Easy Migas Recipe | Tex-Mex Breakfast Taco
User Reviews
5
Easy Migas Recipe | Tex-Mex Breakfast Taco
Description
This recipe for Easy Migas begins by sautéing finely diced sweet onion, red bell pepper, and seeded jalapeño in olive oil until the onions are translucent. Eggs are whisked with medium salsa, salt, and pepper and then added to the cooked vegetables, cooking briefly while stirring. Just before the eggs finish cooking, broken tortilla chips and freshly chopped cilantro are stirred in to add crunch and fresh herbal notes.
The migas mixture is served inside corn tortillas heated optionally in coconut oil for a slight crispness. Additional toppings like chopped tomatoes, sliced avocado, shredded cheese, and extra cilantro enhance the tacos. The combination delivers a dish with soft, gently spiced eggs contrasted by the crisp tortilla chips for texture.
This Tex-Mex breakfast taco is ideal for meal prepping as the scrambled eggs can be stored refrigerated for several days and reheated. Assembled tacos can be wrapped and refrigerated for up to 2-3 days. The eggs also freeze well for up to 3-4 months. Reheating can be done in a skillet or oven to retain texture.
Ingredients
- 1 Tbsp. olive oil
- ½ sweet onion finely diced
- 1 red bell pepper finely diced
- 1 jalapeño seeded, finely diced
- 8 egg large
- ¼ cup salsa medium
- ½-¾ tsp. salt to taste*
- ¼ tsp. black pepper
- ¼ cup cilantro finely chopped, plus more for serving
- ⅔ cup tortilla chips broken into large pieces*
- 8 corn tortillas
- 2-3 Tbsp. coconut oil optional
- tomato chopped, optional
- avocado sliced, optional
- cheese optional, shredded
Instructions
- In a medium non-stick skillet over medium heat add oil, onion, bell pepper, and jalapeno. Sauté for 5-6 minutes or until onions are translucent.
- While vegetables are cooking, whisk together eggs, salsa, salt, and pepper in a medium-sized bowl until well combined.
- Once vegetables are done cooking, increase heat to medium-high and add eggs to the skillet. Cook eggs while stirring occasionally for 1-2 minutes.
- Just before eggs are completely done cooking, decrease heat to low and add tortilla chips and cilantro. Stir them in until just combined.
- Serve migas in corn tortillas that have been heat up in coconut oil over medium heat (optional) for 30 seconds per side. Top migas tacos with additional cilantro, chopped tomatoes, cheese, and avocado slices. Enjoy!
Notes
- Prepare Migas ahead by assembling breakfast tacos without avocado or tomatoes; store wrapped in foil or parchment for 2-3 days refrigerated.
- Leftover scrambled Migas eggs can be kept in an airtight container for 3-4 days; reheat gently in a skillet with a bit of oil.
- Migas eggs freeze well for 3-4 months; thaw before reheating.
- Reheat assembled tacos wrapped in foil at 325°F (165°C) in the oven or toaster oven for 10-15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 163mg | 54% |
| Sodium | 292mg | 12% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 21.9mg | 24% |
| Calcium | 66mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
