These baked tortilla roll-ups tuck all the fixings of a breakfast burrito—eggs, cheddar, sausage, and salsa—into a deliciously crispy, compact, freeze-ahead format. To keep the crunch long after freezing, use the oven and not the microwave to reheat.
Ingredients
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1 teaspoon vegetable oil, plus more for brushing
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6 ounces breakfast sausage, casings removed
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5 large eggs, beaten
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Kosher salt and freshly ground pepper
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4 ounces cheddar, shredded (1 cup)
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⅓ cup homemade or store-bought salsa
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6 flour tortillas (each 8 inches)
Description
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Preheat oven to 425°F. Heat oil and sausage in a medium nonstick skillet over medium-high; cook, breaking up meat into bite-size pieces with the back of a spoon, until cooked through, 5 to 6 minutes.
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Add eggs; season with salt and pepper. Cook, stirring, until soft curds form, 30 seconds. Remove from heat; stir in cheese and salsa. Divide mixture among tortillas (about 1/3 cup each); roll up and place, seam-side down, on a baking sheet.
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Brush taquitos with oil and bake until shells are crisp and cheese is melted, 12 to 14 minutes.
Cook's Notes
Once baked, the taquitos can be wrapped tightly in plastic and frozen for up to two months. Reheat on a baking sheet in a preheated 375°F oven until crisp and warmed through, about 20 minutes.
