These Breakfast Taquitos with Salsa Verde are a crispy, savory way to start your day. Soft scrambled eggs, melty cheese, and chorizo are wrapped in corn tortillas and baked until golden. The tangy homemade salsa verde adds a vibrant, herby kick that makes these taquitos irresistible.
Looking for Breakfast Taquitos with Salsa Verde inspiration? You'll love what we have! Explore more Savory Breakfast recipes or discover our Chicken Breast Recipes favorites.
Why You’ll Love This Breakfast Taquitos with Salsa Verde
- Perfectly Crispy: Crunchy baked shell with a soft, savory filling.
- Incredibly Versatile: Adapt the filling to your taste or pantry.
- Make-Ahead Friendly: Assemble ahead for easy mornings.
- Zingy Salsa Verde: Fresh, tangy sauce brightens every bite.
Ingredients & Tools
- 8 small corn tortillas
- 4 large eggs
- 100 g Mexican chorizo, casing removed
- 60 g shredded Monterey Jack or cheddar cheese
- 1 tbsp olive oil or butter
- 1 small onion, finely diced
- 1 small jalapeño, seeds removed and finely diced (optional)
- 2 tbsp fresh cilantro, chopped
- Salt and black pepper to taste
For the Salsa Verde:
- 300 g tomatillos, husks removed and rinsed
- 1 small white onion, quartered
- 1-2 serrano peppers (or jalapeños for milder heat)
- 2 garlic cloves
- Juice of 1 lime
- A large handful of fresh cilantro
- Salt to taste
Tools: Baking sheet, parchment paper, medium skillet, blender or food processor, two small bowls
Notes: Use fresh corn tortillas for best crispiness; tomatillos provide the salsa’s signature tart flavor.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 16 g |
| Fat: | 18 g |
| Carbs: | 24 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Warm those tortillas! Corn tortillas can crack if they’re cold. Gently warming them in a dry skillet or directly over a low gas flame for a few seconds per side makes them pliable and easy to roll without breaking.
- Don’t overfill them. It’s tempting to pack in as much filling as possible, but a little goes a long way. Overfilling will cause the taquitos to burst open in the oven, and you’ll lose that beautiful, tight roll.
- Get your salsa verde nice and charred. When you broil or pan-roast the tomatillos, onion, and peppers for the salsa, you want a good amount of black spotting. This charring adds a wonderful smoky depth that balances the salsa’s acidity perfectly.
- Let the filling cool slightly. Adding a piping hot egg and chorizo mixture directly to the tortilla will make them soggy and difficult to handle. Let it sit for 5-10 minutes to cool down and firm up a bit—it makes the rolling process so much easier.
How to Make Breakfast Taquitos with Salsa Verde
Step 1: Make the Salsa Verde. Start by preheating your broiler. Place the tomatillos, quartered onion, and serrano peppers on a baking sheet. Broil for about 5-7 minutes, turning halfway, until they’re nicely charred and blistered. You’ll notice the tomatillos will soften and release some of their juices—that’s exactly what you want. Transfer everything, including any juices on the pan, to a blender. Add the garlic, lime juice, cilantro, and a big pinch of salt. Blend until you achieve a smooth, vibrant green sauce. Taste and adjust salt or lime as needed, then set it aside.
Step 2: Cook the Filling. Heat a medium skillet over medium heat and add the chorizo. Cook, breaking it up with a spoon, until it’s fully cooked and browned, about 5-6 minutes. Use a slotted spoon to remove the chorizo, leaving a bit of the rendered fat in the pan. Add the diced onion (and jalapeño if using) to the same skillet and cook until softened, about 4 minutes. In a separate bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the onions and scramble them, stirring gently, until they’re just set but still a little moist—they’ll cook more in the oven. Remove from heat and stir in the cooked chorizo and chopped cilantro. Let this mixture cool for a few minutes before stirring in the shredded cheese.
Step 3: Warm and Roll the Tortillas. Now, lower your oven to 200°C (400°F) and line a baking sheet with parchment paper. Working with one tortilla at a time, warm them up. You can do this by quickly passing them over a gas flame until slightly puffed and pliable, or by heating them in a dry skillet for about 15-20 seconds per side. Place a warmed tortilla on your work surface and spoon about 2 tablespoons of the filling in a line down the center. Roll it up as tightly as you can without squeezing the filling out. Place the taquito seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
Step 4: Bake to Crispy Perfection. Lightly brush or spray the tops of the taquitos with a little olive oil—this will help them get beautifully golden and crisp. Bake for 15-18 minutes, or until the tortillas are crispy and the edges are starting to turn a deep golden brown. You’ll hear a faint sizzle, which is a good sign! The trick is to not overcrowd the pan, so they crisp up instead of steam.
Step 5: Serve Immediately. As soon as the taquitos come out of the oven, transfer them to a serving platter. They are best enjoyed right away while the tortilla is at its crispiest. Drizzle generously with the salsa verde you made earlier and maybe even serve a little extra on the side for dipping. The combination of the hot, crispy shell, the savory filling, and the cool, tangy salsa is just… perfection.
Storage & Freshness Guide
- Fridge: Store baked taquitos in an airtight container up to 3 days.
- Freezer: Freeze unbaked taquitos on a sheet pan, then transfer to a bag; bake from frozen, adding 5-7 minutes.
- Reviving: Reheat in oven or air fryer at 375°F for 5-8 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- A simple black bean salad — The creamy, earthy beans provide a wonderful contrast to the crispy taquitos and add a boost of fiber to make the meal more substantial.
- Fresh avocado slices or quick guacamole — The rich, creamy texture of avocado is a classic pairing that mellows out the spice from the chorizo and salsa beautifully.
- A dollop of Mexican crema or sour cream — A cool, creamy element helps balance the heat and adds a lovely richness that ties everything together.
Drinks
- A classic Michelada — The spicy, savory beer cocktail is a brunch-time hero that complements the bold flavors of the taquitos incredibly well.
- Freshly squeezed orange juice — Its bright sweetness is a refreshing palate cleanser that cuts through the savory, greasy notes of the chorizo perfectly.
- Iced café de olla — The warm spices like cinnamon in this traditional Mexican coffee provide a wonderfully aromatic and cozy contrast to the meal.
Something Sweet
- Churros with chocolate dipping sauce — Staying with the theme, these crispy, cinnamon-sugar delights are the ultimate sweet finish after a savory Mexican-inspired breakfast.
- Mango with chili and lime — This simple, refreshing treat is light, a little spicy, and a little sweet, making it a perfect palate-cleansing end to the meal.
- Tres leches cake — If you’re feeling decadent, this supremely moist and milky cake is a celebratory dessert that everyone will adore.
Top Mistakes to Avoid
- Mistake: Using cold tortillas. This is the number one reason taquitos crack and fall apart. The corn starch needs a little heat to become flexible, so never skip the warming step.
- Mistake: Overcooking the eggs. You want your scrambled eggs for the filling to be soft and slightly underdone when you take them off the heat. They will continue to cook and firm up when you bake the taquitos, so starting with dry, rubbery eggs will lead to an overdone filling.
- Mistake: Skipping the oil brush before baking. A light coating of oil is crucial for that golden, crispy exterior. Without it, the tortillas can dry out and become tough rather than delightfully crisp.
- Mistake: Blending the salsa verde while the ingredients are steaming hot. If you put the lid on a blender with hot ingredients, steam can build up and cause the lid to blow off, creating a huge mess. Let the charred veggies cool for a few minutes before blending.
Expert Tips
- Tip: Use a toothpick to secure stubborn taquitos. If you find a tortilla really doesn’t want to stay rolled, a toothpick through the seam side will hold it in place during the first 10 minutes of baking. Just remember to remove it before serving!
- Tip: Double the salsa verde batch. This stuff is liquid gold. It keeps well in the fridge for up to a week and is amazing on grilled chicken, tacos, eggs, or even as a salad dressing. You’ll thank yourself later.
- Tip: For extra-crispy taquitos, use a wire rack. Instead of placing them directly on the parchment-lined baking sheet, set a wire rack on top of the sheet and place the taquitos on that. This allows hot air to circulate all around them, ensuring maximum crispiness on all sides.
- Tip: Let the filling cool completely for make-ahead. If you’re assembling these to freeze or refrigerate for later, it’s essential that the filling is completely cool. Any residual heat will create steam inside the tortilla, making it soggy.
FAQs
Can I make these taquitos ahead of time?
Absolutely! You have two great options. For refrigeration, assemble them, place on the baking sheet, cover tightly, and refrigerate for up to 24 hours before baking. You might need to add 2-3 extra minutes to the bake time since they’ll be going in cold. For freezing, arrange the unbaked taquitos on a parchment-lined sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the cooking time. They reheat wonderfully, making them a fantastic freezer staple.
Can I use flour tortillas instead of corn?
You can, but the result will be quite different. Flour tortillas tend to get soft and flaky when baked, more like a pastry, rather than achieving the signature crispness of a corn tortilla. They also contain more moisture, so they won’t get as crunchy. If you do use them, look for the “street taco” sized flour tortillas, as the larger ones can be too doughy. Personally, I’m team corn for this recipe for that authentic texture and flavor.
My salsa verde came out too spicy. How can I fix it?
No worries, this is an easy fix! The heat primarily comes from the seeds and white membranes inside the peppers. To tame it, you can add a quarter of an avocado to the blender—it will make the salsa creamier and milder. A teaspoon of honey or sugar can also help balance the heat. For next time, remember you can use just one pepper, or use milder jalapeños instead of serranos, and always remove the seeds for less heat.
What’s the best way to reheat leftover taquitos?
To bring back that crispiness, the oven or an air fryer is your best friend. Avoid the microwave, as it will make them soft and soggy. Reheat in a 190°C (375°F) oven or air fryer for 5-8 minutes, until hot and crisp. They won’t be *quite* as perfect as fresh-from-the-oven, but they’ll be a close second and still totally delicious.
Can I make this recipe vegetarian?
Of course! It’s very easily adaptable. Simply omit the chorizo. To make up for the lost flavor and substance, you could add a can of drained and rinsed black beans (mashed slightly) to the egg mixture, or use some sautéed diced potatoes or mushrooms. A sprinkle of smoked paprika will add back some of that smoky depth that the chorizo provides. The rest of the recipe remains exactly the same.
Breakfast Taquitos With Salsa Verde
Make crispy, savory Breakfast Taquitos with Salsa Verde for a perfect morning meal. This easy recipe is great for make-ahead breakfasts. Get the full recipe here!
Ingredients
For the Taquitos:
-
8 small corn tortillas
-
4 large eggs
-
100 g Mexican chorizo (casing removed)
-
60 g shredded Monterey Jack or cheddar cheese
-
1 tbsp olive oil or butter
-
1 small onion (finely diced)
-
1 small jalapeño (seeds removed and finely diced (optional))
-
2 tbsp fresh cilantro (chopped)
-
Salt (to taste)
-
black pepper (to taste)
For the Salsa Verde:
-
300 g tomatillos (husks removed and rinsed)
-
1 small white onion (quartered)
-
1-2 serrano peppers (or jalapeños for milder heat)
-
2 garlic cloves
-
Juice of 1 lime
-
A large handful fresh cilantro
-
Salt (to taste)
Instructions
-
Make the Salsa Verde. Start by preheating your broiler. Place the tomatillos, quartered onion, and serrano peppers on a baking sheet. Broil for about 5-7 minutes, turning halfway, until they’re nicely charred and blistered. You’ll notice the tomatillos will soften and release some of their juices—that’s exactly what you want. Transfer everything, including any juices on the pan, to a blender. Add the garlic, lime juice, cilantro, and a big pinch of salt. Blend until you achieve a smooth, vibrant green sauce. Taste and adjust salt or lime as needed, then set it aside.01
-
Cook the Filling. Heat a medium skillet over medium heat and add the chorizo. Cook, breaking it up with a spoon, until it’s fully cooked and browned, about 5-6 minutes. Use a slotted spoon to remove the chorizo, leaving a bit of the rendered fat in the pan. Add the diced onion (and jalapeño if using) to the same skillet and cook until softened, about 4 minutes. In a separate bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the onions and scramble them, stirring gently, until they’re just set but still a little moist—they’ll cook more in the oven. Remove from heat and stir in the cooked chorizo and chopped cilantro. Let this mixture cool for a few minutes before stirring in the shredded cheese.02
-
Warm and Roll the Tortillas. Now, lower your oven to 200°C (400°F) and line a baking sheet with parchment paper. Working with one tortilla at a time, warm them up. You can do this by quickly passing them over a gas flame until slightly puffed and pliable, or by heating them in a dry skillet for about 15-20 seconds per side. Place a warmed tortilla on your work surface and spoon about 2 tablespoons of the filling in a line down the center. Roll it up as tightly as you can without squeezing the filling out. Place the taquito seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.03
-
Bake to Crispy Perfection. Lightly brush or spray the tops of the taquitos with a little olive oil—this will help them get beautifully golden and crisp. Bake for 15-18 minutes, or until the tortillas are crispy and the edges are starting to turn a deep golden brown. You’ll hear a faint sizzle, which is a good sign! The trick is to not overcrowd the pan, so they crisp up instead of steam.04
-
Serve Immediately. As soon as the taquitos come out of the oven, transfer them to a serving platter. They are best enjoyed right away while the tortilla is at its crispiest. Drizzle generously with the salsa verde you made earlier and maybe even serve a little extra on the side for dipping. The combination of the hot, crispy shell, the savory filling, and the cool, tangy salsa is just… perfection.05
Not what you're looking for?
