Start your morning off on the right foot with these savory Migas Breakfast Tacos. They’re filled with fluffy scrambled eggs, Monterey Jack cheese, crispy corn tortilla strips, and homemade pico de gallo.
Being from Austin, breakfast tacos and migas have always been a huge staple in our house. In fact, we were shocked to learn that breakfast tacos are not really that common outside of Texas. But we’re here to change that!
These delicious Migas Breakfast Tacos are a combination of the two morning dishes and they come together in a flash. Soft flour tortillas are stuffed with the fluffiest scrambled eggs, crispy golden tortilla strips, and shredded cheese.
The pico de gallo is an absolute must as it adds so much flavor and a nice punch of spice. We like to add sliced avocado on top and sometimes a dash of cholula. If you want, you can even pair them with our Crispy Breakfast Potatoes!
Ingredient Notes
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Corn + Flour Tortillas: You’ll need corn for the crispy tortilla strips and the flour for the soft tacos.
- Roma Tomato: This is less juicy than other tomatoes, making it perfect for pico de gallo.
- Serrano: You can use a jalapeño if you prefer your pico on the milder side.
- Red Onion: A key ingredient for pico.
- Cilantro: This goes into the pico de gallo, but feel free to add more on top if you want.
- Monterey Jack Cheese: This mild white cheese is a classic in Tex-Mex food.
- Eggs: You’ll need four large eggs.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Make the pico de gallo. Combine the ingredients for the pico de gallo in a bowl and set aside.
2. Cook the tortilla strips. Cut the corn tortillas into strips then cook them in a small pan with oil until golden and crispy. Place on a paper towel lined plate.
3. Scramble the eggs. Whisk the eggs with a bit of water then add them to a heated pan with oil. Turn off the burner and use the residual heat to cook the eggs until fluffy.
4. Assemble the tacos. Heat the flour tortillas then fill them with the eggs, cheese, tortilla strips, sliced avocado, and pico de gallo.
Expert Tip
Make the pico de gallo ahead of time. It doesn’t take very long to make, but your migas breakfast tacos will come together even faster if you have your pico ready to go in the morning.
FAQ
Using water instead of milk makes the eggs extra fluffy since it evaporates and creates steam as soon as it hits the hot pan. Milk will make your eggs creamy but it won’t give you that same fluffy texture.
You can stuff the flour tortillas with egg and cheese and keep them in the fridge for up to 3 days. We recommend making the crispy tortilla strips when you’re ready to serve since they tend to go limp after reheating.
The pico should last about 3 days in the fridge when stored in an airtight container.
More Breakfast Recipes
If you made this Migas Breakfast Tacos recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Migas Breakfast Tacos
Ingredients
Pico de Gallo
- 1 roma tomato diced
- 2 tbsp finely diced red onion
- 1 serrano finely diced
- ¼ cup (5 g) cilantro packed, finely chopped
Migas Tacos
- 2 corn tortillas
- 1 ½ tbsp + ½ tsp extra-virgin olive oil divided
- 4 large eggs
- 1 tbsp water
- 4 flour tortillas
- ½ cup (60 g) shredded Monterey Jack cheese
- ½ avocado sliced
Instructions
- Combine the ingredients for the pico de gallo in a bowl and set aside.
- Cut the 2 corn tortillas into 4 triangles then stack them and cut into strips (about ¼ inch thick or 0.6 cm).
- Heat 1 ½ tbsp of olive oil in a medium pan over medium-high. Add the tortilla strips and toss to coat them in the oil. Spread them out in the pan and reduce the heat just slightly.
- Cook, tossing frequently until crispy and golden on all sides. Set aside on a plate lined with paper towels. Keep the heat on for the pan.
- Use a fork to beat together the eggs and 1 tbsp of water in a bowl.
- Heat ½ tsp of olive oil in the same pan then pour in the eggs. Turn off the heat and use the residual heat to cook the eggs, scrambling until fluffy and cooked through.
- Heat up the flour tortillas. We heat them right over the flame, but you can use a pan. Once heated, fill with the eggs, cheese, and the tortilla crisps. Top with sliced avocado and pico de gallo.
Notes
- Store any leftover pico de gallo in an airtight container in the fridge for up to 3 days.
Leave a Comment