Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip

Oh, yum. Do you have recipes in your "to-do" list that you've drooled over and just haven't made yet? This was one of those. I finally made it this past weekend, and am in love. Our Best Bites has done it again. Every time I make a recipe from their site is it as close to perfection as one can get. Seriously. I hardly ever make any changes.

These are fast and easy to make, and the best part is that you can freeze them both before and after cooking! Oh, and I didn't put the red peppers in, but I will add some substitute for that spice next time. The dip is a perfect match, and salsa would be good on top of them too!  I have them in the fridge, and take one to work every day for breakfast. They are very filling, so one is all I need.

Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip

Recipe by Our Best Bites

2 tsp extra virgin olive oil
12 large eggs
1/2 C Sour Cream
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 C grated pepperjack cheese
1/4 C chopped roasted red bell peppers (I didn't add these, but will add some sort of pepper next time)
1/4 C sliced green onions
1/4 C chopped cilantro
1-2 tsp hot sauce

16 6" flour tortillas (mine made 12)
cooking spray or olive oil

Dipping Sauce:
1 1/2 C Sour Cream
1 Tbsp fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt

Preheat oven to 425 degrees.  Line a rimmed baking sheet with foil for easy clean-up.  Spray with cooking spray or lightly brush with oil and set aside.

Heat olive oil in a large non-stick skillet over medium heat.  Crack eggs into large mixing bowl.  Whisk in 1/2 C sour cream, salt, pepper, and garlic powder.  When skillet is hot, add egg mixture to pan.  Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble.  Remove from heat when slightly undercooked.  Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste.  Gently fold to combine. 

Warm tortillas in microwave to ease rolling process.  Working with a few tortillas at a time, place a scant 1/4 C egg mixture into the center of each one and roll up into a cylinder.  Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other.  When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil.  Bake for 15 minutes or until edges are golden brown and crisp.

While taquitos are baking, coming 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt.  Stir to combine and store in fridge.  Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.


Make Ahead Prep:  The egg mixture can be made a day ahead of time and stored in the fridge until ready to use.  You can also prepare the taquitos and instead of baking right away, cover tightly in plastic wrap and store in the fridge overnight, or freeze for later use.  To prepare frozen taquitos, place (un-thawed) directly on a baking sheet sprayed with non-stick spray.  Follow original baking instructions, increasing time by 5 minutes or until taquitos are golden brown.

**I cooked the taquitos, and then froze them.  Freeze them right on the baking sheet for a few hours, and then wrap individually to freeze long term. Warm in microwave for about a minute.