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