If you don’t live in Austin, let me just clue you in on one thing: breakfast tacos are kinda a big deal here. I love all kinds of breakfast tacos. Sometimes I get egg and chorizo, sometimes bean and cheese, sometimes bacon, avocado, egg, and cheese. But really, one of the best kind are migas tacos.
They are nicely spicy and I mean, they have avocado and tomato, so they’re good for you, right? I like to think so. Most of the time I’ll order migas tacos from one of the many many places you can find them in Austin, but every once in awhile it’s a treat to make them at home. This is especially nice on rainy days or crazy-hot Austin summer days when you don’t want to leave the house.
The recipe below makes enough for two overflowing tacos, but you can double the recipe if you’ve got company! I also suggest finding the freshest tortillas you can for this recipe. Luckily here in Austin we’ve got places that make tortillas from scratch, but if all you can find are the national brands, that is fine too. Just don’t skip the step where you lightly toast it in the pan!
- 3 eggs
- ½ a roma or campari tomato, diced
- ½ a jalapeno, deseeded and diced
- 1 avocado, cubed
- 2 flour tortillas
- ⅓ cup crushed tortilla chips
- sharp cheddar cheese (for topping)
- salsa (if desired)
- Heat a non-stick skillet over medium heat. Take each tortilla and lightly toast both sides, about 20 seconds per side. Set aside the tortillas.
- Crack the eggs into a bowl and whisk with a fork until blended. Add the eggs to the skillet. As eggs are starting to cook, add the tomato and jalapeno. Stir as you would scrambled eggs and cook until about 1-2 minutes from being done.
- Add the crushed tortilla chips to the pan and stir to combine. Season the eggs with salt and pepper.
- On each tortilla, place half of the egg mixture. Grate some cheese over the top of each tortilla and top with avocado cubes. Add salsa if desired, and enjoy!