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.

Perfect Hard Boiled Eggs

Every time I hard boil eggs, I get frustrated at the peeling part. The whole egg seems to tear off with the shell! Finally, right before Easter, I found this recipe on Allrecipes.com. It boasted that the egg would "peel easily without tearing or sticking". Not having anything to lose, I tried it for our Easter eggs.

It worked.

The shells came off in large pieces, the inner egg was completely intact, and we had the perfect hard boiled eggs! Don't worry about the salt and vinegar- you can't taste them in the eggs, I promise!!

This is now the recipe I will treasure and use for always!

Ken's Perfect Hard Boiled Egg

1 TB salt
1/4 cup distilled white wine vinegar
6 cups water
8 eggs

Combine salt, vinegar, and water in a large pot. Bring to a boil over high heat. GENTLY add the eggs one at a time. Reduce the heat to a gentle boil, and cook for 14 minutes.

Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. This stops the eggs from cooking. Cool completely, about 15 minutes.
Store in refrigerator up to 1 week.

Peel one egg right away... just for the sheer joy of unbroken eggs!

Monte Cristo Breakfast Sandwich

I just discovered this recipe. I was a little worried about it because of the addition of Strawberry syrup. I shouldn't have been! It was sooo good!

This recipe makes 6 sandwiches. I only made one. I have this picky hubby who refuses to eat any breakfast foods combined with any others...

Breakfast for dinner: Monte Cristo Sandwiches
From: Betty Crocker Quick & Easy Cookbook

Traditionally a French style grilled ham and cheese sandwich that has been dipped into a beaten egg mixture and fried in butter.

12 slices French bread, 1/2 inch thick. (or, how ever many slices you need! If you need more, make sure to make more of the egg mixture)
1/4 lb shaved or very thinly sliced cooked ham
3 slices Gruyere or Swiss cheese, cut in half (I actually used Provolone)
3 eggs
1/2 cup milk
2 TB sugar
1 TB butter or margarine (Or oil cooking spray)
Powdered sugar, if desired
3/4 cup Strawberry syrup or jam (Don't let this scare you! It's very good!)

** Make sure that you have all the ingredients at hand and ready to go before starting. Once you start, this dish goes quickly!

1. In a large skillet, heat butter, margarine or cooking spray.
2. In a small bowl, beat eggs, milk, and sugar with fork or wire whisk until well mixed; pour into shallow bowl.
3. Dip each bread slice in the egg mixture, allowing time for the bread to soak up the mixture. Add bread to skillet. Cook 2-3 minutes on each side, or until golden brown.
4. After cooking the first side of the bread, and flipping, layer cheese and ham on top of the bread. Place a finished bread on top, and remove from skillet to plate.
5. Sprinkle with powdered sugar. Serve with Strawberry syrup or jam.

Eat while still hot!