Migas is a delicious Tex-Mex breakfast made with simple ingredients like scrambled eggs, onions, peppers, tortilla strips and cheese then served with salsa. This tasty Austin, Texas favorite can be found in breakfast restaurants all over the city.
While Tex-Mex style migas, or migas con heuvos, started out as a way to use up old, stale leftover tortillas, migas can made with fresh tortillas as well. Just cut up some tortilla strips and quickly fry them in hot oil until they are golden brown.
Traditional Tex-Mex migas includes scrambled eggs, onion, tortilla strips and cheese. It is, however, a breakfast dish can be easily modified to include just about anything you have on hand. This authentic migas recipe, for example, includes red bell peppers, but would be just as good with orange, yellow or green bell peppers. The hatch chile could be substituted with Anaheim, poblano, jalapeño or even serrano peppers. The Oaxaca cheese could be replaced with Monterey jack cheese, cotija cheese, queso fresco or even cheddar cheese. Just mix it up and use what you have.
Serve migas with your favorite salsa, pico de gallo, hot sauce, sour cream and maybe even some fresh avocado slices. If you want to try a handheld version, just heat up some flour tortillas and make soft migas tacos. Migas is delicious with homemade salsa like roasted tomatillo salsa verde, fire roasted salsa roja and pico de gallo.
Also, try some of my other Tex-Mex breakfast recipes like brisket breakfast tacos or chorizo breakfast tacos. Watch my YouTube video on making chorizo breakfast tacos.
Ingredients
Migas starts with fresh ingredients, except for the tortillas which can be stale.
- Corn tortillas (either fresh or stale will work just fine)
- Red bell pepper
- Onion
- Hatch chile
- Garlic
- Cilantro
- Eggs
See recipe card for quantities.
Instructions
Migas are very easy to make. Start by heating one cup of vegetable oil in a large skillet over medium heat to 350°F. Add the tortilla strips and cook until golden brown and drain on paper towels.
Next, heat two tablespoons of oil in a large skillet over medium heat. Add the onion, bell pepper and chiles and cook until softened, about 5 minutes. Add the garlic and cook for 30 additional seconds. Season with salt and pepper and remove from the heat.
Finally, heat 4 tablespoons of butter in a large skillet over medium heat. When melted, add the eggs, vegetables and tortillas strips to the pan. Cook the egg mixture, stirring gently, until it begins to resemble scrambled eggs. Add the cheese and cook for another minute until the cheese begins to melt. Season with salt and pepper and sprinkle with cilantro. Serve with salsa. That's all there is to it.
Hint: This recipe makes one big skillet of migas. If presentation is important, try making small batches of migas using only two scrambled eggs in a small skillet. The migas in the picture at the top of this post were made in a small skillet.
Variations
Migas are versatile and easy to change. Try these variations:
- Meats - Try adding bits of bacon, sausage or chorizo.
- Peppers - Instead of hatch chiles, try using Anaheim, poblano, jalapeño or serrano peppers. Also try yellow, orange and green bell peppers.
- Onions - Red onions and even green onions can be used.
- Kid Friendly - Make the migas with just eggs, tortillas strips and lots of cheese.
Top Tip
Be careful not to overcook the eggs. Alton Brown from the Food Network says, "If the eggs look done in the pan they will be overdone on the plate." The eggs should still be moist and look slightly undercooked in the pan because they will continue to cook on the plate.
Related
Looking for other great breakfast recipes? Try these:
Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Tex-Mex Skillet Breakfast - Migas Recipe
Ingredients
Tortilla Strips
- 4 corn tortillas cut into ½" wide strips about 2" long
- 1 cup vegetable oil for frying
Vegetables
- 2 tablespoons vegetable oil
- ½ medium yellow onion diced
- ¼ cup red bell pepper stemmed, seeded and chopped
- ½ hatch chile or anaheim, poblano or jalapeno chiles - stemmed, seeded and cut into 14" squares.
- 1 clove garlic minced
Eggs
- 4 tablespoons unsalted butter
- 8 large eggs beaten
- 1 cup Oaxaca cheese or Jack cheese, grated
- kosher salt
- black pepper freshly ground
- 2 tablespoons cilantro chopped
- 1 cup fresh salsa for serving
Instructions
Prepare Tortilla Strips
- Heat 1 cup of vegetable oil in a large skillet over medium heat to 350°F. Add the tortilla strips and cook, stirring frequently, until golden brown, about 2 minutes. Remove tortillas strips from the hot oil and drain on paper towels.
Cook the Vegetables
- Carefully remove all but 2 tablespoons of the oil from the frying pan. Heat the remaining oil over medium heat. Add the onion, bell pepper and chiles and cook until softened, about 5 minutes. Add the garlic and cook for 30 additional seconds. Season with salt and pepper and remove from heat.
Eggs
- Heat 4 tablespoons of butter in a large skillet over medium heat. When melted, add the eggs, vegetables and tortillas strips to the pan. Cook the egg mixture, stirring gently, until they begin to scramble. Add the cheese and cook for another minute until the cheese begins to melt. Season with salt and pepper and sprinkle with cilantro. Serve with salsa.
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