Migas | Tex-Mex Scrambled Eggs

Migas! A delicious breakfast of eggs, tortilla chips, and salsa. The word roughly means of crumbs. Whatever you have left over gets tossed into the pot. 

This Tex-Mex version of migas includes eggs, tortilla chips, tomatoes, jalapeño, onions, red and green bell peppers, cheese, and cilantro. 

The combination is really tasty topped with salsa and served with refried beans and even more tortilla chips. Add some avocado slices and a dab of sour cream for even more deliciousness. 

Migas, translated from Spanish means "crumbs" or "scraps." They are the perfect way to use up extra fried tortillas. 

These Tex-Mex migas also include red and green bell pepper, jalapeños, onions, and tomatoes. Plus there's lots of cheese. 

How to make Tex-Mex migas:

First, cook the onions and bell peppers in a skillet with oil for about 5 minutes, until softened. Add the jalapeños and tomatoes, and the tortilla chips. 

Next, add eggs whisked with a little milk, and cook until almost done. 

Finally, stir in cheddar and Monterey jack cheese along with a handful of cilantro. 

For the tortilla chips, you can either make your own with leftover corn tortillas fried in shallow oil, or with store bought tortilla chips. I've used both. If you use store bought tortilla chips, try to find ones that are somewhat more "restaurant style," although any will do. 

Another option is to buy the crispy corn tostadas (I prefer Guerrero) and break them up to add them to the eggs. 

These migas are totally delicious. When you make them, try not to snag pieces of the chips out of the pan while dishing them up. They are that good! 

Be sure to serve these with your favorite salsa on the side. You can also wrap them up in a flour tortilla with some refried beans for an impromptu breakfast burrito. 

I recommend making these in a nonstick skillet, but any large skillet will do. 

You can double this recipe for a large crowd, or halve it for migas for one or two. Leftovers can be reheated briefly in the microwave or in a 300 degree oven. 

To prep store bought tortilla chips break them in half or thirds, into roughly 1-inch pieces. 

The first time I made these migas was for a breakfast potluck at work. I served them with flour totillas and everyone loved them! 

Potluck tip: I prepared these eggs in a nonstick frying pan while warming a clay Dutch oven in the oven. Once the eggs were ready, I transferred them to the hot pot and wrapped it with beach towels. The eggs were still hot 40 minutes later without being over cooked. Yay!

Happy #NationalTortillaChipDay! Rahda of Magical Ingredients is our host! Be sure to check out everyone's recipes using one of my favorite food groups, tortilla chips! 

• How to Make Homemade Tortilla Chips by Family Around the Table
• Sheet Pan Chicken and Cheese Nachos by A Day in the Life on the Farm
• Migas | Tex-Mex Scrambled Eggs by Karen's Kitchen Stories
• Mango Salsa by That Recipe
• The Best Homemade Queso by Hezzi-D's Books and Cooks
• Chicken Tortilla Chip Casserole by Making Miracles
• Tropical Salsa by Magical Ingredients
• Tortilla Crusted Baked Marinated Pork Chops by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

This post has been updated from May, 2013 with new photos, description, and printable recipe card. 

Migas Recipe

Yield: 4 servings

Author: Karen's Kitchen Stories

Migas! A delicious breakfast of eggs, tortilla chips, and salsa. The word roughly means of crumbs. Whatever you have left over.

Ingredients

• 3 small tomatoes (I used Campari) chopped, plus 1/8 teaspoon of salt
• 6 large eggs, whisked
• 2 tablespoons milk
• 1/4 teapoon salt and 1/4 teaspoon white pepper
• 2 teaspoons butter
• 2 teaspoons olive oil
• 1 large shallot or small onion, chopped
• 1/2 large red bell pepper, seeded and chopped
• 1/2 large green bell pepper, seeded and chopped
• 1/2 large jalapeño chile, seeded and chopped
• 1 ounce (about 1/2 cup) tortilla chips broken into approximately 1 inch pieces
• 1 ounce cheddar cheese, grated
• 1 ounce Monterey jack cheese, grated
• 1/4 cup cilantro, chopped

Instructions

1. Place the chopped tomatoes into a strainer over a bowl, salt them, and let them drain for 15 minutes.
2. Whisk together the eggs and the milk. Add the salt and pepper. Set aside.
3. In a large skillet, heat the butter and olive oil over medium-high heat.
4. Add the onions and bell peppers and cook, stirring occasionally, for 5 minutes.
5. Add the jalapeños and stir to combine.
6. Add the tomatoes and stir.
7. Add the tortillas and stir.
8. Reduce the heat to low and add the egg mixture.
9. Gently fold the eggs as they cook.
10. When the eggs are almost done, add the cheese and cilantro and continue to fold until the eggs are done.

Calories

276.73

Fat (grams)

17.71

Sat. Fat (grams)

6.90

Carbs (grams)

15.11

Fiber (grams)

2.38

Net carbs

12.73

Sugar (grams)

5.50

Protein (grams)

15.16

Sodium (milligrams)

344.81

Cholesterol (grams)

298.02

https://www.karenskitchenstories.com/2013/05/migas-tex-mex-scrambled-eggs-and-cinco.html

Karen's Kitchen Stories

eggs, tortilla chips, migas

Breakfast

Mexican

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