Crispy Oven-Baked Breakfast Taquitos Recipe

An effortless oven method yields a sheet pan of crispy Baked Breakfast Taquitos filled with eggs, sausage, cheese, and vegetables. Make them ahead and reheat for a quick, portable breakfast that’s perfect for busy mornings, school days, or a relaxed brunch.

This breakfast version follows the same oven-fry technique used for classic baked taquitos: less oil than frying but still plenty of crunch. Serve them with salsa, sour cream, or avocado for a satisfying breakfast, lunch, or dinner-for-breakfast option.

Most mornings can be hectic, and having a wholesome make-ahead breakfast changes the routine. These taquitos reheat quickly and are easy for kids to grab before school or to enjoy as a hearty after-school snack.

Baking on a sheet pan keeps them light and allows you to prepare a large batch at once. If you prefer, you can also cook them in an air fryer in smaller batches; instructions are included below.

Ingredients and Substitutions

• Eggs – whisked
• Sausage – ½ pound bulk breakfast sausage (pork or turkey works well).
• Vegetables – red bell pepper and cremini mushrooms are used here; swap in zucchini, spinach, corn, or any omelet-friendly vegetables you prefer.
• Fresh herbs – cilantro for a Mexican-inspired flavor; parsley or thyme are good alternatives or omit if desired.
• Seasoning – salt and freshly ground black pepper to taste.
• Cheese – shredded sharp cheddar, Monterey Jack, or pepper Jack; you can mix cheeses if you like.
• Tortillas – 6-inch flour tortillas are easiest to roll; corn tortillas often crack, but a 50/50 corn-and-flour blend is a great compromise.

How to Make Baked Breakfast Taquitos

1. Preheat and prepare: Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and coat it generously with nonstick cooking spray.
2. Cook the sausage: Brown the bulk breakfast sausage in a nonstick skillet, breaking it into small pieces. Transfer to paper towels to drain.
3. Cook the vegetables: Wipe the skillet clean, spray with nonstick cooking spray, and cook the diced bell pepper over medium heat until softened. Add mushrooms and cook until tender.
4. Scramble the eggs: Lower heat to medium-low, add the whisked eggs, and stir with a wooden spoon until just set. Season with salt and pepper and stir in chopped cilantro if using.
5. Combine: Remove the pan from heat; mix in the cooked sausage and about 1 cup of the shredded cheese. Stir until everything is evenly combined.
6. Warm the tortillas: Heat the stack of tortillas in the microwave for about 20 seconds to make them easier to roll.
7. Assemble: Place a couple tablespoons of the egg and sausage filling down the center of each tortilla, sprinkle with a little extra cheese, and roll tightly. Place each taquito seam-side down on the prepared baking sheet.
8. Bake: Spray the tops of the taquitos with nonstick cooking spray and bake for 8 minutes. Remove the sheet, flip each taquito with tongs, and bake another 3 minutes or until golden and crisp on both sides.

Reheating Breakfast Taquitos

Reheat refrigerated taquitos quickly in the microwave, or restore maximum crispiness in a conventional oven.

• Microwave: Place taquitos on a paper-towel-lined microwave-safe plate. Heat 30 seconds, turn, then heat another 15–30 seconds until hot.
• Oven: For the crispiest result, bake at 400°F for about 5 minutes or until warmed through and crisp.

Air Fryer Instructions

1. Lightly oil the air fryer basket or use a non-propellant cooking spray. Place taquitos in a single layer, leaving space between each.
2. Spray the tops with a little oil and air fry at 400°F for 8–10 minutes, flipping halfway through for even browning.
3. If cooking multiple batches, keep finished taquitos warm on a baking sheet in a 200°F oven while you finish the rest.

This post was originally published January 8, 2015. It has been updated with new text and images.