Migas

A Tex-Mex breakfast staple: eggs scrambled with strips of crisp-fried corn tortillas, sautéed peppers, onion, and tomato, then finished with melted cheese and a spoonful of salsa. The fried tortilla pieces stay slightly crunchy, giving migas its signature texture.

By YumYum Editorial · Breakfast & Brunch

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 4

Ingredients

• 6 corn tortillas, cut into thin strips
• 3 tablespoons vegetable oil, divided
• 1/2 white onion, diced
• 1 jalapeño, diced
• 1 Roma tomato, diced
• 8 large eggs
• 2 tablespoons whole milk
• 1 cup shredded Monterey Jack or cheddar cheese
• to taste Salt and black pepper, to taste
• 1/4 cup chopped cilantro
• 1/2 cup salsa, for serving
• 1 avocado, sliced, for serving

Instructions

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat and fry the tortilla strips until crisp and golden, about 3-4 minutes, then remove and drain on paper towels.
2. In the remaining oil, sauté the onion and jalapeño until softened, about 4 minutes.
3. Add the diced tomato and cook for another 2 minutes until just softened.
4. Whisk the eggs with milk, salt, and pepper.
5. Reduce the heat to medium-low and pour the eggs into the skillet with the vegetables.
6. Scramble gently, and once the eggs are about halfway set, fold in the fried tortilla strips.
7. Continue cooking, folding gently, until the eggs are just set but still moist, about 2 more minutes.
8. Sprinkle the shredded cheese over the top and fold through until melted.
9. Garnish with cilantro and serve immediately with salsa and avocado slices on the side.