Migas Breakfast Tacos Recipes

Steps:

• Place the tomato in a colander and season with salt. Set aside and let drain.
• Meanwhile, heat a large nonstick skillet over medium-high heat. Add the oil and heat until shimmering. Add the onion and jalapeno and cook, stirring occasionally, until they start to soften, 3 to 4 minutes. Add the tomatoes, if you prefer them slightly cooked, and cook for 30 seconds. Drain the vegetable mixture in the colander and set aside. Wipe out the skillet and reduce the heat to medium-low.
• Crack the eggs into a medium bowl and season with salt and pepper--but do not beat yet. Add the butter to the skillet; while it starts to melt, beat the eggs until foamy and add to the skillet just before the butter melts completely. Cook, stirring slowly with a silicone spatula, until curds start to form.
• While the eggs are cooking, warm the tortillas on each side in a cast-iron skillet over medium-high heat.
• Add the tortilla chips and vegetable mixture to the eggs and continue to cook until the eggs are almost done. Sprinkle with cheese and remove from the heat. (The eggs will continue to cook off the heat.)
• Once the eggs are done to your liking, spoon them onto the warmed tortillas and garnish with your desired toppings. Serve immediately!

Steps:

• Beat the eggs with 1/2 teaspoon salt in a medium bowl.
• Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.
• Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.
• Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.
• Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.

Steps:

• In a large skillet, saute onion and jalapeno in oil until tender. Add tortilla strips; cook 3 minutes longer. In a small bowl, whisk the eggs, salt and pepper. Add to skillet; cook and stir until almost set. Stir in cheese and tomato., Serve in flour tortillas with toppings of your choice.

Steps:

• Crack eggs into a bowl and whisk in milk, salt, and pepper. Set aside.
• Melt butter in a skillet over medium heat. Add Hatch chiles and onions. Saute until onions are soft and translucent, 4 to 5 minutes. Add eggs and cook and stir until eggs are set, 3 to 4 minutes.
• Divide eggs between 6 tortillas and top with fried corn tortilla strips.

Steps:

• Beat each egg one at a time (beat each egg individually so that you get approximately the same amount of egg for each taco). Add in 1 tsp water, about 1/8 cup crushed tortillas, about 2 tbsp tomatoes, and 1 tbsp scallions.
• Over medium heat, put 1 pat of butter into a shallow pan and lightly fry flour tortillas until they are slightly golden and still very flexible and workable. Set aside (wrap in damp paper towels to keep moist/soft).
• Spray a pan with cooking spray and heat over medium flame.
• Once pan is hot, pour the egg mixture into the pan and stir quickly, then let it cok in one round piece (like an omlette).
• Once the eggs are almost done, pour about 1/4 cup of cheese on top and fold. Cook until melted.
• Put the eggs onto a warm tortilla and serve. This would taste great with any number of dips or sauces. Try salsa, hot sauce, guacamole, black beans, or whatever else comes to mind!

Steps:

• 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.

Steps:

• In 8-inch heavy skillet, heat vegetable oil over high heat. Reduce heat to medium; fry tortilla pieces in hot oil 30 to 60 seconds or until crisp and golden. Drain on paper towels.
• In 10-inch skillet, heat olive oil; add onion, and cook about 2 minutes or until translucent, stirring occasionally.
• Add tomato and tortilla chips; cook 2 minutes.
• Mix in eggs, salt, pepper and chiles; scramble, and when everything is perfectly combined, add cheese and let it melt.
• Wrap the migas in warm flour tortillas; garnish with slivers of avocado slices.