Any taco can be a breakfast taco if you want it to be, but it's hard to beat breakfast tacos filled with migas, fluffy scrambled eggs with soft bits of corn tortillas folded in. They're a lovely way to start your day.
Ingredients
- 1/4 cup finely chopped onion
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon canola oil
- 2 corn tortillas (6 inches), cut into thin strips
- 4 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup crumbled queso fresco or shredded monterey jack cheese
- 1/4 cup chopped seeded tomato
- 6 flour tortillas (6 inches), warmed
- optional toppings: refried beans, sliced avocado, sour cream and minced fresh cilantro
Instruction
- In a large skillet, saute onion and jalapeno in oil until tender. Add tortilla strips; cook 3 minutes longer. In a small bowl, whisk the eggs, salt and pepper. Add to skillet; cook and stir until almost set. Stir in cheese and tomato.
- Serve in flour tortillas with toppings as desired.
