Today is a later post because it’s one of my favorite days…reveal day for The Secret Recipe Club! Blogs are swapped, decisions are made over what recipe to choose, and then hopefully, there’s fireworks going off in your mouth.
That’s how The Secret Recipe Club is supposed to go down and this month, it surely did. No doubt about it.
I was assigned the wonderful blog, The Double Dipped Life, written by Krista, a mother of 3 kids. Any woman who blogs about recipes and has 3 children is obviously a credible source for recipes aimed to please.
I searched several times, mulled over several must-make recipes, and decided on these Crispy Baked Breakfast Taquitos. I chose good, let me tell you!
I grew up on taquitos from Market Day (Market Day, anyone??). Similar to Swanson’s and other pre-made family meals, Market Day aimed to please a crowd on a budget…but healthfulness was not of concern.
The dietitian in me came out with this one and I first tried to use corn tortillas vs. flour to include something more nutrient-dense and lower in calories. Sadly, that was a fail. As you can see…
I resorted to flour tortillas so that these remained functional finger food. Because if I’m being perfectly honest, finger food pleases any age or person, but especially me. I did, however, swap out the sour cream for 2% plain Greek yogurt and I decreased the amount of cheese, also opting for a part-skim or 2% variety. The egg mixture was easily able to fill 18 taquitos which meant 9 meals…or some for the freezer for a later date.
Two of these taquitos is a filling portion for the very appealing 324 calories!
While these are clearly very kid-friendly, they would be great to include in a brunch…or even as a breakfast-for-dinner to change things up. As noted below, go easy on the hot sauce and chipotle for the kiddos…they have more sensitive mouths than us big people.
Get creative with the dipping sauce. The chipotle and lime flavors worked great, but you could certainly mix in avocado, salsa, green onions, cilantro, and much, much more…the sky is the limit!
non-stick cooking spray
12 large eggs
1 1/2 cups 2% plain Greek yogurt, divided
1/2 tsp kosher salt, divided
1/2 tsp black pepper
1/2 tsp garlic powder
1 cup part-skim (2%) Mexican blend cheese, shredded
1/4 cup roasted red bell peppers, chopped
3 green onions, sliced
1/4 cup cilantro, chopped
2 tsp hot sauce
18 (6-inch) flour tortillas
juice of 1/2 lime
1/2 tsp chipotle chili powder
Preheat oven to 425 F. Line a rimmed baking sheet with foil; spray with cooking spray and set aside.
Crack eggs into large mixing bowl. Whisk in 1/2 cup Greek yogurt, 1/4 teaspoon salt, pepper, and garlic powder.
Spray a large non-stick skillet with cooking spray and head over medium heat. 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. 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 each tortilla and roll up into a cylinder. Place rolled tortillas on prepared baking sheet, seam-side down. When all tortillas are rolled and filled, lightly spray tops with cooking spray. Bake for 15-18 minutes or until edges are golden brown and crisp.
Meanwhile, combine remaining 1 cup Greek yogurt, lime juice, chipotle chili powder, and remaining 1/4 teaspoon kosher salt. Stir to combine and store in fridge. Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.
Yield: 18 taquitos (9 servings, 2 taquitos each with 2 tablespoons dipping sauce)
Nutrition Information (per serving): 324 calories; 11 g. fat; 298 mg. cholesterol; 780 mg. sodium; 33.9 g. carbohydrate; 4.4 g. fiber; 20.8 g. protein
Result: These were great – spicy, cheesy, crispy, and filling. I reheated these every morning last week for breakfast – preheat oven to 350 and warm for 7-9 minutes on a lined baking sheet. Supposedly, these can also be frozen and pulled out as needed. These were protein-packed and very kid friendly (just reduce the hot sauce). A winning recipe, for sure! Enjoy!
It’s hard to believe Spring Break is over and a new quarter starts today…well, technically tomorrow for my class. It’ll be good!
Clinic, workout, dinner…go! Have a great week! And be sure to check out the other SRC reveals from Group D!