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Tex-Mex Migas in cast iron skillet. Garnishes scattered around skillet.
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5 from 6 votes

Tex-Mex Migas

Total Time25 minutes
Servings: 4 people


  • 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


  • 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!


Serving Note: This is great 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!