In a medium-large non-stick skillet over medium heat add oil, onion, bell pepper, and jalapeno. Saute 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!
How much salt you add depends TOTALLY on the type of tortilla chip you are using. If it is a really salty chip, err on the side of not adding much salt and then adjust to taste.
Try to find an extra thick and crunchy tortilla chip for the best results.
Nutrition facts are calculated for 1 taco with corn tortilla heated in coconut oil and no toppings.
Easy Migas Recipe | Tex-Mex Breakfast Taco
Amount Per Serving
Calories 225Calories from Fat 108
% Daily Value*
Saturated Fat 5g31%
Vitamin A 795IU16%
Vitamin C 21.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.