Migas with Fresh Tortillas
Transform your breakfast routine with this vibrant and satisfying recipe for Migas with Fresh Tortillas. Featuring crispy pan-fried corn tortilla strips folded into fluffy scrambled eggs infused with diced tomato, jalapeño, and onion, this Tex-Mex classic is bursting with bold flavors and irresistible textures. A generous sprinkle of melted cheddar cheese and fresh cilantro elevate every bite, while a splash of lime adds a zesty finish. Perfect for a quick 25-minute meal, this dish is packed with protein and customizable spice. Serve your migas hot and fresh for a hearty, flavorful breakfast or brunch that brings the comfort of homemade cooking straight to your table. Keywords: migas recipe, Tex-Mex breakfast, easy brunch, fresh tortillas, scrambled eggs with tortillas.
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Recipe Information
Ingredients
- 4 pieces corn tortillas
- 6 pieces large eggs
- 2 tablespoons milk
- 1 cup cheddar cheese, shredded
- 1 medium tomato, diced
- 1 small jalapeño, finely chopped
- 0.5 medium white onion, diced
- 2 tablespoons cilantro, chopped
- 3 tablespoons vegetable oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 pieces lime wedges (for serving)
Instructions
Start by cutting the corn tortillas into small 1-inch squares or strips.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, add the tortilla pieces and cook for 3-4 minutes, stirring frequently, until they become crispy and golden brown. Remove the tortilla pieces from the skillet and set aside 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.
Add the remaining 1 tablespoon of vegetable oil to the skillet and heat over medium heat. Add the diced onion and jalapeño, cooking for 2-3 minutes until softened and fragrant.
Stir in the diced tomato and cook for an additional 1-2 minutes, allowing the tomato to soften slightly.
Reduce the heat to low and pour the egg mixture into the skillet, stirring gently with a spatula to combine with the vegetables.
Once the eggs begin to set but are still slightly runny, add the crispy tortilla pieces back into the skillet and gently fold them into the eggs.
Sprinkle the shredded cheddar cheese over the top and continue to cook, stirring occasionally, until the eggs are fully cooked and the cheese is melted.
Remove the skillet from heat and garnish the migas with fresh cilantro.
Serve immediately with lime wedges on the side for an added burst of flavor. Enjoy your homemade migas with fresh tortillas!
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1239 mg | 413% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 10.4 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 1146 mg | 88% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1341 mg | 29% | |
*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.
