Migas Breakfast Tacos Recipe

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

Corn tortillas: Used to wrap the egg mixture, adding a traditional Mexican flavor.

Cheddar cheese: Adds a creamy, melted richness to the scrambled eggs.

Onion: Provides a savory depth of flavor when sautéed.

Bell pepper: Adds sweetness and a slight crunch to the dish.

Jalapeño: Brings a spicy kick to the tacos.

Olive oil: Used for sautéing the vegetables, adding a subtle richness.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and seasoning.

When sautéing the onion, bell pepper, and jalapeño, make sure to cut them into uniform pieces to ensure even cooking. This will help the vegetables soften at the same rate and blend seamlessly into the egg mixture. Additionally, consider lightly toasting the corn tortillas on a dry skillet to enhance their flavor and add a slight crispiness, which provides a delightful contrast to the creamy scrambled eggs.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a great vegan alternative.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are a common alternative and can offer a different texture and flavor.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the dish.

• onion - Substitute with shallots: Shallots have a milder, sweeter flavor that can add a different dimension to the dish.

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

• jalapeño - Substitute with serrano pepper: Serrano peppers are spicier than jalapeños and can add more heat to the dish.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for cooking.

• salt - Substitute with soy sauce: Soy sauce can add a different flavor profile and additional umami to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit more heat and a different kind of spiciness compared to black pepper.

• Allow the egg mixture to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.
• Store the egg mixture and tortillas separately to maintain the best texture. Place the egg mixture in an airtight container and the tortillas in a resealable plastic bag or wrap them in aluminum foil.
• For short-term storage, keep the egg mixture and tortillas in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, freeze the egg mixture in a freezer-safe container. It can be frozen for up to 2 months. Wrap the tortillas tightly in plastic wrap and then in aluminum foil before freezing to prevent freezer burn.
• To reheat, thaw the egg mixture and tortillas in the refrigerator overnight if frozen. Warm the egg mixture in a skillet over low heat, stirring occasionally, until heated through. Alternatively, you can microwave it in 30-second intervals, stirring in between.
• Warm the tortillas in a skillet or microwave until soft and pliable. Fill each tortilla with the reheated egg mixture and enjoy your migas breakfast tacos as if freshly made.

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

• If you're in a hurry, the microwave is your friend. 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 slightly crispy texture, reheat the tacos in a skillet. Heat a non-stick skillet over medium heat and place the tacos in the skillet. Cover with a lid and heat for 2-3 minutes on each side, or until the eggs and cheese are warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the tacos in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they are not overcooking.

• For a toaster oven, preheat to 350°F (175°C). Wrap the tacos in aluminum foil and place them on the toaster oven tray. Heat for about 10 minutes, or until the eggs and cheese are thoroughly warmed.

• Skillet: A flat-bottomed pan used for sautéing the vegetables and cooking the eggs.

• Whisk: A utensil used to beat the eggs together with salt and pepper.

• Bowl: A container used to hold and whisk the eggs.

• Spatula: A tool used to stir the eggs gently while they scramble.

• Knife: A sharp tool used to dice the onion, bell pepper, and jalapeño.

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

• Measuring spoons: Tools used to measure the olive oil accurately.

• Microwave: An appliance used to warm the corn tortillas quickly.

• Cheese grater: A tool used to shred the cheddar cheese.

• Serving plate: A dish used to serve the finished migas breakfast tacos.

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 cheddar cheese to cut down on prep time.

Cook in batches: If making multiple servings, cook the eggs in a larger skillet to save time.

Warm tortillas together: Warm all corn tortillas at once in the microwave by stacking them with damp paper towels in between.

Multitask: While the vegetables are sautéing, whisk the eggs to streamline the process.