Ready in: 45 minutes · Serves: 4 · Technique: Baking · Storage: Refrigerate for up to 3 days.
Quick Answer
Baked Sausage, Spinach, and Egg Breakfast Taquitos are a delightful, easy-to-make dish perfect for holiday brunches, combining hearty flavors in a crispy tortilla.
Living in New York City, breakfast can often feel rushed, squeezed in between the chaos of morning commutes and bustling streets. However, as the festive season approaches, I find myself craving something hearty yet easy to prepare—a dish that can be a showstopper during cozy brunch gatherings or a quick grab-and-go option on busy December mornings. Enter the Baked Sausage, Spinach, and Egg Breakfast Taquitos. With their golden, crispy shells and a warm, savory filling, these taquitos not only satisfy but also make for a delightful addition to any holiday breakfast spread.
A Perfect Make-Ahead Brunch Dish
These Baked Sausage, Spinach, and Egg Breakfast Taquitos are perfect for those lazy holiday mornings when you want something delicious without much fuss. They are quick to assemble and can be made ahead of time, allowing you to whip them out of the fridge and into the oven when your guests arrive. Enjoy the festive flavors wrapped in a convenient package!
Why You’ll Love This Recipe
- Perfect for busy mornings or festive brunch gatherings.
- Easy to prepare with minimal clean-up.
- Versatile filling options to suit your taste.
- Great for meal prep—make ahead and bake when ready!
- Delightfully crispy with a warm, savory interior.
Ingredients
Gather the following ingredients to create these delicious taquitos:
Tortillas and Filling
- 1 pound of Italian sausage
- 1 cup of fresh spinach
- 6 large eggs
- 1 cup of shredded cheese
- 8 small flour tortillas
Seasonings and Oil
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- Cooking spray or additional olive oil for brushing
How to Make Baked Sausage, Spinach, and Egg Breakfast Taquitos (Step-by-Step)
Follow these simple steps to prepare your taquitos:
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). The smell of warm tortillas baking will transform your kitchen into a cozy haven.
Step 2: Cook the Sausage
In a large skillet over medium heat, add the Italian sausage, breaking it up with a wooden spoon. Allow it to cook until browned and no longer pink, about 5-7 minutes. As it cooks, the savory aroma will start to fill the kitchen, inviting everyone to gather around.
Step 3: Add Spinach and Eggs
Once the sausage is crispy and browned, toss in the fresh spinach, cooking until wilted—just about 2-3 minutes suffices. In a separate bowl, whisk together the eggs, garlic powder, onion powder, salt, and pepper. Pour the egg mixture over the sausage and spinach in the skillet. Stir gently until the eggs are fully cooked and just set, taking care not to overcook them—there should be a slight jiggle when stirring.
Step 4: Assemble the Taquitos
Lay out a tortilla and place a generous scoop of the sausage and egg mixture in the center. Top with a sprinkle of cheese. Carefully roll the tortilla tightly, tucking in the sides as you go. Repeat this process with the remaining tortillas.
Step 5: Bake
Arrange the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Lightly spray or brush the tops with cooking spray or olive oil. Bake in the preheated oven for 15-20 minutes, until they are golden brown and crispy. You can tell they’re done when the cheese is melted and bubbling out.
Common Mistakes to Avoid
- Overfilling the tortillas: This makes it difficult to roll them up tightly and can cause them to burst in the oven.
- Using cold tortillas: They can crack when rolled. Warm them slightly to make rolling easier.
- Not greasing the baking sheet: This can lead to sticking and cleanup chaos, ruining the crispy finish you want!
Tips and Tricks for Success
- Make Ahead: These taquitos can be prepared a day in advance. Just assemble them, cover with foil, and store in the fridge until ready to bake. They reheat beautifully!
- Mix and Match Fillings: Feel free to get creative. Adding roasted peppers, onions, or even black beans can elevate each bite.
- Serve with Dipping Sauces: Whip up some salsa, guacamole, or sour cream for an extra flavor kick that complements the taquitos perfectly.
Variations
- Swap Italian sausage for chorizo for a spicy kick.
- Use kale or Swiss chard instead of spinach for a different green.
- Try pepper jack cheese for an extra cheesy and spicy twist.
- Substitute flour tortillas with corn tortillas for a gluten-free option.
How to Serve
- Serve warm alongside salsa or hot sauce for dipping.
- Pair with a fresh fruit salad for a refreshing contrast.
- Garnish with chopped cilantro or green onions for added flavor.
- Accompany with a side of breakfast potatoes for a hearty brunch.
Make Ahead and Storage
- Make Ahead: These taquitos can be prepared a day in advance. Just assemble them, cover with foil, and store in the fridge until ready to bake. They reheat beautifully!
- Storage: Store any leftover taquitos in an airtight container in the refrigerator. They are best enjoyed within three days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes, ensuring they regain their delightful crispiness.
Recipe Notes / What I Learned
While testing this recipe, I found that the balance of flavors is essential; the sweet sausage and earthy spinach create a wonderful harmony. I also learned that a little extra cheese makes all the difference in achieving that gooey, comforting bite that everyone will crave.
Yield and Serving Size
Yield: 8 taquitos · Serving Size: 1 taquito
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 15g protein · 20g carbs · 14g fat
Crispy Baked Sausage and Spinach Taquitos
Ingredients
Equipment
Method
- Start by preheating your oven to 400°F (200°C). The smell of warm tortillas baking will transform your kitchen into a cozy haven.
- In a large skillet over medium heat, add the Italian sausage, breaking it up with a wooden spoon. Allow it to cook until browned and no longer pink, about 5-7 minutes.
- Once the sausage is crispy and browned, toss in the fresh spinach, cooking until wilted—just about 2-3 minutes suffices. In a separate bowl, whisk together the eggs, garlic powder, onion powder, salt, and pepper. Pour the egg mixture over the sausage and spinach in the skillet. Stir gently until the eggs are fully cooked and just set.
- Lay out a tortilla and place a generous scoop of the sausage and egg mixture in the center. Top with a sprinkle of cheese. Carefully roll the tortilla tightly, tucking in the sides as you go. Repeat this process with the remaining tortillas.
- Arrange the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Lightly spray or brush the tops with cooking spray or olive oil. Bake in the preheated oven for 15-20 minutes, until they are golden brown and crispy.
Notes
FAQs
Can I make these taquitos vegetarian?
Absolutely! You can replace the sausage with a plant-based sausage or sautéed mushrooms and add more vegetables like bell peppers or zucchini for a hearty vegetarian option.
How do I reheat leftover taquitos?
To reheat, place the taquitos in an oven at 350°F (175°C) for about 10 minutes to regain their crispiness. Avoid using a microwave, as it can make them soggy.
Can I freeze these taquitos?
Yes, you can freeze the assembled taquitos before baking. Just wrap them tightly in plastic wrap and aluminum foil. When you’re ready to eat, bake them straight from the freezer, adding a few extra minutes to the cooking time.
