Migas Breakfast Tacos Recipe (2024)

I am a Tejana who grew up eating and eventually cooking migas for breakfast. We never make miga tacos. You just eat migas, maybe with a side of refried beans. We tear the tortillas into bite size pieces and pan fry with oil and onions until crispy, then you add the eggs, salsa and cheese. You can use tortilla chips as a short cut. If you don't add eggs the dish is called chilaquiles.

Everyone saying these aren't authentic migas, no one said they were! These are a version of migas eaten in taco-form. Some people like to experiment and change up recipes a bit to have something a little bit different. There's nothing wrong with that! If you don't like them in taco-form, eat the more traditional migas. Some people will like these so let them eat what they like!

I live in Austin Texas where migas were (supposedly) invented. The recipe is really just scrambled eggs with tortilla chips/strips, pico de gallo and shredded cheese. Migas are typically served as a "plate" with refried beans and potatoes and eaten in flour or corn tortillas. Because of their popularity, they started showing up on menus as breakfast tacos. I have never seen them served with avocado, but hey, avocado never hurts anything!

Raw onions are never good eats in my book (and they will be raw after just two minutes)...I'd substitute scallions for the onions.

Down in Austin, we often use a jalapeño instead of a poblano in the migas. Chop very fine. It adds a clean, bright flavor. Also common is the addition of some fresh diced tomato to the migas mixture; for 6 eggs, add about 3/4 cup after you have sautéed the pepper and onion; cook for a minute or two until the tomatoes soften a bit; then proceed with the recipe.

Whatever reviews say, whether things are right or wrong, just make them-they are simply delicious!

Poblanos are ok but serranos are best. Migas tacos are fairly new on the scene but a very welcome addition to Migas presentation. The best—and I mean super duper—Migas tacos are from any of the Veracruz All Natural trailers in Austin and they have avocado.

I’ve always done migas the old fashioned way (with a few personal additions like my favorite pepper Serrano and garlic) and my chips were always mixed in egg batter to moisten ahead of cooking. But I liked the way the crunchy (I used blue corn) chips gave it some texture. Had to cook hard veggies longer than 2 min!Served in homemade arepas since didn’t have enough corn tortillas on hand for my crew. Smashed avocado and sprinkled cilantro into the filling. Nice twist on one of my old faves :)

Colin, You need to seek help if you actually think raw onions are not good! ever had a WALLA WALLA?,Texas 10-15? Vidalia? Maybe you arej ust buying hot, nasty onions! Have you ever had an IN and OUT Burger? Sure your mnd would be blown! just sayin! Would hate for you to miss out!!!!

Interesting mashup of migas and traditional breakfast taco.Will try this again.I keep a stash of roasted, diced poblano in the freezer. Easy & simple way to add them to this (or any) dish. Will cut back on the salt next time. 1 1/2 tsp was too much for me.

This is delicious. Made this twice in two weeks. The second time, my Poblano pepper was unexpectedly spicy and prepping it burned my hands for hours. Apparently this can happen occasionally according to a chef I talked with in the produce section. Will make the dish again but wear gloves while handling the peppers. Have served this with outer tortillas and without; a matter of preference.

My grandma used to make migas for us as kids. Poblanos are such a pain to properly clean an devein that she never added them, but yes to onions. Never had them in taco version, it was more of a breakfast dish, best accompanied with fresh refried beans.

Or saute the onions first, remove them from the pan, then proceed and add them back in at the appropriate time.

We always double up on the corn tortillas to avoid problems such as this. A little trick picked up at a favorite local taqueria.

I am not a morning person but wanted to make these for my husband to take to work so did the chopping and grating the night before. They came together very easily in less than 10 minutes and were a hit! Don't skip the tortilla chips as they add a great texture.

I made these for dinner last night. Simple and delicious! I used my favorite corn tortilla and had no problem with the tortillas falling apart. A nice version of eggs for dinner. This will go into regular rotation.

Made this recipe with Just Egg for a vegan dish and it’s a definite home-run for any meal in your day!

I was in Texas recently and ordered migas. I was offered tortillas on the side with my order. It does seem there may be more than one interpretation of migas. Regardless they are so yummy and I think this will be my lunch today

These are great but Seconding the comment on handling poblano peppers - for some reason they can make your skin kinda feel like it’s burning so wear gloves or handle with a cloth / napkin with cutting. Otherwise these are very worth making!

Delicious and fast. I left out the poblanos b/c my family are spice wimps, and added elote seasoning instead. Also added diced avocado right to the mix at the end. Topped with salsa verde. So yummy.

Excellent. Made for Dev’s Bday breakfast. Super easy- warmed tortillas in the oven. Devin really enjoyed.

This is a great recipe! Comes together quickly and was a hit for dinner at our house. I would definitely make this again, just as the recipe says!

A bumper crop of gorgeous Poblanos led me to this wonder. Only had flour tortillas but delicious as written. Excellent recipe to understand the depth of flavor this chili. Healthy ish as a bowl/plate also, will riff on this endlessly. I'll throw in a dice jalapeño next time, super satisfying and easy!

Do not add any salt, it’s too much!

This was delicious and would make it again with a few modifications: these need to be eaten *right away*; the chips will get soggy fast. If you’re packing these, roast the chips and put them aside along with the salsa for topping later. Be sure to get the medium sized tortillas - small ones are goo to handle but quickly overflow with the portions in this recipe.

if you use the poblano, i would highly recommend roasting and then peeling and seeding it. (if you have a gas stove this will go quickly, just do it right on the open flame until black all over, put it in a ziploc bag or a bowl with a lid to steam before scraping off the skin.) the skin of poblanos is unpleasant as it peels away from the pepper when heated, and the little rolls of pepper skin are not great texturally.

Delicious. Added some coriander powder, feta, red salsa, and fresh green chili hot sauce. Top with sour cream and finishing salt.

Used an Anaheim pep because my co-op was out of poblanos. Also fried up some chorizo and used the fats to heat up refried beans. Stacked it all up for a much heartier taco. Not authentic (I'm a notherner, idk what authentic migas looks like anyway), but very filling and tasty!

Surprisingly delicious and easy for a weeknight. I added cumin and chili powder to the onions. Also added in left over pork from the NYT garlicky Cuban pork recipe we cooked a few days ago.

Halve the recipe for two people. Or at least 2/3’ds it.