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Egg and Sausage Breakfast Taquitos

Egg and sausage breakfast taquitos with crispy rolled tortillas filled with scrambled eggs, cooked crumbled sausage, cheddar, and green onions. Campfire grilling gives a golden, crunch exterior with a hot, cheesy center.
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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: 460
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 12 small flour tortillas
Filling
  • 8 eggs Scramble until just set.
  • 1 lb breakfast sausage Cooked and crumbled.
  • 2 cup shredded cheddar cheese
  • 0.25 cup green onions Sliced.
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
For crisping and serving
  • 1 cooking spray or oil For spraying or brushing before grilling.
  • salsa For serving.
  • sour cream For serving.

Equipment

  • 1 cast iron skillet

Method
 

Warm and prep the filling
  1. Warm the tortillas so they’re pliable, working in small batches. Set them aside covered to keep them from drying out.
  2. Scramble the eggs until just set, seasoning with salt and pepper. Fold in nothing else yet—keep the texture soft so it rolls easily.
  3. Cook and crumble the breakfast sausage, then let it cool slightly. Keep it ready so you can fill the tortillas without steaming them.
Assemble the taquitos
  1. Fill each tortilla with scrambled eggs, crumbled sausage, cheddar cheese, and green onions. Keep the filling centered so it rolls tightly.
  2. Roll each tortilla tightly and secure with toothpicks. Arrange seam-side down so the taquitos hold their shape.
  3. Spray the taquitos with cooking spray or brush with oil. Light coverage helps the surface turn golden and crisp.
Grill until golden and serve
  1. Place taquitos on a campfire grate over medium heat. Cook for 3-4 minutes per side, turning when the bottoms are golden and the tortillas look lightly blistered.
  2. Remove toothpicks and serve immediately with salsa and sour cream. Cut one open if you want to check that the centers are hot and melty.

Notes

Pro tip: if tortillas tear, warm them a bit longer and wrap them in foil to stay soft. Refrigerate leftover taquitos in an airtight container up to 3 days; reheat on a hot skillet until crisp. Freezing is yes: cool completely, freeze in a single layer, then reheat from frozen until hot and golden. For a lighter option, use turkey breakfast sausage and part-skim cheddar.