Migas Tex-Mex Scrambled Eggs

Okay migas might be the most underrated breakfast on the planet and I am on a mission to change that. I grew up eating scrambled eggs but the day I had migas at a little Tex-Mex spot in Kansas City I was completely converted. Crispy tortilla strips, fluffy eggs, melty cheese, fresh jalapeño, it is everything you want in the morning.

The best part is that migas use up leftover tortilla chips, which makes this one of the easiest pantry-to-table breakfasts I know. A good nonstick skillet is your best friend here. I love this style of nonstick skillet for eggs specifically since nothing sticks and cleanup is a breeze. (heads up, some of these are affiliate links, which just means I get a tiny commission at no cost to you)

Migas Tex-Mex Scrambled Eggs

Crispy tortilla strips scrambled with eggs, peppers, onions, and melty cheese for the most satisfying Tex-Mex breakfast that comes together in one pan.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: Tex-Mex

Ingredients Method Notes

Ingredients

  

• 6 large eggs
• 2 cups corn tortilla chips, roughly broken or cut and fry fresh tortillas
• 1 jalapeno, seeded and diced
• 1/2 white onion, diced
• 1 roma tomato, diced
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 2 tbsp butter
• 1/4 cup fresh cilantro, chopped
• salt and pepper to taste
• salsa and sour cream for serving

Method

 

1. Whisk eggs with a pinch of salt and pepper in a bowl. Set aside.
2. Melt butter in a nonstick skillet over medium heat. Add onion and jalapeno and cook for 3 minutes until softened.
3. Add the diced tomato and cook another minute.
4. Add the tortilla chips to the pan and toss with the vegetables.
5. Pour the egg mixture over everything and cook, stirring gently, until eggs are just set. You want some large, fluffy curds.
6. Sprinkle cheese over the top and let it melt for about 30 seconds.
7. Garnish with cilantro and serve immediately with salsa and sour cream.

Notes

The key to great migas is not over-stirring the eggs so you keep those fluffy curds. Use your favorite tortilla chips or fry fresh corn tortillas for extra crunch.

What You’ll Need

The chip situation is flexible here. Restaurant-style tortilla chips work perfectly and honestly that is what I use most of the time. But if you have corn tortillas on hand, cut them into strips and fry them quickly in a little oil for next level crunch. The vegetables are simple too, white onion, roma tomato, and jalapeño are the classic trio. Add a little cheese and fresh cilantro and you are golden.

Tips for Making This

The number one migas tip is to not overcook your eggs. You want them just barely set with big fluffy curds, not dry and rubbery. Add the chips right before the eggs so they still have a little crunch. And serve immediately, migas wait for no one. If you like heat, leave the seeds in your jalapeño or add a splash of your favorite hot sauce at the end.

The Final Word

Migas are the kind of breakfast that makes you feel like you have your life together even on a Tuesday morning. They are fast, satisfying, and just a little bit fun. Make these once and they will absolutely become a regular in your rotation.

xo, Pam