Migas
Bring bold Tex-Mex flavors to your table with this classic migas recipe—a hearty and satisfying dish featuring crispy strips of fried corn tortillas tossed with fluffy scrambled eggs, sautéed vegetables, melted cheddar cheese, and fresh cilantro. Perfect for breakfast, brunch, or even a quick dinner, migas are easy to prepare in just 30 minutes and deliver a vibrant blend of textures and tastes. The addition of diced jalapeño offers a customizable kick of heat, while a final squeeze of lime brightens every bite. Whether you're serving it solo or alongside refried beans and avocado slices, this one-pan wonder is guaranteed to impress. Try this authentic Mexican comfort food today!
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Recipe Information
Ingredients
- 6 pieces Corn tortillas
- 3 tablespoons Vegetable oil
- 6 pieces Eggs
- 2 tablespoons Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 small, diced Onion
- 1 medium, diced Red bell pepper
- 1 small, diced (optional) Jalapeño
- 1 medium, diced Tomato
- 0.5 cups, shredded Cheddar cheese
- 2 tablespoons, chopped Fresh cilantro
- 1 cut into wedges Lime
Instructions
Cut the corn tortillas into small strips (about 1 inch wide by 2 inches long).
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the tortilla strips in batches and fry until crispy and golden, about 2-3 minutes per batch. Remove the strips from the skillet and drain on a plate lined with paper towels.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Using the same skillet, remove excess oil, leaving about 1-2 teaspoons. Add the diced onion, red bell pepper, and jalapeño (if using). Sauté over medium heat until softened, about 3-4 minutes.
Add the diced tomato to the skillet and cook for an additional 2 minutes.
Push the vegetables to one side of the skillet and pour the whisked eggs into the empty space. Allow the eggs to cook undisturbed for 30 seconds, then gently stir and scramble them using a spatula.
Once the eggs are slightly set, gently mix them with the sautéed vegetables.
Add the crispy tortilla strips back into the skillet and toss gently to combine everything.
Sprinkle the shredded cheddar cheese over the mixture and cook for 1-2 minutes, or until the cheese is melted.
Remove the skillet from heat and garnish the migas with fresh cilantro.
Serve the migas hot with lime wedges on the side for squeezing over each serving, and enjoy!
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 1166 mg | 389% | |
| Sodium | 3335 mg | 145% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 25.0 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 656 mg | 50% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1784 mg | 38% | |
*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.
