Migas Tacos

Eat your tacos for breakfast with these Migas Tacos filled with scrambled eggs with onions, jalapeños, tomatoes and crumbled tortilla chips. They are a great way to add a little Tex-Mex to your morning!

Course Breakfast

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings tacos

Calories 203kcal

Author Deborah Harroun

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1 jalapeño seeds and ribs removed, finely chopped
1/2 cup chopped tomato
2 cloves garlic minced
salt and pepper
4 eggs beaten
1/2 cup roughly crushed tortilla chips
1/2 cup shredded cheddar cheese
6 6-inch flour or corn tortillas
sliced avocado and cilantro

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeño and cook until tender, about 4 minutes. Stir in the tomato and the garlic and cook for 30 seconds. Season to taste with salt and pepper.
Pour the eggs directly into the onion mixture. Cook, stirring gently, until the eggs are cooked to your preference. Stir in the tortilla chips and cheese, then remove from the heat.
If desired, blister your tortillas on a gas stovetop, or in a dry skillet.
Place 1/6 of the egg mixture down the center of each tortilla. Top with a slice of avocado and some cilantro. Serve immediately.

Notes

*for softer scrambled eggs, add a little splash of milk to the eggs when beating them.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include avocado or cilantro.

Nutrition