  • 1/4 cup julienned sun dried tomatoes, drained
  • 1 avocado, halved, seeded, peeled and diced
  • 1 cup shredded sharp cheddar cheese

Instructions

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
  • Working one at a time, transfer tortilla to a work surface; place eggs, sausage, sun dried tomatoes, avocado and cheddar cheese in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.
  • Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 12-15 minutes.
  • Serve immediately.
http://damndelicious.net/2013/06/12/breakfast-taquitos/


Comments

  1. Stacey says

    These look yummy! I’m always looking for something I can make ahead and pull out of the freezer on those rushed mornings. What are the directions for freezing? I’m assuming you wrap in foil or something, but when you pull them out do you need to let them thaw at all, or just put in the oven as directed in your recipe, maybe for a little longer?

  2. Lauryn says

    I made these today and I’m gonna have them for breakfast tomorrow, they look amazing. Can’t wait to try them! C:

  3. Jenne says

    I make chicken Taquitos like this that I freeze and bake as needed on 425 for 15 min. Would this be a recipe that u could make and freeze ( follow steps up until cooking & omit avocado)?

    • Chung-Ah says

      Kristin, the recipe states, “6 ounces spicy Italian sausage, crumbled” so yes, the sausage should be cooked prior to stuffing the tortillas. Hope that helps!

  4. Joanna says

    So are you supposed to bake them if you want to freeze them? I’m confused. could someone give me directions if i want to make them for breakfasts throughout the week? Thanks!

  5. Heather says

    DEFINITELY go with flour tortillas. I too was confused. First batch I used corn and the tortillas were peeling apart before I finished rolling the last one. Still cooked them and they were still good. Second batch I used flour and they were awesome. If you want the results described above – use flour tortillas.

  6. Mandi says

    This looks like the answer to my lunch dilemma! I’m a sahm to a demanding 6.5 month old little girl and sometimes I barely get a chance to eat, let alone prepare it! Something I can make ahead then just pop in the oven sounds ideal. Might have to sub out the Italian sausage though, our snags are a bit different Down Under, so maybe some pork mince with a touch of herbs would do the trick instead. Can’t wait to make these!

  7. Erica says

    I made these last week with gluten free tortillas and they were amazing! It is very difficult to find reciepes that are the slightest bit healthy with my picky husband :) this is definitely a keeper!!

  8. glenda says

    This taquito recipe sounds great for my 12yr old, but he likes softer taquitos. I have a 2 part question. 1st, can they be reheated in the microwave? 2nd, which would be the best to use corn or flour tortillas? Thank You for such a good recipe.

    • Chung-Ah says

      Yes, they can be reheated in the microwave. As for corn vs flour, that’s really based on personal preference.

  9. Maggie says

    Sounds like an amazing recipe. 2 questions, I’m guessing you also have to cook the eggs separate from the sausage. and 2, it says Yields 4, but you need 10-12 tortillas? Are they double or triple wrapped?

    • Chung-Ah says

      Maggie, feel free to cook the sausage and eggs together – you’ll save some time! As for the servings, this yields 4 servings, so each person should have about 3-4 taquitos.

  10. Becca says

    These look amazing, I’m getting ready to make them right now! thanks for all of your yummy recipes!

  11. Jennifer says

    Hi! Your recipes are AH-mazing! For this Breakfast Taquito, is the spicy sausage already cooked or we have to cook/brown prior to assembling? Or is it being cooked in the oven?

    Thanks,
    Jenn

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