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.
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.
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. You 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.
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.
The taquitos cook until the edges are browned and crisp (about 15 minutes)
Inside those eggs are fluffy, with plenty of creamy cheese and exploding with flavor.
My favorite part is that dunk!
Pop these on your menu for the weekend and make all those breakfast dreams come true. This recipe was originally created and published on April 10, 2010. It was updated with fresh photos on May 2, 2018.
