Breakfast Taquitos Recipe
Crispy baked tortillas wrapped around fluffy scrambled eggs, melted cheese, and savory breakfast fillings create the perfect handheld morning meal that's both satisfying and customizable.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">12 small flour tortillas (15cm diameter)</li><li class="ingredients-single-item">6 large eggs</li><li class="ingredients-single-item">60ml milk</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp black pepper</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">1 red bell pepper, finely diced</li><li class="ingredients-single-item">100g breakfast sausage, cooked and crumbled (or bacon)</li><li class="ingredients-single-item">150g grated cheddar cheese</li><li class="ingredients-single-item">2 tbsp fresh chives, chopped</li><li class="ingredients-single-item">Cooking spray or olive oil for brushing</li><li class="ingredients-single-item">For serving: salsa, guacamole, sour cream (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Toothpicks (for securing taquitos)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Having your oven hot before you begin assembling ensures your taquitos will crisp up beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy. The milk adds moisture and helps create fluffy scrambled eggs, while whisking incorporates air for a lighter texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat olive oil in a non-stick skillet over medium heat. Add diced onion and bell pepper, sautéing for 3-4 minutes until softened but not browned. The vegetables should still have a slight bite as they'll continue cooking in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the egg mixture into the skillet with the vegetables and cook, gently stirring occasionally, until eggs are just set but still slightly moist, about 2-3 minutes. It's important to slightly undercook the eggs as they'll finish cooking in the oven. Remove from heat and fold in the cooked sausage, 100g of the cheese, and chives.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Warm tortillas for 20-30 seconds in the microwave covered with a damp paper towel, or briefly heat them in a dry skillet. This makes them pliable and prevents cracking when rolling. Work with one tortilla at a time, keeping the others covered to retain moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place about 2 tablespoons of the egg mixture in a line across the bottom third of each tortilla, then sprinkle with a small amount of the remaining cheese. Roll the tortilla tightly around the filling and place seam-side down on the prepared baking sheet. Secure with a toothpick if needed to prevent unraveling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange all rolled taquitos on the baking sheet with a small space between each. Lightly spray or brush the taquitos with olive oil or cooking spray - this crucial step helps them develop that golden, crispy exterior without deep-frying.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 12-15 minutes, or until the taquitos are golden brown and crispy. For extra crispiness, turn them over halfway through baking time. The cheese inside will melt and help seal the taquitos while creating a delicious creamy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from oven and let cool for 2-3 minutes before serving. This brief rest allows the filling to set slightly so it doesn't spill out with the first bite. Carefully remove any toothpicks before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm with your choice of salsa, guacamole, and sour cream for dipping. Enjoy immediately or let cool completely before storing in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 180°C (350°F) oven for 8-10 minutes until heated through and crispy again.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I freeze baked breakfast taquitos for later?
Yes, these breakfast taquitos freeze beautifully! Allow them to cool completely, then wrap individually in parchment paper before placing in a freezer bag. Freeze for up to 3 months. To reheat, unwrap and warm in a 180°C oven for 15-20 minutes until crispy and heated through.
What are the best fillings for crispy breakfast rolls?
Besides the classic egg and cheese base, consider adding diced potatoes, avocado, black beans, spinach, chorizo, ham, turkey, or vegetarian sausage. For extra flavour, incorporate herbs like coriander or spices such as smoked paprika, cumin, or chilli powder to create customised breakfast rolls.
How do I keep my taquitos from getting soggy?
For ultra-crispy taquitos, undercook the eggs slightly as they'll continue cooking in the oven, drain any excess moisture from fillings, brush with oil before baking, and arrange with space between each on the baking tray. For serving, place on a cooling rack for a minute after baking to prevent steam from creating sogginess.
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