Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes, perfect for busy mornings.
- Crunchy Texture: Crumbled tortilla chips add a delightful crunch to soft scrambled eggs.
- Fresh Flavors: Jalapeños, tomatoes, and cilantro bring brightness and a mild kick.
- Versatile: Use flour or corn tortillas to suit your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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, to taste
- 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, for topping
Directions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and jalapeño; cook until tender, about 4 minutes.
- Stir in chopped tomato and minced garlic; cook for 30 seconds. Season with salt and pepper.
- Pour beaten eggs into the skillet with the veggies. Cook gently, stirring until eggs reach your preferred doneness.
- Stir in crushed tortilla chips and shredded cheddar cheese, then remove from heat.
- Optional: Warm tortillas by blistering them on a gas stovetop or in a dry skillet.
- Divide the egg mixture evenly among tortillas. Top with sliced avocado and cilantro. Serve immediately.
Servings and Timing
Servings: 6 tacos
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
- Creamier Eggs: Add a splash of milk when beating eggs for softer scrambled eggs.
- Extra Veggies: Add bell peppers or green onions for more texture and flavor.
- Spicy: Leave jalapeño seeds in or add hot sauce to the eggs for more heat.
- Cheese Swap: Use pepper jack or Monterey Jack cheese for a different twist.
Storage/Reheating
- Best served fresh.
- Store leftover egg mixture in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat, stirring frequently.
FAQs
Can I use whole eggs or egg whites?
You can use either, or a combination depending on your preference.
Can I prepare this the night before?
Prepare the ingredients but cook eggs fresh for best texture.
What type of tortillas work best?
Both corn and flour tortillas are traditional and delicious.
Can I make this vegan?
Substitute eggs with scrambled tofu and vegan cheese.
How do I keep tortillas from tearing?
Warm tortillas gently before filling to increase flexibility.
Can I add beans?
Yes, black beans or refried beans make great additions.
How spicy are these tacos?
Mild to medium, adjustable by jalapeño quantity and seeds.
Can I freeze leftover eggs?
Eggs don’t freeze well; consume leftovers fresh.
Are these tacos gluten-free?
Use corn tortillas to make this recipe gluten-free.
How do I keep tortilla chips crunchy?
Add chips just before removing eggs from heat and serve immediately.
Conclusion
Migas Tacos are a flavorful, quick, and satisfying breakfast option that combines the freshness of veggies, the comfort of scrambled eggs, and the crunch of tortilla chips. With simple ingredients and a speedy prep, these tacos bring a delicious Tex-Mex flair to your morning routine.
Migas Tacos
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 tacos
- Category: Breakfast
- Method: Sautéing
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
Migas Tacos are a quick and flavorful Tex-Mex breakfast featuring scrambled eggs with onions, jalapeños, tomatoes, and crunchy tortilla chips, served in warm tortillas with fresh toppings.
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, to taste
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, for topping
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and jalapeño; cook until tender, about 4 minutes.
- Stir in chopped tomato and minced garlic; cook for 30 seconds. Season with salt and pepper.
- Pour beaten eggs into the skillet with the veggies. Cook gently, stirring until eggs reach your preferred doneness.
- Stir in crushed tortilla chips and shredded cheddar cheese, then remove from heat.
- Optional: Warm tortillas by blistering them on a gas stovetop or in a dry skillet.
- Divide the egg mixture evenly among tortillas. Top with sliced avocado and cilantro. Serve immediately.
Notes
Add a splash of milk to eggs for creamier texture.
Include bell peppers or green onions for extra flavor and texture.
Keep jalapeño seeds or add hot sauce for more heat.
Use pepper jack or Monterey Jack cheese as alternatives.
Store leftover egg mixture in airtight container up to 2 days in fridge.
Reheat gently in skillet over low heat, stirring frequently.
Both corn and flour tortillas work well; warm tortillas to prevent tearing.
Substitute scrambled tofu and vegan cheese for a vegan version.
Add black or refried beans for extra protein.
Adjust jalapeño quantity to control spice level.
Use corn tortillas for gluten-free option.
Add tortilla chips just before removing eggs from heat to keep crunch.
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 185mg
