Austin-Style Migas Breakfast Tacos

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 tacos)
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 (6-inch) corn tortillas, cut into strips
• 1/4 cup neutral oil (plus 1 tsp for tortillas)
• 8 large eggs + 2 tbsp milk or water
• 1 jalapeño, seeded and minced
• 1/2 cup finely chopped white onion
• 1 medium Roma tomato, diced
• 1/4 cup chopped cilantro
• 1 cup shredded Monterey Jack (4 oz)
• 8 small flour tortillas (6-inch)
• 3/4 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp butter

Do This

• 1. Fry corn tortilla strips in 1/4 cup oil over medium heat (about 350°F) until golden, 2–3 minutes; drain and salt.
• 2. In the same skillet with 1 tbsp oil, sauté onion and jalapeño 2–3 minutes; add tomato 30–60 seconds. Remove to a bowl.
• 3. Whisk eggs with milk/water, salt, and pepper until frothy.
• 4. Lower heat to medium-low; melt butter. Add eggs and gently push from edges to center to form soft curds.
• 5. When eggs are just set but glossy, fold in sautéed veggies, cilantro, and half the tortilla strips.
• 6. Sprinkle cheese over eggs; cover 30–60 seconds to melt.
• 7. Warm flour tortillas (dry skillet or 300°F oven, 5 minutes). Fill, top with remaining strips and cilantro, and serve.

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Why You’ll Love This Recipe

• True Austin vibes: soft, custardy eggs with shatteringly crisp tortilla strips.
• Balanced heat from jalapeño, fresh pops of tomato and cilantro, and gooey melted Jack.
• Fast and weeknight-friendly—on the table in about 35 minutes.
• Perfect for breakfast tacos, late-night cravings, or brunch hosting.

Grocery List

• Produce: 1 jalapeño, 1 Roma tomato, 1 small white onion, 1 bunch cilantro, 1–2 limes (optional)
• Dairy: 8 large eggs, 1 cup shredded Monterey Jack, 1 tbsp unsalted butter
• Pantry: 4 corn tortillas, 8 small flour tortillas, neutral oil, kosher salt, black pepper, hot sauce or salsa (optional)

Full Ingredients

For the crispy tortilla strips

• 4 (6-inch) corn tortillas, cut into 1/2-inch-wide strips
• 1/4 cup neutral oil (canola or vegetable), plus more as needed
• Pinch kosher salt (to season after frying)

For the migas eggs

• 8 large eggs
• 2 tbsp milk or water
• 3/4 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter
• 1 small jalapeño, seeded and finely minced (about 2 tbsp)
• 1/2 cup finely chopped white onion
• 1 medium Roma tomato, diced small (about 1/2 to 3/4 cup)
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1 cup shredded Monterey Jack or Colby Jack cheese (4 oz)

For serving

• 8 small flour tortillas (6-inch), warmed
• Lime wedges, hot sauce, and/or salsa (optional)
• 1 tsp neutral oil for warming tortillas (if using a skillet)

Step-by-Step Instructions

Step 1: Prep the veg and tortillas

Stack the 4 corn tortillas and slice into 1/2-inch-wide strips, then cut crosswise into 2–3-inch lengths. Finely chop the onion, mince the jalapeño (remove seeds for mild heat), dice the tomato, and chop the cilantro. Set everything within arm’s reach.

Step 2: Fry the tortilla strips until crisp

In a 10-inch nonstick or well-seasoned skillet, heat 1/4 cup neutral oil over medium heat until shimmering (about 350°F if using a thermometer). Fry the tortilla strips in 2 batches, stirring often, 2–3 minutes per batch, until light golden and crisp. Transfer to a paper-towel-lined plate and immediately season with a pinch of kosher salt. Pour off all but 1 tablespoon of the oil.

Step 3: Sauté the aromatics

Return the skillet to medium heat. Add the chopped onion and jalapeño and cook, stirring, until tender-crisp and fragrant, 2–3 minutes. Add the diced tomato and cook just until it releases a little juice and softens slightly, 30–60 seconds. Scrape the mixture into a bowl to keep the eggs from getting watery. Reduce heat to medium-low.

Step 4: Whisk the eggs

In a medium bowl, whisk the eggs with the milk or water, 1/2 teaspoon kosher salt (reserve the rest for seasoning to taste), and black pepper until fully blended and lightly frothy. This helps create plush, soft curds.

Step 5: Soft-scramble and fold in the good stuff

Add the butter to the skillet. When melted and foamy, pour in the eggs. Using a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. When the eggs are about 75% set but still glossy (2–3 minutes), fold in the sautéed onion-jalapeño-tomato mixture, the chopped cilantro, and half of the crispy tortilla strips. Cook 30–60 seconds more, just until the eggs are barely set. Taste and season with a pinch more salt if needed.

Step 6: Finish with melted cheese

Sprinkle the shredded Monterey Jack evenly over the eggs. Cover the skillet (use a lid or sheet pan) and let the cheese melt from the residual heat, 30–60 seconds. Remove from heat.

Step 7: Warm tortillas and assemble

Warm the flour tortillas in a dry skillet over medium heat, 10–15 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 5 minutes. Fill each tortilla with a generous scoop of migas, top with the remaining crispy tortilla strips and a little extra cilantro, and wrap into tacos. Serve immediately with lime wedges, hot sauce, or salsa.

Pro Tips

• Day-old corn tortillas crisp best. If using fresh, leave them uncovered on the counter for 15–20 minutes to dry slightly.
• For crunch that lasts, fold in only half the strips and reserve the rest for topping at the very end.
• Keep the heat medium-low for soft, custardy eggs; pull them off the heat just before fully set.
• Dice tomatoes small and cook briefly to drive off excess moisture so the eggs don’t get watery.
• Warm tortillas right before serving; heat unlocks their aroma and keeps them pliable for wrapping.

Variations

• Chorizo Migas: Brown 6 oz fresh Mexican chorizo first; drain excess fat, then proceed with aromatics. Reduce added oil slightly.
• Verde Migas: Swap Jack for Oaxaca or pepper jack and finish with a spoonful of tomatillo salsa verde.
• Gluten-Free Serving: Use warm corn tortillas instead of flour tortillas for assembling.

Storage & Make-Ahead

Migas are best eaten immediately while the tortilla strips are crisp and the eggs are soft. For make-ahead, fry tortilla strips up to 2 days in advance and store airtight at room temperature. Chop onion, jalapeño, tomato, and cilantro up to 1 day ahead and refrigerate in separate containers. Reheating assembled migas will soften the strips and overcook the eggs, so if you must store leftovers, refrigerate in an airtight container for up to 1 day and rewarm gently over low heat; add fresh crispy strips to restore texture.

Nutrition (per serving)

Approximate per serving (2 tacos): 630 calories; 31 g fat; 55 g carbohydrates; 26 g protein; 3 g fiber; 900 mg sodium. Values are estimates and will vary with brands and toppings.