Description
This Tex-Mex Migas recipe is a vibrant and hearty breakfast dish featuring fluffy scrambled eggs mixed with sautéed peppers, onions, crispy tortilla chips, and melted cheddar cheese. Enhanced with traditional seasonings and fresh garnishes, it’s perfect served on its own or wrapped in warm tortillas for a satisfying morning meal.
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
Vegetable and Seasoning Mix
- 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
Optional Garnishes and Sides
- 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 Egg Mixture: In a bowl, combine the eggs, cream, salt, and freshly ground black pepper. Whisk until the eggs are uniformly yellow and well mixed. Set aside.
- Sauté Vegetables: Warm olive oil in a large skillet over medium heat. Add chopped onion, bell pepper, jalapeño (if using), cumin, and salt. Cook, stirring often, until onions are translucent and peppers are tender, about 5 to 7 minutes. Transfer the mixture to a bowl.
- Prep Skillet for Eggs: Allow the skillet to cool slightly and wash it, or use a new large skillet. Return it to medium heat and preheat until a few drops of water dance and evaporate quickly when flicked onto the surface.
- Cook Eggs: Add the butter to the skillet and swirl to coat. Once the butter foams and subsides, pour in the egg mixture. If the butter browns too much, reduce the heat and start over.
- Scramble Eggs: Let the eggs rest until a white rim forms around the edge, about 10-15 seconds. Stir from the base of the pan, let rest again for 10-15 seconds, and repeat, stirring more often as eggs cook. Continue until eggs are shiny and mostly set, about 1.5 to 2 minutes.
- Combine Ingredients: Fold in the cooked pepper mixture, crumbled tortilla chips, and cheddar cheese. Remove the skillet from heat once everything is well mixed.
- Serve: Divide the migas onto plates and serve immediately with your choice of garnishes. For a taco variation, spoon the mixture into warmed tortillas and add desired toppings. Migas are best enjoyed fresh but can be refrigerated for up to 4 days; reheat gently and add toppings before serving.
Notes
- For extra spice, include the optional jalapeño or add hot sauce to taste.
- Using half-and-half or cream results in richer eggs compared to using milk.
- Ensure the tortilla chips are crumbled roughly for better texture contrast.
- Reheat leftover migas gently on the stovetop or microwave to maintain moisture.
- Warm tortillas thoroughly before serving to prevent cracking.
- Customize garnishes like cilantro, avocado, and salsa to your preference.
