These breakfast taquitos are a game changer. Made with fluffy eggs, melty cheese, and just the right amount of heat – all rolled up in a tortilla that is oven baked to perfection.
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Ever been curious about what taquitos are? They’re essentially tortillas rolled around a flavorful filling. Now, imagine a breakfast version with scrambled eggs and other yummy fillings.
Unlike traditional taquitos which might be fried and lean towards the indulgent side, these are baked, giving you that delectable crunch without the extra oil. These are made with a balanced mix of whole eggs and egg whites and combined with a touch of Greek yogurt for creaminess without the added calories.
If you’re a ‘grab-and-go’ person, these taquitos are your new best friend. Make them during your meal prep session, and voila – you’ve got a week’s worth of breakfasts waiting for you. Running super late? No worries, these can be frozen too! Just pull one out, warm it up, and you’re good to go. Bonus….your kids will love these too.
What You’ll Love About This Recipe
You’ll need the following ingredients to make these Baked Breakfast Taquitos:
Eggs & Egg Whites: Using a mix of whole eggs and egg whites keeps the recipe high in protein but lower in fat and fewer calories. Feel free to add more egg whites if you want a bigger boost of protein.
Tortillas: I used Mission carb balance flour tortillas but you could also use corn tortillas.
Plain Nonfat Greek Yogurt: Adds creaminess (and an extra boost of protein) to the eggs without the extra fat. You could substitute with sour cream if you would rather not use yogurt.
Cheese: I used pepper-jack but if you prefer less spice, you can swap for Monterey Jack, cheddar cheese, or mozzarella. Really any cheese would work here.
How to make Breakfast Taquitos: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: In a large bowl, crack the eggs and remove 6 of the 12 egg yolks with a spoon. Then add the Greek yogurt, salt, pepper, and garlic powder and whisk eggs together well.
Step 2: Add the eggs to the skillet and cook until clumps form, but the eggs are still wet. Add in the pepper-jack cheese, bell peppers, cilantro, and green onions and fold together.
Step 3: Add about 1⁄4 cup of the whisked eggs to each tortilla then roll it to form the taquito and place on the prepared baking sheet with the edge of the tortilla facing seam side down.
Step 4: Bake for 15 minutes, then broil for 1-2 minutes to get a nice golden crisp. Serve with your favorite dipping sauce or eat them on their own!
Recipe Tips and Tricks
Be sure to whisk the eggs and Greek yogurt together thoroughly. This ensures a smooth, consistent texture.
Place the taquitos on a wire rack set over a baking sheet. This ensures even cooking and prevents the bottoms from getting soggy.
If your tortillas tend to unroll, you can secure them with a toothpick. Just remember to remove them before eating!
How To Store
Storage: If you plan to eat the taquitos within 2-3 days, store them in an airtight container in the refrigerator. Place a sheet of parchment paper between layers to prevent sticking.
Freezing: Once cooled, place the taquitos on a baking sheet in a single layer, ensuring they’re not touching. Put the baking sheet in the freezer for a couple of hours or until the taquitos are frozen solid.
Transfer the flash-frozen taquitos to a freezer-safe zip-top bag or airtight container. Again, you can use parchment paper between layers to prevent sticking. Ensure you squeeze out as much air as possible from the bag to reduce freezer burn.
Properly stored, the taquitos should last for up to 2-3 months in the freezer.
From the Refrigerator: If stored in the fridge, preheat your oven to 375°F (190°C). Place the taquitos on a baking sheet and bake for 10-15 minutes or until they are hot and crispy.
From the Freezer (without thawing): Preheat your oven to 400°F (200°C). Place the frozen taquitos on a baking sheet and bake for 20-25 minutes, turning once, until they’re heated through and crispy on the outside.
Microwave: While the oven method is preferred for crispiness, in a pinch, you can use a microwave. If reheating from frozen, start with 1-2 minutes on high, check, and add more time in 30-second intervals. Be aware this method can make the tortilla a bit soft.
Toaster Oven: This is a great method for reheating one or two taquitos. Use a medium-high setting and monitor them to ensure they don’t burn but become adequately crispy.
Air Fryer: If you have an air fryer, it’s an excellent tool for reheating taquitos. Set it to 350°F (175°C) and cook the taquitos for about 5 minutes or until crispy, turning halfway through.
Meat Lovers: Add cooked and crumbled bacon, sausage links, or diced ham to the egg mixture.
Tex-Mex Style: Incorporate black beans or pinto beans, corn, and a touch of cumin and chili powder. Top with fresh cilantro.
Mediterranean Flair: Use feta cheese instead of pepper-jack. Add chopped spinach, tomatoes, and olives. Season with a bit of oregano.
Spicy Kick: Mix in diced jalapeños or green chilies. Drizzle with hot sauce or serve with spicy salsa.
Air Fryer Breakfast Taquitos: Instead of baking, try air frying for an extra crunch. Pop these taquitos in the air fryer at 375°F (190°C) for about 6-8 minutes, or until they’re golden brown.
How To Serve
This breakfast taquitos recipe is so versatile and can be dressed up in tons of ways to make your meal even more yummy. Here are a few of my go-to ideas:
Dips & Sauce: Serve with salsa, salsa verde, fresh pico de gallo, guacamole, sour cream, Greek yogurt, or hot sauce.
Side Dishes: I love having these with a side of breakfast potatoes, a fresh fruit salad, yogurt, or some turkey breakfast sausage on the side.
Frequently Asked Question’s
Tortillas can crack if they’re a bit dry or if they’re overfilled. Next time, you might want to warm the tortillas for a few seconds in the microwave (wrapped in a damp cloth) to make them more pliable.
Absolutely! Feel free to throw in some cooked and crumbled bacon, sausage, or even some diced ham. Just ensure it’s cooked before adding it to the egg mix.
The Greek yogurt adds a touch of creaminess and a boost of protein. But if you’re not into it or don’t have any on hand, you can skip it or substitute with sour cream.
You bet! Frying will give them an extra crispy exterior. Just ensure your oil is at the right temperature (around 350°F or 175°C) and fry until they’re golden brown. Drain on paper towels to remove excess oil.
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- 2 tsp olive oil
- 6 eggs
- 6 egg whites
- 1/2 cup plain nonfat Greek yogurt
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1.5 cups pepper-jack cheese grated
- 1/4 cup red bell peppers chopped
- 1/4 cup green onion sliced
- 1/4 cup cilantro
- 14 6” flour tortillas I used a Mission carb balance tortilla
- Line a baking sheet with foil and spray with cooking spray. Preheat the oven to 425 degrees.
- Heat a large frying pan with the olive oil to medium heat. In a large bowl, crack the eggs and remove 6 of the 12 egg yolks with a spoon. Then add the Greek yogurt, salt, pepper, and garlic powder and whisk together well.
- Add the eggs to the skillet and cook until clumps form, but the eggs are still wet. Add int he pepper-jack cheese, bell peppers, and green onions and fold together.
- Add about 1⁄4 cup to each tortilla then roll it to form the taquito and place on the baking sheet with the edge of the tortilla facing down on the baking sheet
- Bake for 15 minutes, then broil for 1-2 minutes to get a nice golden crisp. Serve with salsa or eat them on their own!
Please note that the nutritional information provided for each recipe is an estimate sourced from the My Fitness Pal database. It’s important to be aware that the nutritional content may vary depending on the specific products used, the accuracy of measurements, and the reliability of the nutrition data source. While we strive to provide accurate information, we cannot guarantee the exact accuracy of the nutritional information provided.