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Spicy Breakfast Taquitos

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  • Prep 10 min
  • Total 40 min
  • Servings 9
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Empty your fridge and youve got MAJAH yumsville.
by: Bev Cooks
Updated Sep 24, 2014
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  • 5 slices bacon
  • 5 large eggs
  • 1/2 cup milk
  • 1 green bell pepper, diced
  • 2 tablespoons minced chipotle peppers in their adobo sauce
  • 1 cup shredded cheddar cheese
  • 10 spinach tortillas
  • 1/2 avocado, cubed
  • 1/2 cup fresh parsley or cilantro
  • 2 tablespoons chipotle spread
  • 2 tablespoons mayonnaise


  • 1
    Preheat oven to 425°F.
  • 2
    Heat a large skillet over medium heat. Add the bacon and render until crispy. Set aside and crumble. Drain all but 1 tbsp. bacon fat.
  • 3
    In a large bowl, whisk together the eggs, milk, green bell pepper and minced chipotle peppers. Add the cheese and whisk again. Add a small pinch of salt and pepper.
  • 4
    Reheat the skillet over medium and add the egg mixture. Slowly scramble until done.
  • 5
    Add about 3 tablespoons of scrambled eggs to each tortilla. Sprinkle with crumbled bacon and roll up. Place on a rimmed baking sheet lined with foil, seam-side down. Repeat with remaining eggs, bacon and tortillas. Lightly coat the tops with cooking spray.
  • 6
    Bake for 15 minutes, or until golden brown and crispy.
  • 7
    In the meantime, mix together 2 tablespoons purchased chipotle spread with 2 tablespoons mayonnaise for a dipping sauce.
  • 8
    Serve taquitos with diced avocado, cilantro and dipping sauce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Blogger BevCooks emptied out her fridge and got...creative!

    This is what you do when you need to make room in your fridge. Say it's a few days before a holiday or whatever. Or not! Maybe you just have no idea what to make for dinner and you're staring at your fridge like, blaaaaah. This is what you do. This is what happens. This is what we're going to talk about. This is what wh- OKAY okay.

    You grab some eggs, milk, whatever spicy hot sauce you have, or chipotle peppers in adobo sauce, a green bell pepper and some cheese. That's what I had in my fridge. So that's what I used. And tortillas! I used those, too. And bacon. 

    Okay, let's just make this.

    So gather up your stuff! Render some bacon, too. Grate some cheese also. 

    Whisk together your eggs, milk, chipotle peppers and green bell peppers. Whisky whisk whisk. 

    Then add some grated cheese! Whisk it again. 

    Get it all scrambled. 

    Put a little in each tortilla and top with bacon. OMG this is so good. 

    Roll them all up and place on a lightly oiled piece of foil on a baking sheet. Then lightly spray the tops with cooking spray. Bake annnnnddddd….

    Done. Holy cow. I mean egg. These are so insanely awesome. While the taquitos are baking, just whisk together a little purchased chipotle spread and some mayo. Top the whole platter with avocado, tomato, cilantro or parsley and maaaan oh man. 

    Another option is not to scramble the cheese into the eggs and just place it on top of the eggs, so it's extra cheesy when they bake. Whatever you want! 

    Get that fridge cleaned out, yo.

    I'm already so happy for your mouth.

    Bev thinks you'll lose your mind over this. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
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