Baked Breakfast Taquitos with Lime-Chipotle Dip

Our Baked Creamy Chicken Taquitos are arguably one of the most popular recipes on this site.  Years ago, I set out to make a breakfast version (in my never-ending quest to invent ways to eat Latin food for every meal of the day) and these Baked Breakfast Taquitos were born.  They’re filled with a flavorful cheesy egg mixture and dipped in the most amazing chipotle lime sauce.  You guys.  If you haven’t made this recipe before, you need to!  Not only is it a great breakfast recipe, but it’s a fun dinner or brunch as well.  And you can prep them ahead of time and bake them up hot when it’s meal time.

Breakfast taquitos

The recipe makes 12 taquitos and it starts with a dozen eggs.  One of the secret ingredients that makes them extra creamy and fluffy is sour cream whisked right in.

Eggs in a bowl

Before you start cooking your eggs, you’ll want to have the add-ins ready because you’ll need to stir the eggs constantly.  We’ve got diced roasted red bell peppers (you buy them in a jar, usually by the pickles- or make your own!), sliced green onion, and minced cilantro.

Chopped red bell peppers and onions

Pour your egg mixture in a large skillet over medium heat.  Scrambled eggs should never brown.  Be patient and don’t over-stir, simply use a rubber spatula to gently fold the mixture; scraping the bottom of the pan to lift up the cooked part.

scrambling eggsYou will want to turn the heat off when your eggs are undercooked.  They should be cooked enough to hold together, but still pretty wet looking. This is when you’ll add in pepper jack cheese, and your red peppers, onion, and cilantro.

scrambled eggs

This mixture gets put into tortillas and rolled up.  I drizzle mine with a little olive oil- any oil you like is fine, I use our Lime Olive Oil and then rub them down with clean hands.  Pop them in the oven and while they’re baking you can whip up the dipping sauce.  A sauce I can literally eat with a spoon.  It’s just sour cream, fresh lime juice, chipotle chili powder, and salt.

sour cream dipping sauce

The taquitos cook until the edges are browned and crisp (about 15 minutes)

baked taquitos

Inside those eggs are fluffy, with plenty of creamy cheese and exploding with flavor.

baked breakfast taquitos in half

My favorite part is that dunk!

breakfast taquitos

Pop these on your menu for the weekend and make all those breakfast dreams come true.

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Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip

  • Author: Sara Wells
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 12 taquitos


A breakfast twist on one of our most popular recipes, these Baked Taquitos are full of flavor, and can even be prepped ahead of time!


For the Taquitos

  • 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
  • 1/4 C sliced green onions
  • 1/4 C chopped cilantro
  • 12 tsp hot sauce
  • 16 6″ flour tortillas
  • cooking spray or olive oil

For the Dipping Sauce

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


  1. 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.
  2. 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.  Eggs should hold together but still be wet and loose looking.  Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste. Gently fold to combine.
  3. Warm tortillas in microwave if needed 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.
  4. While taquitos are baking, coming 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt. Feel free to add more chipotle for heat or more salt or lime to taste!  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.

This recipe was originally created and published on April 10, 2010.  It was updated with fresh photos on May 2, 2018.


  1. I love that these can be frozen! Perfect for bringing to work with me and reheating here. I also love that they use flour tortillas. I made your baked taquitos with corn tortillas and they just split open. They were wonderful though- so next time I'll try using flour.

  2. yummm i love anything mexican! your taquitos are great- I've made them several times and they are on the menu for tonight actually! i will definitely try these since I make brunch food a lot!

  3. We made the baked taquitos last week for the first time and LOVED them! I even doubled the recipe and put a batch in the freezer.

    I'm going to make these ones for the freezer too! We are always looking for yummy, filling, nutritious and quick breakfasts for our two boys.

    I'm off to vote now!

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