Migas breakfast tacos are a weekend staple in our house. Soft-scrambled eggs in a skillet flavored with shredded cheese, onions, and jalapeño peppers. And if that wasn’t enough, we throw in a handful of crushed-up tortilla chips and fresh cilantro to flavor the whole thing. Serve them up in warm flour tortillas and top with avocado slices, pickled red onions, and all the salsa your heart desires! I first had migas tacos back in Austin many, many moons ago – and I can’t even count how many times we’ve made these at home ever since; these are a Texas breakfast staple! Not to mention the stop we have to make at Veracruz tacos every time we’re in Austin! Also a must – their agua frescas! These are sure to become a Saturday staple in your house too!
What are migas?
Literally translated, the word ‘migas’ means crumbs. I assume this is referring to the crumbs or scraps of leftover corn tortillas that are fried and used in the preparation of this recipe. Migas are a Tex-Mex skillet breakfast dish made with leftover corn tortillas, scrambled eggs, onions, peppers, shredded cheese, and sometimes tomatoes.
Ingredients for Austin-style migas breakfast tacos:
Large eggs: I like to beat the eggs in a bowl and season them with salt and pepper. Then we’ll add them into the skillet once the onions and minced jalepeño have softened a bit.Jalapeños: The jalapeño is there to add flavor. Feel free to use less or omit it if you prefer the tacos to be mild. I usually remove the seeds and ribs before mincing so that it’s just the flavor without much heat!Onions: chop and saute them in the oil before cooking the soft-set eggs in the same pan. Shredded Cheese: I like to use a shredded Mexican cheese blend for this recipe but you can also use cheddar cheese or Monterey Jack cheese if you’d like.Tortillas: I prefer to use flour tortillas when I make breakfast tacos, however, low-carb tortillas, whole wheat, and corn will all work for this recipe. Tortilla chips: Now, an authentic migas breakfast taco is going to have homemade corn tortilla chips. And you can certainly do that if you have time! You’d want to cut tortilla strips and then fry them in hot oil, toss with some kosher salt when they’re hot from the fryer. And let them cool down to make them crunchy before folding them into the eggs. I’m going to tell you a secret – crush tortilla chips from the store and add them in. They taste good and these tacos are much quicker to prepare that way – without having to deep fry tortilla strips! In fact, whenever we work our way down to the end of a bag or tortilla chips, where the chips are too small for dipping, we use the crumbs to make breakfast tacos!Cilantro: Punchy cilantro adds fresh flavor. We add it in at the end so the migas are colorful to look at. Feel free to swap for a bit of parsley or omit it if you aren’t a fan.Toppings: You can top your Migas tacos with just about anything you like! Use salsa verde, guacamole salsa, pico de gallo, my favorite salsa, sliced avocados, hot sauce, refried black beans, cooked chorizo, queso fresco, pickled red onions, or even shove a few breakfast potatoes in there for good measure!
How to make migas breakfast tacos:
If you like this recipe, you might also like:
Breakfast Enchiladas with Ranchero SauceVeggie-Loaded Breakfast CasseroleEggs in PurgatorySauteed Spinach Mushroom Cheddar Hash Brown CasseroleFreezer Breakfast Sandwiches
Toppings: I like to top my tacos with red salsa but you could also use salsa verde, guacamole salsa, or hot sauce.
