Description
Tex-Mex Migas is a flavorful breakfast dish that blends classic scrambled eggs with sautéed peppers, onions, cheddar cheese, and the irresistible crunch of tortilla chips. Quick to prepare and customizable with your favorite garnishes, these migas deliver a vibrant taste of Tex-Mex cuisine, perfect for a satisfying breakfast or brunch.
Ingredients
Units
Scale
For the Scrambled Eggs
- 10 eggs
- 3 tablespoons cream, half-and-half, or plain milk of choice
- 1/4 teaspoon fine salt
- Freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1 cup (3 1/4 ounces) grated mild-to-medium cheddar cheese
- 3/4 cup roughly crumbled tortilla chips
Pepper Mixture
- 2 teaspoons olive oil
- 1 small-to-medium red onion, finely chopped (up to 2 cups)
- 1 red or orange bell pepper, membranes and seeds removed, finely chopped (about 1 heaping cup)
- 1 small jalapeño, membranes and seeds removed, finely chopped (optional, for spice)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon fine salt
Optional Garnishes
- Red salsa (drain excess juice with a fork)
- Sour cream
- Chopped cilantro
- Sliced avocado or guacamole
- Hot sauce of choice
- Lime wedges
For Taco Variation
- 8 to 12 small corn or flour tortillas, warmed
Instructions
- Prepare the Eggs: In a bowl, combine the eggs, cream, salt, and freshly ground pepper. Whisk until the eggs are uniformly yellow and well mixed. Set aside.
- Cook the Peppers and Onions: Warm olive oil in a large skillet over medium heat. Add chopped onion, bell pepper, jalapeño (if using), cumin, and salt. Cook, stirring often, until onions are translucent and peppers are tender, about 5 to 7 minutes. Transfer the mixture to a bowl.
- Prepare the Pan: Allow the skillet to cool slightly and wash it, or use a new large skillet. Return it to medium heat and preheat until a few drops of water dance and evaporate quickly when flicked onto the surface.
- Add Butter and Eggs: Add the butter to the skillet and swirl to coat. Once the butter foams and subsides, pour in the egg mixture. If the butter browns too much, reduce the heat and start over.
- Cook the Eggs: Let the eggs rest until a white rim forms around the edge, about 10-15 seconds. Stir from the base of the pan, let rest again for 10-15 seconds, and repeat, stirring more often as eggs cook. Continue until eggs are shiny and mostly set, about 1.5 to 2 minutes.
- Combine Ingredients: Fold in the cooked pepper mixture, crumbled tortilla chips, and cheddar cheese. Remove the skillet from heat once everything is well mixed.
- Serve: Divide the migas onto plates and serve immediately with your choice of garnishes. For a taco variation, spoon the mixture into warmed tortillas and add desired toppings. Migas are best enjoyed fresh but can be refrigerated for up to 4 days; reheat gently and add toppings before serving.
Notes
- Migas taste best when the tortilla chips remain a little crispy, so serve immediately after cooking.
- Customize the spice level by adding or omitting the jalapeño.
- Try different cheeses such as Monterey Jack or pepper jack for a flavor variation.
- Leftover migas store well in the refrigerator for up to 4 days; reheat gently before serving.
- For a portable option, serve the migas as tacos in small corn or flour tortillas.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 5g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 385mg
