If you wake up after a wild night out and crave something fried, you aren’t weird—actually you’ve probably had a pretty successful evening, no? The great news is that taquitos are Mexico’s answer to your hangover-breakfast needs, and as a handheld breakfast, they’re totally something you can eat on the couch while recovering from last night’s escapades. If you’ve never had a taquito before, you may be wondering, What is a taquito?, and, How are taquitos different from tacos? A taquito, which translates to “small taco,” varies from a taco both in shape and in size. Sure, they both have a tortilla base, but the tortilla in a taquito is rolled up during the cooking process and fried to crisp perfection. And totally something you can cook at home.
Our version consists of just five ingredients, most of which are likely already fridge staples. Just cook the sausage until golden brown, make an omelet in the excess sausage juices with a little butter, then layer the sausage, egg, and a heaping portion of shredded cheese on the tortilla, making sure to roll the tortillas up before placing them in the pan. You’ll know they’re done when the cheese has melted and the tortillas have turned golden brown. Dunk in salsa or sour cream, or serve plain.
Cook the sausage. In a large nonstick skillet, cook sausage until golden brown and cooked through. Split in half lengthwise and reserve.
Make an omelet. Melt 1 tablespoon butter in pan over medium-high heat. When the butter has melted, add eggs, and cook for 2 minutes on each side. Remove egg omelet from the pan, slice into 6 pieces, and reserve.
Layer everything. Divide sausage, eggs, and cheese between each corn tortilla. Roll tortillas, starting with the edge closest to you.
Brown the taquitos. Melt 1 to 2 tablespoons of butter in the pan over high heat. Working in batches, add taquitos to the pan, edge side down. Cook until cheese is melted and the taquitos are golden brown on all sides.