Food & Cooking Recipes Breakfast & Brunch Recipes Make-Ahead Breakfast Taquitos Be the first to rate & review! Flour tortillas are filled with cheesy scrambled eggs, salsa, and sausage in this freezer-friendly breakfast. By Riley Wofford Riley Wofford Riley Wofford is a recipe developer, food stylist, and writer with over 15 years of experience and holds a Professional Culinary Arts diploma from the International Culinary Center. In addition to MarthaStewart.com, Riley's work can be found in TODAY.com, Delish, Food52, and Marley Spoon. Editorial Guidelines Updated on October 10, 2024 Rate PRINT Share Close Photo: Lennart Weibull Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 6 Jump to recipe These breakfast taquitos tuck all the fixings of a breakfast burrito—scrambled eggs, cheddar, sausage, and salsa—into a deliciously crispy, compact meal. The best part? They store incredibly well, so you can prepare them when you have some extra time on your hands and stash them in the freezer for busy mornings. To keep the crunch long after freezing, we recommend using the oven and not the microwave to reheat them. You can swap out the pork sausage for chicken or veggie sausage, and experiment with other cheeses like pepper-jack or a Mexican-inspired blend to make these your own. Either way, these crunchy, satisfying roll-ups are sure to keep you going all morning long. 22 Recipes With Tortillas, From Breakfast Taquitos to Dinner Tacos What Are Taquitos? Taquitos translates to "small tacos" in Spanish. This Mexican dish is made by rolling tortillas around a meat- or vegetable-based filling before being deep-fried. Unlike a burrito, the ends of a taquito are left untucked. They're often eaten as a snack and typically feature corn tortillas. For our version, we swap in larger, flour tortillas for the corn and bake the rollups, rather than fry them. Brushing them with oil before popping them in the oven helps the outside become crispy and lightly browned. How to Make Breakfast Taquitos Ahead Once baked, the taquitos can be wrapped tightly in plastic and frozen for up to two months. To reheat, unwrap taquito(s) and bake on a baking sheet in a preheated 375 degree Fahrenheit oven until crisp and warmed through, about 20 minutes. Cook Mode (Keep screen awake) Ingredients 1 teaspoon vegetable oil, plus more for brushing 6 ounces breakfast sausage, casings removed 5 large eggs, beaten Kosher salt and freshly ground pepper 4 ounces cheddar, shredded (1 cup) ⅓ cup homemade or store-bought salsa 6 flour tortillas (each 8 inches) Directions Heat oven; cook sausage: Preheat oven to 425°F. Heat oil and sausage in a medium nonstick skillet over medium-high; cook, breaking up meat into bite-size pieces with the back of a spoon, until cooked through, 5 to 6 minutes. Add eggs and cook; stir in cheese and salsa off the heat: Add eggs; season with salt and pepper. Cook, stirring, until soft curds form, 30 seconds. Remove from heat; stir in cheese and salsa. Roll tortillas around filling; place on baking sheet: Divide mixture among tortillas (about 1/3 cup each); roll up and place, seam-side down, on a baking sheet. Brush with oil, then bake: Brush taquitos with oil and bake until shells are crisp and cheese is melted, 12 to 14 minutes. How to Store Taquitos If you're not planning on freezing taquitos, they can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the oven at 350 degrees Fahrenheit until crispy and hot throughout. Variations You can swap in chicken, turkey, or a plant-based breakfast sausage in place of the pork sausage, if desired. Feel free to use a different cheese like a Mexican-style blend, pepper-jack, or Monterey-jack instead of cheddar. For spicier taquitos, use a spicy salsa or sauté a finely chopped jalapeño pepper along with the sausage in step one. More Make-Ahead Breakfast Recipes: Breakfast-Sausage and Gruyère Drop Biscuits Frozen Yogurt and Fruit Pops Breakfast Cookies Bacon and Scallion Quiche Baked Oatmeal for a Crowd With Berries and Seeds Originally appeared: Martha Stewart Living, September 2020 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.