Jess Pryles

Breakfast Taquitos with sausage, spinach & egg

breakfast taquitos
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Breakfast taquitos are a natural extension for any fan of the breakfast taco, with their crispy exterior shell. These taquitos are loaded with seasoned breakfast sausage, spinach and egg.

I guess there is some debate as to whether a breakfast taco needs improving. Or for that matter, if a breakfast taco even can be improved upon. If you’re not familiar, breakfast tacos are the signature Austin morning meal, and arguably the lifesblood of anyone with a hangover or a tight budget.

the inside of an egg and spinach breakast taquito

taquitos with mulay's sausage

But, what if you took the tortillas and crispified (yeah, I just made that word up) the outside? I reckon that would amp up the awesome factor a little. That’s exactly what these are, and though you can fry them for maximum crispiness, I prefer to bake them so they are a more legitimately good for you! These breakfast taquitos may seem small, but packed with egg, spinach and the protein from the sausage, they’ll fuel you for the day very efficiently.

I used Mulay’s breakfast sausage to make these taquitos, which is not only all natural, but antibiotic free, gluten free, sugar free, dairy free and soy free too. I noticed a distinct quality difference between the Mulay’s product and the stuff I normally get at the grocery store – larger chunks of meat, not just trim.

mulay's breakfast sausage taquitos

taquito on corn tortilla with egg



Print Recipe

Breakfast Taquitos with sausage, spinach & egg

Makes about 12 taquitos


  • 15oz Mulay's breakfast sausage
  • 1 jalapeno, seeded & diced
  • 4 oz baby spinach (about 3 large handfuls)
  • 6 eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1-2 cups shredded cheese (depending on how cheesy you like it)
  • 12 corn tortillas
  • Spray oil


  1. Preheat oven to 425f.
  2. In a large skillet over medium heat, spritz a little spray oil and add the sausage and diced jalapeno.
  3. Brown the sausage, using a wooden spoon to break it up into small chunks while cooking.
  4. Very roughly chop the spinach, and add to the pan once the meat is browned. Sit the mix until the leaves have wilted, then empty the mix into a bowl.
  5. In a bowl, combine eggs, milk and salt, and whisk with a fork.
  6. Place the skillet back over medium heat, pour in egg mix and cook, stirring gently every 30 seconds, until you have scrambled eggs. Slightly undercook them, since they will be cooked further in the oven.
  7. Using a comal, heat each tortilla until pliable (you can do this in the microwave if you prefer), and then line a baking tray with greaseproof paper or foil.
  8. Working one at a time, place a tortilla on a plate, then spoon about 1 heaped tablespoon of the sausage mix across the middle. Add in a tablespoon of the egg mix, and then a sprinkle of cheese. Wrap the tortilla up into a cigar shape around the filling, and place seam side down on the baking tray. If you're having trouble getting the tortillas to stay wrapped, you can use a toothpick to secure them.
  9. Spritz the tops with a little spray oil, and place into the hot oven to cook 12-15 minutes until crisp.


Jess Pryles is a full fledged Hardcore Carnivore. She’s a cook, author, and TV personality specializing in the field of meat, with a particular expertise in beef. She’s also a respected authority on live fire cooking and BBQ. Born in Australia, she now resides in Austin, Texas.

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