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Tex-Mex Migas

Tex-Mex migas: soft scrambled eggs tossed with crispy fried corn tortilla strips, onion, jalapeño, tomato and melted cheese. A great use for stale tortillas.

By Tasty Nest Recipes Editorial TeamPublished

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25 min total 3 servingsEasy

A cast-iron skillet of migas topped with shredded cheddar, tomato and cilantro

Photo: Vegan Feast Catering · CC BY 2.0. Illustrative photo; your results may look different.

About this recipe

Migas means 'crumbs', and in Tex-Mex cooking it is a breakfast of scrambled eggs with crisp strips of fried corn tortilla, a little onion, chilli and tomato, and melted cheese.

It is a delicious way to use up tortillas that are slightly stale; they fry up crisper than fresh ones. Serve with salsa, avocado and warm flour tortillas or refried beans.

Equipment you'll need

  • Large (12-inch) nonstick skillet

Tips for success

  • Cut the tortillas a day ahead and leave them out to dry for extra-crisp migas.
  • Some strips will soften in the eggs and others stay crunchy; that contrast is the point.
  • A handful of tortilla chips is a quick substitute for frying your own strips.

Substitutions and variations

  • Add cooked chorizo with the onion.
  • Use a poblano or green bell pepper for a milder dish.
  • Swap the cheese for crumbled queso fresco.

Storage and reheating

To store: Migas are best eaten immediately; refrigerate leftovers for up to 2 days.

To reheat: Reheat gently in a skillet over medium-low heat until hot throughout.

Recipe

Tex-Mex Migas

Tex-Mex migas: soft scrambled eggs tossed with crispy fried corn tortilla strips, onion, jalapeño, tomato and melted cheese. A great use for stale tortillas.

Prep
10 min
Cook
15 min
Total
25 min
Yield
3 servings
Level
Easy

Ingredients

Tick off ingredients as you gather them.

Instructions

  1. Step 1: Fry the tortillas

    Heat the oil in the skillet over medium-high heat. Add the tortilla strips and fry, stirring often, for 4 to 5 minutes until golden and mostly crisp. Sprinkle with a pinch of salt.

  2. Step 2: Add the vegetables

    Reduce the heat to medium. Add the onion and jalapeño and cook for 3 minutes until softened, then add the tomato and cook for 1 minute.

  3. Step 3: Scramble the eggs

    Whisk the eggs with the salt and pour into the pan. Stir gently and continuously until the eggs are softly set but no longer runny, 2 to 3 minutes.

  4. Step 4: Add the cheese

    Scatter over the cheese, remove from the heat and let it melt for 30 seconds.

  5. Step 5: Serve

    Top with cilantro and serve right away with salsa and avocado.

Cuisine: Tex-Mex · Course: Breakfast

Estimated nutrition per serving

Calories
450
Protein
19 g
Fat
31 g
Carbs
26 g
Fibre
4 g
Sugars
2 g

Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.

tastynestrecipes.com/recipes/migas

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