A few years ago I took a vacation trip to Dallas with an old friend. There was shopping, restaurants, and museum visits galore, and it was so much fun! I got to try lots of good food on that trip, and one of my favorites was migas. There are many versions of this dish, and the version of migas I tried was made of eggs scrambled with crushed tortilla chips, topped with melted cheese and salsa. Delish! This Tex-Mex Migas Breakfast Tacos recipe reminded me of that fun vacation, and I had to give it a try. I’ve never made migas or breakfast tacos, so this should be fun!
Migas Breakfast Tacos are a Tex-Mex favorite! Cheesy soft-scrambled eggs loaded with broken tortilla chips, flavored with onions and peppers! Serve with salsa for a fantastic breakfast!
The Ingredients
As I read through this recipe, I began planning for toppings. Cheese, onions, jalapenos, and cilantro are scrambled with the eggs/migas, so I didn’t need to add more. Salsa, hot sauce, and maybe sour cream came to mind. I would have added some guacamole, but the recipe suggested sliced avocados.
I have to admit I was torn between three types of salsa. My choices were buying a jar or making it myself. I have a go-to blender salsa recipe, but I chose the author’s recipe because I love trying new things. It was linked in the ingredients section along with another interesting option: pickled onions.
I’ve never heard of pickled onions but I was intrigued! The recipe was super simple, so I decided to make it as well. Besides, I had everything I needed for it except the onion. I had to buy most of the ingredients for the salsa and breakfast tacos, but everything was easy to find at my regular grocery store.
The Process
The day before I intended to make the tacos, I made the blender salsa and pickled onions. Both recipes were easy to make.
5-Minutes Restaurant-Style Blender Salsa
The salsa took me 8 minutes to make. There was a little bit of chopping and a few cans to open. Once everything was prepped and in my food processor, I pulsed it until blended but was still chunky. There were a few sprigs of cilantro left on top that didn’t get blended in and had to be tossed, but everything else went according to the recipe.
The recipe says the salsa can be served after sitting for 10 to 30 minutes so the flavors could meld, but I refrigerated it overnight with the pickled onions. It was good the day I made it and even better the next day!
Easy Quick-Pickled Onions
Next was the recipe for pickled onions. As promised, it was super easy to do. It took me 10 minutes to make, and I used a 32-ounce jar per the linked products at the end of the recipe. The only hiccup with this recipe was not enough liquid to cover the onions in the jar. I had to make a second batch and it took another eight minutes.
The second batch of pickling liquid covered the onions, and I left the jar on my counter for an hour to cool down before putting it in the fridge overnight. The result was beautiful brightly colored pickled onions with a little crunch. And they were addictively good!
Tex-Mex Migas Breakfast Tacos
I was really psyched to make this recipe after I sampled the salsa and pickled onions! Cooking eggs moves fast, so I decided to prep everything before I began cooking. I had it all ready to go in 10 minutes.
I used my 12-inch nonstick skillet to cook the eggs and preheated the oil for two minutes on 4. Eggs can burn easily, and they get rubbery when cooked too fast. Low is the way to go with eggs.
Cooking begins with sauteeing the onions and peppers, then adding the beaten eggs. Once the eggs were halfway set (still runny on top), I sprinkled in the crushed tortilla chips, cheese, and cilantro and turned off the heat.
I loved the tip about adding the lid to melt the cheese, but it took a while. By the time it had, the bottoms of the eggs were lightly browned, and the chips had lost most of their crunch. I don’t think it affected the flavor, but I missed the crunch. Next time I will try adding the cheese earlier and allowing it to melt before adding the chips and cilantro.
While the cheese was melting, I sliced the avocado and sprinkled lime juice over the slices to keep them from browning too fast. Brown avocado isn’t very appetizing.
I also microwaved the tortillas for 15 seconds. Don’t skip this step! Warm tortillas are more pliable and taste better. I picked up a set of taco holders and a tortilla warmer just for this recipe. Let me tell you, it was a game-changer! The tacos were so easy to assemble, and the extra tortillas stayed nice and warm.
Timing
This recipe listed 10 minutes to prep, 10 minutes to cook, and a title time of 20 minutes. I spent my time as follows:
- 10 minutes to prep
- 11 minutes to cook
- 3 minutes to assemble 3 tacos
- 24 minutes total
My time wasn’t too far over the time listed. I think the assembly was counted as part of the prep work, and that’s where I went over. I’m not mad about it, though, because the tacos (and salsa and pickled onions) were excellent!
The above doesn’t include time to make the pickled onions or salsa. I’m not counting them in my time rating for the tacos, but my prep times are below.
5-Minute Restaurant-Style Blender Salsa:
- 8 minutes to prep
- 1 minute to blend
- 9 minutes total
Easy Quick-Pickled Onions:
- 8 minutes to make and cool pickling liquid
- 2 minutes to slice onion and add to the jar
- 7 minutes to make a second batch of pickling liquid to fully submerge the onions
- 17 minutes total
