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Overhead view of migas topped with chopped tomatoes and melted cheese in a cast iron skillet.

Easy Tex-Mex Migas

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  • Author: Nguyet Vo
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast, Brunch
  • Method: Stovetop
  • Cuisine: Tex-Mex

Description

Migas are eggs scrambled with fried tortilla strips Tex-Mex style with jalapeños, green onions, and white onions. A generous helping of cheese makes it extra good.


Ingredients

Units Scale

For the tortillas

  • A handful of corn tortilla chips, roughly crumbled

OR

  • 34 corn tortillas, cut into short strips, about 1/4 by 1 inch long
  • 1/2 cup canola oil, for frying

For the eggs

  • 2 tablespoons canola oil
  • 1 tablespoon finely diced jalapeño pepper (seeds and ribs removed)
  • 1 tablespoon finely diced green onions
  • 1 tablespoon finely diced white onions
  • 5 large eggs, beaten
  • Kosher salt
  • Fresh ground black pepper
  • 1/2 cup grated cheese (cheddar, asadero, monterey jack or a combination)
  • 1/4 cup diced tomatoes, optional
  • Salsa, chopped avocados, and chopped cilantro for serving

Instructions

For the tortillas

  1. Fry tortillas (or not). If you are using tortilla chips, skip to the next step. If you are frying your own tortilla strips, heat oil over medium-high heat in an 8-inch skillet (cast-iron is best). When the oil is hot but not smoking, fry the tortilla strips in batches, stirring often to encourage even cooking. When the tortilla strips are lightly crisped, transfer the strips to a paper towel lined plate using a slotted spoon. Set tortilla strips aside. Wipe out the pan.

For the eggs

  1. Prep eggs. In a medium bowl, whisk the eggs with a generous pinch of salt and pepper. Set aside.
  2. Cook aromatics. In a heavy skillet, heat oil over medium-high heat. Add jalapeños, green and white onions and cook until the onions soften, about 2 minutes.
  3. Cook eggs. Add the beaten eggs to the pan and cook until the eggs begin to set, about 20 seconds. Stir with a heatproof spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the center. Repeat until the eggs are cooked halfway through, about 1 minute. Add half the tortilla strips/chips and half the grated cheese and continue folding to evenly distribute the cheese and tortilla strips throughout the eggs. Cook, stirring occasionally, until the eggs are barely cooked and still a little wet. Remove the pan from the heat.
  4. Serve. Top eggs with remaining tortilla strips, diced tomatoes (if using), and remaining grated cheese. Let the eggs stand in the pan to allow the residual heat to finish cooking them and melt the cheese. Serve with salsa, chopped avocados and chopped cilantro as desired.

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