If you’ve been searching for a breakfast that’s both delicious and easy to grab on busy mornings, these cheesy breakfast taquitos will quickly become your go-to. Crispy tortillas wrapped around fluffy eggs, seasoned beef bacon, and gooey melted cheese create the perfect hand-held meal. They’re just right for busy weekdays, weekend brunches, or even meal prep when you need something quick to heat and eat. Unlike heavy sit-down breakfasts, these taquitos give you bold flavor in every bite while staying light and portable. If you love recipes like Healthy Breakfast Cereal Bars and School Breakfast Ideas, this one will fit right into your routine.
Table of Contents
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6 taquitos
📝 Ingredients List
- 6 small flour tortillas
- 4 large eggs, whisked
- ½ cup shredded cheddar cheese (or Mexican blend)
- ½ cup shredded Monterey Jack cheese
- ½ cup cooked beef bacon (pork substitution applied), chopped small
- 2 tablespoons milk
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt and black pepper, to taste
- Optional: fresh cilantro, salsa, or sour cream for serving
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Wooden spoon or spatula
- Baking dish (if using oven to crisp)
Step-by-Step Beginner-Friendly Instructions
- Whisk the eggs: Crack the eggs into a mixing bowl, add the milk, and whisk until the mixture is pale yellow and slightly frothy. Season with salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Cook the beef bacon: Heat a skillet over medium heat. Add chopped beef bacon and cook for 4–5 minutes until browned and crispy. Remove from skillet and set aside on a paper towel. 🥓
- Scramble the eggs: In the same skillet, reduce heat to medium-low. Pour in the whisked eggs and stir gently with a spatula for 3–4 minutes until soft curds form and eggs look fluffy but not dry. Remove from heat. 🍳
- Assemble the taquitos: Lay a tortilla flat. Add a spoonful of scrambled eggs, a sprinkle of cheddar and Monterey Jack cheese, and a few pieces of cooked beef bacon. Roll tightly, tucking the sides to keep filling in place.
- Crisp the taquitos: Wipe the skillet clean and add 1 tablespoon olive oil. Place rolled taquitos seam-side down and cook for 2–3 minutes per side until golden brown and crispy. Alternatively, arrange them on a baking dish and bake at 425°F for 8–10 minutes until crisp.
- Serve warm: Remove from heat and serve with salsa, sour cream, or fresh cilantro. Pair these taquitos with Pumpkin Pie Overnight Oats or keep them handy for meal prep like in these Lazy Dinner Recipes when you need a quick fix.
💡 Pro Tips Section
Smart Storage
Let leftovers cool completely before storing. Place them in an airtight container in the fridge for up to 3 days. For longer storage, freeze taquitos in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the oven at 375°F for 10–12 minutes until warm and crispy.
Simple Substitutions
Skip beef bacon and swap in shredded chicken or even black beans for a vegetarian twist. You can also use corn tortillas for a gluten-free version, but warm them first to prevent cracking.
Meal Prep Made Easy
These taquitos are perfect for prepping ahead. Cook a double batch, freeze half, and you’ll always have a grab-and-go breakfast ready. They pair well with Simple Healthy Recipes that keep mornings stress-free.
Serving Ideas
Serve taquitos with salsa, sour cream, or guacamole for dipping. For brunch, pair with a fresh fruit salad or add them to a platter alongside Mexican Street Corn Tacos for a fun Tex-Mex spread.
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate (2 taquitos) | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Print
Cheesy Breakfast Taquitos – Crispy & Flavorful Morning DelightCheesy Breakfast Taquitos
- Total Time: 25 minutes
- Yield: 6 taquitos 1x
Description
Crispy cheesy breakfast taquitos filled with fluffy eggs, beef bacon, and gooey melted cheese. Perfect for busy mornings, meal prep, or brunch.
Ingredients
6 small flour tortillas
4 large eggs, whisked
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
½ cup cooked beef bacon, chopped small
2 tablespoons milk
1 tablespoon olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
Salt and black pepper, to taste
Optional: fresh cilantro, salsa, or sour cream for serving
Instructions
1. Crack eggs into a mixing bowl, add milk, and whisk until pale yellow and frothy. Season with spices.
2. Heat a skillet over medium heat. Cook beef bacon for 4–5 minutes until browned and crispy. Remove and set aside.
3. Reduce heat to medium-low. Add whisked eggs and stir gently for 3–4 minutes until fluffy but not dry. Remove from heat.
4. Lay a tortilla flat. Add scrambled eggs, cheese, and beef bacon. Roll tightly, tucking sides to keep filling in.
5. Wipe skillet clean and add olive oil. Place taquitos seam-side down and cook 2–3 minutes per side until golden and crispy. Or bake at 425°F for 8–10 minutes.
6. Serve warm with salsa, sour cream, or cilantro.
Notes
Store leftovers in an airtight container for 3 days or freeze for up to 2 months.
Reheat frozen taquitos at 375°F for 10–12 minutes until crispy.
Swap beef bacon for shredded chicken or black beans for variation.
Pair with fruit salad or a side of Mexican Street Corn Tacos for a Tex-Mex brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet or Oven-Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 taquitos
- Calories: 420
- Sugar: 6g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 195mg