Migas breakfast tacos are one of the greatest simple breakfast items on planet earth, and there’s no place that makes them better than Veracruz All Natural in Austin, Texas. In fact, Veracruz is our #1 pick for the best tacos in Austin. Which is saying a LOT because Austin = a sea of amazing tacos. What originally started as a humble truck for smoothies and juices is now an empire for amazing Mexican food in Austin. Owners and sisters Reyna and Maritza Vazquez, both from Veracruz, Mexico began serving homemade breakfast tacos in addition to their smoothies and juices. The migas breakfast tacos are now their most popular menu item at their 5+ Austin locations.
Never had migas? You’re not alone.
If you haven’t spent significant time eating your way through Texas, it’s likely that you’ve never had Tex-Mex style migas. Never fear– they’re incredibly easy to eat and you’ll love them from first bite. In essence, migas are tortilla chips or tortillas (oftentimes leftover or stale), cooked with scrambled eggs. The eggs slightly hydrate the chips, creating this beautiful mashup of softened, salty chips and eggs. Sound weird? Don’t knock it ’til you try it. And the best part about making this at home is that it’s easy and cheap. Migas are typically served with additional toppings like salsas, fresh vegetables, or cheese, but we love eating them in tacos best!
This is the best Migas Breakfast Tacos Recipe ever. Period.
There are over 10 tacos on the breakfast and lunch menu at Veracruz All Natural, and although we’ve never had a bad taco from Veracruz, the migas breakfast tacos take the cake every day. Made with egg, tortilla chips, Monterey Jack cheese, cilantro, tomato, onion, and avocado, these breakfast tacos are incredibly fresh, flavorful, and absolutely delicious. Let’s face it– sometimes the most simple, uncomplicated things taste the best!
Migas Breakfast Tacos Recipe Development
In order to replicate the migas breakfast tacos recipe from Veracruz All Natural, we watched several videos online, carefully studying the ingredients, timing, and method of cooking demonstrations in the actual Veracruz kitchen. After testing at home several times, we are confident that this recipe is nearly identical to the actual Migas Breakfast tacos at Veracruz All Natural.
Migas Breakfast Tacos Recipe Tips & Tricks
There are a few things you can’t skip in order to closely replicate the grandeur of this migas breakfast taco recipe.
- The tortilla must be fresh. Homemade is always best, but we love the uncooked flour and corn Tortilla Land tortillas found in Costco and at most grocery stores in the refrigerated section (usually next to the Mexican cheeses). At Veracruz All natural, they make their corn tortillas in house and buy their flour tortillas from a local bakery. Both are delicious.
- The pico de gallo must be homemade. Chopping the tomatoes, onion, and cilantro will take you a whole three minutes, but the flavor from the fresh vegetables and a pinch of salt will taste lightyears better than any storebought pico. If you want a little heat, you can also add a seeded jalapeno, minced.
- The eggs must not be overcooked. There’s nothing worse than overcooked scrambled eggs. To avoid overcooked eggs in this recipe, we’ll first cook the chips or tortillas strips in oil, then some of our pico de gallo, and finally the eggs. Cook on medium heat, medium-high heat at the hottest. Constantly folding and stirring the migas mixture will ensure evenly cooked eggs that are fluffy and soft, not brown and tough.
This migas breakfast tacos recipe makes enough for four very large breakfast tacos. We recommend serving your tacos on tortillas that are at least 6 inches in diameter in order to support all of your delicious taco fillings.
Veracruz All Natural Migas Breakfast Tacos Recipe
- 4 roma tomatoes, chopped
- 1/4 medium white onion, chopped
- 1/3 bunch of cilantro leaves, chopped
- 1 teaspoon sea salt
- 1 jalapeno, seeded and diced (optional)
- 2 Tablespoons olive oil
- 2 handfuls of corn tortilla chips
- 4 large eggs, beaten
- salt and pepper to taste
- 4 medium-sized corn or flour tortillas
- 1/2 cup Monterey Jack cheese, grated
- 4 large slices of avocado
- salsa, optional
- Make the pico de gallo. Combine the tomatoes, onion, cilantro, salt, and jalapeno if using in a medium bowl. Set aside.
- Heat griddle to 350 F or a nonstick frying pan to medium-high heat. Spray griddle or frying pan with cooking spray, and cook tortillas for about 30 seconds on each side, or until the tortillas have small brown spots on either side. Remove from heat and set aside.
- Add olive oil to the same pan, still keeping it heated at 350 or medium-high heat. After a few seconds, use your hands to crumble the chips into the hot oil. Toss the chips and oil for about 30 seconds with a spatula. Add 1 cup of pico de gallo to the hot chips and oil. Toss all ingredients together for 30-45 seconds. Add beaten eggs to pan with other hot ingredients. If using a griddle use both a metal spatula and bench scraper to keep eggs contained in the center of the griddle. Cook eggs with chips and pico until cooked through but still soft, avoiding overcooking the eggs or creating brown spots on the surface. Salt and pepper eggs.
- Evenly distribute the pico/tortilla/egg mixture (aka the migas) between the four cooked tortillas. Immediately top each taco with a sprinkle of the grated Monterey Jack cheese so the cheese will melt slightly. Top each taco with a generous slice of avocado. Serve with salsa or any leftover pico de gallo if desired.