Migas

Migas

Tex-Mex scrambled eggs with crispy tortilla chips, peppers, and cheese. This hearty breakfast dish transforms leftover tortillas into a satisfying meal with bold Mexican flavors and perfect texture contrast.

Total Time
13 mins
Serves
2
Difficulty
Easy
Rating
4.7/5

Ingredients

  • 1
    Large Eggs
    6 large eggs
  • 2
    Tortilla Chips
    2 cups tortilla chips, broken into bite-sized pieces
  • 3
    Jalapeño
    1 jalapeño pepper, seeded and diced
  • 4
    Onion
    1/4 medium onion, diced
  • 5
    Tomato
    1 medium tomato, diced
  • 6
    Cheddar Cheese
    1/2 cup shredded Mexican cheese blend or cheddar
  • 7
    Vegetable Oil
    2 tablespoons vegetable oil
  • 8
    Salt
    1/2 teaspoon salt
  • 9
    Black Pepper
    1/4 teaspoon black pepper
  • 10
    Cilantro
    2 tablespoons fresh cilantro, chopped
  • 11
    Salsa
    Salsa, avocado, and lime wedges for serving

Instructions

  1. 1

    Beat eggs with salt and pepper in a large bowl until well combined and slightly frothy.

  2. 2

    Heat oil in a large skillet or cast iron pan over medium heat.

  3. 3

    Add diced onion and jalapeño to the pan. Cook for 2-3 minutes until onion is translucent and peppers are softened.

  4. 4

    Add diced tomato and cook for another 1-2 minutes until tomato begins to break down.

  5. 5

    Add the broken tortilla chips to the pan and toss with the vegetables for 1 minute to warm through.

  6. 6

    Pour the beaten eggs over the chip mixture and immediately begin scrambling gently with a spatula.

  7. 7

    Continue cooking and stirring for 2-3 minutes until eggs are almost set but still slightly creamy.

  8. 8

    Sprinkle cheese over the eggs and fold in gently. Remove from heat and let residual heat melt the cheese.

  9. 9

    Garnish with fresh cilantro and serve immediately with warm tortillas, salsa, sliced avocado, and lime wedges.

  10. 10

    Perfect for breakfast tacos or served alongside refried beans and hash browns.

Tags:
tex-mexmexican-cuisinetortilla-chipsheartyspicy

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