To kick off Cinco de Mayo weekend, whip up these delicious breakfast tacos! Migas means, "crumbs" in Spanish, so the corn tortillas that are crumbled into the eggs, are the migas!


  • 2 corn tortillas
  • 1 teaspoon olive oil
  • 1 small yellow onion, diced
  • 1 jalapeño, diced (seeds and ribs removed), 
  • 2 roma tomatoes, diced (seeds and juice removed) 
  • 1 teaspoon olive oil
  • 4 eggs, beaten with 1 Tablespoon chicken broth
  • 1/4 cup queso fresco
  • 2 flour tortillas
  • cilantro and avocado for topping

Heat the olive oil in a sauté pan. Crisp the corn tortillas on both sides, then remove to paper towels to drain. Once drained, break into small pieces. Crisp the flour tortillas in a saute pan (with no oil or cooking spray). Heat 1 teaspoon olive oil and then saute onions, then add jalapeno and tomatoes. After vegetables are soft, add beaten eggs to the vegetables, then add the corn tortillas. Stir until the eggs are cooked and the corn tortillas are incorporated. Add queso fresco on top of the eggs, then add to crisped flour tortillas. Top with chopped avocado and cilantro.


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