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Breakfast Tacos with Migas

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A delicious and vibrant Tex-Mex breakfast featuring crispy tortillas, scrambled eggs, and topped with cheese and fresh veggies.

Ingredients

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  • 3-4 tablespoons neutral oil (like canola or avocado)
  • 4 small corn tortillas, cut into strips
  • 1/2 white onion, diced
  • 1 jalapeño, diced
  • 6 eggs, beaten with salt and pepper
  • 1 cup Monterrey jack cheese, shredded
  • 1/2 cup chopped fresh cilantro
  • 8 flour tortillas, warmed
  • 2/3 cup pico de gallo
  • 1 avocado, diced
  • 1/3 cup crumbled cotija cheese
  • Hot sauce of choice

Instructions

  1. Heat oil in a large nonstick skillet over medium heat until shimmering.
  2. Add tortilla strips and cook, stirring frequently, until golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate; season lightly with salt.
  3. Add the diced onion and jalapeño to the skillet and cook, stirring often, for 3-4 minutes until softened.
  4. Reduce the heat to medium-low and add the beaten eggs, cooking by dragging a rubber spatula through the eggs to create large curds (avoid stirring), until starting to set but still wet.
  5. Fold the crispy tortilla strips and cilantro into the eggs and top with cheese.
  6. Cover the skillet and cook just until the cheese is melted.
  7. Divide among warm flour tortillas and top as desired.

Notes

Use day-old tortillas for crispier texture. Don’t rush the eggs for fluffy curds.

Nutrition

Find it online: https://www.glutenfreez.com/breakfast-tacos-with-migas/