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–+ servings
cast iron skillet of scrambled eggs with crispy tortilla strips, jalapeños, onions, tomatoes and topped with cheese
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5 from 2 votes

Migas

Tex-Mex favorite made with corn tortillas, eggs, and peppers.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: migas, tex mex migas
Servings: 6
Author: Alaine

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

Serve with fresh salsa, beans and tortillas.