Migas Breakfast Tacos

migas breakfast tacos / loveandlemons.com migas breakfast tacos / loveandlemons.com

At long last, we are home. There’s nothing quite like leaving your regular life for a month in order to really appreciate all things familiar. These are the top three things I’ve missed most… 1. the pups 2. my own bed, and 3. breakfast tacos. While eggs, pancakes and brunchy things seem to be the newest food trend in Tokyo, they have nothing on the Austin breakfast taco.

migas breakfast tacos / loveandlemons.com

This post is long overdue – breakfast tacos are one of those things I make all the time with no real recipe. In Austin, you can find migas all over – my favorites are at Taco Deli and the South Congress Cafe. But I especially like to make them at home because I can make them just a tad bit healthier. Some versions can be overly cheesy and greasy… of course, mine are heavy on the veggie.

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

note: not pictured are the tortilla strips I forgot to add.


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Rate this recipe (after making it):  

  1. Adrienne

    Delicious! I’ve made your recipe a few times, but today I used cheddar and fresh Oaxaca cheese instead of pepper jack, and they were wonderful. My husband who will not eat any egg dish without ham or bacon adores these, so that’s a sure sign that you have a solid recipe! 🙂

    • Jeanine Donofrio

      Hi Adrienne, I’m so glad the recipe was a hit!

  2. Prachiti

    This Recipe Is Marvelous. Thanks for Sharing.

  3. Avilla Sage

    Sounds awesome, its really to be good at home, its look so funny and your trip makes me laugh, thanks for this.

  4. ashley from bloomandnourish.com

    i love breakfast tacos! and they’re so versatile! your photos are always so bright and lovely…do you only use natural light?

    • jeanine

      Hi Ashley, thanks! Sometimes, not all the time… we often shoot at night (nearly every post is our real-life dinner). We have a little make-shift lighting setup.

      • ashley from bloomandnourish.com

        Thank you! I just started a blog, and that has been my issue, as I have a day job so am limited with daylight hours (and i, too, would love to post on our real life dinners). 🙂 Do you have a post on photo tips or do you have any recommendations?

  5. perfect timing – need new breakfast recipes – hubby just switched from the midnight to noon swift to the noon to midnight one so breakfast is pretty much the only meal I’m making now

  6. Kathryn from londonbakes.com

    welcome home! I bet of these is the best cure for jet lag too 😉

  7. There are some places where you can travel and there will be no tacos anywhere. Sad.

  8. Welcome home! I bet your pups were super happy to have you back. These tacos sound fantastic. I made your jalapeño margaritas the other day. BEST. MARGARITA. EVER. Thank you for such lovely recipes.

    • jeanine

      so glad you liked them!

  9. Tieghan from halfbakedharvest.com

    My kind of breakfast!! YUM!

  10. Amanda from easylittletiger.com

    I made migas in the morning the first time my husband stayed the night when we were very first started dating. Pretty sure that’s when he decided to ask me to marry him.

  11. Kasey from turntablekitchen.com

    Ohh I remember eating A LOT of migas went I went to Austin several years ago. I could eat tacos for every meal of the day 🙂

    • jeanine

      I don’t think it’s possible not to go a day in Austin without a taco 🙂

  12. Jennifer

    Tortillas AND tortilla strips?! I’m totally in.

    • jeanine

      Ha, yep, except too bad I forgot to include them in the photo (they were actually burning away in the oven while we were doing this).

  13. Welcome back! Your travels looked like so much fun. I love migas!!! I never thought to make them into breakfast tacos. Weekend breakfast for dinner option, perhaps!

    • jeanine

      we’ve definitely eaten these for dinner! Eggs anytime 🙂

  14. Your favorite breakfast taco spots are mine as well! I can totally understand missing breakfast tacos on vacations – I think all Texans do. 🙂 These look fabulous!

    • jeanine

      ha, funny thing is I wasn’t into it at all when I first moved here – I was 100% a sweet breakfast person – seems SO long ago now…

  15. Your trip looks so fun, and I hope you can take some inspiration from Japan and put it in to your cooking!
    funny thing is I am look for a lunch to pack tomorrow, and I have all these ingredients. Thanks for the inspiration!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.