Migas Recipe

This Migas recipe makes a breakfast with Tex-Mex flair! Eggs, tortilla chips, and a little bit of spice, all in an easy 1 skillet meal.

Course Breakfast

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 474kcal

Author Deborah Harroun

Ingredients

1 tablespoon extra virgin olive oil
1 small onion or half of 1 medium, chopped
1 jalapeño chopped (seeds and membranes removed for less heat)
2 cloves garlic minced
Handful of cilantro chopped
2 tomatoes seeded and chopped
12 large eggs
1 tablespoon hot sauce
A few handfuls of tortilla chips about 3 ounces
1 cup shredded Monterey Jack cheese
Toppings - additional cilantro, diced avocado, pico de gallo, etc. (optional)

Instructions

Heat the oil in a large nonstick skillet over medium-high heat.
Add the onion, jalapeño, garlic and cilantro. Cook stirring occasionally, until softened, about 5 minutes.
Add the tomatoes and cook for another minute.
In a bowl, whisk the eggs with the hot sauce and season with salt and pepper.
Pour the egg mixture into the skillet and scramble according to your desired doneness. Turn off the heat.
Lightly crush the tortilla chips and add them to the skillet. Stir them in.
Top with the shredded cheese and cover the skillet until the cheese is melted.
Top with cilantro, avocado, or pico de gallo to serve.

Notes

The recipe that was published here originally started with frying corn tortilla pieces in oil, then adding the other ingredients. This updated version just adds tortilla chips towards the end to make it easier and faster.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutrition information does not include toppings.

Nutrition