Migas Con Huevo
Transform your breakfast routine with *Migas Con Huevo*, a vibrant and hearty Mexican-inspired scramble that combines crispy tortilla strips, fluffy scrambled eggs, and a medley of fresh, zesty vegetables. Ready in just 25 minutes, this quick and satisfying dish bursts with bold flavors from sautéed onion, garlic, jalapeño, and cumin-spiced tomatoes, all tied together with a sprinkle of cilantro for a refreshing finish. Customize it with optional toppings like creamy avocado, melted cheese, and a squeeze of lime for an extra layer of indulgence. Perfect for a cozy weekend brunch or a flavorful start to your day, this one-skillet recipe is a delicious way to elevate simple pantry staples into a restaurant-worthy meal.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces corn tortillas
- 6 large eggs
- 1 small onion
- 1 garlic clove
- 1 jalapeño
- 1 medium tomato
- 2 tablespoons cilantro
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons vegetable oil
- 0.5 cup cheese (optional, shredded)
- 1 avocado (optional, sliced)
- 1 lime (optional, for garnish)
Instructions
Slice the corn tortillas into small strips or bite-sized squares.
Dice the onion, mince the garlic, and finely chop the jalapeño and cilantro. Chop the tomato into small pieces.
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add the tortilla strips and cook until crispy and golden, stirring occasionally, about 5–7 minutes. Remove the crispy tortillas from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil, followed by the diced onion, minced garlic, and chopped jalapeño. Sauté for 2–3 minutes until softened and fragrant.
Add the chopped tomato to the skillet. Season with ground cumin, salt, and black pepper. Cook for another 2–3 minutes until the tomato softens and begins to release its juices.
Meanwhile, crack the eggs into a bowl and whisk them together until smooth.
Lower the heat to medium-low and pour the whisked eggs into the skillet. Stir continuously to scramble the eggs and combine them with the vegetables.
Once the eggs are mostly cooked but still slightly soft, stir in the crispy tortilla strips. Mix until everything is combined and heated through, about 1–2 minutes.
Remove the skillet from heat and sprinkle the chopped cilantro on top. If using, add shredded cheese and let it melt over the hot mixture.
Serve immediately with optional toppings like sliced avocado, lime wedges, or additional cilantro.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 449 mg | 20% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.7 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 188 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 362 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.
