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Easy Breakfast Taquitos filled with scrambled eggs, cheese, and sausage wrapped in corn tortillas.

Egg Cheese Rolled Taquitos

These Easy Breakfast Taquitos combine fluffy eggs and melted cheese in a tortilla, making for a quick, customizable breakfast that's freezer friendly.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 taquitos
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

For the taquitos
  • 8 small small flour or corn tortillas Flour tortillas roll easier while corn tortillas taste amazing but need warming.
  • 6 large large eggs Cooked gently to remain soft.
  • 1.5 cups shredded cheese like cheddar, Monterey Jack, or a blend Use any cheese blend you prefer.
  • 1 tablespoon butter or oil for the pan For cooking the eggs.
  • Salt and pepper To taste.
  • Optional add ins: cooked sausage, ham, bacon, diced bell pepper, green onions Customize with your favorite ingredients.

Method
 

Preparation
  1. Warm your tortillas first to prevent cracks. Microwave them for about 20 seconds under a damp paper towel, or warm them one by one in a dry skillet.
  2. Scramble the eggs gently by melting butter in the pan, whisking the eggs with a pinch of salt and pepper, then cooking on medium low. Pull from heat when still a little soft.
  3. Fill and roll the taquitos by adding a small spoonful of egg down the center of each tortilla, sprinkling cheese on top, and rolling snugly.
Crisping Up
  1. For baked: Place seam side down on a baking sheet and bake at 425°F for about 8 to 12 minutes, until crisp and lightly golden.
  2. For skillet: Heat a thin layer of oil and cook seam side down first, then rotate until browned all around.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Best reheating method is in the oven or air fryer to regain crispiness.