Scrambled eggs, cheese and sausage links rolled and baked inside a corn tortilla. These Egg and Sausage Breakfast Taquitos are simple and delicious!
I used pork sausage links in these yummy Egg and Sausage Breakfast Taquitos and my family devoured them. They’re so incredibly easy too. Just scramble some eggs, add some cheese and a breakfast sausage link (and some spinach if you want to incorporate a veggie), and then roll them up in a corn tortilla and bake them. I like to dip them in my favorite homemade salsa.
- 1 7 oz box Jones Dairy Farm sausage links
- 5 large eggs
- salt and pepper
- 1 1/2 cups shredded cheese cheddar, pepper jack or Monterey jack
- 1 cup baby spinach chopped (optional)
- 10 white corn tortillas or use 6” flour tortillas
Preheat oven to 425 degrees F.
Add the frozen sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through. Remove to a plate, leaving a little bit of the sausage grease in the pan.
Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan. Season with salt and pepper. Cook for a few minutes, tossing and scrambling as they cook. (If using spinach, add it to the pan about 2 minutes before the eggs are done cooking.) Remove from heat.
Warm the tortillas inside of a damp paper towel for 10-15 seconds in the microwave. Divide the scrambled eggs among the tortillas and top with shredded cheese. Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper. Spray lightly with cooking spray and bake for 10-15 minutes or until golden brown. Serve with salsa for dipping.
To Freeze: Prepare and bake the taquitos as directed. Allow to cool completely and then place in a freezer ziplock bag. When ready to eat, microwave them until warm.