Ali Cooks: Baked Breakfast Taquitos

Breakfast...but for dinner!

See, for me, eggs are almost ALWAYS dinner food.  They are savory and delicious and filling.  So for this vegetarian, that means DINNER food.  And with a dozen egg yolks chillin in the fridge (leftover from Brian's angel food cake last weekend...), it was taquito time last night!

And guess what?!  Brian wanted to have a taquito, too!  I was kinda grumpy last night, but I was cheered up a bit by his request to eat some of my taquito creation.  (And my grumpy mood resulted in lots of kitchen bonding time...which is why there will be a dessert post following this one!)

I didn't make a dipping sauce for these taquitos, but you could easily do so by mixing some plain Greek yogurt with some sriracha.  Also, sriracha is a WEIRD word to spell.  Had to look that one up!

Feel free to use smaller tortillas and/or less filling because Brian and I quickly realized that our over-stuffed taquitos were WAY filling!  Ah well, that meant we each only needed one for dinner.

Cilantro, green onion, and eggs = taquito time!

Baked Breakfast Taquitos
*adapted from Pink-Parsley.com

Ingredients:

12 large eggs (or egg yolks)
3/4 cup Greek yogurt
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground cumin
1 1/2 cup grated cheese - cheddar, Colby jack, pepperjack, etc. (I used Monterrey Jack.)
1/4 cup chopped green onions
1/4 cup chopped cilantro
1 tsp lime juice 

5 ten inch flour tortillas 

cooking spray

 

Instructions:

 

Preheat oven to 425 degrees.  Spray a baking sheet with cooking spray and set aside.

Next, crack the eggs into a mixing bowl.  Whisk in the Greek yogurt, salt, pepper, and cumin.  Add the egg mixture to pan.  Using a rubber spatula, gently scrape bottom of pan and continuously fold over the eggs to scramble them.  Remove the eggs from the heat when they are still slightly undercooked.  Add the cheese, green onions, cilantro, and lime juice.  Mix to combine and season with additional salt and pepper as needed.

Place 1/3 cup of egg mixture into the center of each tortilla and roll it up.  Place the tortilla on the prepared baking sheet, seam-side down.  Lightly spray the tops with cooking spray.  Bake for 15 minutes or until the edges are golden-brown and crisp.

Remove the taquitos from the oven and let cool for 5 minutes (if you can wait that long!).