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Easy Migas Breakfast Tacos

Living in Austin, one of the greatest single menu items we’ve stumbled across are the migas tacos from Veracruz All Natural. And we’re not alone including the Veracruz migas taco on our best Austin restaurants list. Food Network went as far as to dub them a top 5 taco in America.

All that to say, this recipe is a stab at a copycat with our own little spin on it and one secret ingredient—Trader Joe’s Elote Corn Dippers. You would traditionally make migas with corn tortilla chips, but we’re in love with these corn chips and Vanessa noticed they recommend crumbling over eggs on their packaging. I’m not sure who suggested migas first but here we are!

cutting board with all the finished ingredients and fixin's for migas tacos

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Ingredients for Migas Tacos

diced onion and peppers, Trader Joe's corn dippers, eggs, pico de gallo, corn tortillas, and shredded cheese

Everything you’ll need:

  • olive oil
  • diced onion, poblano, and jalapeño
  • eggs
  • shredded Mexican cheese
  • pico de gallo
  • TJ’s Elote Corn Chip Dippers
  • corn or flour tortillas

You may also want some queso fresco, cilantro, and salsa verde or hot sauce for serving. If you’re making a TJ’s run, I like their tomatillo heavy Green Dragon sauce. We have a full Trader Joe’s recipe guide and shopping list if you want to stock up on your next trip.

The Veggies

diced onion, poblano, and jalapeño in a skillet with olive oil

If you are sensitive to spice, you can use all poblano to reduce the heat. Also, be sure to remove any seeds and membranes from both peppers to further reduce the heat.

Warming the Tortillas

You can see in the photo above that I’m warming the tortillas directly over gas burners while cooking the migas. It’s a great way to save time and make sure your tortillas are ready to rock as soon as the migas are done. Nobody wants cold migas tacos!

eggs mixed with crumbled Trader Joe's corn chips

Corn Chips vs Tortilla Chips

If you don’t have access to a Trader Joe’s, you can use the classic corn tortilla chips. I would season the eggs with at least salt and pepper if you go that route. You may also want to tinker with adding garlic powder, cumin, ground coriander, and maybe a little chili powder.

finished migas with shredded cheese and pico de gallo

Cheese

I always like to recommend using fresh off the block cheese instead of pre-shredded, but I used Tillamook’s Mexican 4-cheese blend here for convenience. Monterey jack or pepper jack cheese would be fine replacements, and you could even go without cheese altogether.

Pico de Gallo

This adds a hit of freshness at the very end. If you don’t have prepared pico de gallo, you could use freshly diced tomatoes and fresh cilantro. Or you could even use a little salsa or hot sauce. You can’t really mess this up!

Serving Your Migas Breakfast Tacos

cooked Tex-Mex migas in a large bowl beside charred tortillas

The Veracruz migas tacos come with a slice of avocado on top, but we went with some queso fresco, extra pico, and a little TJ’s Green Dragon sauce. But these migas are your oyster. Add your favorite fixin’s and make them your own. And if you’re ever in Austin, be sure to hit up Veracruz and let us know how we compare!

Migas Tacos

Migas Tacos

Yield: 8 Tacos
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Tex-Mex migas with elote style corn chips, sautéed vegetables, and cheesy scrambled eggs wrapped in warm tortillas.

Ingredients

  • 1/2 (120g) Yellow Onion, diced
  • 1 Jalapeño Pepper, diced
  • 1 Poblano Pepper, diced
  • 1 Tbsp (16g) Olive Oil
  • 6 large Eggs
  • 3 oz Trader Joe's Elote Corn Dippers (or corn tortilla chips)*
  • 3 oz Shredded Mexican Cheese Blend
  • 2 Tbsp (30g) Pico de Gallo
  • 8 Corn Tortillas

Instructions

  1. Heat the corn tortillas directly over a gas burner or on a large griddle. Place in a tortilla warmer or kitchen towel. (You can do this on a side burner while you cook the migas.)
  2. Whisk the eggs together in a large bowl before crumbling the Corn Dippers into the bowl. Mix together and set aside.
  3. Heat the olive oil in a skillet over medium heat. Add the onion, jalapeño, and poblano and cook until soft but not brown, about 5 minutes.
  4. Reduce to a medium-low heat before adding the eggs. Stir everything together until the eggs are fully scrambled.
  5. Remove from the heat and fold in the cheese and pico de gallo.
  6. Add about 3 oz of the migas to each tortilla and top with queso fresco, cilantro, and salsa verde or your desired toppings.

Notes

*If you use plain corn tortilla chips, you may want to add a small pinch of salt and pepper, as the Corn Dippers are seasoned. TJ's Everything but the Elote would be a good seasoning option as well.

For Lower Calorie Migas Tacos

You could substitute the 6 whole eggs for around 1 to 1 1/4 cup liquid egg whites. And instead of corn chips or fried tortilla chips, you could use a recipe like our baked tortilla chips.

Nutrition Information:
Yield: 8 migas tacos Serving Size: 1 taco
Amount Per Serving: Calories: 230Total Fat: 12gCarbohydrates: 9gProtein: 8g

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