Breakfast Migas
Start your day with a burst of flavor with this hearty Breakfast Migas recipe—a classic Tex-Mex dish that’s as vibrant as it is satisfying! Featuring crispy corn tortilla strips, fluffy scrambled eggs, and a medley of fresh ingredients like jalapeños, roma tomatoes, and cilantro, this dish offers the perfect balance of textures and flavors. Finished off with melty cheddar cheese and a squeeze of zesty lime, every bite is a fiesta in your mouth. Ready in just 30 minutes, it’s the ultimate quick and easy breakfast for busy mornings or a relaxed weekend brunch. Customize your migas with optional toppings like creamy avocado, tangy sour cream, or your favorite salsa for a truly irresistible meal. Whether you’re new to Tex-Mex or a seasoned fan, this one-pan recipe is guaranteed to become a go-to favorite!
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Recipe Information
Ingredients
- 4 pieces corn tortillas
- 6 large eggs
- 2 tablespoons milk
- 1 cup cheddar cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion
- 1 small jalapeño
- 2 medium roma tomatoes
- 2 tablespoons cilantro
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 medium lime
- optional toppings (sour cream, avocado, salsa)
Instructions
Cut the corn tortillas into strips or small squares.
Dice the onion, jalapeño (seeds removed for less heat), and tomatoes. Chop fresh cilantro and set aside.
Crack the eggs into a bowl, add milk, salt, and pepper, then whisk until well combined.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tortilla strips and cook until golden and crispy, about 4-5 minutes, stirring occasionally. Remove from the skillet and set aside on a plate.
Add the remaining olive oil and butter to the same skillet. Sauté the diced onion and jalapeño until softened, about 3 minutes.
Stir in the diced tomatoes and cook for another 2 minutes until they start to soften.
Reduce the heat to medium-low and pour the egg mixture into the skillet. Let it sit for about 30 seconds, then gently scramble the mixture with a spatula.
When the eggs are about halfway cooked, stir in the crispy tortilla strips and shredded cheddar cheese. Mix gently to combine and cook until the eggs are fully set, about 2-3 more minutes.
Remove the skillet from heat and sprinkle the migas with chopped cilantro.
Serve hot with lime wedges on the side and optional toppings like sour cream, avocado, or salsa.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 559 mg | 24% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.4 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 301 mg | 23% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 397 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
