Cheesy Breakfast Taquitos

Introduction

There’s something irresistibly satisfying about waking up to a warm, crispy breakfast roll filled with melty cheese, scrambled eggs, and savory breakfast meats. Enter: Cheesy Breakfast Taquitos — the perfect way to kickstart your day with a handheld burst of cheesy, protein-packed deliciousness. Whether you’re feeding a hungry crowd on a weekend morning or prepping your week’s breakfast in advance, these taquitos are both fun and functional.

Taquitos, also known as rolled tacos, have roots in Mexican cuisine and have since been embraced across North America. Traditionally filled with seasoned meat and fried to crispy perfection, this breakfast twist packs everything you love about a hearty morning meal into a portable, crowd-pleasing form. Crunchy on the outside, gooey and satisfying on the inside — they’re like the breakfast burrito’s charming, bite-sized cousin.

What makes these Cheesy Breakfast Taquitos truly special is their versatility and the perfect blend of textures and flavors. You can customize them with your favorite cheeses, proteins, and add-ins like jalapeños, spinach, or even leftover veggies. Baked or air-fried instead of deep-fried, they’re lighter yet still deliver that crave-worthy crunch. Serve them with salsa, avocado, or sour cream for the ultimate breakfast experience!

Ingredients

For the Breakfast Filling:

6 large eggs
1/4 cup (60 ml) whole milk
1 tbsp (15 ml) olive oil or butter
1/2 cup (75 g) diced bell pepper (any color)
1/2 cup (75 g) diced onion
1/2 cup (85 g) cooked breakfast sausage or crumbled bacon
1/2 tsp salt (3 g)
1/4 tsp ground black pepper

For the Cheese Mixture:

1 cup (113 g) shredded cheddar cheese
1/2 cup (57 g) shredded Monterey Jack or pepper jack cheese

For Assembly:

10 small flour tortillas (6-inch/15 cm)
Cooking spray or a few tablespoons of vegetable oil (for brushing)

Optional Dips & Toppings:

Sour cream
Salsa or pico de gallo
Sliced avocado or guacamole
Fresh cilantro (chopped)

Instructions

Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
Prepare the filling: In a medium mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
Sauté the veggies: In a nonstick skillet, heat olive oil or butter over medium heat. Add diced bell pepper and onion, sautéing until softened (about 3-4 minutes).
Cook the eggs: Reduce heat to medium-low. Pour the egg mixture into the skillet with the veggies and stir constantly to scramble gently. Cook until just set but still soft and fluffy (about 4-5 minutes).
Add the meat: Stir in the cooked sausage or crumbled bacon and cook for an additional minute to warm through. Remove from heat and set aside.
Warm the tortillas: Wrap tortillas in a damp towel and microwave for 30 seconds, or heat gently on a skillet for 10–15 seconds on each side. This makes them pliable and less likely to tear while rolling.
Assemble the taquitos: Place a tortilla on a flat surface. Add approximately 2 tablespoons of the egg mixture to one end and top with 2 tablespoons of the cheese mixture. Roll tightly into a cigar shape, starting from the filled end.
Arrange on baking sheet: Place each rolled taquito seam-side down on the prepared baking sheet. You should get about 10 taquitos in total.
Spray or brush with oil: Lightly spray the tops of the taquitos with cooking spray or brush with vegetable oil. This helps achieve that golden, crispy finish in the oven.
Bake: Bake in the preheated oven for 15–18 minutes, or until the taquitos are golden brown and lightly crisped on the edges. For even crispier results, flip them halfway through baking.
Optional: Air fry instead: Preheat air fryer to 400°F (205°C). Cook taquitos in batches for 7–9 minutes, turning halfway, until golden and crispy.
Serve hot: Remove from oven or air fryer and let cool slightly before serving. Serve with a side of salsa, sour cream, or guacamole for dipping.
Make it spicy: If desired, add minced jalapeños or a dash of hot sauce to your egg mixture for a kick.
Make ahead magic: You can assemble the taquitos in advance and refrigerate overnight, then bake fresh in the morning.

Recipe Information

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serving Size: 2 taquitos
Yield: 10 taquitos
Difficulty: Easy

Tips & Variations

Swap the fillings: Try using diced ham, turkey sausage, or vegetarian sausage to change things up.
Add greens: Toss in some baby spinach or kale with the eggs for an extra nutritional boost.
Use different cheeses: Mozzarella, feta, or even crumbled goat cheese work well for a unique flavor twist.
Make them freezer-friendly: Fully bake the taquitos, let cool, then freeze them in a single layer. Reheat in the oven or air fryer for an easy grab-and-go breakfast.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a 375°F (190°C) oven or air fryer for 5-7 minutes until warmed and crispy again. Microwaving is faster but may soften the texture.
Make-ahead tip: Scramble the eggs and prep the filling the night before for faster morning assembly.

Nutritional Information

Note: Nutritional values are approximate and based on a serving of 2 taquitos.

Calories: 320
Protein: 14 g
Carbohydrates: 23 g
Fat: 20 g
Fiber: 2 g

Conclusion

Whether you’re feeding a full house on a Sunday morning or prepping breakfasts for the week ahead, these Cheesy Breakfast Taquitos are a game-changer. They’re crispy, comforting, and loaded with the best breakfast flavors, all wrapped neatly into a hand-held package. Pair them with your favorite hot sauce, avocado slices, or a fruity smoothie for a well-rounded start to your day.

We’d love to hear how these turn out in your kitchen! What fillings did you choose? Did you go spicy or stick to the classics? Leave a comment below, rate the recipe, and don’t forget to share this post with family and friends. Happy cooking!