Migas Breakfast Tacos are a Tex-Mex favorite! Cheesy soft-scrambled eggs loaded with broken tortilla chips, flavored with onions and peppers! Serve with salsa for a fantastic breakfast!

Migas breakfast tacos topped with salsa, and pickled red onions

Migas breakfast tacos are a weekend staple in our house.

Soft-scrambled eggs in a skillet flavored with shredded cheese, onions, and jalapeño peppers. And if that wasn’t enough, we throw in a handful of crushed-up tortilla chips and fresh cilantro to flavor the whole thing. Serve them up in warm flour tortillas and top with avocado slices, pickled red onions, and all the salsa your heart desires!

I first had migas tacos back in Austin many, many moons ago – and I can’t even count how many times we’ve made these at home ever since; these are a Texas breakfast staple! Not to mention the stop we have to make at Veracruz tacos every time we’re in Austin! Also a must – their agua frescas!

These are sure to become a Saturday staple in your house too!

breakfast taco with charred tortilla topped with salsa

What are migas?

Literally translated, the word ‘migas’ means crumbs. I assume this is referring to the crumbs or scraps of leftover corn tortillas that are fried and used in the preparation of this recipe. Migas are a Tex-Mex skillet breakfast dish made with leftover corn tortillas, scrambled eggs, onions, peppers, shredded cheese, and sometimes tomatoes.

scrambled eggs for Migas process

Ingredients for Austin-style migas breakfast tacos:

  • Large eggs: I like to beat the eggs in a bowl and season them with salt and pepper. Then we’ll add them into the skillet once the onions and minced jalepeño have softened a bit.
  • Jalapeños: The jalapeño is there to add flavor. Feel free to use less or omit it if you prefer the tacos to be mild. I usually remove the seeds and ribs before mincing so that it’s just the flavor without much heat!
  • Onions: chop and saute them in the oil before cooking the soft-set eggs in the same pan. 
  • Shredded Cheese: I like to use a shredded Mexican cheese blend for this recipe but you can also use cheddar cheese or Monterey Jack cheese if you’d like.
  • Tortillas: I prefer to use flour tortillas when I make breakfast tacos, however, low-carb tortillas, whole wheat, and corn will all work for this recipe. 
  • Tortilla chips: Now, an authentic migas breakfast taco is going to have homemade corn tortilla chips. And you can certainly do that if you have time! You’d want to cut tortilla strips and then fry them in hot oil, toss with some kosher salt when they’re hot from the fryer. And let them cool down to make them crunchy before folding them into the eggs. I’m going to tell you a secret – crush tortilla chips from the store and add them in. They taste good and these tacos are much quicker to prepare that way – without having to deep fry tortilla strips! In fact, whenever we work our way down to the end of a bag or tortilla chips, where the chips are too small for dipping, we use the crumbs to make breakfast tacos!
  • Cilantro: Punchy cilantro adds fresh flavor. We add it in at the end so the migas are colorful to look at. Feel free to swap for a bit of parsley or omit it if you aren’t a fan.
  • Toppings: You can top your Migas tacos with just about anything you like! Use salsa verde, guacamole salsa, pico de gallo, my favorite salsa, sliced avocados, hot sauce, refried black beans, cooked chorizo, queso fresco, pickled red onions, or even shove a few breakfast potatoes in there for good measure!
migas in a skillet topped with cilantro

How to make migas breakfast tacos:

  1. Saute the aromatics. Add oil to a medium nonstick skillet over medium heat. When warm, add the onions, jalapeños, and saute for 2-3 minutes or until the onions are tender and translucent.
  2. Eggs: Beat the eggs in a bowl and season with salt and pepper. Then, lower the heat on the pan to low, and slowly pour the beaten eggs into the pan. Push them around every 5-7 seconds until they’re half set. Add the crushed tortilla chips and combine. Then top with cheese and cilantro. Cover the pan for a quick 20-30 seconds to allow the cheese to melt and turn off the heat.
  3. Serve it up. Warm the tortillas in the microwave or over an open flame. Stuff the tortillas with the prepared eggs, top with sliced avocados, pickled onions, and drizzle with hot sauce or salsa, and enjoy with a warm (or cold) cup of coffee.
filled tacos with sliced avocados, cilantro, pickled onions eggs, and salsa

FAQs about breakfast tacos:

  1. What is the difference between chilaquiles and migas? Chilaquiles and migas are different because chilaquiles start with fried tortilla chips that simmer in red or green salsa and are topped with extra toppings – like radishes, queso fresco, fried eggs, etc. – almost like a breakfast hash. Migas are scrambled eggs with tortilla chips mixed in.
  2. Can I add meat to these breakfast tacos? You can! A strip of cooked turkey bacon added to the tacos would be yummy. Or cook some chorizo/ soy chorizo in the pan before you saute the onions and jalapenos if you’d like!
  3. What can you serve with migas or breakfast tacos? You can serve refried beans, my breakfast potatoes, or a Mexican fruit salad on the side.

If you like this recipe, you might also like:

scattered filled Migas tacos on parchment with potatoes and salsa
Yield: serves 5-6

Tex-Mex Migas Breakfast Tacos

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Migas Breakfast Tacos are a Tex-Mex favorite! Cheesy soft-scrambled eggs loaded with broken tortilla chips, flavored with onions and peppers! Serve with salsa for a fantastic breakfast!

Tex-Mex Migas Breakfast Tacos

Ingredients

  • 1 cup crushed up tortilla chips (scant)
  • 2 tablespoons oil
  • ½ cup onions, chopped
  • 1-2 jalapeños, deseeded and minced
  • 6 large eggs
  • Salt and pepper, to taste
  • 1 cup shredded Mexican cheese blend
  • 2 tablespoons cilantro, chopped
  • 5-6 warm flour tortillas, for serving
  • Sliced avocados + pickled onions, for serving
  • Red salsa, see notes for more

Instructions

    1. SAUTE: Add 2 tablespoons of oil to a nonstick skillet over medium heat. Add the onions and jalapeños and sauté for 2-3 minutes or until tender and translucent.
    2. EGGS: Beat the eggs in a bowl and season lightly with a small pinch of salt and black pepper. Lower the heat to low and slowly pour in the eggs pushing them around the pan with a silicone spatula every 5-7 seconds until they’re half set. Add the tortilla chips; mix them in lightly. Then add the cheese, mix and top with cilantro. Turn off the heat and cover the skillet to allow the cheese to melt quickly.
    3. SERVE: Stuff the warm tortillas with the prepared egg mixture. Top with sliced avocados, pickled onions, and drizzle with hot sauce or salsa, and enjoy!

Notes

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 427Total Fat: 24gCarbohydrates: 37gProtein: 16g

To get the most accurate information, please input the ingredients you've used into a nutrition calculator.

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