Migas Breakfast Tacos

READY IN: 15mins
YIELD: 6 Tacos
UNITS: US

INGREDIENTS

Nutrition
  • 6
    large eggs (pasture raised eggs really do taste better)
  • 14
    cup fresh salsa (recommend Julio's serrano salsa)
  • 1
    tablespoon habanero-infused oil or 1 tablespoon regular vegetable oil
  • 1
    small white onion, diced
  • 1 -2
    jalapeno pepper, diced
  • 1
    cup tortilla chips, crumbs (recommend Julio's chips)
  • 12
    cup shredded sharp cheddar cheese
  • 12
    cup shredded queso fresco
  • 1
    tablespoon sour cream
  • 6
    taco-sized flour tortillas
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DIRECTIONS

  • Whisk together eggs and salsa in small mixing bowl and set aside.
  • In a large frying pan, heat oil to ≈ 375° and add diced onion. Let cook for 3-4 minutes, then toss in pan and add jalapenos. Cook until soft and onions are translucent.
  • Add chips and toss in pan to coat.
  • Pour in egg mixture and cook, stirring frequently until eggs are almost cooked. Then add cheese and stir until melted.
  • Once the eggs are done, remove from heat and add a heaping tablespoon of sour cream and stir inches.
  • Serve in warm tortillas. Migas tacos freeze and reheat well.
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