Migas Breakfast Tacos
Crispy tortilla strips scrambled with eggs, cheese, and poblano peppers—a Tex-Mex breakfast classic. Ready in 15 minutes with bold, savory flavors.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 4 count corn tortillas
- 4 count eggs
- 1 count poblano pepper
- ½ cup sharp cheddar or Oaxaca cheese, shredded
- 3 tbsp olive oil
- 1 to taste salt and pepper
- 1 handful fresh cilantro, jalapeño, or lime wedge (optional)
Instructions
- 1
Stack tortillas and cut into 1/4-inch strips. Chop the poblano into small dice.
- 2
Crack eggs into a bowl, whisk until yolks and whites combine, then season with salt and pepper.
- 3
Heat 1.5 tbsp oil in a large skillet over medium-high until it shimmers, ~90 seconds.
- 4
Add tortilla strips and cook, stirring often, until golden and crispy, ~4 minutes.
- 5
Push tortillas to the side. Add remaining 1.5 tbsp oil and cook poblano until softened, ~2 minutes.
- 6
Pour in the egg mixture and scramble gently, stirring often, until eggs are just set, ~3 minutes.
- 7
Sprinkle cheese over top and stir until melted, ~30 seconds.
- 8
Divide migas between two warm tortillas. Top with cilantro or jalapeño, squeeze lime if desired.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- small bowl
- whisk
- wooden spoon
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