Baked Breakfast Flautas are tortillas filled with eggs, cheese, and sausage, then rolled and baked until golden brown and crispy. Perfect for breakfast or brunch. Make a double batch and enjoy them all week long or freeze for later.
Breakfast flautas or taquitos add a fun twist to breakfast or brunch. Filled with eggs, cheese, and sausage, they are baked (not fried) until cheese is oozing and the tortillas are crispy. They are hearty and satisfying and can be garnished with all of your favorite Mexican-inspired toppings.
What is a flauta (or taquito)?
Flautas and taquitos are tortillas that are filled, rolled, and typically fried. Authentic flautas are made with flour tortillas while taquitos are made with corn tortillas. However, the terms 'flauta' and 'taquito' are often used interchangeably as are the type of tortilla used.
Flautas (and taquitos) are typically filled with meat and cheese and topped with garnishes like sour cream and guacamole. These breakfast flautas are filled with eggs, cheese, and sausage, and are baked for an easy, lighter preparation.
These breakfast flautas are made with readily available ingredients. The filling can easily be customized based on preference or based on what you have on hand.
- eggs - I like using scrambled eggs for this recipe
- shredded Mexican blend cheese - Pepperjack, Monterey Jack, or cheddar are all delicious options
- breakfast sausage (I used pre-cooked turkey links) - pork sausage, Canadian bacon, ham, or bacon are all great options as well.
- shallot (or red onion) - for extra veggies, add colorful diced bell pepper
- salt and pepper
- flour tortillas
Tips for preparing flautas
- Use pre-cooked sausage links to add ease and save time. If using ground sausage or uncooked links, cook the sausage first. Transfer to a paper towel-lined plate and remove the excess fat from the pan. Then proceed with the recipe as stated.
- Saute the shallot (or red onion) before adding in the beaten eggs.
- For the scrambled eggs, cook until just set. Take the eggs off the heat when they are still slightly wet, as the filled tortillas will bake again in the oven and we don't want the eggs to dry out.
- Cut the sausage links into 4 or 5 pieces to help evenly distribute in the rolled tortillas. Alternatively, leave the links whole.
- For rolling, the flour tortillas should be soft and pliable. If the tortillas feel a little dry, wrap them in a damp paper towel and microwave for a few seconds.
- For each tortilla, layer cheese, egg, and sausage down the center and roll tightly. Place seam-side down on a baking sheet. The tortillas should stay closed if not overfilled, but if necessary, the tortillas can be secured with a toothpick.
- Before baking, spritz with oil or cooking spray. This helps to ensure a crispy exterior.
- Bake at 425 for 15-20 minutes until golden and crispy.
- Serve breakfast flautas with your favorite garnishes, such as taco sauce, scallions, sour cream, guacamole, pickled jalapenos, or salsa.
Yes, you can make flautas ahead of time and freeze them. This is a great option if you feel like making a double batch. Enjoy some today and freeze the rest for later.
Bake for 10 minutes at 425 degrees. Cool completely. Place the sheet pan in the freezer and flash-freeze until solid. (This prevents the flautas from sticking together when storing.) Then transfer the flautas to a freezer safe bag. Store for 2-3 months.
From frozen: wrap in foil and place on a sheet pan in a 425-degree oven. Bake for 10 minutes, unwrap and bake for another 5 minutes until heated through and crispy.
For leftovers stored in the refrigerator: wrap in foil and place on a sheet pan in a 425- degree oven. Bake for 5 minutes, unwrap and bake for another 5 minutes until crispy and warm throughout.
Garnishing is the fun part and anything goes. Use what you have on hand and incorporate the flavors you love: taco sauce, sour cream, guacamole, scallions, cheese, salsa or tomatoes, pickled jalapenos, black olives, avocado, radishes.
Whether serving these breakfast flautas or a version with chicken, beef, or veggies, the options are endless.
- Serve baked breakfast flautas as a hearty breakfast for weekday mornings.
- Add to a brunch buffet on the weekends.
- Slice in half and serve as an appetizer with salsa, sour cream, or guacamole for dipping.
- Serve as a main dish with rice and beans.
Other flavor suggestions
Flautas and taquitos aren't just for breakfast. The filling options are endless. Swap out the breakfast sausage for shredded chicken or ground beef. For a vegetarian option, add pinto or black beans, rice, and veggies like peppers and onions.
Sheet pan | Non-stick skillet | Batter bowl
Other savory breakfast or brunch dishes to try
- Chorizo Huevos Rancheros
- French Onion Breakfast Casserole
- Roasted Potato Hash with Chorizo and Eggs
- Pepper and Potato Hash
- Ultimate Breakfast Sandwich
Baked Breakfast Flautas (Taquitos)
- 1 shallot (diced (or ¼ cup diced red onion))
- 6 large eggs
- ¼ cup heavy cream (or half-and-half or whole milk)
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 10 6-inch flour tortillas
- ⅔ cup finely shredded Mexican blend cheese
- 10 turkey sausage links ((or variety of choice) sliced into 4 or 5 pieces (Note 1))
- Preheat the oven to 425 degrees.
Preparing the egg mixture
- Heat a non-stick skillet over medium heat. Add a teaspoon of oil and the diced shallots. Cook for 2-3 minutes until soft and translucent.
- Meanwhile, add the eggs and cream to a bowl and whisk to combine. Season with salt and pepper.
- When the shallot is soft, add the eggs to the pan. Gently stir and fold until the egg mixture is soft scrambled. This means the eggs should still look a little bit wet. The eggs will cook more in the oven when the flautas are baked. Remove the pan from the heat.
Filling and rolling the tortillas
- On each flour tortilla, spread cheese, eggs, and 4-5 pieces of sausage down the middle. Roll the tortilla tightly and place, seam-side down, on a sheet pan.
- Spray the tortillas with cooking spray or spritz with olive oil.
- Bake for 15-20 minutes until golden brown and cripsy. Garnish as desired and serve warm.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
If made ahead and frozen, do these need to be defrosted before reheating or x as n they go straight from freezer to oven?
No, they don't need to be defrosted first. Wrap in foil and place on a sheet pan in a 425-degree oven. Bake for 10 minutes, unwrap and bake for another 5 minutes or until heated through and crispy. Thanks!