Scrambled eggs with crispy corn tortilla pieces, peppers, and cheese in warm flour tortillas at Oklahoma City Latin American breakfast spots in Midtown.

Migas and breakfast tacos arrived in OKC through Mexican and Central American communities who settled from the 1980s onward, reinforced by the culinary influence of neighboring Texas. OKC's Latin American population built a food ecosystem of taco stands, panaderias, and family diners in Capitol Hill. Migas, from the Spanish word for crumbs, combines day-old corn tortillas torn and scrambled with eggs, onion, tomato, and cheese. Cafe Kacao in Midtown brought a Latin American brunch sensibility to the neighborhood, serving migas alongside other Central American breakfast dishes.

Where to eat Migas and breakfast tacos in Oklahoma City

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Make it at home

Serves 215 minBeginner

Ingredients

  • 4 large eggs, beaten with 1 tbsp water
  • 3 corn tortillas, torn into bite-sized pieces
  • 0.5 white onion, diced small
  • 1 jalapeno, seeded and diced
  • 1 roma tomato, diced
  • 60g cheddar or Monterey Jack cheese, shredded
  • 2 tbsp neutral oil
  • Salt to taste
  • 4 small flour tortillas, warmed
  • Salsa, avocado, and sour cream to serve

Method

  1. Heat oil in a medium skillet over medium heat. Add tortilla pieces and fry until golden and slightly crispy, about 3 minutes, tossing occasionally.
  2. Add onion and jalapeno to the pan and cook 2 minutes until softened. Add tomato and cook 1 minute more.
  3. Pour beaten eggs over the mixture. Cook over medium-low heat, folding gently and continuously with a spatula until the eggs are just set but still slightly moist. Remove from heat immediately.
  4. Sprinkle cheese over the eggs and let it melt from residual heat, 30 seconds. Serve immediately wrapped in warm flour tortillas with salsa and avocado.

Editor tip. Do not add the eggs until the tortilla pieces have fully toasted; adding them too early steams the tortillas and makes them soggy.

Common allergens: Gluten, Dairy, Eggs.