Migas Breakfast Tacos

At long last, we are home. Theres nothing quite like leaving your regular life for a month in order to really appreciate all things familiar. These are the top three things Ive missed most 1. the pups 2. my own bed, and 3. breakfast tacos.While eggs, pancakes and brunchy things seem to be the newest

breakfast / eggs / favorite

migas breakfast tacos / loveandlemons.com

At long last, we are home. There’s nothing quite like leaving your regular life for a month in order to really appreciate all things familiar. These are the top three things I’ve missed most… 1. the pups 2. my own bed, and 3. breakfast tacos. While eggs, pancakes and brunchy things seem to be the newest food trend in Tokyo, they have nothing on the Austin breakfast taco.

This post is long overdue – breakfast tacos are one of those things I make all the time with no real recipe. In Austin, you can find migas all over – my favorites are at Taco Deli and the South Congress Cafe. But I especially like to make them at home because I can make them just a tad bit healthier. Some versions can be overly cheesy and greasy… of course, mine are heavy on the veggie.

migas breakfast tacos

  PrintAuthor: Serves: serves 2Ingredientsmigas:
  • oil, for the pan
  • ¼ cup diced red onion
  • ½ clove garlic, chopped
  • ¼ cup diced red pepper
  • ½ jalapeno, diced
  • ½ cup chopped tomatoes
  • squeezes of lime
  • 4 eggs, beaten
  • ¼ cup chopped scallions
  • ¼ cup shredded jack/cheddar cheese
  • handful of crunchy fried (or baked) corn tortilla strips
  • salt & pepper
serve with:
  • 4 tortillas, any kind you like
  • avocado slices
  • salsa, any kind you like
  • cilantro (optional)
Instructions
  • Heat a bit of oil in a skillet over medium heat. Add the diced onion, salt & pepper and cook until the onion becomes translucent. Add the garlic, red pepper & jalapeno and cool for a few minutes more until all veggies are tender and lightly browned. Add the tomatoes (a pinch more salt) and let them cook down just a bit. Add a few big squeezes of lime and scrape off any tomato pieces that are sticking to the bottom of the pan.
  • Add the eggs and give them a stir as they start to set. Add the scallions and cheese and continue to fold (scrambled eggs style).
  • Fold in the tortilla strips just before you're ready to take the eggs out of the pan. Remove everything from the pan while the eggs are still a tiny bit runny. Taste and adjust seasonings.
  • Serve with tortillas, avocado slices, salsa, and cilantro.
    • NotesShortcut this recipe by omitting the scallions and red peppers, and/or garlic.

    If you don't do dairy - just omit the cheese.

    Nutrition Information Serving size: about 2 tacos each3.4.3177

    note: not pictured are the tortilla strips I forgot to add.

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