Migas Breakfast Tacos

Tyler and I ended up making this one on our own. Doug got hung up with work stuff one night, what with everyone working from home and needing his IT expertise, and Tyler and I were starving and not about to wait.

I thought this might end up being a little bland because it doesn't have too many ingredients in it, but I was actually impressed. I really liked this and so did Tyler (he went back and ate Doug's since Doug was still working and Tyler is a 14 year old boy who will eat pretty much anything in sight).

• 1/4 cup finely chopped onion
• 1 jalapeno pepper, seeded and chopped
• 1 Tbsp canola oil
• 2 corn tortillas (6 inch), cut into thin strips
• 4 large eggs
• 1/4 tsp salt 
• 1/8 tsp pepper
• 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
• 1/4 cup chopped, seeded tomato
• 6 flour tortillas (6 inch), warmed
• refried beans, sliced avocado, fresh cilantro, optional toppings

In a large skillet, saute onion and jalapeno in oil until tender. Add the tortilla strips; cook 3 minutes longer. In a small bowl, whisk the eggs, salt and pepper. Add to skillet; cook and stir until almost set. Stir in cheese and tomato. 

Serve in warm flour tortillas with toppings of your choice. 

NOTES: we used regular size flour tortillas and just made each of us a large taco/burrito. I guess if you want to fill people up on bread, use the small tortillas? 

Serves 3

Total Time: 30 minutes

Recipe from Taste of Home