Description
This Tex-Mex Migas recipe is a vibrant, flavorful breakfast dish featuring fluffy scrambled eggs cooked with sautéed peppers, onions, and jalapeños, combined with crunchy tortilla chips and melted cheddar cheese. Served with traditional garnishes like salsa, sour cream, cilantro, and avocado, it’s a perfect hearty start to your day with a delightful Tex-Mex twist.
Ingredients
Scale
Egg Mixture
- 10 eggs
- 3 tablespoons cream, half-and-half, or plain milk of choice
- 1/4 teaspoon fine salt
- Freshly ground black pepper, to taste
Vegetables and Seasonings
- 2 teaspoons olive oil
- 1 small-to-medium red onion, finely chopped (up to 2 cups)
- 1 red or orange bell pepper, membranes and seeds removed, finely chopped (about 1 heaping cup)
- 1 small jalapeño, membranes and seeds removed, finely chopped (optional, for spice)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon fine salt
Other Ingredients
- 1 tablespoon unsalted butter
- 1 cup (3 1/4 ounces) grated mild-to-medium cheddar cheese
- 3/4 cup roughly crumbled tortilla chips
To Serve (Optional Garnishes)
- Red salsa (drain excess juice with a fork)
- Sour cream
- Chopped cilantro
- Sliced avocado or guacamole
- Hot sauce of choice
- Lime wedges
- 8 to 12 small corn or flour tortillas, warmed
Instructions
- Prepare the Eggs: In a bowl, whisk together the eggs, cream, salt, and freshly ground black pepper until the mixture is uniformly yellow and well combined. Set aside.
- Cook the Peppers and Onions: Heat olive oil in a large skillet over medium heat. Add finely chopped red onion, bell pepper, jalapeño (if using), ground cumin, and salt. Stir often and cook until the onions become translucent and the peppers are tender, roughly 5 to 7 minutes. Transfer this cooked vegetable mixture to a separate bowl.
- Prepare the Pan: Allow the skillet to cool slightly and clean it, or use a fresh large skillet. Return it to medium heat and preheat it until a few drops of water sizzle and evaporate quickly when flicked onto the surface.
- Add Butter and Eggs: Add butter to the preheated skillet and swirl to coat the bottom. Once the butter foams and then subsides without browning, immediately pour in the egg mixture. If the butter browns too quickly, lower the heat or start over to prevent burning.
- Cook the Eggs: Let the eggs cook undisturbed until a white rim forms around the edges, about 10–15 seconds. Stir gently from the base of the pan, then let rest again for 10–15 seconds. Repeat this process, stirring more frequently as the eggs begin to set. Continue cooking until the eggs are shiny and mostly set but still moist, about 1.5 to 2 minutes total.
- Combine Ingredients: Fold the sautéed pepper and onion mixture, crumbled tortilla chips, and grated cheddar cheese into the mostly set eggs. Remove the skillet from heat once everything is thoroughly mixed and the cheese begins to melt.
- Serve: Immediately divide the migas onto plates and serve with your choice of garnishes such as red salsa, sour cream, chopped cilantro, sliced avocado or guacamole, hot sauce, and lime wedges. For a taco-style variation, spoon the migas into warmed corn or flour tortillas and add desired toppings. Leftovers can be refrigerated for up to 4 days; reheat gently before serving.
Notes
- Migas are best enjoyed fresh but can be stored in the refrigerator for up to 4 days.
- Reheat leftovers gently on the stovetop or microwave, and add fresh toppings before serving.
- Adjust the heat level by adding or omitting the jalapeño, and choose mild or medium cheddar based on preference.
- For a dairy-free version, substitute butter with a plant-based alternative and cheese with a vegan cheese.
- Use either corn or flour tortillas for serving to suit your taste or dietary requirement.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tex-Mex
