How do you make a perfect breakfast taco? Start with fluffy scrambled eggs, fresh salsa and velvety ripe avocado. The only way to upgrade this vegetarian combination would be to make the eggs the way taquerias do in Texas and across the Southwest, by adding strips of soft corn tortilla to the scramble. Called migas, the addition of the tortillas matches the softness of the eggs with substance. And it means that you don’t have to choose corn or flour tortillas for your tacos, at least not before breakfast.
Ingredients for Breakfast Tacos
- Onion, jalapeno pepper and canola oil : Sauteeing onion and jalapeno pepper in a little neutral oil lays a flavor base that the migas absorb. Seed the pepper if you like, or leave the seeds in for a spicier edge.
- Corn tortillas: Torn into pieces or cut into strips and fried along with the eggs, corn tortillas soften in the egg mixture and add a pleasant chew to the scramble.
- Flour tortillas: Soft and stretchy flour tortillas hug the migas mixture for these breakfast tacos. Warm them in the microwave or on a hot griddle for a few moments for the best flavor and flexibility.
- Eggs: You can’t make this scramble without breaking some eggs, though if you want to use tofu in the style of a tofu scramble that would work too.
- Tomato: Chopped fresh tomato adds juicy sweetness and a little tang to breakfast tacos. Prep them yourself, seeding the tomatoes if they’re very juicy, so they don’t make tortillas soggy.
- Cheese: A soft, melty cheese adds richness to a breakfast taco. We recommend fresh curds of crumbled queso fresco or shredded Monterey Jack cheese for a melty cheese pull, but you can really use anything you like.
- Toppings (optional): Honestly, all you need to make a taco is a filling and a tortilla, but adding refried beans, sliced avocado, sour cream and/or chopped fresh cilantro all add welcome flavor and texture contrasts to make this breakfast taco recipe even better.
Directions 
Step 1: Fry the vegetables and cook the migas
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.
Test Kitchen Tip: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Step 2: Fill the breakfast tacos
Serve in flour tortillas with toppings as desired.
Breakfast Taco Variations
- Add some meat: Fry up some crumbled chorizo or warm up bites of leftover steak, chicken or sausage and add them to the tortillas along with the migas mixture. Bacon and breakfast sausage work too!
- Increase veggies: Add nutrition and flavor to breakfast tacos by adding veggies such as bell peppers, sliced mushrooms, spinach or even some frozen diced hash browns. For best results, saute them along with the onion and jalapeno to drive off any excess moisture before proceeding with the recipe as written.
- Top with a salsa or hot sauce: Finish your tacos with pico de gallo in place of the diced tomato or add a drizzle of tomatillo salsa verde.
How to Store Breakfast Tacos
Migas-stuffed breakfast tacos really are best as soon as they’re assembled, because reheating them can push the scrambled egg from fluffy to overly firm. If you’re ok with more of a lukewarm breakfast or you need to prep these to take on the go, wrap them in a paper towel (to absorb the condensation) and then in foil (to retain the heat). Store any leftover components separately in airtight containers in the refrigerator.
Can you freeze breakfast tacos?
Freeze breakfast tacos the same way you freeze breakfast sandwiches. Make the migas mixture, cooking the eggs a little shy of where you like them and fill the tortillas. Hold off on adding the tomatoes or any additional toppings as freezing will make them soggy. Wrap each taco tightly in two layers: first in waxed paper, then in foil. Freeze the individual tacos in a freezer-safe airtight container or freezer bag.
To enjoy each frozen taco, remove the foil. Microwave the waxed paper-wrapped taco at 50% power for one minute, until thawed. Turn the taco over, then microwave it at 100% power for another 30 to 60 seconds, until fully heated through (you can check the internal temperature with a digital thermometer: it should read at least 160°F). Let the taco rest for a minute, add salsa or any other toppings, and enjoy!
Breakfast Taco Tips
Can you make this recipe gluten-free?
Absolutely. Simply use gluten-free corn tortillas for both the migas mixture and the exterior tortilla layer for this breakfast taco recipe.
Why are corn tortillas so brittle?
You might be using stale corn tortillas! Fresh corn tortillas, made with masa harina, should be flexible and even stretchy when warmed. If they crack when folded they’re a little past their prime. Making migas is a smart way to use up corn tortillas that have started to dry out. Here are some ideas to help you use up the rest of the bag before they get stale.
What’s the difference between migas and chilaquiles?
Both migas and chilaquiles are dishes that make use of corn tortillas as a base for another dish. The difference is that migas are made from small pieces or strips of soft corn tortillas, scrambled with egg. Chilaquiles are essentially fried tortilla wedges or tortilla chips soused with either red or green salsa and topped with fried eggs. Both make a delicious breakfast!
