Migas Recipe
Tex-Mex · Main course · 20 min total
A classic Tex-Mex breakfast dish made with crispy tortilla strips scrambled with eggs, peppers, onions, and cheese. Quick, hearty, and full of flavor.
10
min prep
min prep
10
min cook
min cook
2
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 4 corn tortillas (6-inch), cut into 1-inch strips
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (any color)
- 1 jalapeño, seeded and minced (optional)
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (for garnish)
- Salsa and sour cream (for serving)
Instructions
- In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined. Set aside.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tortilla strips and cook, stirring occasionally, until golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
- In the same skillet, add onion, bell pepper, and jalapeño (if using). Cook over medium heat until softened, about 3 minutes.
- Reduce heat to medium-low. Return tortilla strips to the skillet and spread evenly. Pour the egg mixture over the top. Let cook without stirring for about 30 seconds, then gently scramble with a spatula until eggs are just set but still moist, about 2-3 minutes.
- Sprinkle cheese over the migas and remove from heat. Let sit until cheese melts, about 1 minute.
- Serve immediately, garnished with cilantro, and with salsa and sour cream on the side.
Tips
- For extra crunch, use day-old tortillas or fry the strips a bit longer.
- Add cooked chorizo or bacon for a meatier version.
- Serve with refried beans or a side of fresh fruit.
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