Migas Breakfast Tacos Recipes

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MIGAS BREAKFAST TACOS



Migas Breakfast Tacos image

Unless you grew up in the Southwest or visit there often, you might be hearing of migas for the first time. Think of them as the best scrambled eggs ever. The secret ingredient: corn tortillas. They're what really make my migas tacos special! -Stephen Exel, Des Moines, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 3 servings.

Number Of Ingredients 11

1/4 cup finely chopped onion
1 jalapeno pepper, seeded and chopped
1 tablespoon canola oil
2 corn tortillas (6 inches), cut into thin strips
4 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
1/4 cup chopped seeded tomato
6 flour tortillas (6 inches), warmed
Optional toppings: Refried beans, sliced avocado, sour cream and minced fresh cilantro

Steps:

  • In a large skillet, saute onion and jalapeno in oil until tender. Add tortilla strips; cook 3 minutes longer. In a small bowl, whisk the eggs, salt and pepper. Add to skillet; cook and stir until almost set. Stir in cheese and tomato., Serve in flour tortillas with toppings of your choice.

Nutrition Facts : Calories 424 calories, Fat 21g fat (5g saturated fat), Cholesterol 295mg cholesterol, Sodium 821mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

MIGAS BREAKFAST TACOS



Migas Breakfast Tacos image

Migas are normally cooked eggs with fried tortilla strips. I however enjoy a 'deconstructed' version. I cook my eggs with Hatch chiles and onions, stuff a tortilla with the egg mixture, and top them with fried corn tortilla strips.

Provided by Yoly

Categories     Tacos

Time 15m

Yield 2

Number Of Ingredients 8

4 large eggs
1 tablespoon milk
salt and freshly ground black pepper to taste
1 tablespoon butter
1 (4 ounce) can Hatch chile peppers
¼ cup onions, diced
6 (6 inch) corn tortillas
2 (6 inch) Tortillas, ready-to-bake or -fry, corn

Steps:

  • Crack eggs into a bowl and whisk in milk, salt, and pepper. Set aside.
  • Melt butter in a skillet over medium heat. Add Hatch chiles and onions. Saute until onions are soft and translucent, 4 to 5 minutes. Add eggs and cook and stir until eggs are set, 3 to 4 minutes.
  • Divide eggs between 6 tortillas and top with fried corn tortilla strips.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 54.5 g, Cholesterol 387.9 mg, Fat 18.8 g, Fiber 8.2 g, Protein 20.3 g, SaturatedFat 7.3 g, Sodium 235.4 mg, Sugar 5.5 g

MEXICAN MIGAS



Mexican Migas image

This is an easy Mexican breakfast dish that everybody loves. It's also great for brunch.

Provided by Shores

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
⅓ pound Mexican raw chorizo, casings removed
5 (6 inch) corn tortillas, torn into bite-sized pieces
1 onion, chopped
1 jalapeno pepper, seeded and minced
2 cloves garlic, finely chopped, or more to taste
8 eggs, lightly whisked
hot sauce to taste
salt and freshly ground black pepper to taste
2 tomatoes, seeded and diced
1 avocado, diced
1 lime, juiced
1 cup grated smoked Cheddar cheese
½ cup sour cream

Steps:

  • Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
  • Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

Nutrition Facts : Calories 499.3 calories, Carbohydrate 21.7 g, Cholesterol 272 mg, Fat 37 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 14.1 g, Sodium 603.3 mg, Sugar 4.2 g

MIGAS, MY WAY



Migas, My Way image

Quick, easy and delicious, this egg scramble gets a big thumbs up from my family. Sometimes I substitute fresh corn tortillas for the chips by cutting the tortillas into strips and sauteeing them with the pepper and onion.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon bacon drippings or canola oil
4 large eggs
1 tablespoon water
1 tablespoon salsa
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese, divided
Chopped green onions, additional salsa and warm flour tortillas, optional

Steps:

  • In a large skillet, saute onion and green pepper in drippings until tender. In a small bowl, whisk the eggs, water and salsa. Add to skillet; cook and stir until set. Stir in tortilla chips and 1/4 cup cheese., Sprinkle with remaining cheese. If desired, top with green onions and additional salsa and serve with tortillas.

Nutrition Facts : Calories 385 calories, Fat 27g fat (12g saturated fat), Cholesterol 459mg cholesterol, Sodium 411mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.

MIGAS BREAKFAST TACOS



Migas Breakfast Tacos image

What's better than breakfast tacos? How about breakfast tacos with some extra crunch in them? Migas ("crumbs" in Spanish) refers to the crumbled bits of tortilla chips mixed in with the eggs and vegetables. But don't expect any crumbs left when you serve this recipe.

Provided by Jaymee Sire

Categories     main-dish

Time 25m

Yield 4 tacos

Number Of Ingredients 11

1/4 cup chopped tomato
Kosher salt and freshly ground black pepper
1 tablespoon cooking oil, such as safflower
1/3 cup chopped onion
1 small jalapeno, seeded and finely chopped (about 2 tablespoons)
4 large eggs
1 tablespoon butter
1/3 cup crushed tortilla chips (bite-sized pieces)
1/4 cup shredded pepper jack cheese, optional
Four 6-inch corn or flour tortillas
Chopped cilantro and scallions, sliced avocado, and salsa, for topping, optional

Steps:

  • Place the tomato in a colander and season with salt. Set aside and let drain.
  • Meanwhile, heat a large nonstick skillet over medium-high heat. Add the oil and heat until shimmering. Add the onion and jalapeno and cook, stirring occasionally, until they start to soften, 3 to 4 minutes. Add the tomatoes, if you prefer them slightly cooked, and cook for 30 seconds. Drain the vegetable mixture in the colander and set aside. Wipe out the skillet and reduce the heat to medium-low.
  • Crack the eggs into a medium bowl and season with salt and pepper--but do not beat yet. Add the butter to the skillet; while it starts to melt, beat the eggs until foamy and add to the skillet just before the butter melts completely. Cook, stirring slowly with a silicone spatula, until curds start to form.
  • While the eggs are cooking, warm the tortillas on each side in a cast-iron skillet over medium-high heat.
  • Add the tortilla chips and vegetable mixture to the eggs and continue to cook until the eggs are almost done. Sprinkle with cheese and remove from the heat. (The eggs will continue to cook off the heat.)
  • Once the eggs are done to your liking, spoon them onto the warmed tortillas and garnish with your desired toppings. Serve immediately!

MIGAS BREAKFAST TACOS



Migas Breakfast Tacos image

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.

Provided by Genevieve Ko

Categories     breakfast, brunch, dinner, lunch, quick, snack, weekday, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

6 large eggs
Kosher salt
6 corn tortillas
2 tablespoons vegetable oil
1 cup tortilla chips, broken if very large
1/2 cup diced onion
1 cup diced, seeded poblano pepper
1/4 cup chopped cilantro
2 ounces pepper jack cheese, grated (3/4 cup)
1/2 avocado, pitted, peeled and sliced
Salsa, for serving

Steps:

  • Beat the eggs with 1/2 teaspoon salt in a medium bowl.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams

MIGAS TACO



Migas Taco image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 8

1 small handful tortilla chips, lightly crushed
1 tablespoon jalapenos, chopped
1/8 cup tomatoes, diced
1/8 cup onion, diced
1/2 cup Mexican-blend cheese, grated
1 egg
1 soft flour tortilla
Salsa (optional)

Steps:

  • Put the soft tortilla in a skillet over low to medium heat to warm throughout the process. Mix the chips, jalapenos, tomatoes, and onions and saute over medium heat until the onions are mostly translucent (don't let the chips burn). On the other side of the skillet, add the cheese and heat until melted, while cooking the rest of the dish. Add the egg to the vegetables, scramble together and heat until the egg is cooked. Scoop off the egg mixture and place on top of the cheese. Take off the cheese and egg and place on the warmed soft tortilla. Top with salsa, if desired.

BREAKFAST MIGAS TACOS



Breakfast Migas Tacos image

Make the most important taco of the day even better with avocado, red onion and eggs.

Provided by Yvette Marquez

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 11

1/4 cup vegetable oil for frying
3 corn tortillas, cut into pieces
1 tablespoon olive oil
1/2 red onion, chopped
1 cup chopped tomato
6 eggs
Salt and pepper, to taste
1 or 2 canned Old El Paso™ whole green chiles, chopped
1/2 cup finely shredded Mexican cheese blend (2 oz)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas), warmed
1 avocado, peeled, pitted and sliced, if desired

Steps:

  • In 8-inch heavy skillet, heat vegetable oil over high heat. Reduce heat to medium; fry tortilla pieces in hot oil 30 to 60 seconds or until crisp and golden. Drain on paper towels.
  • In 10-inch skillet, heat olive oil; add onion, and cook about 2 minutes or until translucent, stirring occasionally.
  • Add tomato and tortilla chips; cook 2 minutes.
  • Mix in eggs, salt, pepper and chiles; scramble, and when everything is perfectly combined, add cheese and let it melt.
  • Wrap the migas in warm flour tortillas; garnish with slivers of avocado slices.

Nutrition Facts : ServingSize 1 Serving

ROBERT RODRIGUEZ' SIN CITY BREAKFAST TACOS



Robert Rodriguez' Sin City Breakfast Tacos image

Director Robert Rodriguez, unbeknownst to me does a cooking segment called 10 Minute Cooking School with each of his movies on DVD. Here is his grandmother's recipe for tortillas and the breakfast tacos aka migas' recipe, too. I altered the recipe slightly. FYI: this recipe is prepared easier and faster if you tag team with another person: one to make the tortillas and one to prepare the migas. Finally, check out the two recipes on Recipezaar for puerco pibil, another cooking segment offering also demonstrated by Robert.

Provided by COOKGIRl

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups unbleached white flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter, softened to room temperature or 1/8 cup butter and 1/8 cup lard
3/4 cup warm water, approximately
bacon drippings (optional)
1 large potato, peeled and diced small
1 large tomatoes, diced
1 medium white onion, peeled and diced
1 green jalapeno, minced
4 day old corn tortillas, cut up into strips slices
5 -6 eggs, lightly beaten
corn oil, for frying
real butter, for frying
salt and pepper, to taste

Steps:

  • Note: Tortilla recipe yields 8-10.
  • FLOUR TORTILLAS: In large mixing bowl combine the flour, salt and baking powder.
  • Cut in the butter (or butter and lard) using a pastry blender or your hands until mixture is incorporated and coarse, like wet sand.
  • Add 3/4 cup warm water and using your hands or a fork, form into a dough, not too sticky and not too dry. If too sticky, add more flour, too dry, add more water.
  • Knead the dough on a floured surface for a few minutes until no longer sticky; the dough should feel smooth, elastic and not dry.
  • Divide the dough up into 8-10 balls and arrange on a baking sheet.
  • Lightly dampen a tea towel with warm water, cover the dough and let rest for 20 minutes.
  • TACOS/MIGAS: Heat up about 2 tablespoons corn oil in a non-stick pan on medium heat and fry the potatoes until soft but not crispy.
  • Season potatoes with salt and pepper to taste.
  • Transfer potatoes to a paper towel lined plate.
  • In the same pan, heat up 2 tablespoons of corn oil and fry the tomato, onion and jalapeno until onion [just] begins to soften. Set aside and keep warm.
  • In the same pan, heat up some more oil (2 tablespoons or so) and fry up the corn tortilla strips until crispy.
  • Set corn tortilla strips aside on a paper towel lined plate and drain.
  • Using the same pan, heat up about 2 tablespoons butter and lightly scramble the eggs.
  • Combine the tomato mixture, corn tortillas strips and eggs on a platter. Set aside and keep warm.
  • Using a rolling pin, shape the flour tortillas into thin round circles about 6" in diameter. (Or use a wax paper lined tortilla press to form.).
  • Heat up a cast iron skillet on medium heat. (If you want, you can add a [~small~] amount of bacon drippings to the skillet to cook the tortillas).
  • Cook the tortillas until bubbles form and brown specks appear, about 1 minute. Turn over and cook other side, about another minute.
  • Continue cooking all the flour tortillas in the same manner.
  • Keep tortillas warm, stacking them one on top of the other until ready to serve. Do not allow to dry out! Use a dampened tea towel or tortilla warmer to keep tortillas pliable.
  • To serve, divide the potato/egg mixture onto the flour tortillas. Fold in half and eat!
  • Important note: Servings are estimated.

Nutrition Facts : Calories 562.5, Fat 19, SaturatedFat 9.5, Cholesterol 263, Sodium 548.5, Carbohydrate 79.7, Fiber 6.3, Sugar 3.9, Protein 18.4

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