Our Recipes

Sausage and Egg Breakfast Taquitos

  • Yield: 10 Taquitos
  • Prep Time:20 minutes
  • Cook Time: 10-15 minutes
  • Total Time: 30-35 minutes


  • 12 Frescados White Corn Tortillas or 12 Frescados Taco-Style Flour Tortillas
  • 6 large eggs
  • 1 box breakfast sausage links (pre-cooked)
  • 6 slices cheddar cheese, cut in half
  • salt and pepper
  • 1 cup spinach (optional)


  • Preheat oven to 425 degrees F.
  • Crack eggs into a large bowl and add a splash of water or milk. Whisk well until color is a creamy yellow. Add to pan and season with salt and pepper. Cook for a few minutes while tossing and scrambling eggs. If using spinach, add to pan about 2 minutes before eggs are done to wilt spinach. Remove from pan to cool.
  • Spray pan with cooking spray and gently heat the corn tortillas for about 10-15 seconds each side until tender to roll. If using flour, skip this step.
  • Place a half cheddar cheese slice in the middle of warmed tortillas then divide scrabbled eggs atop the cheese slice. Place sausage link on top. Roll tortilla up, carefully poking a toothpick through to hold in place.
  • Line rolled tortillas on baking sheet lined with foil or parchment paper. Bake for 10-15 minutes until golden brown.
  • Serve with salsa.
  • To freeze: Prepare and bake as directed. Allow taquitos to cool completely and then place in a freezer bag. When ready to eat, microwave until warm.