Vegetarian Migas Tacos

This Tex-Mex recipe starts the day off right.  It is spicy, cheesy, full of protein and both crunchy and soft tortillas.  What could be a more delicious eye-opener?

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Migas is definitely a Texan thing.  In Spanish, Migas means ‘crumbs’, but in terms of food, it refers to eggs that are cooked with tomatoes, onions, jalapenos, and leftover fried tortillas.  It can be eaten as-is or stuffed into a tortilla and folded up like a taco. And I have to admit that they are amazing.

Vegetarian Migas tacos with eggs, onion, jalapeno, fried corn tortilla pieces, and cheese. A Tex-Mex recipe.


  • First, are the eggs and they’ll be scrambled with some cream in them to gorgeous, soft curds.  Yum.
  • Second, both corn tortillas AND flour tortillas.  Both, you ask? Yep! The corn tortillas will be torn into shreds and fried till they are crunchy and golden and the flour will hold all the Migas as a taco.
  • Onion, jalapeno, and garlic, because why not?
  • More veggies like chopped tomato and avocado for topping
  • And last, but never least, cheese – because everything is better with cheese.


  • Add bacon or sausage that has been cooked, drained, and crumbled.  And here is another tip: fry your corn tortillas in the fat for extra flavor.  Yep, you’re welcome.
  • Refried or black beans make a nice addition.
  • Short on time?  Use leftover tortilla chips and salsa instead of frying the corn tortillas and chopping the vegetables.  No one is going to know that you took a shortcut to whip this dish up on a weekday morning for the kiddos before school!

Vegetarian Migas tacos with eggs, onion, jalapeno, fried corn tortilla pieces, and cheese. A Tex-Mex recipe.


Complete your Tex-Mex breakfast with a side of this recipe for Nicaraguan Gallo Pinto, a dish of Strawberries Romanoff for ‘dessert’ and a Fresh Peach Bellini to wash it all down.

More eggy recipes:

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Vegetarian Migas tacos with eggs, onion, jalapeno, fried corn tortilla pieces, and cheese. A Tex-Mex recipe.



A Tex-Mex recipe that has all the flavors you crave.  Crunchy corn tortilla shreds, creamy eggs, spicy jalapenos, onions, and cheese all wrapped up in a fluffy, soft, flour tortilla.  The only thing that could make it better is a whopping of toppings!



3 corn tortillas

1 tablespoon vegetable or coconut oil

Kosher salt

1 tablespoon butter

2 tablespoons finely minced onion

1 medium jalapeno pepper, finely minced

4 extra-large eggs

1 tablespoon cream

½ teaspoon salt

½ teaspoon black pepper

8 cherry tomatoes, roughly chopped

½ cup grated Monterey Jack Cheese

46 flour tortillas

1 avocado, peeled, pitted, and chopped

1 lime


Rip or cut the tortillas into small pieces.

In a large skillet over medium-high heat, pour in the oil.  Once hot, add the tortilla pieces and fry them until they are crispy.  Do a few at a time and when done, remove with a slotted spoon onto a paper towel-lined plate.  Sprinkle lightly with salt. Set aside.

In a medium bowl, beat the eggs and cream together until frothy and the eggs are pale yellow. Set aside.

In the same skillet that you used for the tortillas, melt the butter over medium-high heat.  Add the onions and jalapeno and cook, stirring often until the onions become translucent.

Pour the egg mixture over the vegetables and cook, stirring constantly, until the eggs are just starting to make curds.  Add in the tomatoes and continue to cook, stirring constantly until the eggs are almost set.

Add the tortilla pieces and stir until combined.

Remove from heat and sprinkle the cheese over top of the hot eggs.

Serve the egg mixture in a flour tortilla and top with chopped avocado.

Squeeze a lime wedge over top before serving.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Saute
  • Cuisine: Tex-Mex

Keywords: breakfast, Tex-Mex recipes, breakfast tacos, egg recipes,

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