Chicken Sausage, Egg and Cheese Breakfast Taquitos

Name: Chicken Sausage, Egg and Cheese Breakfast Taquitos
Prep time: 15
Cook time: 15
Total time: 30
Yield: 1
Ingredients: package The Sausage Project Melty Cheddar Chicken Sausage, finely diced; olive oil; large eggs; milk or heavy cream (optional, for fluffier eggs); kosher salt; Freshly ground black pepper, to taste; finely shredded sharp cheddar cheese, divided; 6-inch flour tortillas

Prep Time: 15 min | Cook Time: 15 min | Servings: 1

Breakfast

Melty Cheddar

Breakfast tacos and breakfast burritos are elite morning handhelds, but breakfast taquitos are often overlooked as the S-tier a.m. bite they truly are. Thin and crispy on the outside yet loaded with juicy sausage, gooey cheese, and fluffy eggs, they deliver the kind of textural contrast that starts the day with a bang… or, more accurately, a crunch.

A simple egg scramble forms the foundation of these crispy breakfast taquitos, while Melty Cheddar Chicken Sausage adds savory flavor and cheesy goodness to every bite. Roll everything into your favorite tortillas, give them a generous coating of cooking spray, then bake until irresistibly golden brown and crunchy. Serve them with salsa, hot sauce, sour cream, or guacamole for dipping and you’ve got a quick, easy go-to for busy weekdays and laid-back weekend brunches, all in 30 minutes or less.

Chef’s note: If you prefer corn tortillas, wrap them in a damp paper towel and microwave for 30-45 seconds so they don’t crack when rolling.

See Recipe

A close up of Sausage Egg & Cheese Taquitos being held above a breakfast platter. — Screenshot

SERVING MULTIPLIER:

Ingredients

1 package The Sausage Project Melty Cheddar Chicken Sausage, finely diced

1 tablespoon olive oil

6 large eggs

2 tablespoons milk or heavy cream (optional, for fluffier eggs)

½ teaspoon kosher salt

Freshly ground black pepper, to taste

1 ¾ cup finely shredded sharp cheddar cheese, divided

12 6-inch flour tortillas

Instructions

Prep Time: 15 min | Cook Time: 15 min | Servings: 1

Preheat the oven: Preheat the oven to 450°F and line a large baking sheet with parchment paper.

Cook your sausage: Heat the olive oil in a large skillet over medium-high heat. Add the diced sausage and cook, stirring occasionally, until browned and crispy, about 6–7 minutes.

Whisk the eggs: While the sausage cooks, whisk together the eggs, milk or heavy cream (if using), kosher salt, and a few grinds of freshly ground black pepper in a medium mixing bowl.

Cook the filling: Reduce the stove's heat to medium-low. Pour the egg mixture into the skillet with the sausage and cook, stirring continuously with a silicone spatula or wooden spoon, until the eggs are softly scrambled and just set. Remove from the heat.

Roll the taquitos: Place a tortilla on a cutting board or plate. Spoon about ¼ cup of the egg and sausage mixture down the center, then top with about 1 tablespoon of the shredded cheddar cheese. Roll the tortilla tightly around the filling. Repeat until you're out of filling.

Bake until crispy: Arrange the taquitos seam-side down on the prepared baking sheet, leaving a little space between each one. Generously coat the tops with cooking spray (this is the secret to getting that irresistible golden-brown crunch). Bake for 15–20 minutes, until the tortillas are crisp and golden.

Serve: Let the taquitos cool for 2–3 minutes before serving with salsa, hot sauce, sour cream, or guacamole for dipping.

tags: brunch Tex-Mex