Easy Migas Tacos

This Easy Migas Tacos Recipe is the absolute best way to enjoy an authentic Tex-Mex breakfast at home. It’s quick and easy to pack sautéed onion, jalapeños, and bell peppers along with eggs and salsa into a corn tortilla or enjoy it alone (don’t miss the secret below to perfectly prepped tortillas)! Top this simple dish with cilantro for a fast brunch idea.

Easy Migas Tacos Recipe

If you had asked me 5 years ago what food I thought Austin was most recognized for I would have quickly replied “BBQ!”

However, after living here for half a decade I have come to realize that not only are we known for our mouth-watering barbecue joints, but word on the street is that our tacos are the best, too. (The Al Pastor tacos and Migas Tacos, especially.)

Having lived in San Antonio for 4 years I’ve gotten a little spoiled when it comes to Mexican food. If a restaurant does not make their own flour or corn tortillas it is normally a HUGE disappointment.

And then I discovered Veracruz food truck. They make their corn tortillas from scratch, their tacos with love, and it was the ONLY migas recipe I had found that rivaled my own. (Which you lucky son-of-a-gun will find below!) They seriously have the best breakfast tacos in Austin!

If you ever happen to stop by Austin, Texas make sure you check out the Veracruz food truck! (I think they have quite a few locations now!)

But no worries if you do not plan on visiting Texas anytime soon, this migas recipe is JUST as good!

Ingredients

The basic ingredients you need to make this spicy migas taco recipe include:

• Eggs. You can use whatever type of large eggs you have on hand for this recipe.
• Onion. While a sweet onion was used (and it’s perfect to balance out the spice,) you can opt for yellow or white onion, as well. A red onion has a stronger flavor, though.
• Red bell pepper. Feel free to use a yellow or green, instead.
• Jalapeño peppers. Not a fan of spice? You can totally leave it out.
• Salsa. Below you will see that medium salsa is used. If you do not like spicy food, substitute it for mild salsa. You can also make your own Roasted Tomato Salsa or Fresh Tomato Salsa.
• Cilantro. If you do not like cilantro at all (like, you get that soapy taste!) then you can leave it out. However, they add a truly unique flavor!
• Corn tortilla chips. Try to find an extra thick and crunchy tortilla chip for the best results. Or, grab your favorite bag of tortilla chips from the grocery store.
• Corn tortillas. These are my personal fave and the way you will find migas tacos served 99% of the time here in Texas. However, feel free to use Paleo or other gluten-free flour tortillas, instead.

How to Make Migas

It is rather easy to make this migas breakfast tacos recipe and only requires a few simple steps:

Sauté the Veggies

Add the finely diced onion, bell pepper, and jalapeño to a touch of olive oil in a non-stick pan or large cast-iron skillet.

Cook over medium or medium-high heat until the vegetables become tender.

Add the Eggs

In a medium bowl whisk together eggs, salsa, pinch of salt, and black pepper.

Add whisked eggs to the skillet and scramble until almost cooked through.

Toss in the Tortilla Chips

Crush tortilla chips and add to eggs with chopped fresh cilantro and stir until just combined.

Optional: Serve migas in toasted corn tortillas or flour tortillas with chopped cilantro, tomatoes, and sliced avocados.

Pro Tip: How much salt you add depends TOTALLY on the type of tortilla chip you are using. If it is a really salty chip, err on the side of not adding much salt and then adjust to taste when serving.

Heat the Corn Tortillas

Have you ever tried tossing your corn tortillas in a touch of coconut oil before serving? Not only does this soften up the tortillas (making them extremely pliable!) but it also gives them an incredible flavor. 

To do this simply heat a large nonstick skillet or cast iron over medium heat and add 2 teaspoons of coconut oil at a time. Add 2-3 tortillas to the bottom of a cast-iron skillet and heat for 30-60 seconds per side. 

Drain tortillas on a paper towel-lined plate and repeat with remaining tortillas.

You can also use this method to make these Salsa Verde Chicken Enchiladas here!

Serve the Tacos

As mentioned previously, this migas recipe tastes great on its own, but even better when served up in taco form.

The best way to serve these migas tacos is in corn tortillas. Add toppings such as fresh cilantro, diced tomatoes, a sprinkle of cheddar cheese, and a few avocado slices. 

Voila! You’ve recreated the exact taco found at the best Austin food truck.

Meal Prep and Storage

• To Prep-Ahead: One of my favorite things to meal prep for the week is breakfast tacos. Simply assemble your tacos as if you were about the eat them (leaving out the avocado and tomatoes, of course!), wrap them in a bit of aluminum foil or parchment paper-foil, and store for 2-3 days in the refrigerator.
• To Store: Keep leftover eggs in an airtight container in the fridge for up to 3 to 4 days. If already assembled, follow the instructions above.
• To Freeze: Scrambled eggs freeze beautifully. Simply place migas in a freezer-safe bag or container with as little air as possible and place in the freezer for 3 to 4 months.
• Reheating Migas Eggs: If you just have the migas eggs you can add them to a skillet with a touch of oil, cover them, and heat on low heat for a few minutes.
• Reheating Migas Tacos: If you want to reheat your migas tacos that have been wrapped in foil, then preheat your oven or toaster oven to 325 degrees and warm up your tacos for 10-15 minutes.

What are Migas?

Migas are a Tex-Mex breakfast recipe made up of corn tortillas or tortilla chips, tomatoes, eggs, onion, peppers or chiles, and oftentimes cilantro, cheese, and avocado. Migas means “crumbs” in Spanish and refers to the process of using almost stale corn tortillas or tortilla chips to make this easy breakfast taco. Chips are definitely the secret ingredient and are the best part of this traditional Mexican breakfast dish.

Are migas and chilaquiles the same?

In many places, people accidentally mix up chilaquiles and migas. While both are absolutely delicious, there are some differences. Both of these Mexican dishes feature some form of tortilla or tortilla chip. The most obvious difference, however, is that migas mixes those chips with eggs while chilaquiles are chips drenched in salsa.

Are migas spicy?

As with most Tex-Mex recipes, you can completely customize the spice level of this dish when you make it. Simply add more or fewer jalapeños. However, at a restaurant, migas aren’t typically too spicy.

Are migas from Austin?

While migas can trace their roots back to Mexico and even Europe, the Tex-Mex version was made famous by Veracruz All Natural, a restaurant in Austin. While you can find migas almost anywhere, Austin-style migas tacos are something you have to try!

Expert Tips and Tricks

• Some like it hot. Take the spice level up or down with the amount of (or lack of) jalapeños. You can also add your favorite hot sauce at the end.
• Warm them up. Be sure to coat the corn tortillas in coconut oil and warm them up.
• Get creative. You can use whatever kind of salsa you like; change it up each time.
• Wait till the end. Salt the migas after you add the tortilla strips.
• Top it off. Don’t forget the toppings! Chopped tomatoes, a slice of avocado, diced green onions, and queso fresco make migas super tasty. Or, just go for some pico de gallo.

More Recipes Like Migas

Migas are a flavor all their own! But there are so many varieties of tacos you can make at home.

Barbacoa Tacos, Blackened Fish Tacos, Easy Blackened Shrimp Tacos with Cilantro Lime Sauce, Beef Taco Skillet, and Air Fryer Fish Tacos are savory and perfect for an easy dinner.

Sweet Potato & Brussels Sprout Vegan Tacos and Black Bean & Sweet Potato Tacos are delicious vegetarian options.

Try out these Breakfast Tostadas for breakfast!