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Migas Tacos

Photo: Beth Dreiling Hontzas; Stylist: Leigh Anne Montgomery
Prep time 15 mins
Cook time 8 mins
Yield Makes 2 tacos
Get out of your cereal rut at breakfast with these Tex-Mex breakfast tacos filled with cheeesy scrambled eggs.


  • 1/3 cup lightly crushed tortilla chips
  • 1/4 cup chopped onion
  • 1/4 cup diced tomatoes
  • 2 tablespoons chopped jalapeño peppers
  • 1 teaspoon vegetable oil
  • 2 large eggs, lightly beaten
  • Pinch of salt and pepper
  • 2 (8-inch) soft taco-size flour tortillas, warmed
  • 1/2 cup (2 oz.) shredded 2% reduced-fat Mexican four-cheese blend

Nutrition Information

  • calories 256
  • fat 13.8 g
  • satfat 5.7 g
  • monofat 2 g
  • polyfat 1.9 g
  • protein 10.7 g
  • carbohydrate 25 g
  • fiber 2 g
  • cholesterol 21.8 mg
  • iron 1.3 mg
  • sodium 384 mg
  • calcium 280 mg

How to Make It

  1. Sauté first 4 ingredients in hot oil in a medium-size nonstick skillet over medium heat 3 to 4 minutes or just until onion is translucent.

  2. Whisk together eggs, salt, and pepper. Add to skillet, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened and moist. (Do not overstir.) Spoon egg mixture into warm tortillas, and sprinkle with cheese; serve immediately.

  3. Note: Nutritional analysis is per taco with flour tortilla.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Taco Xpress, Austin, Texas