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Breakfast Migas Tacos

Breakfast Migas Tacos
  • Prep 15 min
  • Total 30 min
  • Servings 4
Make the most important taco of the day even better with avocado, red onion and eggs.
By Yvette Marquez
Updated September 17, 2014


  • 1/4 cup vegetable oil for frying
  • 3 corn tortillas, cut into pieces
  • 1 tablespoon olive oil
  • 1/2 red onion, chopped
  • 1 cup chopped tomato
  • 6 eggs
  • Salt and pepper, to taste
  • 1 or 2 canned Old El Paso™ whole green chiles, chopped
  • 1/2 cup finely shredded Mexican cheese blend (2 oz)
  • 1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas), warmed
  • 1 avocado, peeled, pitted and sliced, if desired


  • 1
    In 8-inch heavy skillet, heat vegetable oil over high heat. Reduce heat to medium; fry tortilla pieces in hot oil 30 to 60 seconds or until crisp and golden. Drain on paper towels.
  • 2
    In 10-inch skillet, heat olive oil; add onion, and cook about 2 minutes or until translucent, stirring occasionally.
  • 3
    Add tomato and tortilla chips; cook 2 minutes.
  • 4
    Mix in eggs, salt, pepper and chiles; scramble, and when everything is perfectly combined, add cheese and let it melt.
  • 5
    Wrap the migas in warm flour tortillas; garnish with slivers of avocado slices.

  • Migas also makes a delicious filling in burritos.
  • When working with chiles, wear plastic or rubber gloves. If your hands do touch the peppers, wash them well.

No nutrition information available for this recipe
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