Breakfast burritos rule the roost in my house.
My husband and I cook breakfast every weekend and breakfast burritos are on the rotation more often than not.
We’ve tried every variation you can imagine. My personal favorite includes bacon, cheese, potatoes, eggs, salsa and sour cream.
I was looking for something different for breakfast the other day and found this recipe. It’s, obviously, very similar to breakfast burritos but in a much more miniature and crunchy form.
These breakfast taquitos ended up really hitting the spot. It’s hard to not eat a whole bunch of them at once!
Pro-tip: use those “street taco” sized flour tortillas for this recipe. They are the perfect size for the sausage link that fits inside of them.
Don’t forget to double dip: sour cream and salsa are a must-serve with these taquitos.
Enjoy!
Breakfast Taquitos
Crispy sausage, egg and cheese taquitos served with salsa and sour cream.
Ingredients
Directions
- In a small bowl, whisk together eggs with Cajun seasoning, salt and pepper.
- Heat a non-stick skillet over medium high heat. Add eggs and scramble until soft-scrambled. Remove from heat.
- Lay out tortillas. Add a spoonful of eggs, a sprinkle of cheese, and a cooked sausage link to each tortilla.
- Preheat oven to 425 degrees. Roll taquitos and place seam-size down on a non-stick baking sheet. Bake for 10-15 minutes until crispy and lightly browned.
- Serve taquitos with salsa and sour cream.
Burritos are good for any meal, in my opinion. 😜🍃🌮