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
The dish looks so great! Can’t wait to try it!
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!
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!
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!
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.
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!
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!
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. 🙂
These are so tasty. My husband and I loved them this morning. Thank you!
Hi Sara! Have you seen the new Breakstone’s “Zesty Blends” Chipotle Sour Cream? I just made these using it… YUM!
Hi Sara, how do you roast the red pepper? These sound great!
Here you go Anupa:
https://fit-over50.news/2009/01/tutorial-roasted-red-peppers/%3C/a%3E%3C/p%3E