Crispy Egg and Sausage Breakfast Flautas


Crispy Egg and Sausage Breakfast Flautas--Roll scrambled eggs, sausage, and cheese inside flour tortillas for a special breakfast. Can be assembled the night before.

If you have overnight house guests in the plans, what’s for breakfast? Since I always eat the same thing every morning (fruit, homemade yogurt, and a weird cereal combination), I don’t have many options in my breakfast recipe repertoire. But I need some because I’m pretty sure most people don’t want to start their day eating what I do.

I’m weary of rich breakfast casseroles, and the usual pancakes, waffles, and cinnamon rolls can be sugar overload in the morning. Regular eggs and bacon would make my husband happy but not me. However, these crispy and spicy baked flautas packed with eggs, sausage, and pepper jack cheese will make everybody smile. They’re especially good for the occasional breakfast-for-supper night.

Recently my husband hosted a small planning meeting with a couple other guys from church. I pulled these flautas out of the oven as they were coming in the door and served them with guacamole and a couple different salsas. They snarfed them up in no time. I think part of the appeal with the guys is the spicy heat of the pepper jack cheese and the fact they are small, so you can eat a lot of them without feeling stuffed. If you are serving to kids or to people with sensitive taste buds, substitute cheddar cheese or plain Monterrey Jack for the pepper jack cheese.


Crispy Egg and Sausage Breakfast Flautas

Assemble these an hour or two ahead of time if you like, but don’t bake until just before serving so they will be super crispy. You won’t miss all the fat associated with the usual fried flautas. I always use the raw tortillas (TortillaLand) sold in these parts by Walmart and Costco because they are fresh and flaky. Cook them first before making flautas. If you are buying the usual cooked flour tortillas sold at the grocery story, you can roll them right out of the package. If they seem stiff, microwave them a few seconds between two damp towels (or paper towels)  to make them flexible enough to roll easily.

In case you’re wondering, I prefer these with more filling, less tortilla. That’s why I cut the tortilla in half.  If you are the other way around, use the whole tortilla and roll as you would an enchilada. They are neater, but you are getting a higher ratio of carbs to protein.

Crispy Egg and Sausage Breakfast Flautas
Recipe type: Breakfast/Snack
Cuisine: Mexican
Serves: 10 flautas
Prep time:
Cook time:
Total time:
  • 5 flour tortillas (Mine were 7-8 inches in diameter)
  • ½ pound ground breakfast sausage
  • 4 eggs
  • 1 tablespoon milk
  • Salt and pepper
  • 4 ounces pepper jack cheese, grated
  • Spray olive oil
  1. Cut cooked tortillas in half.
  2. Saute sausage in medium skillet. When browned, remove from skillet and drain on paper towels.
  3. In small bowl, whisk eggs with milk. Add a good pinch of salt and a few grinds of fresh pepper.
  4. Pour eggs into same skillet used for the sausage and cook gently, stir only occasionally until eggs are cooked through but not dry looking. Add sausage to eggs in skillet. Take off heat.
  5. Place a spoonful of sausage/egg mixture along the straight edge of half a tortilla. Sprinkle with cheese. Roll up tightly starting with straight side. (See picture above.) Any leftover filling can be stuffed into the ends of flautas already rolled.
  6. Place rolls seam side down onto cookie sheet covered with parchment paper or silicone mat. Spray (or brush) with olive oil.
  7. Bake at 425 degrees F for 12 minutes. Turn each flauta with tongs or spatula so the seam-side is up, spray with oil again, and bake for 8 more minutes or until golden brown and crispy. If any flauta has opened up in the baking process, gently press it back together.
  8. Serve immediately with salsa and/or guacamole.
If your tortillas are a different size than mine, you may need to change the amounts of the remaining ingredients. No big deal. This is not a precise recipe.


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{ 12 comments… read them below or add one }

Gina September 13, 2015 at 1:35 am

Is there any way to freeze these?


Paula September 13, 2015 at 3:34 pm

I don’t think so. Cooked scrambled eggs will separate when frozen and become watery. You can make them a few hours ahead and refrigerate before baking.


Betty December 2, 2014 at 7:54 pm

I normally have a totally boring breakfast routine, but these might entice me to live a little on the wild side. My kids are coming for Christmas and they’d love these too. 🙂


Karen November 25, 2014 at 10:24 am

These sound delicious. I’m always looking for something different for Christmas morning. We are still enjoying your dip recipe for sweet potato fries, it’s become a family favorite.


Paula November 30, 2014 at 4:56 pm

Hey Karen,
So nice to hear from you. I think you can roll these the night before and they will be good to bake in the morning.


Suzanne May 31, 2016 at 11:03 am

I made these the night before, refrigerated and then cooked in the morning and they were delicious!


Paula June 8, 2016 at 8:30 pm

Thanks for writing Suzanne. Glad you liked them.


Lisa November 24, 2014 at 1:19 pm

I love how you dealt with the problem of too much tortilla!!! Will definitely be making these *real* soon!!!! Thank you for sharing!


Becky November 22, 2014 at 3:04 pm

These look yummy, Paula. I am going to have to make these for supper soon. We love breakfast for supper. Thanks for the recipe.


bonnie November 22, 2014 at 12:41 pm

Wow–cool idea for “company” breakfast. Quite irresistible, I’m sure!


Diane M. November 22, 2014 at 9:04 am

Wow! These look so yummy! I will be making these soon. Thanks for sharing this recipe.
Diane M.


Paula November 22, 2014 at 8:53 am

Put the coffee on, I’m coming over!


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