Traditional Migas
Traditional Migas is a vibrant and hearty Tex-Mex breakfast classic that transforms stale corn tortillas into a crispy, flavor-packed foundation for scrambled eggs and sautéed vegetables. This easy-to-make dish features a medley of diced onions, red bell peppers, jalapeños, and garlic, all cooked to aromatic perfection before being combined with fluffy eggs and shredded cheddar cheese for a creamy texture. The crispy tortilla pieces add a satisfying crunch, while fresh cilantro, green onions, and juicy diced tomatoes brighten up every bite. Finished with a squeeze of lime, this dish is a fiesta of bold flavors that comes together in just 35 minutes. Perfect for breakfast, brunch, or even a quick dinner, Traditional Migas is a crowd-pleasing recipe that's deeply rooted in authentic Mexican-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces stale corn tortillas
- 3 tablespoons olive oil
- 1 small, diced onion
- 1 small, diced red bell pepper
- 1 small, seeded and diced jalapeño pepper
- 2 minced garlic cloves
- 6 large eggs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup, shredded cheddar cheese
- 0.25 cup, chopped fresh cilantro
- 2 sliced green onions
- 1 medium, diced tomato
- 1 cut into wedges lime
Instructions
Cut the stale corn tortillas into 1-inch squares.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the tortilla pieces and cook, stirring frequently, until they are crispy and golden brown, about 5-7 minutes. Remove them with a slotted spoon and set them aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion, red bell pepper, and jalapeño pepper. Sauté until the vegetables are soft, about 4-5 minutes.
Add the minced garlic to the skillet and cook for another minute until fragrant.
In a bowl, whisk together the eggs, salt, and black pepper. Pour the egg mixture into the skillet with the vegetables.
Allow the eggs to set for a few moments, then gently stir them with a spatula to scramble, until they are mostly cooked but still soft.
Add the crispy tortilla pieces back to the skillet and sprinkle the cheddar cheese over the top. Stir to combine and melt the cheese slightly.
Remove the skillet from heat and stir in the chopped cilantro and sliced green onions.
Serve immediately, topped with diced tomatoes and lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1163 mg | 388% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 24.2 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 653 mg | 50% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1599 mg | 34% | |
*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.
