Migas Breakfast Tacos

Oh migas!  Where had you been all my life?  I’m about to let you in on one of the best breakfasts. Ever.

Migas Breakfast Tacos

My boyfriend spent a few weeks on the road recently and about two weeks of it was spent in Austin, TX.  I tried to contain my jealousy as he told me about his daily breakfast fix of migas tacos from Maria’s Taco X-Press.  Up until recently, I had enjoyed migas only once or twice.  A deli in Kalamazoo, MI serves it as side dish and it is quite yummy but nothing in comparison to this Tex-Mex version, cooked up with eggs and cheese and served in warm corn tortillas.

After listening to my sweetie lament the loss of his new favorite breakfast, and being a good little foodist, I suggested my best solution…make them ourselves!  A quick search found a recipe from none other than Maria’s Taco X-Press and we set about whipping up our first of many migas breakfasts.  The only differences?  A little bit of cheese (I hear they are heavy-handed with it down in Austin–everything is bigger in Texas!) and instead of wearing tee-shirts and sunglasses in Austin we were bundled up in sweaters, leg warmers, flannel, and shearling boots to brave the frigid January-in-Michigan temps.  Maybe in July we’ll get that Austin feeling as we tuck into our probably fiftieth migas breakfast.  At about 3 or 4 times a week, we are establishing  a lifelong habit!  And I’m alright with that.

Migas Breakfast Tacos

First, add the onions, tortilla chips, and peppers to a hot pan with one teaspoon of oil:

Cooking Tortilla Chips, Onions, and Peppers

Add tomatoes and cook over medium heat 3 to 4 minutes or just until onion is translucent.

Cooking Migas...Tortilla Chips, Tomatoes, Onions, Cilantro, Peppers

Add eggs to skillet, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom…the full recipe is below!

Adding the eggs to the Migas

Served with my homemade Habanero hot sauce…..yes, ma’am!

Migas breakfast tacos with habanero hot sauce

Migas Breakfast Tacos; adapted recipe from My Recipes, as shared by Maria’s Taco X-Press in Austin, TX

    • 1/3 cup lightly crushed tortilla chips
    • 1/4 cup chopped onion
    • 1/4 cup diced tomatoes (during the winter months, use canned chopped tomatoes, strained)
    • 2 tablespoons chopped jalapeño peppers (for a less spicy version add green bell pepper instead).  I also add a couple tablespoons of hot salsa verde sometimes.
    • 1 teaspoon vegetable oil
    • 2 large eggs, lightly beaten
    • Pinch of salt and pepper
    • 2 (8-inch) corn tortillas, warmed
    • 1/2 cup (2 oz.) shredded 2% reduced-fat Mexican four-cheese blend
  1. Sauté tortilla chips, onions, tomatoes, and peppers in hot oil in a medium-size non-stick skillet over medium heat 3 to 4 minutes or just until onion is translucent.
  2. Whisk together eggs, salt, and pepper. Add to skillet, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened and moist. (Do not over stir.) Spoon egg mixture into warm tortillas, and sprinkle with cheese; serve immediately folded into corn tortillas with sliced avocado and plenty of hot sauce.  I love mine with my homemade Habanero hot sauce but Valentino or Topatio are also fantastic!

 

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3 thoughts on “Migas Breakfast Tacos

  1. Evi

    I’ve never had these, and I’m really interested, they look delicious. Kinda weird that there are tortilla chips in the mixture, but if you’re saying that they’re that good, you might be on to something. Can’t wait to give these a try one morning!

    Reply
  2. Pingback: Carolina Grit Cakes With Aged Cheddar, Roasted Peppers and Caramelized Onions | Dinner with Aura

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