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These Tex-Mex Migas are a favorite of mine to make for a simple, yet impressive and flavorful breakfast!
One of my favorite things to eat for breakfast is Migas. Simply put, Migas is a Mexican egg dish that consists of strips of corn tortillas that are pan-fried till just barely crisp and then scrambled with eggs. You’ll find all of these elements below with a few extra twists with my Tex-Mex Migas.
Directly translated from Spanish, the word “Migas” means “crumbs.’” Across the map, Migas are made in many different variations. I am, of course, most familiar with the Tex-Mex variations, which is what I have tried to replicate here. At local restaurants across Texas (and especially in Austin), Migas are typically served on a platter with refried beans or you even see some taco joints making Migas breakfast tacos. If Migas are on the menu, they are almost always a good choice.
Tex-Mex Migas Ingredients:
- Eggs
- Avocado Oil
- Corn Tortillas
- Butter
- White Onion
- Poblano Pepper
- Garlic
- Salt + Pepper
- Salsa Verde
- Limes
- Monterey Jack Cheese
- Plus, Some Optional Toppings!
Tex-Mex Step-by-Step:
Step One: Whisk the Eggs
To start, add the eggs to a large bowl and whisk until nice and frothy. Set aside.
Step Two: Crisp the Tortilla Strips
In a large skillet over medium heat, add the avocado oil. Once heated, working in batches, carefully place the corn tortilla strips into the skillet until crisp on both sides, about 2 minutes. Transfer the crispy tortilla strips to a paper towel-lined plate until all are complete.
Step Three: Sauté the Vegetables
Next, melt the butter in the skillet then add the onion, poblano, garlic, salt, and pepper and cook, stirring, until the vegetables are tender, about 3 minutes.
Step Four: Assemble the Migas
Add the crisp tortilla strips back into the skillet with the vegetables. Pour in the eggs, salsa verde, and lime juice into the skillet and gently stir to combine with the vegetables. Cook, pushing the eggs toward the center with a spatula, until they are set about 4 minutes.
Step 5: Add Cheese, Serve as Desired
Once the eggs are set, turn off the heat and sprinkle the Monterey Jack over the top and let it melt. Serve as desired!
Recipe FAQs:
While both of these breakfast dishes contain fried tortillas, the similarities end there. Migas have crushed tostadas scrambled with eggs, tomatoes, chiles, and onions and topped with cheese. Chilaquiles, however, are fried tortillas in a simmered sauce that are usually topped with cheese, crema, and fried eggs.
I love serving this topped with pico de gallo, sliced avocado, and a squeeze of lime. You can eat alone or alongside refried black beans as well. Sometimes I will even serve mine in warmed tortillas for a delicious breakfast taco!
Ideally, these are made the same day as you serve them but can be stored in an airtight container in the fridge for two days. You can reheat it in the microwave or the oven!
All in all, these Tex-Mex Migas are the perfect way to use up tortillas that might be going stale or old, and the best way to make a fantastic brunch! I hope you enjoy!
Tex-Mex Migas
Ingredients
- 8 eggs
- 2 tbsp avocado oil
- 6 corn tortillas sliced into ¼-in strips lengthwise then cut in half crosswise
- 1 tbsp butter
- ½ cup finely diced white onion
- ½ cup seeded and finely diced poblano pepper
- 2 cloves minced garlic
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- ¼ cup salsa verde plus more for serving
- 2 tbsp. Lime juice or the juice of 1 lime
- ½ cup of monterey jack cheese
Optional, For Serving:
- Pico de gallo for serving
- Avocado for serving
- 1 lime cut into wedges, for serving
Instructions
- In a large bowl, whisk your eggs and set aside.
- In a large skillet over medium heat, add the avocado oil. Once heated, working in batches, carefully place the corn tortilla strips into the skillet until crisp on both sides, about 2 minutes. Transfer the crispy tortilla strips to a paper towel-lined plate until all are complete.
- Next, melt the butter in the skillet then add the onion, poblano, garlic, salt and pepper and cook, stirring, until the vegetables are tender, about 3 minutes.
- Add the crisp tortilla strips back into the skillet. Pour in the eggs, salsa verde and lime juice into the skillet and gently stir to combine with the vegetables. Cook, pushing the eggs toward the center with a spatula, until they are just set; about 4 minutes.
- Once the eggs are set, turn off the heat and sprinkle the monterey jack over top and let melt.
- Serve as desired and enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
Can’t wait to try this! If I add chorizo, how much do you think I should use and when do I add it??
Once again, Alex making me look like a rockstar in the kitchen. Awesome recipe. Thanks!
I had some leftover tortillas and veggies in my fridge and I decided to give this recipe a try. I’m SO glad I did! Super quick to make and it was delicious.
So so yummy! Thank you! 🙂
I love everything you make but this was extra delish!!
I visited Austin over 10 years ago and still remember the migas we ate at least 3 times while we were there. It was a really good restaurant, but once I tried the migas that was all I wanted to order! I can’t wait to try your recipe!
I hope you love it, Gwen!
The word crumb in Spanish is migajas
SO delicious!! I did everything as written other than subbed red, orange, and yellow bell peppers for the ploblano bc I didn’t have one on hand. I also added in some black beans that needed to be used in at the end. AMAZING!
Do you think I could use Siete Cassava tortillas in place of corn?
yes!!! you totally could– you’re just not going to have as much of the delicious, nutty flavor from the corn tortillas.
Thanks! Corn causes me inflammation and I’d love to make this 🙂
I just made these with Siete tortillas and it was delicious!!! I used the burrito sized ones, which I believe are a combo of cassava, coconut, tapioca, etc. They crisped up nicely!