Freezer-Friendly Breakfast Taquitos {Meal Prep}

4.70 from 33 votes

These Freezer-Friendly Breakfast Taquitos are the ultimate make-ahead breakfast for busy mornings, with scrambled eggs and breakfast sausage.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American, Mexican

Servings: taquitos

Calories: 201kcal

Heat 1 tbsp olive oil in large frying pan over med-high heat, then cook breakfast sausages for about 10min until cooked through.
Wipe pan clean, then heat remaining 1 tbsp olive oil in same skillet on med-high heat. Saute sweet potato with a pinch of salt for 10 min. Add in peppers and onions, sauteing for another 5 min. Remove from heat and transfer to a large bowl. Wipe pan clean with paper towel.
Mix eggs together in a large bowl, seasoning with salt & pepper to taste, then heat 1 tbsp olive oil in the same pan as was previously used for veggies and sausage over med-low heat. Add eggs and scramble, cooking about 3-4 min until cooked through. Remove from heat immediately, transferring to a bowl.
Preheat oven to 350 F. Assemble corn tortillas on two baking sheets. Add some scrambled eggs, one sausage, a little bit of veggie mixture and some fresh cilantro to each tortilla, then roll up into a mini wrap. Place open side face down on baking sheet. Repeat until all taquitos are prepared.
Bake for 5 min in the oven. Serve and enjoy!
STORING & REHEATING: Let taquitos cool, then wrap each one in plastic wrap before freezing. They will also last in the fridge for 5 days. Reheat three at a time as a serving, microwaving for 3-4 minutes if frozen or 1-2 min if refrigerated.

Make these taquitos vegan by leaving out the sausages and swapping out the eggs for scrambled tofu.

Mix up the veggies to include whatever you have on hand.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in the oven for 10-15 minutes at 350 F.

Freeze these taquitos for up to 3 months then reheat from frozen or defrost in the fridge overnight.