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Egg and Sausage Breakfast Taquitos

Egg and sausage breakfast taquitos with crispy, golden rolls filled with scrambled eggs, crumbled sausage, cheddar, and green onions. Cooked on a campfire grate until the tortillas turn crisp, then served with salsa and sour cream for dipping.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Tortillas and filling
  • 12 small flour tortillas
  • 8 eggs scrambled
  • 1 lb breakfast sausage cooked and crumbled
  • 2 cup shredded cheddar cheese
  • 0.25 cup green onions sliced
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 cooking spray or oil for greasing
  • 1 salsa for serving
  • 1 sour cream for serving

Equipment

  • 1 sheet pan

Method
 

Warm tortillas
  1. Warm the small flour tortillas until pliable, so they roll without cracking. Keep them warm in a towel or covered stack while you prepare the filling.
Scramble the eggs
  1. Scramble the eggs in a pan over medium heat until set, then season with salt and pepper to taste. Stop cooking while they’re still slightly soft so they stay tender in the taquitos.
Fill and roll
  1. Fill each tortilla with scrambled eggs, cooked and crumbled breakfast sausage, shredded cheddar cheese, and sliced green onions. Add a bit of each filling in every taquito so the centers stay consistent.
  2. Roll the tortillas tightly into taquitos and secure each one with a toothpick. Make sure the seam stays underneath or pressed tight so they don’t unravel.
Grill until crisp
  1. Spray the taquitos with cooking spray or brush with oil to help them turn golden. Place them on a campfire grate over medium heat and cook for 3-4 minutes per side until crisp and golden.
Serve
  1. Remove toothpicks and serve the taquitos hot with salsa and sour cream for dipping. Cut one taquito open to show the egg-and-cheese filling when serving.

Notes

For more uniform crisping, keep the rolls tight and don’t overfill the tortillas. Refrigerate leftovers in a sealed container up to 3 days and reheat in a hot skillet or oven until warmed through and re-crisped; freezing isn’t recommended for best tortilla texture. For a lighter option, use turkey breakfast sausage and reduce the cheddar to 1 cup.