Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip
Ingredients
- 2 tsp extra virgin olive oil
- 12 large eggs
- ½ cup sour cream
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- 1½ cup grated pepper jack cheese
- ¼ cup chopped roasted red bell peppers
- ¼ cup sliced green onions
- ¼ cup chopped cilantro
- 1-2 tsp hot sauce
- 16 6" flour tortillas
- cooking spray or olive oil
Dipping Sauce
- 1½ cup sour cream
- 1 Tbsp fresh lime juice
- ¼ tsp chipotle chili powder
- ½ tsp kosher salt
Instructions
- Preheat the oven to 425 F.
- 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 a large mixing bowl.
- Whisk in ½ C sour cream, salt, pepper, and garlic powder.
- When the skillet is hot, add egg mixture to the pan. Using a rubber spatula, gently scrape the bottom of the 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 the microwave to ease the rolling process.
- Working with a few tortillas at a time, place a scant ¼ C egg mixture into the center of each one and roll up into a cylinder.
- Place rolled tortillas on a 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 the edges are golden brown and crisp.
- While taquitos are baking, combine 1½ C sour cream, lime juice, chipotle chili powder and kosher salt. Stir to combine and store in the fridge.
- Remove taquitos from the oven , let cool for 5 minutes, and then serve with dipping sauce.
Notes
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.