Breakfast taquitos are a natural evolution of the beloved breakfast taco, featuring a satisfyingly crispy exterior. These taquitos are filled with seasoned breakfast sausage, sautéed spinach, and fluffy scrambled egg.
Breakfast tacos are an Austin staple and a go-to for anyone nursing a hangover or sticking to a tight budget. Some might argue a classic breakfast taco needs no improvement, but transforming the soft tortilla into a crisp shell takes the experience up a notch.
By crisping the tortillas—whether by frying for maximum crunch or baking for a lighter, healthier option—you get a portable breakfast that’s both texturally interesting and filling. These taquitos may be compact, but with egg, spinach, and sausage they deliver a balanced, protein-rich start to your day.
I used Mulay’s breakfast sausage for this recipe. It’s an all-natural product that’s antibiotic-free, gluten-free, and free of added sugar, dairy, and soy. Compared with many supermarket varieties, Mulay’s has larger pieces of meat and a heartier texture, which makes a noticeable difference in flavor and satisfaction.
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Whether you make them for a quick weekday breakfast or a leisurely weekend brunch, these breakfast taquitos offer a delicious, portable twist on a classic favorite. Try baking them to keep things lighter, or fry them for an indulgent, ultra-crisp finish.