This breakfast is perfect for those midweek morning slumps when you crave for a flavorful indulgent breakfast. This Tex-Mex egg recipe is made with corn tortillas pieces but not tortilla chips, eggs scrambled into green peppers, onions and finished with melted cheese.
Ingredients For Migas
- Soft Corn tortillas
- Vegetables: Onion, Green Bell pepper, and hot green peppers optional
- Aromatics: Garlic, cilantro
- Eggs: or extra eggs if smaller
- Spices: ground cumin, Chili powder, black pepper
- Cheese: Monterey Jack cheese, Cotija cheese
How To Make Migas
- Chop green peppers, onions and cut corn tortillas into strips.
- Fry the Corn tortillas: in the oil until they’re golden and crispy, transfer them to the kitchen paper lined plate.
- Eggs and Veggies: Sauté the onion, pepper and garlic. along with the spices Whip the eggs and pour them into the pan.
- Cheese: Stir in the grated Jack cheese, cilantro and tortilla strips to the mix.
- Serve:immediately, with sliced avocado, cotija, green onion and pico de gallo on the side.
Storage and Pro Tips
- Migas are best enjoyed fresh. Soft barely cooked scrambled eggs are best for Migas.
- Soft corn tortillas are better than flour in this recipe, I recommend fresh soft corn tortilla, sliced into strips and pan fried or toasted in the oven.
- We used Anaheim peppers and jalapeño for heat inn this recipe. Red bell peppers and other green peppers will be good alternatives with a little jalapeño or Serrano peppers for heat.
Migas
Equipment
- saute pan or frying pan
Ingredients
- 8-10 large eggs(2 per person)
- 4 soft corn tortillas cut into strips or square pieces
- 1 medium onion, chopped
- 2 small Anaheim peppers chopped or 1 green bell pepper
- ½-1 jalapeño or serrano optional
- 2-3 large cloves garlic, minced
- 1 tsp ground cumin
- 1 tbsp Mexican chili powder
- sea salt and black pepper as needed
- 4 oz grated Jack or other Mexican cheese
- ¼ cup crumbled cotija cheese
- 1-2 tbsp olive oil
Garnishes
- Pico de Gallo
- sliced avocado or guacamole
- chopped green onions
Instructions
- Heat the oil in a large, non-stick frying pan over medium heat. Add the tortilla strips and pan fry k, stirring and flipping as they get toasty and crisp, about 5 minutes. Transfer to a kitchen paper lined plate
- In the same pan add the onion, and both green peppers. Saute stirring, until softened. Add the garlic and cook until fragrant.
- Lower the heat and add the ground cumin and chili powder. In a medium bowl, crack and beat the eggs with salt. Pour the beaten eggs into the pan and cook while stirring constantly until the eggs are just about starting to set.
- Add the Jack cheese, and tortilla strips. Cook, stirring occasionally, until the eggs have scrambled to your desired consistency.
- Divide the migas among 4 plates. Serve garnished with the cotija, pico de gallo, sliced avocado/guacamole, and green onions.
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