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May 22, 2015

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!

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.

MY LATEST RECIPES

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!
 
 
How to make Migas Breakfast Tacos
 
 
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)
 
 
Migas Breakfast Tacos recipe on www.tasteandtellblog.com
 
 
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!!
 
 
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!
 
 

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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!

Migas Breakfast Tacos

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


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.

Did you make this recipe?

Tag @tasteandtell on Instagram and hashtag it #tasteandtell

 

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

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

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!

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.

Filed Under: Breakfast/Brunch, Food Tagged With: avocado, cheddar cheese, cilantro, eggs, garlic, jalapeno, olive oil, onion, tomato, tortilla chips, tortillas

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All writing and photography is copyright © 2007-2015 by Deborah Harroun unless otherwise indicated. All rights reserved.
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Reader Interactions

Comments

  1. Courtney Leigh says

    May 22, 2015 at 9:14 am

    oh. my. GOODNESS!!! These look so amazing! And I didn’t know the first thing about egg freshness and how it affects the cooking. Thanks for this post. Definitely saving it to try soon!

    Reply
  2. Liz says

    May 22, 2015 at 9:27 am

    Nice recipe. Thank you and have a great long weekend!

    Reply
  3. Hayley @ The Domestic Rebel says

    May 22, 2015 at 10:06 am

    You have me seriously hankering for a breakfast taco now! I love slathering my eggs in salsa and you’ve basically done that here with these migas tacos! Love!

    Reply
  4. Karen @ The Food Charlatan says

    May 22, 2015 at 11:52 am

    Mexican for breakfast!! Forever and always. this looks so good Deborah! That is so cool that most eggs make it to stores within a day, I had no idea. Since egg prices have gone up in CA because of prop 2, I buy mine by the 5 dozen now. There is an entire half shelf in my fridge dedicated to eggs, lol!

    Reply
  5. Barb says

    May 22, 2015 at 2:20 pm

    when sister and I were quite young, parents had a cleaning lady from Mexico. That woman knew how to cook. She made migas all different ways, tortilla strips fried up then the egg mixture added similar to your recipe. Also made the migas mixture and turned them into burritos long before breakfast burritos were popular. This is always our go to breakfast for dinner menu. MIGAS are yummy!!!

    Reply
  6. Joanne says

    May 26, 2015 at 9:05 am

    At least you have kids and an excuse to go through so many eggs…it’s just two of us and I think we probably go through a similar amount!! I am egg-obsessed and am DROOLING over these tacos!

    Reply
  7. Chels R. says

    May 27, 2015 at 3:49 pm

    Oh my goodness I want these for breakfast tonight!

    Reply
  8. Catherine says

    June 5, 2015 at 4:09 am

    I wouldn’t mind have this for breakfast today…looks fresh and delicious! xo, Catherine

    Reply
  9. Kristen @ A Mind Full Mom says

    August 24, 2015 at 7:27 am

    These tacos look great. I could eat a form of tacos ANY TIME! I agree a splash of milk goes a long way in eggs

    Reply
  10. Stacy says

    June 19, 2016 at 10:16 am

    Sorry, but these were not good. My abuelita said maybe some chorizo would help. Maybe added to recipe would add more flavor.

    Reply

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