Migas Breakfast (Tex-Mex Scrambled Eggs and Tortillas)
Good news: a crazy-satisfying migas breakfast is only 15 minutes away. This Tex-Mex scrambled eggs dish turns crisped up day-old corn tortillas, salsa, and cheese into a dream come true. Here's how to make it.
Calories: 520kcal
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 green or red bell pepper diced small
- 1 small yellow or red onion diced small
- 2 6- inch corn tortillas cut into strips
- 4 eggs
- 2 ounces (60 grams) crumbled cotija cheese
- ½ cup salsa fresco or good jarred salsa
- Chopped cilantro for serving
- Hot sauce for serving
Instructions
- Heat the oil over medium-high heat in a medium-sized nonstick frying pan.
- Add the pepper, onion, and tortilla strips and cook, stirring occasionally, until vegetables are tender and everything is browned in spots, about five minutes.
- Beat eggs in a small mixing bowl. Pour into skillet, add cheese and salsa, and give it all a quick scramble, lifting from heat as necessary to cook gently, until the eggs are set.
- Slide onto serving plates and garnish generously with cilantro and hot sauce. Serve right away.
Notes
- The most important factor in this dish is the quality of the corn tortillas. The beautiful flavor of masa distinguishes migas from other types of egg scrambles. Avoid U.S. grocery store brands that don't use authentic ingredients and practices. For reference, here's one brand I use frequently — these are the tortillas pictured in the video and most of the photos.
- Here I've used my favorite jarred salsa, which has a fairly loose consistency. This version tastes great, but you can also use salsa fresca for a fresher, more veggie-forward vibe.
- For the cheese, you can use crumbled cotija, shredded jack or pepper jack, extra-sharp cheddar, or a combination.
- I've called for red or green bell pepper, but you can spice things up as much as you like by including poblanos, jalapeños, or any other pepper that you love.
- Truth be told, we love this one-pan dish served straight-up. It's super satisfying on its own. That said, good migas breakfast often includes refried beans. You can also include additional garnishes like avocado slices, minced jalapeño, additional crumbled cotija, and salsa fresca.
- You can make migas tacos by tucking big spoonfuls of the scramble into flour tortillas along with any of the garnishes suggested above.
- While this is traditionally a vegetarian dish, it's also great alongside some bacon or pan-friend slices of Spanish chorizo.
- Like most scrambled egg dishes, this one is quick to make and at its best shortly after cooking, so I don't recommend planning to make it in advance.That said, leftovers keep well in an airtight container in the fridge for a week, and can be reheated with a quick spin in the microwave or a frying pan.
Nutrition
Calories: 520kcal | Carbohydrates: 30.8g | Protein: 23.1g | Fat: 34.5g | Fiber: 5.7g