Mini Breakfast Taquitos – Rolled & Baked

These mini breakfast taquitos check all the boxes: quick to make, easy to eat, and full of cozy morning flavors. They’re rolled, baked, and satisfyingly crispy without a greasy mess. Perfect for busy weekdays, brunch spreads, or meal prep.

Make a batch, freeze some, and you’ve got a warm, handheld breakfast whenever you need it.

Mini Breakfast Taquitos - Rolled & Baked

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 12–16 mini flour tortillas (street-taco size, 4–5 inches)
• 6 large eggs
• 1/3 cup milk (or half-and-half for richer eggs)
• 1 cup cooked breakfast sausage (crumbled) or chopped bacon/ham
• 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
• 1 small onion, finely diced
• 1 small bell pepper, finely diced
• 2 tablespoons butter (or neutral oil)
• 1 teaspoon chili powder (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• Cooking spray or a little oil for the baking sheet
• Optional dips: salsa, guacamole, sour cream, or hot sauce

Method

 

1. Prep and preheat. Heat the oven to 400°F (205°C). Line a baking sheet with parchment and lightly oil it so the taquitos crisp evenly.
2. Cook the veggies and protein. In a large skillet over medium heat, melt the butter. Add diced onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened. Stir in the sausage (or bacon/ham) and warm through.
3. Whisk the eggs. In a bowl, whisk eggs, milk, chili powder, garlic powder, smoked paprika, a pinch of salt, and pepper. The milk makes the eggs fluffy and helps bind the filling.
4. Scramble gently. Pour the egg mixture into the skillet. Cook over medium-low, stirring slowly until just set and still a little glossy. Remove from heat. You want them soft so they don’t dry out in the oven.
5. Warm the tortillas. Stack tortillas and microwave for 20–30 seconds or wrap in foil and warm in the oven. Warm tortillas roll without cracking.
6. Fill and roll. Place 1–2 tablespoons of the egg filling along the lower third of each tortilla. Sprinkle with cheese. Roll tightly, seam-side down. Don’t overfill or they’ll unroll.
7. Arrange and oil. Set taquitos seam-side down on the prepared sheet. Lightly brush or spray the tops with oil for a crisp, golden finish.
8. Bake. Bake 12–15 minutes, turning once halfway if you like extra color. They’re done when the edges are golden and the tortillas feel crisp.
9. Serve. Let them rest 3–4 minutes so the filling sets. Serve with salsa, guacamole, or a dollop of sour cream. Great for dipping.

Why This Recipe Works

These taquitos are built around simple, reliable ingredients that cook fast and taste great together. Egg, cheese, and a savory protein are tucked into small tortillas that bake to a golden, crisp finish. Baking keeps things lighter than frying while still delivering crunch.

The mini size makes them kid-friendly, freezer-friendly, and perfect for dipping. Plus, everything cooks in one pan before rolling, so cleanup stays painless.

What You’ll Need

• 12–16 mini flour tortillas (street-taco size, 4–5 inches)
• 6 large eggs
• 1/3 cup milk (or half-and-half for richer eggs)
• 1 cup cooked breakfast sausage (crumbled) or chopped bacon/ham
• 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
• 1 small onion, finely diced
• 1 small bell pepper, finely diced
• 2 tablespoons butter (or neutral oil)
• 1 teaspoon chili powder (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• Cooking spray or a little oil for the baking sheet
• Optional dips: salsa, guacamole, sour cream, or hot sauce

How to Make It

1. Prep and preheat. Heat the oven to 400°F (205°C). Line a baking sheet with parchment and lightly oil it so the taquitos crisp evenly.
2. Cook the veggies and protein. In a large skillet over medium heat, melt the butter.

   Add diced onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened. Stir in the sausage (or bacon/ham) and warm through.

3. Whisk the eggs. In a bowl, whisk eggs, milk, chili powder, garlic powder, smoked paprika, a pinch of salt, and pepper.

   The milk makes the eggs fluffy and helps bind the filling.

4. Scramble gently. Pour the egg mixture into the skillet. Cook over medium-low, stirring slowly until just set and still a little glossy. Remove from heat.

   You want them soft so they don’t dry out in the oven.

5. Warm the tortillas. Stack tortillas and microwave for 20–30 seconds or wrap in foil and warm in the oven. Warm tortillas roll without cracking.
6. Fill and roll. Place 1–2 tablespoons of the egg filling along the lower third of each tortilla. Sprinkle with cheese. Roll tightly, seam-side down. Don’t overfill or they’ll unroll.
7. Arrange and oil. Set taquitos seam-side down on the prepared sheet.

   Lightly brush or spray the tops with oil for a crisp, golden finish.

8. Bake. Bake 12–15 minutes, turning once halfway if you like extra color. They’re done when the edges are golden and the tortillas feel crisp.
9. Serve. Let them rest 3–4 minutes so the filling sets. Serve with salsa, guacamole, or a dollop of sour cream. Great for dipping.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days.

For best texture, reheat in the oven or air fryer until warm and crisp. Microwaving works in a pinch, but the tortillas will soften. To freeze, arrange baked taquitos on a sheet pan until firm, then transfer to a freezer bag.

Reheat from frozen at 375°F (190°C) for 12–15 minutes.

Health Benefits

• Protein-packed: Eggs and sausage provide steady energy and keep you full longer.
• Customizable fats: Choose lean turkey sausage, center-cut bacon, or skip meat and add beans for a lighter option.
• Veggie boost: Onion and bell pepper add fiber, vitamins A and C, and flavor without extra calories.
• Controlled portions: The mini size helps with portion control, and baking cuts down on excess oil.
• Calcium and B vitamins: Cheese and eggs deliver nutrients that support bone health and metabolism.

Pitfalls to Watch Out For

• Cracking tortillas: If tortillas aren’t warm, they split when rolled. Warm them briefly and keep covered as you work.
• Dry eggs: Overcooking eggs in the pan leads to dryness after baking. Pull them when slightly soft and glossy.
• Overfilling: Too much filling causes unrolling and leaks.

  Stick to 1–2 tablespoons per mini tortilla.

• Soggy bottoms: Use a lightly oiled, preheated sheet or parchment. Don’t crowd the taquitos; give them space to crisp.
• Bland flavor: Season the eggs and add flavorful cheese. A little chili powder or smoked paprika goes a long way.

Recipe Variations

• Southwest Veggie: Swap meat for black beans and corn, add cumin, and finish with pepper jack cheese.
• Green Chile & Potato: Add diced, pre-cooked potatoes and canned chopped green chiles for a hearty bite.
• Spinach & Feta: Stir in chopped spinach and crumbled feta for a savory twist.

  Add a squeeze of lemon to the eggs.

• Chorizo & Cheddar: Use cooked chorizo for bold flavor and pair with cheddar or Oaxaca cheese.
• Turkey Breakfast Club: Turkey sausage, diced tomatoes, and a touch of Swiss cheese with a drizzle of hot honey.
• Gluten-Free: Use small corn tortillas. Warm them well and handle gently; they’re more delicate but crisp beautifully.
• Dairy-Free: Skip cheese or use a dairy-free melt. Replace butter with oil and milk with a splash of oat milk.

FAQ

Can I make these ahead?

Yes.

Assemble and bake, then cool and refrigerate or freeze. Reheat in the oven or air fryer for the best texture.

What tortillas work best?

Mini flour tortillas roll the easiest and get nicely crisp. Corn tortillas work too—just warm them thoroughly and roll gently.

How do I keep them from unrolling?

Place taquitos seam-side down on the baking sheet.

Rolling tightly and not overfilling also helps. A light brush of oil helps the seam seal as it bakes.

Can I skip the meat?

Absolutely. Add beans, sautéed mushrooms, or more peppers and onions.

Season a bit more to keep the flavor balanced.

What’s the best way to reheat?

Use a 375°F (190°C) oven or air fryer until hot and crisp, about 6–10 minutes from chilled. From frozen, add a few extra minutes.

Are they spicy?

Not by default. Add chili powder, jalapeño, or hot sauce if you like heat, or keep it mild for kids.

Can I make them larger?

Yes, use regular 6-inch tortillas and add more filling.

Increase bake time by a few minutes and watch for golden edges.

Wrapping Up

Mini breakfast taquitos bring together simple ingredients, quick assembly, and a satisfyingly crisp bite. They’re easy to customize, great for meal prep, and perfect for busy mornings or casual brunches. Keep a batch in the freezer, set out your favorite dips, and you’ve got breakfast solved—rolled and baked, just the way it should be.