Migas Breakfast Tacos
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.
Servings: 4 servings
Ingredients
- 1/4 cup vegetable oil for frying
- 3 corn tortillas cut into pieces
- 1 tablespoon olive oil
- 1/2 white 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 Oaxaca or 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.
- Migas also makes a delicious filling in burritos.
Nutrition
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