Breakfast Taquitos

2 tsp evoo
12 lg eggs
1/2 C sour cream
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 1/2 C grated pepper jack
1/4 C roasted red bell peppers, chopped
1/4 C green onions, diced
1/4 C cilantro
1-2 tsp hot sauce

16 6" flour t3ortillas

Dipping Sauce:
1 1/2 C sour cream
1 tbsp lime juice
1/4 tsp chili powder
1/2 tsp salt

Preheat oven to 425. Line baking sheet with foil and spray.
Heat olive oil in non-stick skillet over medium heat. Crack eggs into large mixing bowl. Whisk in 1/2 C sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. Using a rubber spatula gently scrape the bottom of the pan and fold eggs over to scramble. Remove from heat when slightly undercooked. Add cheese, peppers, onions, cilantro, and hot sauce. Gently fold to combine.

Warm tortillas in microwave to ease rolling. Place a 1/4 C egg mixture into the center and roll. Place on a baking sheet seam side down so they arent touching each other. Spray tops and bake for 15 minutes until edges are golden brown and crisp.

While taquitos are baking, combine dip ingredients and store in fridge. Let taquitos cool for 5 minutes, then serve.

You can prepare the taquitos ahead of time and cover with plastic wrap and bake the next day.