Turn your leftovers into a swoon-worthy morning meal with my recipe for Migas Breakfast Tacos! This tasty and filling cheesy, crispy egg scramble uses up whatever veggies you have on hand and can easily be tucked into flour tortillas for a hand-held meal. Migas are cheap to make and certain to keep you powered up until lunch!   

migas with a side of flour tortillas for making breakfast tacos on a gray round plate with slices of avocado and a side of salsa verde. 

I grew up eating breakfast burritos in El Paso, Texas but never heard of breakfast tacos until a visit to Austin. The city has a love affair with tacos of every type, and I just couldn’t help but bring home the enthusiasm with me! The comforting ingredients for this dish are likely already in your fridge, meaning a tasty, hearty breakfast is never far from reach.

About This Recipe

Migas is Spanish slang for leftovers, which makes perfect sense in this simple, fridge-raid breakfast recipe. Stale, leftover corn tortillas are fried until crispy, then scrambled together with eggs and whatever leftovers are lurking in your crisper drawer.

As a proud Mexican-American Mom, I always have onions, tomatoes, roasted chilis, and some kind of melty cheese on hand, so my Tex-Mex migas recipe reflects that. The whole idea of migas is to use up whatever you have on hand, so feel free to take some liberties with the recipe listed below.

I prefer to make my own corn chips by cutting up corn tortillas and lightly frying them in oil, but you can always opt to use store-bought tortilla chips instead. Just note that the texture of homemade chips is far superior (and not that difficult!). If you have an open bag of corn tortillas that needs using, do yourself a favor and try making your own!

These breakfast tacos are also vegetarian as written, but you can feel free to jazz them up however you please. You can certainly add breakfast sausage, chorizo, or bacon for a heartier take on migas.

While this homemade breakfast recipe yields a hot and satisfying meal, the recipe itself is super easy to follow. In fact, these migas tacos can be on the table in under 10 minutes. So make your family (and fridge) very happy this week and make my breakfast migas tacos!

How To Make Migas

In a small cast iron skillet, heat vegetable oil over high heat. Reduce heat to medium; fry tortilla pieces in hot oil for 30 to 60 seconds or until crisp and golden. Drain on paper towels.

tomatoes, onions, roasted chiles, cheese, eggs and crispy tortilla strips laid out for making Tex Mex migas.

In a 12-inch nonstick skillet, heat olive oil; add onion, and cook about 2 minutes or until translucent, stirring occasionally.

Add the tomato, chile, and tortilla chips; cook for another 2 minutes.

ingredients for making migas in a pan before adding eggs.

Mix in eggs, salt, and pepper; scramble, and when everything is perfectly combined, add cheese and let it melt.

close up of cheesy breakfast migas in a pan with a wooden spoon.

Serve the migas with warm flour tortillas and avocado slices. Enjoy!

breakfast table laid with migas on a grey plate with avocado slices and tortillas for making breakfast migas tacos with a bowl of salsa verde and an arrangement of deep red flowers.

Optional Variations

The beauty of migas is that they are a perfect canvas for whatever leftovers you might have hanging around in the fridge. While I opted for a classic Mexican combination of onions, tomatoes, and chiles as my base, you can give yourself the latitude to use whatever you have on hand. Here are a few ideas to get you started:

  • Instead of using roasted chiles, try canned roasted diced chile for a shortcut, or dice fresh jalapeños or serranos. Or if you prefer more mild flavors, trade in fresh bell peppers instead.
  • Swap fresh tomatoes and onions for the last few tablespoons of salsa in the jar or salsa casera. You can also use (drained) canned diced tomatoes instead.
  • Use up any leftover steamed or sautéed veggies – just be sure to cut them into bite-sized pieces first. Frozen vegetables will also work!
  • Add plant-based protein with the addition of black beans.
  • Use any type of melty cheese you have on hand.
  • Play with your toppings! Fresh salsa, hot sauce, chopped cilantro, sour cream/crema, sliced green onions, pickled red onions, or escabeche would all be welcome additions.

Frequently Asked Questions

What is the difference between migas and chilaquiles?

While both feature crispy fried tortilla chips, the primary difference between these two dishes is in the preparation. Migas is prepared as an egg scramble with the fried tortilla chips, whereas chilaquiles are drenched in a salsa-style sauce and the eggs are optional.

Can I make this a vegan dish?

Absolutely! Simply swap eggs for silken tofu, then use your favorite plant-based melty cheese alternative.

Can migas tacos be made gluten-free?

So long as you find a good gluten-free corn tortilla, you should be good to go! Alternately, feel free to eat the migas as a breakfast scramble instead of a breakfast taco.

Can migas tacos be made ahead of time?

If you have leftover migas, no worries! The scramble should last for up to three days in the refrigerator. When you’re ready to eat, simply reheat and wrap in a flour tortilla.

More Delicious Breakfast Recipes

If you tried this delicious recipe for my Breakfast Migas Tacos, please be sure to rate and review it below! For more tasty recipe ideas, be sure to follow me on Pinterest, Instagram, Facebook, and YouTube. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter. 

migas on a grey plate with avocado slices and toasted flour tortillas for making breakfast tacos.

Migas Breakfast Tacos

4.67 (6 ratings)
Hold breakfast in your hand, Austin style! Its food for the soul folded in half and stuffed with eggs, fresh ingredients, and crunchy tortilla chips. Try this easy recipe for a taste of a Tex-Mex breakfast.
Print Pin Rate
Yield: 4 servings
Prep Time: 3 mins
Cook Time: 9 mins
Total Time: 12 mins

Ingredients

  • 1/4  cup vegetable oil for frying
  • 3  corn tortillas, cut into pieces
  • 1  tablespoon olive oil
  • 1/2  red onion, chopped
  • 1  cup chopped tomato
  • 6  eggs
  • Salt and pepper, to taste
  • 2 Anaheim or Hatch chile peppers, roasted, peeled, and chopped
  • 1/2  cup pepper jack cheese , shredded
  • 8  flour tortillas, warmed
  • 1  avocado, peeled, pitted and sliced, if desired

Instructions 

  • In a heavy skillet, heat vegetable oil over high heat. Reduce heat to medium; fry tortilla pieces in hot oil 30 to 60 seconds or until crisp and golden. Drain on paper towels.
  • In a 10-inch skillet, heat olive oil; add onion, and cook about 2 minutes or until translucent, stirring occasionally.
  • Add tomato, chile ,and tortilla chips; cook 2 minutes.
  • Mix in eggs, salt, and pepper; scramble, and when everything is perfectly combined, add cheese and let it melt.
  • Serve the migas with warm flour tortillas and avocado slices.

Notes

  • Do not use bagged tortilla chips, instead cut up corn tortillas and lightly fry.
  • This recipe is vegetarian, but if you want heartier tacos add bacon or chorizo.
Calories: 618kcal, Carbohydrates: 50g, Protein: 19g, Fat: 39g, Saturated Fat: 18g, Cholesterol: 259mg, Sodium: 776mg, Potassium: 608mg, Fiber: 8g, Sugar: 6g, Vitamin A: 592IU, Vitamin C: 14mg, Calcium: 236mg, Iron: 4mg
Author: Yvette Marquez
Course: Breakfast
Cuisine: Mexican, Tex-Mex

Photography by Jenna Sparks
Originally published: February 2015. And guess what? It was featured over at Betty Crocker.