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

Description

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!


Ingredients

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
  • 1-2 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

Instructions

  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.

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.

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

48 comments

  1. 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!

  2. These look awesome! Think I might try it with corn tortillas. I like them better when making chicken taquitos.

  3. 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!

  4. The links in this post don't come up for me to vote. I ended up using one of your older links.

  5. 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.

  6. Maybe I am a bit of a dolt, but what is chipotle chili powder? I am assuming that is different than normal chili powder?

  7. Laura- yes, chipotle chili powder is different than regular chili powder. It has a really unique, smoky flavor. Look for it in the spice section!

  8. Yum!! I'm totally going to make these. I love your other Taquitos and I'm sure these will be just as tasty 🙂

  9. Yum! I'm going to link to my Glamour magazine blog tomorrow morning. I will use one photo, with attribution of course, and send some traffic back your way. Hope that's OK! Thank you!

  10. OMG – these were SO good! I made them tonight for my husband (who loves anything with eggs) and I and they were delicious! I halved the recipe since it is just the two of us and I have 2 leftover for breakfast tomorrow. I served them with the sour cream mixture and some guacamole and they were definitely a hit! I'm putting your regular cheesy chicken taquitos on my menu for this week! Oh yeah – I went and voted for you too! Good Luck!

  11. Do you roast your own red peppers for this recipe? I too was thinking you should do breakfast taquitos for a long time and even thought about suggesting that. I waited too long. I am so glad to see this recipe on here.

  12. silly me forgot to pick up the pepperjack cheese when i was at the store so i substituted cheddar instead and that worked really well! very yummy recipe and i roasted my own red pepper under the broiler and that worked well too. thanks again best bites for always answering the question for me of what's for dinner 🙂

  13. I've been wondering for a while now, but I'm not sure where to look… did you guys end up winning the Breakstone's challenge?

  14. I am obsessed with these. Obsessed. Make them all the time. 🙂 That dipping sauce is just too much for me. But I have a few questions:

    I am making these for a baby shower, but have had issues with the freezer directions in the past. When I freeze them, they all stick together and I can't break them apart before baking. But aren't they not supposed to be touching when baked to get all crispy? Also, if I bake them without defrosting, my ends burn before the centers are hot enough. Any suggestions?

  15. Laura- so glad you love these!

    For the freezer, you need to flash freeze them first. That means you place them on a cookie sheet or something, NOT touching each other. Let them freeze first (it should just take a few hours) and *then* place them all together in a container or bag or something. If they're frozen first, they shouldn't stick together.

    For the baking problem, I've had that happen sometimes too with similar foods. My only suggestion would be to let them thaw first (partially or completely) in the fridge before baking.

    1. I know this is a late response, but I LOVE these taquitos! I wanted to add that my edges burn too, so I just line my baking sheet with foil, and then I fold it up so that it just covers the edges of the taquitos. The way you might do around the edge of a pie crust. It seems to help.

  16. Thank you, Sara! I love how quickly you guys answer questions. I wasn't sure if letting them defrost would make them soggy, but I am going to try it with the batch I froze together by accident. 🙂 THANKS!

  17. I just made these and they were fantastic. All of my coworkers are trying to trick me into leaving my leftovers at work! Also the flash freezing tip was great, it worked like a dream. I made these using lots of Cholula and extra lime juice in the sauce because I'm an addict too! Thanks so much.

  18. I made these yesterday and they were/are fabulous! I froze them after baking, to bring to work and heat there. I didn't add the peppers, but will add some more spice next time. My 4yr old daughter helped me make them, and she loved them too! Thanks!

  19. We love these! My husband has me add sausage to his batches. I used some leftover Italian sausage from the lasagna recipe and he said they were the best batch yet!

  20. You people never cease to amaze me with your recipes! I think this one is perfect as I only have one teen to feed in the morning and need something filling but not to have so much to where he cannot eat the whole thing. Wonderful.

    Will also make the homemade flour tortillas. "DROOL"

  21. You never cease to amaze me with your recipes. I absolutly LOVE your blog. This one is perfect!

  22. Green onions do funny things in the freezer, so leave those out and add fresh when you are ready to eat them! Yum!

  23. I HATE eggs, but I really liked these. My husband loves eggs, so I made these for dinner for him and the kids. I was going to make myself something different, but I decided to take a bite just to try I and actually liked it. I would actually eat them again, which is a lot coming from an egg hater. My hubby LOVED them and immediated asked me to make more for breakfast later in the week.

  24. Hi Sara! Have you seen the new Breakstone’s “Zesty Blends” Chipotle Sour Cream? I just made these using it… YUM!

  25. Have to say I made this and it was amazing. I added way more lime to the sauce as well as used chills in adobo sauce (1 tsp) to up the heat. Everyone in our family loved them. Going to make them for our breakfast/brunch party for our 2 yearold. 🙂

  26. I know this has been posted for a long time and so I’m not sure if my question will be seen but I’ll give it a go…Do you have any experience just popping 1 or 2 into the toaster oven directly from frozen? Trying to figure out if they will work as a grab-and-go breakfast – maybe not if it would take 20+ mins each time you wanted to heat up a single one?

    The chicken version of these were the recipe that first brought me to your site a couple of years ago. Since then we have made an outrageous number of your recipes and loved every single one without exception. Have sent many friends asking for recipes your way – I’ll take the opportunity to say thank you!

  27. I made these this weekend while entertaining Brigham Young University’s Ballroom Dance Team. There were a hit! Perfect for the protein-rich breakfast we were looking for. You two continue to amaze me with how you can come up with such terrific recipes. Thanks so much!

  28. I made about a zillion of these for my daughter’s birthday brunch over the weekend. I made them in advance, froze them overnight, and baked fresh after people had arrived. They were fantastic and my guests loved them. We’ve been enjoying the leftovers reheated in the microwave too. Obviously fresh from the oven is the preferred way to eat them but when faced with a fridge full of party leftovers I was very happy with how they reheated.

  29. I have made these 5 times now. They are my new go-to when I’m feeding a crowd for breakfast or brunch. They are always a hit. People seriously go crazy over these and no matter how many I make there is never a single one left over. The only thing I do differently is add more filling to each tortilla. 1/4 cup isn’t enough in my opinion. I absolutely love this recipe!

  30. I know I’ve seen the freezer friendly instructions on here before, but I’ve read through this page a few times and can’t seem to spot them. Would you mind sharing again? Thanks!

    1. I would just freeze them pre-baking by laying out on a baking sheet in a single layer. Once frozen you can put them all in a container or bag. Follow the same baking instructions, just increase baking time for a few minutes until done. (You can thaw in the fridge first overnight before baking, or bake from frozen.) Hope that helps!

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