Description
This Tex-Mex Migas recipe is a flavorful and satisfying breakfast scramble featuring fluffy eggs, sautéed peppers and onions, crunchy tortilla chips, and melted cheddar cheese. It’s a quick and easy dish that combines classic Tex-Mex ingredients with simple cooking techniques, perfect for a delicious morning meal served with warm tortillas and optional garnishes like salsa, sour cream, avocado, and cilantro.
Ingredients
Scale
Egg Mixture
- 10 eggs
- 3 tablespoons cream, half-and-half, or plain milk of choice
- 1/4 teaspoon fine salt
- Freshly ground black pepper, to taste
Vegetables and Seasonings
- 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
Other Ingredients
- 1 tablespoon unsalted butter
- 1 cup (3 1/4 ounces) grated mild-to-medium cheddar cheese
- 3/4 cup roughly crumbled tortilla chips
- Red salsa (drain excess juice with a fork)
- Sour cream
- Chopped cilantro
- Sliced avocado or guacamole
- Hot sauce of choice
- Lime wedges
- 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 thoroughly until the mixture is uniform and set aside.
- Cook the Peppers and Onions: Heat olive oil in a large skillet over medium heat. Add finely chopped onion, bell pepper, jalapeño (if using), ground cumin, and salt. Stir frequently and cook until onions become translucent and peppers are tender, about 5 to 7 minutes. Transfer this cooked vegetable mixture into a separate bowl.
- Prepare the Pan: Clean the skillet or use a new one and return it to medium heat. Heat until a few drops of water sprinkled onto the surface sizzle and evaporate quickly.
- Add Butter and Eggs: Add butter to the hot skillet and swirl to coat the surface. When the butter foams and then settles, pour in the egg mixture. If the butter browns too quickly, reduce the heat and start over to avoid overcooking.
- Cook the Eggs: Allow the eggs to rest undisturbed for about 10-15 seconds until a white rim forms at the pan’s edge. Stir gently from the bottom of the pan and let rest again for 10-15 seconds. Repeat this process, stirring more frequently as the eggs cook, until they are shiny and mostly set, approximately 1.5 to 2 minutes total.
- Combine Ingredients: Gently fold in the cooked pepper and onion mixture, crumbled tortilla chips, and grated cheddar cheese. Remove the skillet from heat once combined evenly.
- Serve: Divide the migas onto plates immediately. Serve with warm tortillas and your choice of garnishes such as red salsa, sour cream, chopped cilantro, sliced avocado or guacamole, hot sauce, and lime wedges. For a taco version, spoon the migas into warmed tortillas and add desired toppings. Leftovers can be refrigerated for up to 4 days; reheat gently before serving.
Notes
- Jalapeño is optional for added heat; omit if you prefer a milder dish.
- Be careful not to brown the butter when cooking eggs to avoid bitterness.
- Migas are best enjoyed immediately for optimal texture but can be stored in the refrigerator for up to 4 days.
- Use fresh tortilla chips for better crunch and flavor.
- Warming tortillas before serving enhances the dish and aids folding if making tacos.
