Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip
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!
Servings taquitos
Ingredients
For the Taquitos
- 2 teaspoons extra virgin olive oil
- 12 large eggs
- ½ cup sour cream
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 ½ cup grated pepperjack cheese
- ¼ cup chopped roasted red bell peppers
- ¼ cup sliced green onions
- ¼ cup chopped cilantro
- 1-2 teaspoon hot sauce
- 12 flour tortillas 6-inch
- cooking spray or olive oil
For the Dipping Sauce
- 1 ½ cups Sour Cream
- 1 tablespoon fresh lime juice
- ¼ teaspoon chipotle chili powder
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 425℉. 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 ½ cup 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.
- Warm tortillas in microwave if needed to ease rolling process. Working with a few tortillas at a time, place a scant ¼ cup of 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, combine 1 ½ cups 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
- Store leftovers in an airtight container in the fridge and enjoy within 3-4 days for best results.
- Reheat in the microwave in 20-30 second intervals until warmed through. You could also reheat them in the air fryer for about 5-10 minutes at 375°F for a crispier exterior.
- Make Ahead: 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 (still frozen) 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.
Nutrition
Serving: 1taquito, no dip, Calories: 234kcal, Carbohydrates: 16g, Protein: 12g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 182mg, Sodium: 517mg, Potassium: 136mg, Fiber: 1g, Sugar: 2g, Vitamin A: 465IU, Vitamin C: 2mg, Calcium: 187mg, Iron: 2mg
Calories: 234kcal
Cost: $10
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