Taquito means "small taco," but while the size is small, the flavor of this breakfast is grande. Tortillas filled with cheddar and sausage are rolled up tightly and cooked, giving them that wonderful textural duo of crispy and melt-y. Served with fresh pico de gallo and a side of scrambled eggs, this breakfast is just what you need, starting your day with gigantesco flavor.
Place sausages on prepared baking sheet. Bake until golden brown and sausage reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Set aside until cool enough to handle safely. While sausage cooks, prepare ingredients.
Prepare the Ingredients
Core Roma tomatoes and cut into ½" dice. Peel and mince shallot. Halve lime. Juice one half and cut other half into quarters. Mince cilantro leaves and stems. Stem jalapeño, halve, seed, and mince. Halve tortillas. Halve cheddar slices.
Make the Pico de Gallo
In a small mixing bowl, combine tomato, jalapeño (to taste), shallot (to taste), lime juice, and cilantro (save a pinch for garnish). Season with ¼ tsp. salt and a pinch of pepper. Stir together and set aside for flavors to marry.
Cook the Taquitos
Place three tortillas on counter (there's an extra tortilla included in case a tortilla rips). Place a cheese piece on each tortilla. Place a sausage on each tortilla and roll up tightly from pointy end to pointy end. Place a large non-stick pan over medium heat. Add 1 tsp. olive oil and taquitos to hot pan, seam side down. Cook until browned on two sides and cheese is melted, 2-4 minutes per side. Remove from pan. Wipe pan clean and reserve.
Cook the Eggs
Return pan used for cooking taquitos to medium heat. Add 1 tsp. olive oil and liquid egg to hot pan. Cook, stirring often, until scrambled, 2-4 minutes.
Plate the Dish
Place taquitos and eggs on plate. Garnish with remaining cilantro. Serve pico de gallo and lime quarters on the side.