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Mini Breakfast Taquitos - Rolled & Baked

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.