Migas Breakfast Tacos
Super simple migas breakfast tacos filled with spiced up scrambled eggs and the best taco toppings.
Yield: 4 servings
  • 8 (6-inch) corn tortillas
  • 2 tbsp unsalted butter
  • ½ small yellow onion, diced
  • 1 jalapeno pepper, minced
  • salt and black pepper, to taste
  • 10 large eggs
  • 1 cup crumbled tortilla chips
  • 1 cup shredded Monterey Jack cheese
  • optional: salsa, avocado, hot sauce, lime wedges, pickled jalapenos to garnish
  1. Heat oven to 300F. Wrap the tortillas in foil and heat them in the oven for at least 5 minutes and up to 15 minutes. Set aside.
  2. Meanwhile, heat a large nonstick skillet over medium-low heat. Add the butter to the pan and allow it to melt. Stir in the onion, jalapeno, and a pinch of salt and black pepper. Saute for 4-5 minutes, or until the vegetables start to soften. Spread them out evenly across the surface of the pan and turn the heat to low.
  3. In a medium bowl, whisk together the eggs, tortilla chips, cheese, salt, and black pepper. Pour over the vegetables in the pan and stir gently until the eggs are cooked through, as you would for scrambled eggs. Remove from the heat.
  4. Remove the tortillas from the oven and divide them among serving plates. Spoon the eggs evenly into the tortillas and serve with any desired toppings.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/04/migas-breakfast-tacos.html