Description
Tex-Mex Migas is a flavorful and vibrant scrambled eggs dish featuring sautéed peppers and onions, crunchy tortilla chips, and melted cheddar cheese. Perfect for a hearty breakfast or brunch, this recipe blends creamy eggs with crispy chips and savory spices for a satisfying Tex-Mex experience.
Ingredients
Scale
Scrambled Eggs
- 10 eggs
- 3 tablespoons cream, half-and-half or plain milk of choice
- ¼ teaspoon fine salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 cup (3 ¼ ounces) grated mild-to-medium cheddar cheese
- ¾ cup roughly crumbled tortilla chips (I love 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 (optional, for spice), membranes and seeds removed, chopped finely
- ¼ teaspoon ground cumin
- ¼ 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 the egg mixture: In a bowl, whisk together the eggs, cream, salt, and a few twists of freshly ground black pepper until uniformly yellow. Set aside.
- Cook the peppers and onions: Heat olive oil in a large skillet over medium heat. Add chopped onion, bell pepper, jalapeño (if using), cumin, and salt. Stir frequently and cook until onions are translucent and peppers are tender, about 5 to 7 minutes. Transfer the mixture to a bowl and let the skillet cool for a few minutes, then wash it before the next step.
- Preheat the skillet: Return the skillet to medium heat and allow it to get very hot—test by flicking water drops, which should dance and evaporate immediately.
- Cook the eggs: Add butter and swirl to coat the pan. When the butter foams and settles, pour in the egg mixture. Let the eggs rest until a white rim forms around the edges, about 10 to 15 seconds. Stir gently from the base and sides of the pan to form soft curds. Let the eggs rest again for 10 to 15 seconds, then stir again. Continue alternating stirring and resting, stirring more frequently as eggs set, until mostly set but still shiny, about 1 ½ to 2 minutes total.
- Combine ingredients and finish: Fold in the cooked pepper mixture, crumbled tortilla chips, and grated cheese. Remove skillet from heat.
- Serve: Divide the migas onto plates and serve immediately with your choice of optional garnishes like salsa, sour cream, cilantro, avocado, hot sauce, lime wedges, or warmed tortillas for tacos. Migas are best fresh but can be refrigerated for up to 4 days and gently reheated before serving.
Notes
- This recipe is naturally gluten-free if you use gluten-free tortilla chips and corn tortillas.
- For a dairy-free version, use non-dairy milk such as almond milk in place of cream and omit the cheese; adding avocado will add creaminess.
- Serve with warmed tortillas to make delicious Tex-Mex migas tacos.
- To ensure fluffy eggs, avoid overheating the pan and stirring gently but frequently as eggs set.
- Use a fork to serve salsa on the side to prevent excess liquid from making the migas soggy.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 370 mg
