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Photo: Beth Dreiling Hontzas; Stylist: Leigh Anne Montgomery Photo by: Photo: Beth Dreiling Hontzas; Stylist: Leigh Anne Montgomery

Migas Tacos

Get out of your cereal rut at breakfast with these Tex-Mex breakfast tacos filled with cheeesy scrambled eggs.

Southern Living JUNE 2009

  • Yield: Makes 2 tacos
  • Cook time:8 Minutes
  • Prep time:15 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 256
  • Fat: 13.8g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.9g
  • Protein: 10.7g
  • Carbohydrate: 25g
  • Fiber: 2g
  • Cholesterol: 21.8mg
  • Iron: 1.3mg
  • Sodium: 384mg
  • Calcium: 280mg
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