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Migas Breakfast Tacos

Unless you grew up in the Southwest or visit there often, you might be hearing of migas for the first time. Think of them as the best scrambled eggs ever. The secret ingredient: corn tortillas. They're what really make my migas tacos special! —Stephen Exel, Des Moines, Iowa
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 servings

Ingredients

  • 1/4 cup finely chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon canola oil
  • 2 corn tortillas (6 inches), cut into thin strips
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
  • 1/4 cup chopped seeded tomato
  • 6 flour tortillas (6 inches), warmed
  • Optional toppings: Refried beans, sliced avocado, sour cream and minced fresh cilantro

Directions

  • In a large skillet, saute onion and jalapeno in oil until tender. Add tortilla strips; cook 3 minutes longer. In a small bowl, whisk the eggs, salt and pepper. Add to skillet; cook and stir until almost set. Stir in cheese and tomato.
  • Serve in flour tortillas with toppings of your choice.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 each: 424 calories, 21g fat (5g saturated fat), 295mg cholesterol, 821mg sodium, 39g carbohydrate (2g sugars, 1g fiber), 21g protein.

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Reviews

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Average Rating:
  • ms11145
    Jan 15, 2020

    Great meal for a quick lunch. I didn't have any refried beans and will try to put a layer down on each tortillas next time just for an additional taste. Will be making again.