Since our baked taquitos are one of the most popular recipes on our site, Kate suggested the brilliant idea of coming up with a breakfast version!  I tinkered until I came up with something delicious and might I say, these are divine.  They’re also great make-ahead food and they’re freezer friendly so check out the end of the post for those details.

This recipe starts out with super creamy scrambled eggs.  The secret is whisking rich sour cream right into the eggs.

Add some seasonings and then gently fold the eggs in your hot skillet to scramble them.   Since you’ll be baking the egg mixture inside the tortillas, you’ll want to slightly under-cook the eggs at this point.

Remove them from the heat and add pepperjack cheese, diced roasted red bell peppers, sliced green onions, and cilantro.

Gently fold the egg mixture together and douse it with a little hot sauce

Place egg mixture on soft flour tortillas.

Roll them up, brush with a little oil and bake in the oven to perfection.

While the taquitos are baking you can whip up your dipping sauce.  It’s cool creamy sour cream, fresh lime juice, smoky chipotle chili powder and a pinch of salt.

Put it all together and you’ve got a killer brunch, breakfast, or dinner!

The tortillas are crisp on the outside and soft in the center.  The egg mixture is creamy and flavorful, and the cool lime-chipotle dip puts it over the top!

Or follow the freezer directions and keep these stocked and ready to go for a quick, yet fancy meal any day of the week.

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