Baked Breakfast Taquitos
These baked breakfast taquitos are crispy, cheesy, and filled with savory sausage, eggs, and peppers. Perfect for a delicious and easy morning meal, served with salsa and sour cream.
Equipment
- 1 large skillet
- 1 baking sheet lightly buttered or 9x13 inch baking dish
- 1 bowl for whisking eggs
Ingredients
- 1 pound Italian sausage casings removed
- 1 medium onion chopped
- 3 cloves garlic minced
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- 1 tablespoon Italian seasoning optional
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 6 eggs
- 16 small flour tortillas whole wheat or white
- 1 cup shredded cheddar cheese
- 4 tablespoons butter melted
- Salsa for serving
- Sour cream for serving
Instructions
- Preheat oven to 400°F and lightly butter a baking sheet or baking dish.
- Cook the Italian sausage in a large skillet over medium heat until no longer pink, draining excess grease if desired.
- Add chopped onion and garlic to the skillet and cook until onion is soft.
- Add chopped red and green bell peppers and cook for an additional minute.
- Season the mixture with Italian seasoning, salt, and pepper.
- In a bowl, whisk the eggs and pour them into the skillet over the sausage and vegetables, cooking until eggs are scrambled.
- Lay a tortilla flat, spoon a couple tablespoons of the scrambled mixture on it, and sprinkle with one to two tablespoons of shredded cheddar cheese.
- Roll the tortilla tightly and place seam side down on the prepared baking sheet. Brush the outside with melted butter.
- Repeat with remaining tortillas and filling.
- Bake the taquitos for about 15 minutes or until golden and crispy.
- Serve warm with salsa and sour cream.
Notes
- Best served warm for crispiness.
- Store leftovers in an airtight container in the fridge for 3-5 days.
- Reheat in oven at 400°F for 10 minutes to restore crispness.
- For freezing, bake 10 minutes first, flash freeze on a sheet, then store in freezer bags up to 3 months.
- Bake frozen taquitos for 10 minutes at 400°F before serving.