Migas Tacos! An Austin, Texas breakfast staple featuring soft scrambled eggs cooked with crispy fried corn tortillas, onion and jalapeño and topped with melty cheese, tomato, cilantro, avocado and black beans.
Austin-Inspired Migas Breakfast Tacos
The “Austin Breakfast Taco” is no joke. Every morning, food trucks scattered throughout the city are slinging the most unique and satisfying breakfast tacos you can imagine. Aside from soft scrambled eggs, the toppings range from chorizo and bacon, to refried pinto beans, mushrooms and poblanos. There’s always something new to try.
It was only a matter of time I whipped up my own version of one of our favorite breakfast tacos after returning from Austin. So we’re making just that, Migas Tacos!
Not traditionally served in taco-from, Tex-Mex Migas Tacos are definitely an Austin staple.
What are Migas?
Migas are a traditional Mexican breakfast dish featuring crispy bites of fried corn tortilla (born out of a need to use leftover fried tortillas) cooked with scrambled eggs. My variation is very much Tex-Mex and features onion, jalapeño, cilantro and cheese.
Migas served in tacos is not traditional, but it’s becoming an Austin tradition.
Ingredients Needed for Migas Tacos
- Extra-virgin olive oil
- Small corn tortillas (5- or 6-inch)
- Large eggs
- Kosher salt and black pepper
- Pepper Jack cheese, Monterey Jack cheese will also work. I recommend buying a block and shredding it yourself (it melts better).
- Toppings: canned black beans, fresh cilantro, diced tomatoes, avocado, hot sauce.
How to Make Migas Tacos
- Cook corn tortillas in olive oil until golden brown and crispy; transfer to a paper-towel-lined plate and season with salt.
- Cook onion, jalapeño and garlic until softened and starting to brown. It is important to cook the vegetables over medium heat. Any higher and the garlic will start to burn. If your stovetop runs hot, decrease the temperature to medium-low.
- Beat the eggs then add them to the skillet. Cook the eggs by dragging a spatula through them to create large curds (avoid stirring). Cook the eggs until they’re mostly set but still fairly wet.
- Remove skillet from heat and sprinkle eggs with cheese. Cover with a lid and let stand until the cheese has melted.
- Meanwhile, char the corn tortillas for serving over an open flame on the stove top. You can also use your broiler.
- Divide eggs between tortillas and top with desired toppings.
Watch How to Make Migas Tacos in this Web Story
For large, soft curds of scrambled eggs, it’s best to pull a spatula through the eggs instead of stirring. I recommend scraping the rubber spatula through the pan in tight parallel lines. This makes it so no eggs get overcooked or u0022setu0022 for too long, rather the eggs are u0022just set.u0022
Corn tortillas are classic in migas and crisp up better. I recommend using corn tortillas for the in the migas, but you can serve the migas in flour.
It will work, but I recommend buying a block of Pepper Jack (Monterey Jack and Cheddar will also work) and shredding it on a large-hole grater. Packaged pre-shredded cheese contains an anti-caking agent which makes it less melty. Using shredded block cheese melts and tastes better.
- Add refried beans.
- Cook diced bell peppers with the onions, jalapeño and garlic.
- Skip the frying of the tortillas strips and use a few handfuls of corn tortilla chips.
- Serve the eggs and toppings in flour tortillas instead of corn for a softer, chewier taco.
Serve Migas Tacos With…
If you give these Migas Tacos a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @zestful-kitchen on Instagram. I love hearing about and seeing your ZK creations!
Austin-Style Migas Breakfast Tacos
- 2 tablespoons extra-virgin olive oil
- 4 small corn tortillas (5- or 6-inch), cut into strips + more for serving
- Kosher salt and black pepper
- ½ cup finely diced onion
- 2 tablespoons minced jalapeño
- 1 small clove garlic, finely chopped
- 6 large eggs, beaten
- ½ cup shredded Pepper Jack cheese
- ½ cup canned black beans, drained and rinsed
- ½ cup fresh cilantro
- ½ cup diced tomatoes
- 1 avocado, sliced
- Hot sauce of choice, for serving
- Heat oil in a large nonstick skillet over medium-high until shimmering. Add tortilla strips and cook, stirring frequently, until golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate; season lightly with salt.
- Decrease heat to medium and add onion, jalapeño and garlic to skillet; season with salt and pepper and cook until starting to soften and lightly browned, 5–7 minutes.
- Add eggs, season with salt and pepper and cook, dragging a rubber spatula through eggs to create large curds (avoid stirring), until starting to set but still wet. Gently fold in cooked tortilla strips. Remove skillet from heat and sprinkle eggs with cheese; cover with lid and let sit until cheese melts, about 3 minutes.
- Meanwhile, char tortillas over an open flame on stove top, turning frequently with tongs to char all over.
- Spoon eggs into tortillas and top with black beans, cilantro, tomatoes and avocado slices. Serve with hot sauce.