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This recipe for migas is your ticket to an easy, hearty breakfast with a Tex Mex spin. Corn tortillas are fried to crispy perfection and combined with smoky sauteed vegetables and fluffy scrambled eggs. Try this classic one-skillet dish today!
Today’s recipe for Tex Mex migas delivers a seriously satisfying breakfast in under 15 minutes! A traditional dish hailing from Spain and Portugal, it made it’s way to Mexico and then up along the southern US border where it’s a breakfast staple. Created originally as a way to use up aging bread and tortillas, modern-day versions have taken on a life of their own.
This migas recipe is quick to make, easy to customize, and loaded with flavorful ingredients like poblano peppers, jalapenos, and fresh garlic. I love how much room this dish leaves for creativity too. Feel free to toss in spinach, mushrooms, tomatoes, or any of your favorite veggies. Chorizo is another great add-in, too!
I love the contrasting textures and flavors. You have the soft eggs with a crunch of fried tortilla, the bite from the poblano mixed with the creamy cheese. These are a big hit every time I serve these up for house guests.
Table of Contents
- Corn Tortillas – Slightly sweet with a sturdy texture, corn tortillas are the classic choice for this dish. However, if you have extra flour tortillas on hand, go ahead and toss them into the mix.
- Eggs – For added protein.
- Poblano Chile – Similar in flavor to bell peppers with a bit more of a bite. If you need to substitute for any reason, bell peppers are a great stand-in.
- Jalapenos – Add a zesty kick to the dish without overpowering it. Be sure to devein and see these if you are concerned about the heat level, and feel free to choose milder or hotter peppers as desired.
- Garlic – Gives the recipe a sharp, zingy pungency.
- Pico de Gallo – Whip up a batch of my homemade pico or grab one off the supermarket shelf. Feel free to use whatever salsa or hot sauce you like.
- Cilantro – Brightens up the dish with fresh, citrusy flavor and a vibrant splash of green.
- Cheese – I used queso fresco, but any cheese of your choice will work.
Migas vs Chilaquiles
Migas can be thought of as crushed tostadas scrambled with eggs, tomatoes, chiles, and onions and then topped with cheese. Pan-cooked until the eggs are just set, these are filling. Another dish or sometimes casserole, chilaquiles consist of fried tortillas simmered in a red or green sauce that are also topped with cheese and crema. Try my recipe for Chilaquiles Verde or Huevos Rancheros next time!
- Prepare Ingredients. Stack tortillas and cut them into eighths. Crack the eggs into a medium bowl, whisk, and set aside. Place a large skillet over medium-high heat and add the oil.
- Fry the Tortillas. Once the oil is hot, add the divided tortillas to the pan and fry for 6-8 minutes, until crispy. Remove from the oil and set on a paper towel-lined plate to drain.
- Sauté Peppers & Onion. If needed, add more oil to the skillet. Toss in the poblano, jalapeno, onion, and garlic, and sauté for about 3 minutes.
- Add Tortillas & Egg. Add the fried tortilla pieces back in then pour the egg mixture over the top.
- Cook to Set. Continue cooking the mixture for 2-3 minutes as the eggs set and the migas start coming together.
- Season & Serve. Remove the skillet from heat. Season the dish as desired and top with pico de gallo and chopped cilantro. Add your cheese of choice and enjoy!
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It’s an easy and delicious breakfast dish combining eggs and fried tortillas with fresh vegetables and seasonings.
The term migas is a Spanish word that translates to crumbs or crumbs of bread in English. The original migas recipe comes from Spain and Portugal where stale bread crumbs would be seasoned, fried, and combined with ingredients including eggs, meat, and various vegetables.
When Spanish and Portuguese settlers colonized what we now know as Latin America, they brought the trend with them. And like most culinary trends, migas quickly evolved to fit the local culture and ingredients.
Fried tortillas took the place of shepherd’s bread and local vegetables like chile peppers, onions, tomatoes, and cilantro.
Tex Mex migas makes a great breakfast all by itself, but there are plenty of complementary sides you can add. For a nice, hearty breakfast, try out a few of these easy ideas:
– Add a side of black beans, Classic Refried Beans, or Charro Beans.
– Serve with avocado slices or Guacamole Recipe.
– Enjoy with tortilla chips and dip like this Fire Roasted Salsa and Queso Blanco.
– Try a side of sliced fruit or this Mexican Watermelon Salad.
– Add migas to your next Breakfast Burrito or toss some on a taco shell.
This migas recipe has a bit of heat, but I would not classify it as spicy. As long as you take care to remove the seeds from both the poblano and jalapeno peppers, you should be left with more pepper flavor than outright heat. There is a difference!
That being said, no two peppers are alike, and sometimes you’ll get a jalapeno with more bite than expected. If you have a sensitive palate, you can always reduce the number of chiles or switch out one or both peppers for a milder pepper — like bell peppers.
But if you want to amp up the heat, feel free to add more peppers, keep the seeds intact, or add extra spices like cayenne to suit your tastes. Be sure to taste as you go and use caution!
Tex Mex Migas
- Stack and cut tortillas. Whisk eggs in a medium bowl and set aside. Heat olive oil in a large skillet over medium-high heat.
- Add the corn tortilla pieces to the skillet and fry until crispy, about 6 to 8 minutes. Remove from pan to paper towel lined plate.
- Add more oil if needed to skillet and saute the poblano, onion, jalapeno and garlic for 3 minutes. Add the fried tortilla pieces and pour the egg over all.
- Cook for about 2 to 3 minutes, folding until migas just start coming together and eggs are fully cooked and are set.
- Remove from heat, season to taste. Serve with pico de gallo, chopped cilantro and or cheese of choice on top.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.