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Two migas tacos on a white background with an avocado.
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5 from 4 votes

Easy Migas Recipe | Tex-Mex Breakfast Taco

This Easy Migas Recipe is the absolute best way to enjoy an authentic Tex-Mex dish at home. It's quick and easy to pack sautéed onion, jalapeños, and bell peppers along with eggs and salsa into a corn tortilla or enjoy it alone, and don't miss the secret below to perfectly prepped tortillas!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American, Mexican
Servings: 8 tacos
Author: London

Ingredients

  • 1 Tbsp. olive oil
  • ½ sweet onion finely diced
  • 1 red bell pepper finely diced
  • 1 jalapeno seeded, finely diced
  • 8 eggs large
  • ¼ cup salsa medium
  • ½-¾ tsp. salt to taste*
  • ¼ tsp. black pepper
  • ¼ cup cilantro finely chopped, plus more for serving
  • cup tortilla chips broken into large pieces*
  • 8 corn tortillas
  • 2-3 Tbsp. coconut oil optional
  • Tomatoes chopped, optional
  • Avocado sliced, optional
  • Shredded cheese optional

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

Meal Prep and Storage

    • To Prep-Ahead: One of my favorite things to meal prep for the week is breakfast tacos. Simply assemble your tacos as if you were about the eat them (leaving out the avocado and tomatoes, of course!), wrap them in a bit of aluminum foil or parchment paper-foil, and store for 2-3 days in the refrigerator.
    • To Store: Keep leftover eggs in an airtight container in the fridge for up to 3 to 4 days. If already assembled, follow the instructions above.
    • To Freeze: Scrambled eggs freeze beautifully. Simply place migas in a freezer-safe bag or container with as little air as possible and place in the freezer for 3 to 4 months.
        • To Reheat: Reheating Migas Eggs: If you just have the migas eggs you can add them to a skillet with a touch of oil, cover them, and heat on low heat for a few minutes.
        • Reheating Migas Tacos: If you want to reheat your migas tacos that have been wrapped in foil then preheat your oven or toaster oven to 325 degrees and warm up your tacos for 10-15 minutes.

Nutrition

Calories: 225kcal | Carbohydrates: 20g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 163mg | Sodium: 292mg | Potassium: 194mg | Fiber: 2g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 21.9mg | Calcium: 66mg | Iron: 1.4mg