These Migas make a delicious spicy Tex-Mex style Breakfast made with scrambled eggs, fried corn tortillas, onions, tomatoes, and jalapenos.
If you read my blog regularly, you know I love Tex-Mex food, like my Tex-Mex Beef Fajitas or my Lime Chicken Tacos, or my Cheesy Tomatillo Verde Sour Cream Chicken Enchiladas, or my Easy Huevos Rancheros!
So I have to include this awesome spicy Tex-Mex style breakfast called Migas. If you don’t live in Texas or the Southwestern part of the United States, then you may never have heard of them, or you may be familiar with Spanish Migas or Portuguese migas or Mexican migas. Those are all different. We Texans have created our own variation, and it tastes incredible!
Migas are scrambled eggs, cooked with fried corn tortillas, chopped onions, bell peppers, minced garlic, chopped tomatoes, diced jalapenos, and cheese, maybe a Mexican cheese or Pepper Jack cheese.
These are the best scrambled eggs you will ever eat! Trust me! Migas may be called by different names, but they will never be called bland. They have flavor and spicy heat!
Many people will add canned green chilies. The Migas I had in San Antonio growing up never had green chilies.
Instead, they had diced jalapenos. To reduce some of their heat, you can remove the seeds, or use pickled jalapenos instead of fresh jalapenos. Another option is to use chopped bell peppers instead of the jalapenos if you want no heat at all.
Another ingredient that really defines Migas and distinguishes them from scrambled eggs is the addition of fried corn tortillas. In Mexico generations ago, they often used leftover corn tortillas for breakfast. They would fry the
In Mexico generations ago, they often used leftover corn tortillas from the day before for breakfast the next day. They would fry the day-old corn tortillas to make them crispy and cook them with the scrambled eggs. However, for this recipe,
I chose to add the sliced corn tortillas to the same skillet as the vegetables to cook them in oil so I don’t have to clean another pan. You could also add crushed tortilla chips instead of corn tortillas if you wish.
With the eggs and crispy corn tortillas, you cook the onions, garlic, bell peppers, tomatoes, and jalapenos, and top it off with your favorite cheese. I love pepper jack or a combination of cheddar and Monterey Jack cheese.
One of the things I love about this dish is that you can cook it all in one dish. The only exception would be another pan to fry the corn tortillas. Otherwise, you could substitute tortilla chips for the fried corn tortillas and then you truly will have a one skillet breakfast for an easy clean up.
You could also crumble queso fresco, but I prefer to have the cheese melted in with the eggs, tortillas, and vegetables.
Serve these Migas with salsa and pico de gallo for a San Antonio Tex-Mex style, and pretend you are sitting in one of the sidewalk cafes on the San Antonio Riverwalk watching the people and the riverboats go by. Enjoy!
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- 1 tablespoon oil
- 1 small onion, chopped
- 1 small bell pepper, chopped,
- 1 clove garlic, minced
- 2 Roma tomatoes, chopped
- 2 jalapenos, seeded and diced
- 8 large eggs
- 1//4 cup milk
- 4 corn tortillas, cut or ½ inch slices (or 1 cup crushed tortilla chips)
- 1-1/2 cups Pepper Jack or Cheddar Cheese
- pico de gallo, salsa, chopped avocados or cilantro to garnish
- In a large cast-iron or nonstick skillet over medium heat, heat oil until hot. Add the onion, bell peppers, and jalapenos and cook until the onions and vegetables are soft. (For a non-spicy version, leave out the jalapenos.) Add the minced garlic and cook for about a minute.
- Add the corn tortilla slices to the skillet with the onions and cook, stirring frequently for about 1 to 2 minutes.
- In a medium bowl whisk together the eggs and milk. Season with salt and pepper to taste.
- Reduce the heat to low and add the eggs. Scramble until eggs are almost set, then fold in the cheese and remove from heat. Garnish with pico de gallo, chopped avocados or cilantro and serve.