migas breakfast tacos
Serves: serves 2
  • oil, for the pan
  • ¼ cup diced red onion
  • ½ clove garlic, chopped
  • ¼ cup diced red pepper
  • ½ jalapeno, diced
  • ½ cup chopped tomatoes
  • squeezes of lime
  • 4 eggs, beaten
  • ¼ cup chopped scallions
  • ¼ cup shredded jack/cheddar cheese
  • handful of crunchy fried (or baked) corn tortilla strips
  • salt & pepper
serve with:
  • 4 tortillas, any kind you like
  • avocado slices
  • salsa, any kind you like
  • cilantro (optional)
  1. Heat a bit of oil in a skillet over medium heat. Add the diced onion, salt & pepper and cook until the onion becomes translucent. Add the garlic, red pepper & jalapeno and cool for a few minutes more until all veggies are tender and lightly browned. Add the tomatoes (a pinch more salt) and let them cook down just a bit. Add a few big squeezes of lime and scrape off any tomato pieces that are sticking to the bottom of the pan.
  2. Add the eggs and give them a stir as they start to set. Add the scallions and cheese and continue to fold (scrambled eggs style).
  3. Fold in the tortilla strips just before you're ready to take the eggs out of the pan. Remove everything from the pan while the eggs are still a tiny bit runny. Taste and adjust seasonings.
  4. Serve with tortillas, avocado slices, salsa, and cilantro.
Shortcut this recipe by omitting the scallions and red peppers, and/or garlic.

If you don't do dairy - just omit the cheese.
Nutrition Information
Serving size: about 2 tacos each
Recipe by Love and Lemons at https://www.loveandlemons.com/migas-breakfast-tacos/