MIGAS BREAKFAST TACOS
Finally, a use for the crumbs in the bottom of that bag of tortilla chips! I make a double batch of these over the weekend, wrap them in foil, stick them in a freezer bag, and freeze them. Then I micro-bake them in the morning before work during the week.
Provided by TheGentlemansLarder
Categories Breakfast
Time 15m
Yield 6 Tacos
Number Of Ingredients 10
Steps:
- Whisk together eggs and salsa in small mixing bowl and set aside.
- In a large frying pan, heat oil to ≈ 375° and add diced onion. Let cook for 3-4 minutes, then toss in pan and add jalapenos. Cook until soft and onions are translucent.
- Add chips and toss in pan to coat.
- Pour in egg mixture and cook, stirring frequently until eggs are almost cooked. Then add cheese and stir until melted.
- Once the eggs are done, remove from heat and add a heaping tablespoon of sour cream and stir inches.
- Serve in warm tortillas. Migas tacos freeze and reheat well.
Nutrition Facts : Calories 256.4, Fat 13.9, SaturatedFat 4.8, Cholesterol 196.9, Sodium 405.4, Carbohydrate 20.7, Fiber 1.6, Sugar 1.8, Protein 11.8
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