Migas Breakfast Tacos

Submitted by TheGentlemansLarder

"Finally, a use for the crumbs in the bottom of that bag of tortilla chips! I make a double batch of these over the weekend, wrap them in foil, stick them in a freezer bag, and freeze them. Then I micro-bake them in the morning before work during the week."

 

• Ready In: 15mins
• Ingredients: 10
• Yields: 6 Tacos

ingredients

• 6 large eggs (pasture raised eggs really do taste better)
• 1⁄4 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)
• 1⁄2 cup shredded sharp cheddar cheese
• 1⁄2 cup shredded queso fresco
• 1 tablespoon sour cream
• 6 taco-sized flour tortillas

directions

1. Whisk together eggs and salsa in small mixing bowl and set aside.
2. 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.
3. Add chips and toss in pan to coat.
4. Pour in egg mixture and cook, stirring frequently until eggs are almost cooked. Then add cheese and stir until melted.
5. Once the eggs are done, remove from heat and add a heaping tablespoon of sour cream and stir inches.
6. Serve in warm tortillas. Migas tacos freeze and reheat well.