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Baked Southwestern Breakfast Taquitos
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
These easy Baked Southwestern Breakfast Taquitos are full of scrambled eggs, sausage, potatoes, green chiles, bell peppers, and salsa. This simple breakfast is sure to be a family favorite!
Course: Breakfast
Cuisine: American
Keyword: breakfast taquitos
Servings: 8 Breakfast Taquitos
Author: Michelle
Baked Southwestern Breakfast Taquitos
  • 8 flour tortillas, medium sized; about 8" in diameter
  • 6 large eggs
  • 3 Tbsp milk
  • 1 1/2 cups frozen potatoes, I used country style
  • 3 Tbsp olive oil
  • 1/2 cup diced bell peppers, I used red, green, & orange
  • 1/2 tsp black pepper
  • 1/2 tsp seasoned salt
  • 1 4oz can diced green chiles (mild)
  • 8 sausage links, warmed and cut in slices (I used Jones fully-cooked, mild pork sausage links)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • 1 cup medium or mild salsa
Toppings (Optional)
  • salsa
  • sour cream
  • avocado
  • cheese
  1. Preheat oven to 425 degrees and line a large baking sheet with foil.
  2. In a medium skillet, cook potatoes and 2 Tbsp olive oil over medium heat. Once the potatoes start to turn golden brown (about 4-5 minutes cooking in the pan), flip the potatoes, and add in bell peppers, seasoned salt, and black pepper. Cook until the other side of the potatoes are golden brown (about 4-5 minutes). Add in green chiles; stir. Turn off the heat.
  3. Whisk the eggs and milk together, and cook on med-low heat, until eggs are just scrambled (the eggs will continue to cook in the oven, so you want them slightly underdone).
  4. On each tortilla, spoon about 3-4 Tbsp of the potato, pepper, and chile mixture. Add in eggs (about 2-3 Tbsp in each tortilla), sausage, shredded cheese (about 2 Tbsp per tortilla), and salsa (about 2 Tbsp per tortilla).
  5. Roll each tortilla up tightly, and place on the baking sheet, seam-side down. Brush each taquito with remaining Tbsp of olive oil (optional, but this will help each taquito to brown evenly).
  6. Bake for 10-12 minutes, or until golden brown. With a pair of tongs, flip each taquito over, and bake for 10 minutes.
  7. Serve with salsa, sour cream, avocado, or extra cheese, if desired.
  8. Enjoy!
Recipe Notes

If you want to freeze the taquitos, once they are baked, wrap them individually in foil and store them in an air-tight container. When ready to bake, unwrap them, and bake on a foil-lined baking sheet at 425 for 20 minutes, flipping the taquitos over at the 10-minute mark.