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Tex-Mex Migas

Prep Time:

8 Minutes

Cook Time:

3 Minutes

Serves:

6 Servings

About the Recipe

In Texas migas are everywhere. Go out to brunch, and they’ll be on the menu. Stop at a taco truck in the morning, and everyone there will be getting migas breakfast tacos. It didn’t take me long to understand the hype. Crumbled tortilla chips, melty cheese, and soft scrambled eggs create an incredible creamy/crunchy texture. Onions, tomatoes, and cilantro add lots of fresh flavor, and jalapeños amp up the heat. Splash your migas with salsa and stuff them into tortillas, and you’ll be asking for seconds before you know it!

Ingredients


  • 3 teaspoon extra-virgin olive oil

  • 0.75 cup diced red onion

  • 6 roma tomatoes, cored and diced

  • 1.5 jalapeños, seeded and diced

  • 3 garlic clove, finely chopped

  • 14 eggs, beaten

  • 0.75 cup crumbled tortilla chips

  • 1.5 cup shredded jack cheese

  • 0.75 cup chopped cilantro

  • Sea salt and freshly ground black pepper


for serving

  • 12 tortillas, charred

  • Avocado slices

  • Lime wedges

  • Homemade Salsa or Tomatillo Salsa

Preparation

  1. Heat the oil in a medium nonstick skillet over medium heat. Add the onion, tomato, jalapeño, garlic, ¼ teaspoon sea salt, and several grinds of fresh pepper. Cook for 2 minutes, stirring, until softened. Add the eggs and crumbled chips and stir to scramble. Stir in cheese and remove from the skillet.

  2. Sprinkle with cilantro, season to taste with more salt and pepper, and serve with tortillas, avocado slices, lime wedges, and salsa.

As prepared via: Love & Lemons

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