Migas Breakfast Tacos
Delicious breakfast tacos featuring spiced scrambled eggs with jalapeno, crumbled tortilla chips, and Monterey Jack cheese, served warm on corn tortillas with optional fresh toppings.
Equipment
- 1 oven to warm tortillas
- 1 nonstick skillet for cooking eggs and vegetables
- 1 mixing bowl for whisking eggs
Ingredients
- 8 corn tortillas 6-inch
- 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 for garnish
Instructions
- Preheat oven to 300°F. Wrap tortillas in foil and warm in oven for 5 to 15 minutes, then set aside.
- Heat a large nonstick skillet over medium-low heat and melt butter in pan.
- Add diced onion, minced jalapeno, salt, and black pepper. Sauté 4 to 5 minutes until softened, then spread evenly and reduce heat to low.
- In a medium bowl, whisk eggs with crumbled tortilla chips, shredded cheese, salt, and pepper.
- Pour egg mixture into skillet over vegetables; stir gently until eggs are cooked through like scrambled eggs. Remove from heat.
- Divide warmed tortillas onto plates and spoon eggs evenly into each.
- Serve immediately with desired toppings such as salsa, avocado, hot sauce, lime, or pickled jalapenos.
Notes
- Warm tortillas to keep them soft and pliable.
- Adjust jalapeno amount for desired spice level.
- Store leftovers in airtight container; reheat gently.