Preheat your oven to 425 degrees. Prepare a rimmed baking sheet covered in tinfoil, lightly coated in cooking spray. Set aside.

Heat a frying pan over medium high heat. Add a splash of olive oil and swirl to coat. Add peppers and onions and saute for 10 minutes.

Crack eggs into a bowl and combine with milk, salt, and pepper. Pour into the skillet used to cook the bacon/sausage and scramble. Add spinach and 1 cup cheese to the eggs about 2 minutes before the eggs are done cooking. Once eggs are done, use your spatula to break up and crumble the scrambled eggs as much as possible. This will prevent taquitos from being lumpy.

Warm tortillas in your microwave for 20 seconds or so to make rolling the taquitos easier, if needed. If possible try to create a station where you can make more than 1 taquito at a time

Add scrambled eggs in a line down the center of the tortilla. The fillings can go all the way to the edge of the tortilla on one end, but stop ½” from the edge on the opposite side. Add bacon, sausage, peppers, onions, and cheese alongside/ on top of the eggs. In any order. Just be sure that the fillings are not more than 1” wide.

Fold the bottom edge up and roll the tortilla into a tight long cylinder. Roll each taquito as tightly as possible.

Place each taquito seam side down onto your prepared baking sheet and spray each top with cooking spray. sprinkle a dash or two of salt over the top and put in the oven on the center rack.

Bake for 8 minutes, then flip and bake 4-5 more minutes, or until the edges start to turn brown. These tortilla shells should harden in the oven and feel crisp.

While your taquitos are in the oven grab a small bowl and combine sour cream, chili powder, salsa and cream cheese. Whisk until smooth.

Remove taquitos from the oven and let stand for at least 5 minutes, longer for little children. The cheese can get hot! Serve with your dipping sauce.