Warm the small flour tortillas until pliable so they roll without cracking, about 30 to 60 seconds each in a dry skillet or over gentle heat. Pull them as soon as they bend easily and are warm throughout (visual cue: flexible and soft, not stiff).

Scramble the eggs until just set, seasoning with salt and pepper to taste (visual cue: no wet egg remaining, lightly soft curds).

Cook the breakfast sausage until fully cooked, then crumble it into small pieces (visual cue: no pink and crumbly texture).

Assemble each taquito by spooning scrambled eggs, cooked sausage, shredded cheddar cheese, and sliced green onions into a line along the center of a warm tortilla (visual cue: filled but not overpacked).

Roll each tortilla tightly into a cylinder and secure with toothpicks to keep the seam closed (visual cue: seam stays together and the roll looks compact).

Spray the taquitos with cooking spray or brush with oil so they crisp on the outside (visual cue: lightly coated surface with a dry sheen).

Place the taquitos on a campfire grate over medium heat and cook 3 to 4 minutes per side until golden and crispy (visual cue: browned edges and a firm, crunchy exterior).

Remove toothpicks after grilling, then serve immediately with salsa and sour cream for dipping (visual cue: taquitos hold their shape and cheese filling is melted).