Migas Breakfast Taco
Crispy tortilla strips folded into scrambled eggs with peppers and onions, nestled in warm corn tortillas. A Tex-Mex breakfast classic that's ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 16g
Ingredients
- 4 count corn tortillas
- 4 count eggs
- ½ count bell pepper (any color)
- ¼ count white onion
- ½ cup shredded Oaxaca or mozzarella cheese
- 1 count jalapeño
- 2 tablespoon fresh cilantro
Instructions
- 1
Stack two corn tortillas on top of each other and use a sharp knife to cut them into strips about 0.25 inches wide, as if you were cutting ribbon noodles.
- 2
Place the bell pepper on the cutting board and cut it in half lengthwise from top to bottom, then slice each half crosswise into thin strips about 0.25 inches wide.
- 3
Cut the onion piece in half lengthwise from the root end to the tip, then slice crosswise into thin half-moon pieces about 0.25 inches thick.
- 4
Slice the jalapeño lengthwise from tip to stem, scoop out the seeds with a small spoon, then slice the pepper crosswise into thin rings about 0.25 inches wide.
- 5
Crack all four eggs into a medium bowl and whisk with a fork until the yolks and whites are completely mixed and the color is uniform throughout, about 30 seconds.
- 6
Chop the cilantro leaves finely (discard the stems) until the pieces are smaller than a grain of rice — about pencil-tip size.
- 7
Warm the remaining two tortillas by placing them directly on a stovetop flame or under the oven broiler for 5 seconds per side until soft and pliable, then place them in a clean kitchen towel to keep warm.
- 8
Heat 1 tablespoon of olive oil in a 10-inch non-stick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 9
Add the tortilla strips to the hot oil and stir frequently with a wooden spoon until they turn golden brown and crispy on all edges, like croutons, about 3 minutes.
- 10
Pour the whisked eggs directly onto the tortilla strips, then let them sit undisturbed for 5 seconds so they begin to set on the bottom.
- 11
Push the eggs from the edges of the skillet toward the center with a rubber spatula, tilting the pan so the uncooked egg flows to the bare edges, and repeat every 10 seconds.
- 12
When the eggs are mostly cooked but still look slightly wet on top, add the bell pepper strips and onion to the skillet and stir gently with the spatula to combine, about 30 seconds.
- 13
Scatter the cheese on top of the egg mixture and remove the skillet from the heat — the residual warmth will melt the cheese, about 30 seconds.
- 14
Lay one warm tortilla flat on a plate and scoop half of the egg and tortilla mixture into the center of it.
- 15
Scatter half of the jalapeño rings on top of the filling and sprinkle half of the chopped cilantro over everything.
- 16
Repeat steps 14–15 with the remaining tortilla, egg mixture, jalapeño, and cilantro on a second plate.
Tools you’ll need
- sharp chef's knife
- cutting board
- medium mixing bowl
- fork
- small spoon
- stovetop or oven broiler
- kitchen towel
- 10-inch non-stick skillet
- wooden spoon
- rubber spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
