Breakfast Tacos

Name: Breakfast Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 servings
Cuisine: North America, Mexican
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

Total Time Prep/Total Time: 30 min.

Yield 3 servings

Test Kitchen Approved

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

Directions

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.

Nutrition Facts

2 tacos: 424 calories, 21g fat (5g saturated fat), 295mg cholesterol, 821mg sodium, 39g carbohydrate (2g sugars, 1g fiber), 21g protein.

Unless you grew up in the Southwest or visit there often, you might be hearing of migas for the first time. Just think of them as the best scrambled eggs ever. The secret ingredient is corn tortillas. They really make my migas tacos special! —Stephen Exel, Des Moines, Iowa

Recipe Creator