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Egg and Sausage Breakfast Taquitos

Egg and sausage breakfast taquitos with crispy, golden rolls filled with scrambled eggs, cooked sausage, and cheddar. Quick portable breakfast that crisps up fast on a campfire grate for easy make-ahead days.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 12 small flour tortillas Warm so they roll without cracking.
Egg filling
  • 8 eggs Scramble before assembling.
  • 1 lb breakfast sausage Cook fully, then crumble.
  • 2 cup shredded cheddar cheese Use for melty filling.
  • 0.25 cup green onions Slice thinly for even flavor.
  • 0.5 tsp salt To taste; start small.
  • 0.5 tsp pepper To taste; start small.
For crisping
  • 1 cooking spray or oil Helps the outside turn golden and crisp.
For serving
  • 0.75 cup salsa Serve on the side for dipping.
  • 0.75 cup sour cream Serve on the side for dipping.

Equipment

  • 1 sheet pan

Method
 

Warm and assemble
  1. Warm the small flour tortillas until pliable, so they bend without cracking. Keep them covered to retain moisture while you assemble.
  2. Scramble the eggs until set, then season with salt and pepper to taste. Let them cool for a minute so filling stays easier to roll.
  3. Fill each tortilla with scrambled eggs, cooked and crumbled breakfast sausage, shredded cheddar cheese, and sliced green onions. Distribute filling evenly across the center of each tortilla.
  4. Roll each tortilla tightly into a taquito and secure with toothpicks. Press gently so the seam stays closed during cooking.
Crisp and grill
  1. Spray the taquitos with cooking spray or brush with oil to promote browning. Coat the outside lightly and evenly.
  2. Place taquitos on a campfire grate over medium heat and cook for 3-4 minutes per side until golden and crispy. Turn carefully halfway so both sides crisp without burning.
  3. Remove toothpicks and serve immediately with salsa and sour cream. Cut one open to confirm the filling is hot throughout.

Notes

Pro tip: warm tortillas just before filling so they stay flexible; if using make-ahead, assemble and refrigerate taquitos (covered) up to 24 hours, then grill straight from the fridge adding a little extra cook time. These freeze well only after cooking—freeze in a single layer, then reheat until crisp. For a lighter option, use turkey breakfast sausage and reduced-fat cheddar while keeping the same rolling and grilling method.