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!
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
Ingredients
- 10-12 corn tortillas, softened
- 3 large eggs, scrambled
- 6 ounces spicy Italian sausage, crumbled
- ¼ 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.
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I am always looking for a good breakfast recipe. I will definitely have to give this a try! Yum!
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What size tortillas works best for this recipe? Looks amazing!
I recommend using 6-inch tortillas.
These look amazing, I’m getting ready to make them right now! thanks for all of your yummy recipes!
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?
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.
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.
Yes, they can be reheated in the microwave. As for corn vs flour, that’s really based on personal preference.
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!!
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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!
I can’t imagine the avocados look green and good after freezing?
Jenifer, I recommend omitting the avocados if you are planning to freeze them.
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.
Just learned of this recipe and this comment was eight years ago, but you can use corn tortillas successfully if you microwave them slightly and they’ll roll up easily. Plus corn tortillas are healthier than flour tortillas.
please give us more details on freezing! 🙂
Classic Me, details on freezing has been shared in the previous comments.
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!
Yes, Joanna, these should be fully cooked before freezing, that way you can heat them up in the microwave in the mornings.
thank you 🙂
Did you cook the sausage before baking the taquitos?
Love this idea – I’m going to try these this weekend! Thanks for sharing 🙂
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!
Sundried tomatoes and avocados. Love that combination! I must pin this.
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The photo seems to show flour tortillas. Can you please clarify?
Lisa, you can use either corn or flour. This is based on personal preference.
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)?
Yes, absolutely!
Wow! That’s a delicious breakfast! I love everything about this recipe! Awesome photo too!
When you say “softened” corn tortillas, do you mean room temp or something else?
You can soften them in the microwave for 30 seconds or so.
I made these today and I’m gonna have them for breakfast tomorrow, they look amazing. Can’t wait to try them! C: