Tex-Mex Migas
Migas is a popular Tex-Mex egg dish made with chopped corn tortillas, cheese, tomatoes, jalapeños, and onions. It is served plated with tortillas on the side, but can also be wrapped in a tortilla, taco style.
Migas is a popular Tex-Mex egg dish made with chopped corn tortillas, cheese, tomatoes, jalapeños, and onions. It is served plated with tortillas on the side, but can also be wrapped in a tortilla, taco style.
- 2 teaspoons olive oil
- 1/3 cup diced onion
- 8 large eggs
- 4 corn tortillas
- 2 corn tortillas
- 1/2 teaspoon kosher salt and black pepper (to taste)
- 1/4 cup crumbled queso fresco
- 1/2 vine tomato (seeded and diced)
- 1 jalapeã±o (half diced half sliced thin for garnish)
- 3 tablespoons chopped cilantro (plus more for garnish)
- 4 ounces avocado (sliced)
- hot sauce or salsa (for serving)
- Carbohydrate 21.8808825 g
- Cholesterol 846 mg
- Fat 21.6905874991 g
- Fiber 3.04078759112954 g
- Protein 27.8172875 g
- Saturated Fat 6.47530474987573 g
- Serving Size 1 1 serving (298g)
- Sodium 300.076999999982 mg
- Sugar 18.8400949088705 g
- Trans Fat 3.48453149997563 g
- Calories 390 calories
Step-by-step
- Place all 6 tortillas directly over a medium-heat burner flame for 20-30 seconds per side, until slightly charred.
- Set 4 tortillas aside under a dish towel to keep warm. Cut the remaining 2 in half, then chop into 1/2-inch thick strips.
- Whisk eggs in a medium bowl with salt and pepper.
- Heat 1 teaspoon of oil in a 10-inch nonstick skillet over medium heat. Add the 2 chopped tortillas and cook, stirring until crisp (about 4 minutes). Set aside.
- Add remaining oil to the skillet, then add onion, tomato, jalapeño, and cilantro. Season with salt and pepper and cook until soft and translucent (about 4 minutes), stirring occasionally.
- Add the eggs and cook for 3-4 minutes until almost set, stirring a few times to scramble. Stir in the cooked tortillas.
- Stir and cook for 1 more minute. Remove from heat and top with cheese, fresh salsa, avocado, hot sauce, and cilantro.
- Serve with warmed tortillas.
My Morning Migas: A Tex-Mex Delight
As a busy working mom, I need quick and easy meals that are both delicious and satisfying. This Tex-Mex Migas recipe has become a staple in our household. It's packed with flavor, incredibly versatile, and takes less than 20 minutes to prepare from start to finish. Forget complicated breakfasts; this one’s a game-changer!
The beauty of migas lies in its simplicity and adaptability. The core ingredients—corn tortillas, eggs, and a medley of your favorite vegetables—are easily customizable to your preferences. I love adding a little kick with jalapeños, the freshness of cilantro, and the creamy richness of avocado. But feel free to experiment! Onions and tomatoes provide a great base, but consider adding bell peppers, mushrooms, or even leftover cooked chorizo for a heartier breakfast. The possibilities are truly endless.
What I particularly love about this recipe is that it's easily scaled up or down. Perfect for a quick weekday breakfast for myself or a larger weekend brunch for the family. The leftover tortillas make perfect little crispy snacks, too. They’re perfect for scooping up the remaining egg mixture.
Beyond the Basics:
One thing that sets my Migas apart is the way I toast the tortillas. A quick char over the burner gives them a beautiful smoky flavor that takes this dish to another level. This little extra step adds a fantastic depth of flavor that's worth the effort. Don't skip it!
Serving Suggestions:
Migas are incredibly versatile. I usually serve them with warm tortillas on the side, but they're also delicious eaten straight from the pan, spooned over rice, or tucked into warm flour tortillas for a quick and tasty breakfast burrito. Experiment with different garnishes to find your perfect combination. I often add a dollop of sour cream or Greek yogurt for extra creaminess and a sprinkle of cotija cheese for a salty finish.
Making it your Own:
This recipe is a great starting point; feel free to personalize it based on your taste and dietary preferences. For a vegetarian option, simply omit the chorizo. You can also add other vegetables like spinach, mushrooms, or zucchini. If you're watching your sodium intake, use less salt and opt for low-sodium cheese. The possibilities are endless!
Time-Saving Tip:
To save time on busy mornings, prepare the chopped vegetables the night before. Store them in an airtight container in the refrigerator, and you’ll be ready to cook your Migas in a flash.
A Perfect Start to Any Day:
Whether you're rushing out the door for work or enjoying a relaxed weekend brunch, this Tex-Mex Migas recipe is the perfect way to start your day. It’s quick, easy, delicious, and endlessly customizable—making it a true breakfast winner in our house. Give it a try, and let me know what you think!
Ingredients Notes:
I prefer using corn tortillas for their slightly sweet and slightly earthy flavor. But feel free to experiment with flour tortillas for a softer texture. The queso fresco adds a nice salty and crumbly texture, but you can also use other types of cheese like cheddar or Monterey Jack. And remember that choosing high quality ingredients always results in better flavour, so find good quality ingredients if you can.
Storage and Leftovers:
Leftover Migas can be stored in an airtight container in the refrigerator for up to 3 days. They’re also delicious reheated in a skillet over medium heat, but be careful not to overcook them. They might dry out, and no one wants dry migas.
