The Migas Breakfast Tacos
Start your day with a Tex-Mex twist by diving into these irresistible Migas Breakfast Tacos! Featuring fluffy scrambled eggs infused with crispy tortilla chips and loaded with fresh jalapeños, diced tomatoes, and melted cheddar or pepper jack cheese, these tacos are a symphony of bold flavors and textures. The recipe comes together in just 25 minutes, making it a perfect option for busy mornings or a weekend brunch treat. Topped with a sprinkle of fresh cilantro and wrapped in warm tortillas, these tacos can be customized with hot sauce for an extra kick. Serve them as a hearty breakfast or a satisfying anytime snack—either way, they’re destined to be your new favorite breakfast taco recipe!
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Recipe Information
Ingredients
- 4 pieces corn tortillas
- 6 pieces large eggs
- 2 tablespoons whole milk or cream
- 1 cup corn tortilla chips (or stale corn tortillas, cut into strips)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 piece jalapeño, finely chopped
- 1 piece roma tomato, diced
- 2 stalks green onion, thinly sliced
- 1 cup grated cheddar or pepper jack cheese
- 2 tablespoons cilantro leaves, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces warm flour or corn tortillas
- hot sauce (optional, for serving)
Instructions
In a medium bowl, whisk together the eggs, milk or cream, salt, and black pepper until well combined. Set aside.
Heat a large skillet over medium heat and add the olive oil and butter. Once melted, add the tortilla chips or strips, and cook for 2-3 minutes, stirring frequently, until they begin to crisp and slightly brown.
Add the chopped jalapeño, diced tomato, and green onion to the skillet. Sauté for another 2-3 minutes until the vegetables have softened.
Reduce the heat to low, pour in the egg mixture, and gently stir to combine the eggs with the tortilla mixture. Cook the eggs, stirring occasionally, until they are softly set and creamy, about 3-5 minutes.
Sprinkle the grated cheese over the eggs and stir gently to allow it to melt evenly.
Remove the skillet from the heat and sprinkle the chopped cilantro over the mixture.
Warm the flour or corn tortillas either in a dry skillet over medium heat for 30 seconds per side or by wrapping them in a damp paper towel and microwaving for 15-20 seconds.
Scoop a portion of the migas mixture into each warm tortilla and fold to form tacos.
Serve immediately with hot sauce on the side, if desired.
Nutrition Facts
Calories |
2466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1272 mg | 424% | |
| Sodium | 4007 mg | 174% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 12.3 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1401 mg | 108% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1654 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
