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Egg and Sausage Breakfast Taquitos

Egg and sausage breakfast taquitos with crispy, golden rolled tortillas filled with scrambled eggs, crumbled sausage, and cheddar. Cook over medium campfire heat until each side is browned and crunchy, then serve with salsa and sour cream.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 380
Ingredients Method Notes

Ingredients
  

Tortillas
  • 12 small flour tortillas
Filling
  • 8 eggs Scramble before assembling taquitos.
  • 1 lb breakfast sausage Cook and crumble first.
  • 2 cup shredded cheddar cheese
  • 0.25 cup green onions Sliced.
  • 0.1 tsp salt To taste.
  • 0.1 tsp pepper To taste.
Cooking and serving
  • 1 cooking spray or oil
  • 1 salsa For serving.
  • 1 sour cream For serving.

Method
 

Warm and fill
  1. Warm tortillas until pliable so they don’t crack when rolled; use medium heat and warm just long enough to soften, about 30-60 seconds each. Visual cue: tortillas look flexible and slightly steamy.
  2. Fill each tortilla with scrambled eggs, cooked and crumbled sausage, cheddar cheese, and green onions. Visual cue: filling is centered in a short line so it rolls up tightly.
  3. Roll each tortilla tightly and secure with toothpicks. Visual cue: the seam sits underneath and the taquito holds its shape.
Cook taquitos
  1. Spray taquitos with cooking spray or brush with oil to promote crisping. Visual cue: a light sheen covers the surface.
  2. Place taquitos on a campfire grate over medium heat and cook 3-4 minutes per side until golden and crispy. Visual cue: edges brown and the tortilla feels firm when nudged.
  3. Remove toothpicks after cooking. Visual cue: taquitos stay sealed and don’t unravel.
Serve
  1. Serve hot with salsa and sour cream on the side for dipping. Visual cue: salsa looks glossy and sour cream is thick and white.

Notes

For the most crack-proof rolls, warm tortillas right before assembly and keep them covered with a clean towel. Storage: refrigerate cooked taquitos in an airtight container up to 3 days; reheat in a skillet or toaster oven until hot and crisp. Freezing: yes—freeze cooked taquitos up to 2 months, thaw in the fridge overnight, then reheat until crisp. Dietary swap: use turkey sausage or plant-based sausage to reduce saturated fat while keeping the same filling structure.