Source  Our Best Bites

Recipe Added:  12/30/2011

Preheat oven to 425F. Line a rimmed baking sheet with foil and spray. Heat olive oil in a large non-stick skillet over medium heat. Crack eggs into large mixing bowl. Whisk in 1/2 cup sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. Using a rubber spatula, fold eggs over to scramble. Remove from heat when slightly undercooked. Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste. Gently fold to combine.

Warm tortillas in microwave to ease rolling process. Working with a few tortillas at a time, place 1/4 cup egg mixture into center and roll up into a cylinder. Place rolled tortillas on prepared baking sheet, seam-side down, not touching each other. When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil. Bake 15 minutes or until edges are golden brown and crisp.

While taquitos are baking, coming 1 1/2 cup sour cream, lime juice, chili powder and Kosher salt. Stir to combine and store in fridge. Remove taquitos from oven, cool 5 minutes, and serve with dipping sauce.

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.

1. http://www.ourbestbites.com/2010/04/baked-breakfast-taquitos-with-lime-chipotle-dip/