Sausage & Egg Breakfast Taquitos
Recipe By: @dianemorrisey
🌮 Fun Fact: Diane calls out one of our favorite things about taquitos: the filling possibilities are basically endless, and they can be frozen for another day.
🎥 WATCH The Video
What You’ll Need
For The Taquitos
Breakfast sausage, cooked according to package directions
Eggs, scrambled
Shredded cheese
Fresh corn, optional
Scallions, sliced, optional
6-inch tortillas
Olive oil, for drizzling
For Serving
Salsa
Guacamole
Switch-It-Up Options
Mushrooms
Onions
Peppers
Spinach
Tomatoes
Source note: Diane’s caption doesn’t specify quantities, so we’re keeping this one flexible instead of pretending there’s a sacred sausage-to-egg ratio.
Step By Step
1️⃣ Cook The Sausage
Prepare the breakfast sausage according to the package directions.
2️⃣ Scramble The Eggs
Scramble the eggs. Fold in fresh corn and sliced scallions if using. Diane also suggests mushrooms, onions, peppers, spinach or tomatoes, so consider your refrigerator officially invited.
3️⃣ Fill & Roll
Add sausage, scrambled eggs and shredded cheese to each small tortilla. Roll tightly into taquitos.
4️⃣ Get Them Crispy
Arrange the taquitos for baking and drizzle them with olive oil.
5️⃣ Bake Until Golden
Bake at 425°F for 10–15 minutes, or until the tortillas are just golden brown and crisp.
6️⃣ Dip Accordingly
Serve hot with salsa and guacamole.
