Breakfast Migas Tacos

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Breakfast Migas Tacos start with onion and jalapeño in a skillet, then add tomato and softly scrambled eggs. Fold in crushed tortilla chips only near the end so they keep some crunch, melt in Monterey Jack, and spoon the migas into warm corn tortillas with avocado, salsa, and cilantro.

Jump to Recipe

Migas only work if the tortilla chips still have a reason to exist. Put them into wet eggs too early and they disappear. Fold them in when the eggs are almost set, give them just enough time to absorb some flavor, and stop cooking while there is still a mix of soft egg and crisp chip edges.

Turning the migas into tacos makes breakfast portable and gives the soft filling another texture to push against. Corn tortillas fit the job better than oversized flour tortillas because the filling stays the point. Warm them before serving, use a cheese that melts quickly, and keep the salsa for the top instead of pouring it into the skillet where it can make the eggs watery.

Prep10 minutes

Cook15 minutes

Total25 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

8 large eggs
1 tablespoon butter or neutral oil
1/2 small yellow onion, finely diced
1 jalapeño, seeded if desired and finely diced
1 Roma tomato, seeded and diced
2 cups sturdy tortilla chips, lightly crushed
1 cup shredded Monterey Jack cheese
8 small corn tortillas, warmed
1 avocado, sliced
1/2 cup salsa, for serving
1/4 cup chopped cilantro
1/2 teaspoon kosher salt

Instructions

1Whisk the eggs with the salt until the whites and yolks are fully combined.
2Heat the butter in a large nonstick or well-seasoned skillet over medium heat. Cook the onion and jalapeño 3 minutes until softened. Add the tomato and cook 1 minute.
3Pour in the eggs. Cook gently, pushing the set curds toward the center, until the eggs are mostly set but still glossy.
4Fold in the crushed tortilla chips and half the cheese. Cook about 1 minute, just until the cheese melts and the chips begin to soften at the edges.
5Divide the migas among the warm corn tortillas. Top with the remaining cheese, avocado, salsa, and cilantro.

Nutrition Information

Estimated per serving: 1 of 4 servings.

550Calories

27 gProtein

35 gCarbohydrates

34 gTotal Fat

11 gSaturated Fat

7 gFiber

4 gTotal Sugars

930 mgSodium

475 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Use sturdy restaurant-style tortilla chips; very thin chips disappear too quickly in the eggs.
Seed the tomato so extra juice does not water down the scramble.
Pull the eggs from the heat while they still look slightly glossy because they continue cooking in the hot skillet.

Substitutions

Monterey Jack → cheddar or pepper Jack Use a cheese that melts quickly into the eggs.

corn tortillas → small flour tortillas Warm them before filling so they fold without tearing.

Storage Instructions

Store leftover migas filling separately from tortillas and toppings. The chips soften in the refrigerator, so leftovers will be less crisp but still flavorful.

Make Ahead

Dice the vegetables and shred the cheese ahead. Cook the eggs and add the chips just before serving.

Frequently Asked Questions

What are migas tacos?

They are tacos filled with scrambled eggs cooked with vegetables, cheese, and pieces of tortilla chips. The chips are folded in near the end so some texture remains.