Migas Tacos

Photo: Beth Dreiling Hontzas; Stylist: Leigh Anne Montgomery
Get out of your cereal rut at breakfast with these Tex-Mex breakfast tacos filled with cheeesy scrambled eggs.

Yield:

Makes 2 tacos

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 8 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per taco with flour tortilla.

Note:

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 www.choosemyplate.gov.

Maria Corbalan,

Taco Xpress, Austin, Texas,

June 2009