As much as everyone hates Mondays, sometimes I like getting back into the weekly routine. It feels like a fresh start for us as a family. I don’t work Mondays, and it’s usually the day I do my grocery shopping and my planning for the week, so I like that sense of order and accomplishment that I feel on Mondays. One of my goals right now is to make a hot breakfast for my family at least once a week. (That may not always happen, but it’s an admirable goal, right?) I made these baked breakfast taquitos a couple of weeks ago, and they were delicious! They were a hit with all of the members of my family, and they kept well in the fridge for a few days, so we actually ended up having several mornings’ worth of hot breakfasts (awesome!). They’re very flavorful, portable, and easy to make, too!
Baked Breakfast Taquitos
2 teaspoons olive oil
12 large eggs
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon sriracha
1 1/2 cups grated cheese (I used a mexican blend)
1/4 cup chopped roasted red peppers
1/4 cup sliced green onions
16 six inch flour tortillas
Preheat the oven to 425. Prepare a baking sheet by lining with foil and spraying with cooking spray. Heat the oil in a large skillet over medium heat. In a medium bowl or large measuring cup, whisk together the eggs, sour cream, salt, pepper, garlic powder, and sriracha. Add the eggs to the hot skillet and cook, folding over with a rubber spatula to scramble, until nearly done. Remove from heat and stir in the cheese, red peppers, green onions, and sriracha.
Warm the tortillas in the microwave for a minute or so to soften them. Spoon a few tablespoons of the egg mixture into the center of each tortilla, then roll up. Place seam side down on the prepared baking sheet, then repeat with remaining tortillas. Spray taquitos with cooking spray and bake 15 minutes, or until lightly golden and crisp. Serve warm.
adapted slightly from Our Best Bites