Whether you eat them freshly made or defrosted from a box at 2 a.m, there’s no denying that taquitos are good and pure. In fact, they’re so great that we should probably be eating taquitos for breakfast. While there’s nothing wrong with going to town on whatever type of taquito you like at 8 a.m., but why not embrace filings that are slightly more breakfast-y?
Brown spicy sausage and softly scramble a few eggs, then roll the proteins up in warm tortillas with a bit of shredded cheese for good luck. Pan-fry those tubes until crispy and brown, then serve them with any condiments you desire: guacamole, sour cream, hot sauce, salsa, or all of the above. Perhaps the best condiment to spoon over taquitos, however, is this ridiculously easy creamy hot sauce: just mix together equal parts sour cream and a few spoonfuls of spicy salsa (and maybe a few shakes of your favorite hot sauce if you'd like). Boom.
Combine sour cream and salsa in a small bowl; set aside.
Place sausage in a nonstick skillet over medium. Cook, stirring often, until browned and cooked through, about 4 minutes. Transfer sausage to a plate lined with paper towels.
Whisk together eggs and milk in a bowl. Reserve 1 tablespoon of egg mixture for later.Sprinkle remaining larger portion of egg mixture with 1/4 teaspoon of the salt, and pour into nonstick skillet over medium-low. Cook, stirring often with a rubber spatula, until soft scrambled eggs form. Transfer to a bowl.
Dampen paper towels with water, and wrap around tortillas. Heat tortillas in microwave until warmed and pliable, about 20 seconds. Remove from microwave.
To assemble taquitos, sprinkle each tortilla with 1 tablespoon each of the cheese, sausage, and scrambled eggs. Roll each taquitos tightly into a thin tube; brush with reserved egg wash to seal rolled tortillas.
Heat 3 tablespoons of the oil in a skillet over medium. Place 4 taquitos, seam side down, in hot oil. Fry, turning occasionally, until golden and crisp on all sides, about 2 minutes. Transfer to a wire rack; repeat with remaining oil and taquitos. Sprinkle taquitos evenly with remaining 1/2 teaspoon salt. Drizzle with sour cream mixture; garnish with cilantro leaves.