breakfast for dinner: baked breakfast taquitos

we almost always each exclusively hot cereal for breakfast so sometimes real breakfast foods sound really good - for dinner. like scrambled eggs or cheesy waffles. so a few weeks ago i made these baked breakfast taquitos with lime chipotle dip for dinner. they were to die for! and besides, any meal that bakes something that is supposed to be fried is a winner in my book. :) these would be great for a breakfast or brunch with friends or family. very impressive, yet easy (and the main ingredient is eggs - cheap!!)!

baked breakfast taquitos with lime chipotle dip
recipe by our best bites
with a few very minor, healthy changes by yours truly

cooking spray
12 large eggs
1/2 cup reduced fat sour cream
1/2 teaspoon kosher/sea salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 cup grated pepperjack cheese
1/4 cup chopped roasted red bell peppers
1/4 cup sliced green onions
1/4 cup chopped cilantro
1-2 teaspoon hot sauce

16 6" flour tortillas
cooking spray or olive oil

dipping sauce:
1 1/2 cup reduced fat sour cream
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chili powder
1/2 teaspoon kosher salt

preheat oven to 425 degrees. line a rimmed baking sheet with foil for easy clean-up. spray with cooking spray and set aside.

heat 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, spray with cooking spray and 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. 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 a scant 1/4 cup 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, coming 1 1/2 cup sour cream, lime juice, chipotle chili powder and kosher salt. stir to combine and store in fridge. remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.