Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper. Don’t skip the parchment—cheese will stick to foil or a bare pan.

Make the cheese “shells.” Divide the shredded cheese into 8 equal mounds on the sheet pan, about 3–4 inches wide, leaving space between each. Bake for 6–8 minutes until edges are bubbling and lightly golden.

Let the cheese set. Remove the pan and let the cheese rounds cool for 1–2 minutes. They should be flexible but not too soft. If they firm up too much, you can pop the pan back in the oven for 30 seconds to soften.

Cook the sausage. While the cheese bakes, brown the sausage in a skillet over medium heat, breaking it up as it cooks. Drain excess fat if needed and set aside.

Scramble the eggs. In a bowl, whisk eggs, heavy cream, salt, pepper, garlic powder, and smoked paprika. Melt butter in the skillet over low-medium heat. Pour in the egg mixture and cook gently, stirring, until just set but still soft. Stir in green onion and jalapeño (if using). Fold in the cooked sausage.

Fill and roll. Spoon a small line of the egg-sausage mixture along one edge of each cheese round. Roll up tightly with a spatula or tongs. Place seam-side down on the pan.

Crisp them up (optional but recommended). Return the taquitos to the oven for 2–3 minutes to firm the seam and add extra crunch.

Serve. Plate with sour cream, avocado slices, salsa, or hot sauce. Eat while warm and crisp.