Tex-Mex Migas made with crispy corn tortillas, eggs, peppers and onions. A delicious breakfast or lite meal.
Migas is Tex-Mex comfort food. Growing up outside of Austin, it has always been one my favorite Mexican breakfasts. Eggs scrambled with crispy fried corn tortillas, onions, and peppers. Simple ingredients that transform into a special dish that can feed you through lean times or help you recover after a night out.
Migas are traditionally served at breakfast or brunch but I make them quite often for dinner. They are a healthy and budget friendly recipe. This Tex-Mex fave was a staple during our first year of marriage and now my kids love them too.
Ingredients
- Oil – I recommend a neutral oil like canola oil for frying the tortillas in.
- Corn Tortillas – Six white or yellow corn tortillas. If you like more tortillas, this recipe should support that amount – just be sure to increase the oil.
- Onion – One half of a diced white or yellow onion.
- Jalapenos – I like to use two jalapenos. Use a serrano pepper to increase heat.
- Eggs – One dozen eggs.
- Milk – You can use milk or cream.
- Spices: Salt, pepper and garlic powder
- Tomato – About one chopped roma tomato.
- Cheese – Finish with shredded cheddar or Mexican blend cheese. Use more if you like your eggs cheesy.
How To Make
- Cut the corn tortillas into bite-sized pieces and fry in skillet.
- Add onion and jalapenos and sautee a couple of minutes.
- Whisk together eggs, spices and milk. Add tomatoes and pour into skillet.
- Cook stirring frequently. When eggs are almost set, fold in the cheese.
- Serve and enjoy!
Tips on Making Migas
- Use a well-seasoned cast iron skillet or large non-stick skillet for this recipe
- Add more oil to the skillet if needed before stirring in the eggs.
- Adjust salt and pepper to taste.
- Stir in the cheese just before the eggs are fully cooked.
- Do not overcook the eggs.
Variations
- Add more vegetables such as a diced bell peppers
- Use more corn tortillas to stretch the meal even further
- Increase the heat by using serrano peppers
- Vary the flavor with Hatch Green Chiles when they are in season
- Stir in cooked bacon, sausage, chorizo or ham
- Serve in a flour tortilla to make a migas breakfast taco or burrito
Storage & Serving
Migas is best eaten fresh. Store leftovers in the refrigerator for up to three days.
Serve Migas with fresh tortillas, refried beans, homestyle potatoes, fresh salsa or pico de gallo.
Migas
Ingredients
- 2 Tbsp. Canola Oil
- 6 Corn Tortillas
- ½ Cup Onion diced
- 2 Jalapenos seeded and finely chopped
- 12 Eggs
- ¼ Cup Milk
- ½ tsp. Salt
- ¼ tsp. Pepper
- ¼ tsp. Garlic Powder
- ½ Cup Roma Tomato chopped
- ½ Cup Mexican Blend Shredded Cheese
Instructions
- Heat oil in a large well-seasoned cast iron or non-stick skillet. Cut corn tortillas into ½” strips. Cook tortillas in hot oil until they are crisp.
- Add onion and jalapenos to skillet and sauté for two minutes.
- In a large bowl, whisk together eggs, milk, salt, pepper and garlic powder. Stir in tomatoes.
- Pour eggs into skillet, cook until eggs are set, stirring gently. Stir in shredded cheese just before eggs are fully cooked.
Notes
FAQ
Can I use flour tortillas to make migas?
No, the tortillas need to get crispy. Tortilla chips can be a substitute for corn tortillas. If you use tortillas chips, add them with the eggs.
Are migas healthy?
Yes, they are a protein-packed meal. My recipe uses the minimum amount of oil and cheese making them lower in calories and fat. They also have a variety of vegetables in them adding nutrients and fiber.
Thanks for stopping by! Ya’ll come back soon!
Migas was originally published on My TX Kitchen on July 26, 2014. Updated in March 2023 with new photos and text.
Leave a Reply