This recipe was inspired by a recent trip to Austin, TX where breakfast tacos are a way of life. I tried a migas taco and loved all of the flavors, so I did a little research and decided to recreate that taco filling. Migas is a combo of scrambled eggs mixed with crisped up corn tortillas and often onions, peppers, and cheese. It’s so simple and so incredibly delicious. You can eat it with a side of refried beans or pile it into a taco.
Ingredient highlight
Eggs! These little rays of sunshine are a great source of vitamin K and B vitamins. They’re also high in selenium, vitamin D, and choline (an important nutrient for brain health).
Be sure to buy pasture-raised eggs! The amount of healthy omega-3 fats found in the yolks and other nutrients depends on what those chickens were eating. A true sign of a well-fed chicken is a golden yolk. My favorite store-bought brands are Vital Farms, Happy Egg, and the 365 (Whole Foods) brand pasture-raised eggs.
Servings 4
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 3 tbsp olive oil, divided
- 6-7 corn tortillas (5-6 oz), cut into thin 1-inch strips or small triangles
- 1 ¼ tsp kosher salt, divided
- ½ yellow onion, chopped
- 1 poblano or anaheim pepper, chopped small
- 1 jalapeno pepper, chopped small
- 2 medium tomatoes, diced
- 1 clove garlic, chopped
- 8 large eggs
- 1 cup (3.5 oz) grated pepperjack, monterey jack or mozzarella cheese
For serving:
- Refried beans (optional)
- Sliced avocado
- Chopped cilantro
- Lime wedges
- Hot sauce (optional)
- Add meat! ~ Cook bacon or sausage before making this recipe and serve it alongside.
Instructions
- In a large skillet over medium-high heat, warm 2 tablespoons oil. Add the tortillas, spread out into an even layer, and cook until crispy, about 5-7 minutes, stirring every minute or so and adjusting the heat as needed to prevent burning. Transfer to a paper towel lined plate, sprinkle with ½ teaspoon salt, and toss to coat.
- In the same skillet over medium heat, warm the remaining 1 tablespoon oil. Add the onion, peppers, tomatoes, garlic, and ½ teaspoon salt. Cook until softened, about 3-5 minutes, stirring occasionally.
- Meanwhile, to a medium bowl, add the eggs and remaining ¼ teaspoon salt and whisk until thoroughly mixed.
- Mix the tortilla strips back into the skillet, then pour in the eggs. Use a spatula to scramble the eggs, pushing them towards the center of the pan, until they are just barely set, about 3-5 minutes (they will continue to cook).
- Reduce the heat to low and scatter the cheese all over. Cover with a lid and let sit for 2-4 minutes or until the cheese is melted.
- Serve with beans (if using) and top with avocado, cilantro, a generous squeeze of lime, and some hot sauce for a kick (if using).
Items you can prep ahead (optional)
- Cut 6-7 corn tortillas into thin 1-inch strips or small triangles
- Crisp up the tortilla strips and season with salt
- Chop ½ yellow onion
- Chop 1 poblano or anaheim pepper
- Chop 1 jalapeno pepper
- Dice 2 medium tomatoes
- Chop 1 clove garlic
- Grate 1 cup (3.5 oz) pepperjack, monterey jack or mozzarella cheese
- Chop cilantro, for topping
Substitutions:
- This recipe cannot be made vegan.
- To make dairy-free, use a dairy-free cheese or skip the cheese.
- Replace the grated cheese with some crumbled feta.
- If you don’t want to use spicy peppers, sub with 1 finely chopped bell pepper.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through.
- Serve it in a tortilla topped with cilantro, avo, and lots of lime.
- Eat it with cooked bacon or any other cooked protein.
- Spoon some salsa over top.
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