Description
Tex-Mex Migas is a flavorful and satisfying breakfast dish combining scrambled eggs with sautéed peppers, onions, crunchy tortilla chips, and melted cheddar cheese. This quick and easy skillet recipe delivers a perfect balance of textures and a delightful Southwestern flair, served with classic toppings like salsa, sour cream, avocado, and lime wedges. Ideal for a hearty morning meal or brunch, migas can also be enjoyed wrapped in warm tortillas as tasty breakfast tacos.
Ingredients
Scale
Egg Mixture
- 10 eggs
- 3 tablespoons cream, half-and-half, or plain milk of choice
- 1/4 teaspoon fine salt
- Freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
Vegetable Mixture
- 2 teaspoons olive oil
- 1 small-to-medium red onion, finely chopped (up to 2 cups)
- 1 red or orange bell pepper, membranes and seeds removed, finely chopped (about 1 heaping cup)
- 1 small jalapeño, membranes and seeds removed, finely chopped (optional, for spice)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon fine salt
Additional Ingredients
- 1 cup (3 1/4 ounces) grated mild-to-medium cheddar cheese
- 3/4 cup roughly crumbled tortilla chips
Garnishes and Sides
- Red salsa (drain excess juice with a fork)
- Sour cream
- Chopped cilantro
- Sliced avocado or guacamole
- Hot sauce of choice
- Lime wedges
- 8 to 12 small corn or flour tortillas, warmed
Instructions
- Prepare the Eggs: In a bowl, combine the eggs, cream, salt, and freshly ground pepper. Whisk them thoroughly until the mixture is uniformly yellow and well incorporated. Set this egg mixture aside for later use.
- Cook the Peppers and Onions: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion, bell pepper, optional jalapeño, ground cumin, and salt. Cook the vegetables, stirring frequently, until the onions become translucent and the peppers tender, about 5 to 7 minutes. Once cooked, transfer the pepper and onion mixture to a separate bowl.
- Prepare the Pan for Eggs: Allow the skillet to cool slightly and either wash it or switch to a clean large skillet. Return the skillet to medium heat and preheat it until water droplets sizzle and evaporate quickly when flicked onto the surface, indicating it’s hot enough.
- Add Butter and Eggs: Add the unsalted butter to the preheated skillet and swirl it to coat the surface evenly. Once the butter foams and subsides, pour in the prepared egg mixture. If the butter starts browning too quickly, reduce the heat and restart this step to prevent burning.
- Cook the Eggs: Let the eggs sit undisturbed for about 10-15 seconds until a white rim forms along the edges. Gently stir from the base of the pan, then allow it to rest again for another 10-15 seconds. Repeat this stirring and resting process progressively, increasing stirring frequency as the eggs thicken. Continue until the eggs are shiny and mostly set, approximately 1.5 to 2 minutes.
- Combine Ingredients: Fold the sautéed pepper and onion mixture, crumbled tortilla chips, and grated cheddar cheese into the cooked eggs. Mix gently but thoroughly until all ingredients are well combined. Remove the skillet from the heat immediately to prevent overcooking.
- Serve: Divide the migas among plates and serve them right away with your choice of garnishes such as red salsa, sour cream, chopped cilantro, sliced avocado or guacamole, hot sauce, and lime wedges. For an alternative serving option, spoon the migas into warmed corn or flour tortillas to create delicious breakfast tacos. The dish is best enjoyed fresh but can be stored in the refrigerator for up to 4 days; reheat gently and add fresh toppings before serving.
Notes
- Using slightly stale tortilla chips adds crunch without becoming too soggy in the eggs.
- Adjust the jalapeño quantity according to your preferred spice level or omit it for a milder taste.
- Warm tortillas can be wrapped in foil and kept in a low oven to stay warm while preparing the migas.
- Leftover migas reheat well in a skillet over low heat; add a splash of milk or cream to maintain moisture if needed.
- For dairy-free versions, substitute butter with oil and use vegan cheese alternatives.
- Serve with fresh lime wedges to add brightness and enhance the Tex-Mex flavors.
