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.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Olive oil
- Eggs – You’re going to need a whole dozen, so make sure you’re stocked up!
- Sour cream – This makes the eggs extra creamy and fluffy. Full fat or low fat is fine. Avoid fat free.
- Kosher salt
- Black pepper
- Garlic powder
- Grated pepper jack cheese – Or whatever cheese you like. Freshly grated melts in best, but pre-shredded will work in a pinch.
- Roasted red bell peppers – Buy them in a jar, usually found by the pickles on the condiment aisle of your grocery store. You can also make your own Roasted Red Peppers!
- Green onions
- Chopped cilantro
- Hot sauce
- Flour tortillas
- Cooking spray – Or more olive oil. This just gets sprayed or drizzled on before baking to help the tortillas crisp up.
How to Make Baked Breakfast Taquitos
- Make sure all of your ingredients are prepped, chopped, and ready to go.
- Whisk up your eggs with some sour cream, salt, pepper, and garlic. 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) then rub them down with clean hands. Pop them in the oven.
- 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.
- When the taquitos are hot and toasty, pull them out and serve with the dipping sauce.
Storing and Other Tips
- 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.
- If you’d like to plan ahead, you can make the egg mixture up to 24 hours in advance and store in the refrigerator. Follow the recipe as outlined when ready to bake, allowing a couple of extra minutes in the oven to be sure the filling has heated through.
Frequently Asked Questions
I recommend making the filling ahead of time and then rolling and baking the taquitos fresh. You can also prep them all the way, cover in plastic, and store in the refrigerator to bake later.
Sure! Feel free to change up vegetables, add a little meat (chorizo would be great!), or whatever you’d like. The only thing I’d be cautious of are ingredients with a lot of extra moisture, like frozen spinach. Fresh spinach would be a better choice, or you could thaw frozen spinach and squeeze out as much moisture as possible before adding it to the scramble mixture.
Absolutely. I use flour tortillas for ease of rolling, but corn would be delicious, too. Warm your tortillas briefly in the microwave or on the stove top immediately before rolling to prevent cracking. Almond flour tortillas would be a great alternative as well!
Yep! Freeze in a baking sheet, then transfer to a freezer safe container and freeze up to 2 months. 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.
Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip
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
May 2, 2018.
Questions & Reviews
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.
Green onions do funny things in the freezer, so leave those out and add fresh when you are ready to eat them! Yum!
You never cease to amaze me with your recipes. I absolutly LOVE your blog. This one is perfect!
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"
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!
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!
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.
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!
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.
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.
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?