Migas Breakfast Tacos

By Genevieve Ko

Updated Jan. 19, 2024

Migas Breakfast Tacos
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth.
Total Time
20 minutes
Rating
4(1,332)
Comments
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Tortilla chips in tacos may seem like overkill, but they’re not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top — along with melted cheese — adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand.

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Ingredients

Yield:4 to 6 servings
  • 6large eggs
  • Kosher salt (such as Diamond Crystal)
  • 6corn tortillas
  • 2tablespoons vegetable oil
  • 1cup tortilla chips, broken if very large
  • ½cup diced onion
  • 1cup diced, seeded poblano chile
  • ¼cup chopped cilantro
  • 2ounces pepper Jack cheese, grated (¾ cup)
  • ½avocado, pitted, peeled and sliced
  • Salsa, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

325 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 14 grams protein; 425 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Beat the eggs with ½ teaspoon salt in a medium bowl.

  2. Step 2

    Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.

  3. Step 3

    Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.

  4. Step 4

    Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.

  5. Step 5

    Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.

Tip
  • The assembled tacos wrapped in foil will stay reasonably warm for up to 30 minutes.

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Ratings

4 out of 5
1,332 user ratings
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Comments

Gecko Girl

I am a Tejana who grew up eating and eventually cooking migas for breakfast. We never make miga tacos. You just eat migas, maybe with a side of refried beans. We tear the tortillas into bite size pieces and pan fry with oil and onions until crispy, then you add the eggs, salsa and cheese. You can use tortilla chips as a short cut. If you don't add eggs the dish is called chilaquiles.

Liz

Everyone saying these aren't authentic migas, no one said they were! These are a version of migas eaten in taco-form. Some people like to experiment and change up recipes a bit to have something a little bit different. There's nothing wrong with that! If you don't like them in taco-form, eat the more traditional migas. Some people will like these so let them eat what they like!

Rick

I live in Austin Texas where migas were (supposedly) invented. The recipe is really just scrambled eggs with tortilla chips/strips, pico de gallo and shredded cheese. Migas are typically served as a "plate" with refried beans and potatoes and eaten in flour or corn tortillas. Because of their popularity, they started showing up on menus as breakfast tacos. I have never seen them served with avocado, but hey, avocado never hurts anything!

Mary Ann

These comments are ridiculous. Migas originated in Spain and Portugal. There are many, many variations. All very different from each other. All fine.

Mollyt

I've been eating tacos for all of my adult life and never had them wrapped in foil. And how else would one eat a taco if not out of hand?

Keck

To heat supermarket mass produced corn tortillas they need to be rehydrated, not warmed over a flame or on a dry skillet, or they crack when eating a taco For a few tortillas as in this recipe, lightly brush each side of the tortillas with tiny amt of water, stack them. On a dry skillet, flip and shuffle them to heat/steam both sides of each tortilla. Or, stack up to 12 tortillas, wrap in damp paper towel, put in a microwave safe plastic bag but leave bag open. Heat for 1 minute in microwave.

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