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Breakfast taquitos have rapidly gained popularity across the United States, becoming a staple in many households and a favorite choice at breakfast spots. The charm of these rolled tortillas filled with delicious ingredients lies in their versatility and convenience. They can be made ahead of time, frozen for later use, or served fresh for a satisfying morning meal. Among the myriad of flavors that can fill these delightful bites, the spicy and vibrant profile of Hatch chiles stands out, making them an essential component for anyone looking to elevate their breakfast game.

Hatch Chili Breakfast Taquitos

Start your day with a burst of flavor from Spicy Hatch Chili Breakfast Taquitos! This recipe combines fresh Hatch chiles with fluffy scrambled eggs, savory breakfast sausage, and gooey cheddar cheese, all wrapped in crispy tortillas. Ideal for busy mornings, these taquitos can be made in advance or enjoyed fresh, delivering a delicious kick to your breakfast routine. Dive into this satisfying dish and elevate your breakfast game! Perfect for meal prep or a cozy brunch with friends.
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Ingredients
  

8 small flour or corn tortillas

4 large eggs

1 cup cooked and crumbled breakfast sausage

1 small onion, finely diced

1 cup Hatch green chiles, roasted, peeled, and chopped (fresh or canned)

1 cup shredded cheddar cheese

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper, to taste

Olive oil, for cooking

Fresh cilantro, chopped (for garnish)

Sour cream or salsa (for serving)

Instructions
 

Prep the Ingredients: If using fresh Hatch chiles, roast them over an open flame or in the oven until skins are charred, then peel and chop. Set aside.

    Cook the Sausage and Onions: In a large skillet over medium heat, add a drizzle of olive oil. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the breakfast sausage, cooking until browned and heated through.

      Scramble the Eggs: In a bowl, whisk together the eggs, garlic powder, paprika, salt, and pepper. Pour the egg mixture into the skillet with the sausage and onions. Cook, stirring gently until the eggs are just set.

        Add the Chiles and Cheese: Fold in the chopped Hatch chiles and shredded cheese until melted and well combined. Remove from heat.

          Assemble the Taquitos: Warm the tortillas slightly in a dry skillet until pliable. Spoon the egg and sausage mixture onto the center of each tortilla, and roll tightly into a taquito shape.

            Cook the Taquitos: Wipe the skillet clean and return it to the heat. Add a little more olive oil. Place the rolled taquitos seam-side down in the skillet. Cook for about 2-3 minutes until golden and crispy, then flip and cook the other side.

              Serve: Remove the taquitos from the skillet, slice them in half, and garnish with fresh cilantro. Serve with sour cream or salsa on the side for dipping.

                Prep Time, Total Time, Servings:

                  20 minutes | 30 minutes | 4 servings