Migas Breakfast Tacos Recipe

Eggs: The base of the dish, providing protein and a fluffy texture.

Corn tortillas: Cut into strips and cooked until crispy, adding a delightful crunch.

Onion: Adds a savory depth of flavor when sautéed.

Bell pepper: Provides sweetness and color to the dish.

Jalapeño: Adds a spicy kick to the migas.

Shredded cheese: Melts into the eggs, adding creaminess and richness.

Butter: Used for cooking the tortillas and vegetables, adding a rich flavor.

Salt and pepper: Essential seasonings to enhance the overall taste.

Cilantro: Fresh herb used for garnish, adding a burst of freshness.

Lime: Cut into wedges for garnish, providing a tangy finish.

When cooking the tortilla strips, ensure they are spread out evenly in the skillet to achieve maximum crispiness. This will add a delightful crunch to your migas. Additionally, when adding the eggs to the skillet, lower the heat slightly to avoid overcooking and to keep the scrambled eggs soft and creamy.

• large eggs - Substitute with tofu: Tofu can be scrambled and seasoned to mimic the texture and taste of eggs, making it a great vegan alternative.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if you prefer a softer texture or if corn tortillas are not available.

• diced onion - Substitute with shallots: Shallots have a milder flavor and can be used as a direct replacement for onions.

• diced bell pepper - Substitute with poblano pepper: Poblano peppers offer a slightly spicier and smokier flavor compared to bell peppers.

• diced jalapeño - Substitute with serrano pepper: Serrano peppers are a bit hotter than jalapeños but can be used for a similar flavor profile.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good vegan alternative to shredded cheese.

• butter - Substitute with olive oil: Olive oil can be used to sauté the ingredients, offering a healthier fat option.

• salt and pepper - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, reducing the need for additional salt.

• chopped cilantro - Substitute with parsley: Parsley can be used if you prefer a milder herb or if cilantro is not available.

• lime - Substitute with lemon: Lemon wedges can be used to provide a similar acidic and fresh flavor.

• Allow the migas to cool completely before storing. This helps to prevent condensation, which can make the tortillas soggy.

• Transfer the cooled migas to an airtight container. If you have multiple layers, place a piece of parchment paper between them to avoid sticking.

• Store the container in the refrigerator. The migas will stay fresh for up to 3 days.

• To freeze, place the migas in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date. Migas can be frozen for up to 2 months.

• When ready to eat, thaw the migas in the refrigerator overnight.

• Reheat the migas in a skillet over medium heat, stirring occasionally until warmed through. You can also microwave them in a microwave-safe dish, covered with a damp paper towel, in 30-second intervals until hot.

• If the migas seem dry after reheating, add a small amount of butter or a splash of milk to moisten them.

• Serve the reheated migas in warm tortillas, garnished with fresh cilantro and a squeeze of lime juice for a burst of freshness.

• Preheat your oven to 350°F (175°C). Wrap the migas breakfast tacos in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• If you prefer a quicker method, use the microwave. Place the tacos on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the migas breakfast tacos in the skillet and cover with a lid. Heat for about 3-5 minutes, flipping halfway through, until they are warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the tacos in the air fryer basket and heat for about 3-5 minutes, checking frequently to avoid overcooking.

• To maintain the crispiness of the tortilla strips, you can reheat them separately in a toaster oven or under the broiler for a couple of minutes before adding them back to the migas.

• Skillet: A flat-bottomed pan used for cooking the ingredients over medium heat.

• Spatula: A tool used for stirring and combining the ingredients in the skillet.

• Knife: Essential for dicing the onion, bell pepper, and jalapeño.

• Cutting board: A surface to safely chop and dice the vegetables.

• Mixing bowl: Used for beating the eggs before adding them to the skillet.

• Measuring cups: Useful for measuring out the diced vegetables and shredded cheese.

• Tongs: Handy for removing the crispy tortilla strips from the skillet.

• Serving plate: To serve the finished migas breakfast tacos.

• Lime squeezer: Optional, but helpful for squeezing lime wedges over the tacos.

• Cheese grater: If you need to shred the cheese yourself.

Prep ingredients in advance: Dice the onion, bell pepper, and jalapeño the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Cook tortilla strips ahead: Fry the tortilla strips in advance and store them in an airtight container.

Beat eggs early: Beat the eggs and store them in the fridge until ready to use.

One-pan method: Use the same skillet for all steps to minimize cleanup.