Migas Tacos

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

If you love that Tex-Mex for breakfast, also try this Breakfast Bowl or this Poblano Chile Scramble.

My Favorite Migas Breakfast Tacos

I love a good Tex-Mex recipe. And when it collides with breakfast, well – those are two of my favorite things!

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!

Ingredients

Oil: This is for cooking your vegetables, so I will usually use extra virgin olive oil. You could also use vegetable oil or avocado oil or another neutral oil of your choice.

Onion: Choose a white, yellow, or red onion. I keep yellow onions on hand, so that is what I use.

Jalapeno: If you like a lot of heat, use the whole jalapeno pepper, seeds and all. You will get less heat if you remove the seeds and the membranes.

Garlic: This is also for flavor. I like to add extra, so feel free to adjust this to taste.

Tomatoes: Fresh tomatoes are definitely best here. In a pinch, you could use canned diced tomatoes, but you’ll want to drain them first.

Eggs: Use large eggs.

Tortilla Chips: The tortilla chips are what bring the “migas” into this recipe. And because you’re adding the chips, you’ll want to serve these pretty soon after making them. I just crush up the tortilla chips, but you could also use tortilla strips.

Cheese: I like to use Cheddar cheese or Monterey Jack cheese, but feel free to change this up or add in some queso fresco or cotija.

Tortillas: Use flour or corn tortillas – whichever you prefer.

Toppings: I like to add additional cilantro and some sliced avocado, but you could also add some pico de gallo or another salsa.

How to Make Migas Tacos

1. Cook the onion and the jalapeno in the oil, then add the tomato and the garlic for the last 30 seconds.
2. Add the beaten eggs and cook until your desired doneness. Add the cheese and the crushed tortilla chips and stir to combine.
3. Divide the egg mixture evenly between the 6 tortillas and top with your desired toppings.

Tips and Tricks

When using flour tortillas, I like to blister them first over my gas stove flame or in a skillet. If using corn tortillas, you’ll want to heat them up, as well, so they don’t crack.

Make them your own! These are pretty basic so that they can be made quickly in the morning, but feel free to add in some bacon or chorizo if you have the time and want some extra flavor.

Make sure to season with salt and black pepper.

Add in some hot sauce for extra heat.

More Savory Breakfast Recipes

Shakshuka
Egg Muffins
Hash Brown Waffles
Breakfast Casserole with Ham and Cheese
Quiche Lorraine
Biscuits and Sausage Gravy

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Migas Tacos

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Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 tacos

Course: Breakfast

Cuisine: Mexican

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

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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

• 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.
  1 tablespoon olive oil, 1/2 cup chopped onion, 1 jalapeño, 1/2 cup chopped tomato, 2 cloves garlic, salt and pepper
• 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.
  4 eggs, 1/2 cup roughly crushed tortilla chips, 1/2 cup shredded cheddar cheese
• If desired, blister your tortillas on a gas stovetop, or in a dry skillet.
  6 6-inch flour or corn tortillas
• Place 1/6 of the egg mixture down the center of each tortilla. Top with a slice of avocado and some cilantro. Serve immediately.
  sliced avocado and cilantro

Recipe Notes:

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

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include avocado or cilantro.

Nutrition Information

Serving: 1taco, Calories: 203kcal (10%), Carbohydrates: 19g (6%), Protein: 8g (16%), Fat: 10g (15%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 132mg (44%), Sodium: 391mg (17%), Fiber: 2g (8%), Sugar: 2g (2%)

Keywords: migas tacos