Mighty Migas
Get ready to elevate your breakfast game with "Mighty Migas," a Tex-Mex-inspired scramble that’s loaded with bold flavors and hearty textures. This quick and easy recipe features crispy fried corn tortilla strips folded into fluffy, cheesy scrambled eggs, with a vibrant medley of fresh ingredients like diced tomatoes, jalapeños, and onions. Aromatic garlic and fragrant cilantro bring the dish to life, while optional avocado slices, lime wedges, and a splash of hot sauce add a customizable touch. Ready in just 30 minutes, this crowd-pleaser is perfect for brunch or a lively breakfast-for-dinner option. Packed with protein and irresistible crunch, Mighty Migas is a fiesta on your plate that’ll keep everyone coming back for more! Keywords: migas recipe, Tex-Mex breakfast, cheesy scrambled eggs, tortilla scramble, quick brunch recipes.
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Recipe Information
Ingredients
- 4 pieces corn tortillas
- 6 large eggs
- 2 tablespoons milk
- 2 tablespoons olive oil
- 1 small, diced onion
- 1 piece, finely chopped jalapeño
- 2 cloves, minced garlic
- 1 medium, diced tomato
- 1 cup shredded cheddar cheese
- 2 tablespoons, chopped cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece, sliced (optional) avocado
- 4 pieces (optional) lime wedges
- to taste (optional) hot sauce
Instructions
Cut the corn tortillas into short, thin strips (about 1-inch long and 1/2-inch wide).
Heat 1 tablespoon of olive oil in a large non-stick or cast-iron skillet over medium heat.
Add the tortilla strips to the skillet and sauté them for 5-7 minutes, stirring occasionally, until they are crispy and golden brown. Remove the tortilla strips from the pan and set aside.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, then add the diced onion and chopped jalapeño. Sauté for about 3-4 minutes until the onion becomes translucent and the jalapeño softens.
Add the minced garlic and cook for another 30 seconds, stirring continuously to prevent burning.
Stir in the diced tomato and let it cook for 1-2 minutes until slightly soft.
Reduce the heat to medium-low, then pour the egg mixture into the skillet. Let the eggs sit for about 30 seconds, then gently stir and fold with a spatula to scramble.
When the eggs are about halfway cooked (still slightly wet), fold the crispy tortilla strips into the mixture.
Sprinkle the shredded cheddar cheese over the eggs and cook gently until the cheese is melted and the eggs are fully set, about 2-3 minutes more.
Remove the skillet from the heat and garnish the migas with freshly chopped cilantro.
Serve immediately, topped with sliced avocado, lime wedges, and a dash of hot sauce if desired.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 4773 mg | 208% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 21.7 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1189 mg | 91% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1409 mg | 30% | |
*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.
