Crispy Breakfast Taquitos with Scrambled Eggs and Cheese

Breakfast Taquitos are an easy, crowd-pleasing morning meal made with chorizo or soyrizo (for vegetarian options), scrambled eggs, and pepper jack cheese.

Cinco de Mayo, a weekend brunch or a weeknight “Taquito Tuesday” are all perfect occasions for these Breakfast Taquitos. They come together quickly, are easy to customize, and can be prepared ahead of time and baked when you’re ready to eat.

This recipe is intentionally flexible. Use crumbled chorizo for a classic savory option or swap in soyrizo for a vegetarian-friendly version that still delivers bold flavor. Pepper jack adds a spicy, melty finish, but feel free to use Monterey jack, cheddar, or a Mexican cheese blend depending on your preference.

Ingredients you’ll need

• 6 large eggs
• ¼ cup milk
• ½ tsp salt
• ½ tsp black pepper
• 12 oz soyrizo or chorizo (cooked and crumbled)
• 1 cup pepper jack cheese, shredded
• 12 small flour tortillas
• Optional toppings: guacamole, queso fresco, salsa, sour cream, diced tomatoes, cilantro, hot sauce

Step-by-step instructions

Prep time: 14 minutes • Cook time: 15 minutes • Makes about 12 taquitos

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
2. In a bowl, whisk together the eggs, milk, salt and pepper until combined.
3. Heat a nonstick skillet over medium heat. Pour in the egg mixture and gently scramble until just set but still moist. Remove from heat and set aside.
4. In a separate skillet, cook the soyrizo or chorizo over medium heat for 6–8 minutes, breaking it up as it cooks, until heated through and slightly browned. Drain any excess grease if needed.
5. Warm tortillas briefly to make them pliable — a few seconds in the microwave wrapped in a damp paper towel or a quick pass over a hot skillet will prevent cracking when rolling.
6. Assemble each taquito: place a spoonful of scrambled eggs and a spoonful of soyrizo or chorizo in the center of a tortilla. Sprinkle with shredded pepper jack cheese. Roll the tortilla tightly and place seam-side down on the prepared baking sheet.
7. Repeat until all tortillas are filled. Bake in the preheated oven for 12–15 minutes, or until the tortillas are golden and the cheese is melted. For a crisper exterior, broil 1–2 minutes at the end while watching closely to avoid burning.
8. Remove from the oven and let cool for a minute. Serve hot with guacamole, queso fresco, salsa, sour cream, diced tomatoes, cilantro and/or your favorite hot sauce.

Tips, variations and storage

• Make-ahead: Assemble the taquitos the night before, arrange them on the baking sheet, cover tightly, and refrigerate. Bake from chilled for 12–18 minutes, adding a few extra minutes if needed.
• Vegetarian: Use soyrizo or a plant-based chorizo alternative and choose vegetarian cheese to keep it meat-free.
• Gluten-free option: Substitute small corn tortillas if you prefer a gluten-free option. Warm them first to reduce cracking.
• Crispier result: Brush or spray the rolled taquitos lightly with oil before baking to help them brown and crisp.
• Extra flavor: Add diced onions and bell peppers to the scrambled eggs or mix chopped cilantro into the filling for brightness.
• Storage: Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for 8–10 minutes or until warmed through. Avoid microwaving if you want to maintain crispness.
• Serving ideas: Serve with a side of black beans, a fresh salad, or roasted potatoes for a fuller brunch spread.

More Mexican-style breakfast ideas

Try these other Mexican-inspired morning dishes to keep brunch interesting:

• Chilaquiles (crispy tortilla chips with salsa and eggs)
• Breakfast burritos (filled with eggs, potatoes and salsa)
• Breakfast tacos (soft tortillas loaded with eggs and toppings)
• Mexican sweet potato hash (spiced sweet potatoes with peppers and onions)
• Breakfast taco ring (pull-apart ring stuffed with eggs and sausage)

Recipe summary

Notes

The nutrition information below does not include optional toppings. Adjust toppings and fillings to meet dietary needs or flavor preferences.

Nutrition facts (per taquito, approximate)

• Calories: 241 kcal
• Carbohydrates: 16 g
• Protein: 12 g
• Fat: 14 g (Saturated fat: 6 g)
• Cholesterol: 108 mg
• Sodium: 726 mg

Whether you’re celebrating Cinco de Mayo, hosting a weekend brunch, or just looking for an easy weekday breakfast, these Breakfast Taquitos are simple to make, easy to customize, and always satisfying. Prepare them ahead for busy mornings or assemble and bake fresh for a warm, cheesy start to the day.