Super simple migas breakfast tacos filled with spiced scrambled eggs and the best taco toppings.
If you follow me on Instagram, you may already know: I had a baby. Again.
Little Nico arrived on 4/9 at 11:45 PM and life has been a beautiful blur since then. He has a sweet, calm temperament (especially compared with his sister, who was a feisty newborn), but the first weeks have included frequent doctor visits, a viral fever for his sister (not COVID), and being home on spring break during his second week—so it has been busy and a little chaotic.
I’ve been trying to stay off my computer to give both of my kids as much attention as possible. Now that Remy is back at school and Nico is napping in the swing (I even got to eat breakfast and use the bathroom this morning—small victories), I’m sneaking in some writing.
Someday I’ll write his birth story for anyone interested, but today I’m sharing something simpler and very much part of my postpartum routine: breakfast tacos.
Breakfast tacos are my postpartum specialty and what you’ll find me eating for nearly every meal (ironically, I usually save actual breakfast for a bowl of oatmeal piled with peanut butter and Nutella). After Remy was born, I relied on breakfast tacos as an easy, clean-out-the-fridge solution for days when I didn’t have the energy to cook. With just a few basic ingredients—eggs, tortillas, and cheese—you can pull them together in under five minutes, and they’re simple enough that my husband can make them on a busy morning. Add a handful of greens and you’ve got a quick, nourishing meal.
Migas tacos take that simple idea up a notch by sautéing diced onion and jalapeño, then folding crumbled tortilla chips into the eggs as they cook. The chips give the eggs a delightful crunch and are a great way to use up the broken pieces at the bottom of the chip bag.
The toppings are the best part and can make or break your taco experience. I like salsa and hot sauce, but sliced avocado, pickled jalapeños, black olives, or a squeeze of lime all work beautifully here.
- 8 (6-inch) corn tortillas
- 2 tbsp unsalted butter
- 1/2 small yellow onion, diced
- 1 jalapeño pepper, minced
- Salt and black pepper, to taste
- 10 large eggs
- 1 cup crumbled tortilla chips
- 1 cup shredded Monterey Jack cheese
- Optional: salsa, avocado, hot sauce, lime wedges, pickled jalapeños to garnish
- Preheat the oven to 300°F (150°C). Wrap the tortillas in foil and warm them in the oven for 5–15 minutes. Keep warm until ready to serve.
- While the tortillas warm, heat a large nonstick skillet over medium-low. Add the butter and let it melt. Stir in the diced onion, minced jalapeño, and a pinch of salt and pepper. Sauté for 4–5 minutes, until the vegetables begin to soften. Spread them across the pan and reduce the heat to low.
- In a medium bowl, whisk the eggs with the crumbled tortilla chips, shredded cheese, and a little salt and pepper. Pour the egg mixture over the vegetables in the skillet and gently stir, cooking the eggs as you would scrambled eggs, until just set. Remove from heat.
- Divide the warmed tortillas among plates, spoon the migas into the tortillas, and top with your favorite garnishes. Serve immediately.
These tacos are fast, flexible, and satisfying—perfect for mornings (or any time) when you want something comforting without a lot of fuss. Adjust the heat, toppings, and add-ins to suit your pantry and preferences. Enjoy!