Migas Breakfast Tacos

Eat your tacos for breakfast with these breakfast tacos filled with scrambled eggs with onions, jalapeños, tomatoes and crumbled tortilla chips. Migas Breakfast Tacos are a great way to add a little Tex-Mex to your morning!

 
 



Since I’m always trying new recipes, my grocery lists rarely look the same. But there are a few staples that I get every single time I’m at the grocery store.

Bread.

Milk.

and Eggs.

Lots and lots of eggs. I seriously go through at least an 18-pack of eggs a week. Usually more.

So I’m excited to announce that I’ll be partnering up with the American Egg Board again this year. I loved creating all kinds of egg-central dishes over the last year, and I’m excited to be able to do it for another!
 
 

 
 
Today, I have a recipe for the perfect Tex-Mex breakfast – Migas Breakfast Tacos – but first, let’s talk egg freshness. Like did you know that most eggs reach the store shelves within one day of being laid, and nearly all eggs are in stores within 3 days? It’s all pretty amazing, because farmers are only 2% of the population. That means 2% of the population is making sure there is food on the table for the other 98% of us. And it all works so seamlessly that they can get those eggs into our stores so quickly. To find out more about where your eggs come from, visit IncredibleEgg.org/Good-Egg-Project.

So – why do you want a fresh egg? I actually got to do some research on the subject, and thought it was all quite interesting. As an egg ages, the white becomes thinner and the yolk becomes flatter. This doesn’t have any effect on the nutrition or the safety of the egg, but it does effect the way the egg will cook. This is why older eggs that are hard boiled are easier to peel, or why fresher eggs will hold their shape better when poached or fried. And if you want some extra insurance that your yolk won’t break, use a fresher egg because the yolk membrane will be stronger.

I also found it interesting that the humidity level and the temperature when the egg was laid has more effect on the freshness of an egg than it’s actual age does. (source)
 
 

 
 
Since I can never get enough Tex-Mex, and since I’ve been wanting to make breakfast tacos forever now, I decided to bite the bullet and finally make them. Ummmm, why have I been putting these babies off for so long? I’ve made migas before, and I’ve definitely made tacos before, but combining the two is perfection. These tacos come together so quickly that I actually have time to make them in the morning during all of the busyness and chaos. And they make a great breakfast for dinner, as well!

My secret to the perfect scrambled eggs is a little splash of milk in with the eggs. This is definitely not required, but I think it keeps them a little softer, and I am totally a soft scrambled egg lover.

These Migas Breakfast Tacos were so good, and I know they will become a staple around here!!
 
 

 
 

Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!

Facebook ** Pinterest ** Twitter ** Instagram ** Google+
or you can subscribe to my newsletter or Feedly or Bloglovin

Migas Breakfast Tacos

• Author: Deborah
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 6 tacos 1x

Print

Pin

---

Description

Eat your tacos for breakfast with these breakfast tacos filled with scrambled eggs with onions, jalapeños, tomatoes and crumbled tortilla chips. Migas Breakfast Tacos are a great way to add a little Tex-Mex to your morning!

---

Scale 1x2x3x

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 jalapeño, seeds and ribs removed, finely chopped
• 1/2 cup chopped tomato
• 2 cloves garlic, minced
• salt and pepper
• 4 eggs, beaten
• 1/2 cup roughly crushed tortilla chips
• 1/2 cup shredded cheddar cheese
• 6 (6-inch) flour or corn tortillas
• sliced avocado and cilantro

---

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeño and cook until tender, about 4 minutes. Stir in the tomato and the garlic and cook for 30 seconds. Season to taste with salt and pepper.
2. Pour the eggs directly into the onion mixture. Cook, stirring gently, until the eggs are cooked to your preference. Stir in the tortilla chips and cheese, then remove from the heat.
3. If desired, blister your tortillas on a gas stovetop, or in a dry skillet.
4. Place 1/6 of the egg mixture down the center of each tortilla. Top with a slice of avocado and some cilantro. Serve immediately.

---

Notes

*for softer scrambled eggs, add a little splash of milk to the eggs when beating them.

For even more ideas for breakfast, follow my {Breakfast/Brunch} board on Pinterest!

Follow Taste and Tell’s board {Breakfast/Brunch} on Pinterest.

I am in a working relationship with the American Egg Board, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.