Description
Tex-Mex Migas is a vibrant and flavorful scrambled eggs dish featuring sautéed peppers, onions, crispy tortilla chips, and cheddar cheese. Perfect for a hearty breakfast or brunch, this recipe delivers a satisfying Tex-Mex twist with optional garnishes like salsa, sour cream, and avocado to customize each bite.
Ingredients
Units
Scale
Scrambled eggs
- 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
- 1 cup (3 1/4 ounces) grated mild-to-medium cheddar cheese
- 3/4 cup roughly crumbled tortilla chips (such as Siete’s Maiz tortilla chips)
Pepper mixture
- 2 teaspoons olive oil
- 1 small-to-medium red onion, chopped finely (up to 2 cups chopped)
- 1 red or orange bell pepper, membranes and seeds removed, chopped finely (about 1 heaping cup)
- 1 small jalapeño, membranes and seeds removed, chopped finely (optional)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon fine salt
Optional garnishes
- Red salsa (served with a fork to avoid excess juice)
- Sour cream
- Chopped cilantro
- Sliced avocado or guacamole
- Hot sauce of choice
- Lime wedges
- 8 to 12 small corn or flour tortillas, warmed (for taco variation)
Instructions
- Prepare egg mixture: In a bowl, combine the eggs, cream, salt, and a few twists of freshly ground black pepper. Use a small whisk or fork to mix until the eggs are uniformly yellow. Set aside.
- Cook pepper mixture: Warm the olive oil in a large stainless steel skillet over medium heat. Add the chopped onion, bell pepper, jalapeño (if using), ground cumin, and salt. Cook, stirring often, until the onions are translucent and peppers are tender, about 5 to 7 minutes. Transfer the cooked pepper mixture to a bowl and let the skillet cool for a few minutes. Wash the skillet or use a new large skillet before the next step.
- Preheat skillet: Return the skillet to medium heat and preheat until very hot; when flicking water droplets onto the pan, they should dance and evaporate immediately without splattering.
- Melt the butter: Add the butter to the hot skillet and swirl it around until it foams and mostly settles. Ensure the butter does not brown; if it does, start over.
- Cook eggs: Pour in the egg mixture. Let the eggs rest until a white rim forms around the pan, about 10 to 15 seconds. Stir gently with a spatula, stirring from the base of the pan. Repeat letting the eggs rest and stirring every 10 to 15 seconds, tilting the pan to help runny eggs reach the surface. Continue until eggs are shiny but mostly set, about 1 ½ to 2 minutes total.
- Combine ingredients: Fold in the cooked pepper mixture, crumbled tortilla chips, and grated cheese. Remove skillet from heat.
- Serve: Promptly divide migas onto plates and serve with your choice of optional garnishes such as salsa, sour cream, cilantro, avocado, hot sauce, lime wedges, or warm tortillas for tacos.
- Storage: Migas are best served fresh while the tortilla chips retain crunch but can be refrigerated for up to 4 days. Gently reheat in the microwave and add toppings before serving.
Notes
- This recipe is inspired by the migas tacos at Veracruz All Natural in Austin, Texas, and adapted from an Austin-Style Migas with Black Beans recipe.
- Make it gluten-free by ensuring your tortilla chips and optional corn tortillas are certified gluten-free.
- To make the recipe dairy-free, substitute cream with plain almond milk or another non-dairy milk and omit the cheese. Adding avocado will provide extra creaminess.
- Avoid overheating the butter to prevent browning and bitterness in the eggs.
- Use a fork when serving salsa to keep the migas from becoming too watery.
- The tortilla chips add crunch and texture; use your preferred brand for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 375 mg
