My all-time favorite Tex-Mex migas recipe! It’s super-simple to make with leftover chips and salsa, and always a crowd fave.
I first posted here on the blog about migas five years ago after visiting Austin for the first time, when I was introduced to their brilliant, iconic Tex-Mex scramble. Then proceeded to fall even more in love with them two years later, when my friend, Kathryne, and I spent a month snowbirding and eating all the tacos in Austin. And ever since, they have become one of my go-to brunch recipes that we make around here constantly — especially when serving a crowd.
But! I’ve been meaning to pop back in here and update this recipe for years because I recently figured out a shortcut to this already-simple recipe that I have been loving lately. Authentic migas are supposed to be made with leftover corn tortillas, which are then cut into small strips, and fried in oil until crispy — which is a delicious way to go. But since I often do not have leftover tortillas on hand — yet always have a bag full of corn tortilla chips in the pantry — I’ve been making migas with crumbled chips instead. And it has turned this dish into just about the easiest migas recipe ever.
Just scramble up some eggs and veggies, add in some cheese, salsa and the tortilla chips, load the scramble up with your favorite toppings, and a mega delicious plate of migas will be yours to enjoy in no time. Here’s how to make them!
The Best Tex-Mex Migas Recipe
Tex-Mex styled migas are the ultimate breakfast comfort food…with a kick!
Prep: 8min
Total: 20min
Yield: 0
Ingredients:
- 12 large eggs
- 1/4 cup milk
- 1/2 teaspoon each: ground cumin, fine sea salt, freshly-cracked black pepper
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 1 jalapeño, seeded and finely chopped
- 3 cloves garlic, minced
- 2 large handfuls corn tortilla chips, roughly crumbled
- 2/3 cup salsa, homemade or store-bought
- 2/3 cup shredded Mexican-blend cheese, plus extra for serving
- toppings: chopped fresh cilantro, diced red onion, sliced avocado, diced tomato, extra salsa
Instruction:
- In a large bowl, whisk together eggs, milk, cumin, salt and pepper. Set aside.
- Heat oil over medium-high heat in a large sauté pan. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for 1-2 additional minutes, stirring occasionally, until the garlic is fragrant.
- Add the egg mixture, and reduce heat to medium. Cook for 5-6 minutes, stirring frequently, until the eggs are completely scrambled. Stir in the tortilla chips, salsa and cheese. Cook for 2 minutes, stirring occasionally. Taste and season with extra salt and pepper if needed.
- Serve warm, garnished with your desired toppings. (I say the more, the merrier!)
Migas Recipe
Migas is a Tex-Mex dish of eggs scrambled with tortilla chips, onions and peppers. This Mexican egg scramble is a wonderful breakfast or brunch dish that is easy to put together. Learn everything there is to know about making migas with step-by-step pictures here.
Prep: 15min
Total: 35min
Serving Size: 1
Nutrition Facts: calories 956 calories, Carbohydrate 136 grams carbohydrates, Cholesterol 247 milligrams cholesterol, Fat 37 grams fat, Fiber 22 grams fiber, Protein 29 grams protein, Saturated Fat 9 grams saturated fat, servingSize 1, Sodium 538 milligrams sodium, Sugar 6 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 26 grams unsaturated fat
Ingredients:
- 3 tablespoons avocado oil or vegetable oil
- 5 corn tortillas, cut into short, thin strips
- Kosher salt, for seasoning
- 1/2 white onion, diced
- 1 medium red bell pepper, diced
- 5 large eggs, beaten
- 1/2 cup shredded Monterey Jack
- Pico de Gallo
- Sliced ripe avocado
- Sour cream
- Hot sauce
- Chopped fresh cilantro
Instruction:
- Fry tortillas. Heat oil in a large frying pan or cast iron skillet over medium-high heat. Once hot, add tortilla strips and let cook until very crisp, stirring occasionally, about 6-7 minutes. Season with salt.
- Add veggies. Add onion and bell pepper and season again with salt. Reduce heat to medium and cook until veggies are just getting tender, about 2-3 minutes.
- Add egg. Reduce heat a little bit more and pour the beaten eggs over everything. Season once more with salt and stir eggs into the migas. Let cook until eggs are mostly firm but still a little runny in spots (they will finish cooking off the heat).
- Add cheese. Sprinkle cheese over the top, cover and remove from heat. Let sit about a minute or so until the cheese melts.
- Serve. Serve immediately with the garnishes. You can put them on top of the whole dish or let everyone top thier own plate as they wish.
Making My Grandmother’s Migas Recipe | How To Make Migas | Simply Mama Cooks
FAQ
What is the difference between migas and chilaquiles?
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