Tex Mex Migas
Migas is a popular Tex Mex breakfast dish made with chopped corn tortillas, cheese, tomatoes, jalapeños, and onions. I serve it plated with tortillas on the side, but they can also be wrapped in a tortilla, taco style.
I first discovered the Tex Mex classic Migas in Austin, Texas and just couldn’t get enough of them! Also know as Austin’s hangover cure of choice, and city boasts so many variations on the Tex Mex classic. You can have them for breakfast, lunch or dinner!
These eggs are so good, I could literally eat them everyday and they are so fast and easy to make yourself! The tortillas are typically cut up and fried to maintain a crisp texture when mixed in with the scrambled eggs, but I wanted to make them healthier, so I charred them on an open flame first to help crisp them up which helped me use far less oil and worked out great. For added healthy fats, I also served them with avocado.
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How To Make Migas
- You can use any type of cheese you wish, I used queso fresco, but queso blanco, cheddar or Montery Jack cheese would also be great. You can also omit the cheese to make them dairy free.
- This is a great vegetarian dish, but if you wish to add meat chorizo or bacon work great.
More Scrambled Egg Recipes You May Like:
- Huevos Pericos
- Meal Prep Breakfast Scramble
- Bacon Egg and Avocado Breakfast Sandwiches
- Freezer Breakfast Burritos
Migas is a popular Tex Mex egg dish made with chopped corn tortillas, cheese, tomatoes, jalapeños, and onions. I serve it plated with tortillas on the side, but they can also be wrapped in a tortilla, taco style.
- 1/3 cup diced onion
- 1/2 vine tomato, seeded and diced
- 1 jalapeño, half diced, half sliced thin for garnish
- 3 tablespoons chopped cilantro, plus more for garnish
- 2 corn tortillas
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt and black pepper, to taste
- 8 large eggs
- 4 corn tortillas
- 1/4 cup crumbled queso fresco
- 4 ounces avocado, sliced
- hot sauce or salsa, for serving
- One at a time, place all 6 of the tortillas directly over the flame of the burner over medium heat 20 to 30 seconds per side, until slightly charred.
- Set 4 aside on a plate with a dish towel over them to keep them warm until ready to serve, cut the remaining 2 in half, then chop into 1/2 inch thick strips.
- Place the eggs in a medium bowl, season with salt and pepper, and whisk to combine.
- Heat 1 teaspoon of the oil in a 10-inch nonstick skillet over medium heat.
- Add the 2 chopped tortillas and cook, stirring until crisp, about 4 minutes. Set aside.
- Add the remaining oil to the skillet, then add the onion, tomato, jalapeño, cilantro and season with salt and pepper, cook until soft and translucent, about 4 minutes stirring.
- When the onion is ready add the eggs and cook 3 to 4 minutes until the eggs are almost set, stirring a few times to scramble, then stir in the tortillas.
- Stir and cook 1 more minute. Remove from heat and top with cheese, fresh salsa, avocado, hot sauce and cilantro for garnish.
- Serve with warmed tortillas.
Yield: 4 servings, Serving Size: 1 cup eggs, 1 oz avocado, 1 tbsp cheese, 1 tortilla
- Amount Per Serving:
- Freestyle Points: 6
- Points +: 8
- Calories: 326 calories
- Total Fat: 19g
- Saturated Fat: 5.5g
- Cholesterol: 377.5mg
- Sodium: 360mg
- Carbohydrates: 22.5g
- Fiber: 5g
- Sugar: 1.5g
- Protein: 17g
Disclosure: This post is sponsored by Le Creuset. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.