Migas Scramble
A delicious and easy Tex-Mex style Migas recipe made with crispy tortillas, scrambled eggs, salsa, and cheese. Perfect for breakfast or a quick dinner!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 tablespoons vegetable oil divided
- 3.5 flour tortillas cut into two-inch strips
- 1 yellow onion diced
- 1 bell pepper diced
- 1 jalapeno finely chopped, ribs and seeds removed
- 3 cloves garlic minced
- 8 large eggs
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon fresh ground black pepper or to taste
- 0.5 cup tomato salsa
- 1 cup shredded monterey jack cheese
- 0.25 cup cilantro leaves chopped, leave some for garnish
For Serving (Optional)
- 1 avocado thinly sliced
- 1 cup chopped tomatoes
- 0.5 cup crumbled Cotija cheese
Instructions
Preparation Steps
- Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium-high heat. Add the tortilla strips and fry until crispy, about 4 minutes. Remove from skillet and set aside.
- Add the remaining vegetable oil to the same skillet and heat it up. Add diced onions, bell pepper, and jalapeno. Cook until softened, about 4 minutes. Stir in minced garlic and cook for 20 seconds.
- In a separate bowl, whisk together the eggs, chili powder, salt, and pepper.
- Turn the heat down to medium and add the whisked eggs to the skillet. Stir until scrambled, about 1 to 2 minutes.
- Add the tomato salsa to the eggs and stir to combine. Add the shredded Monterey Jack cheese and two-thirds of the chopped cilantro; mix to combine. Stir in the crispy tortilla strips and cook for one minute, or until heated through.
- Remove from heat. Top the migas with the remaining cilantro, sliced avocado, chopped tomatoes, and crumbled Cotija cheese, if using. Serve immediately.
Notes
This Migas Scramble is a versatile dish that can be enjoyed for breakfast, brunch, lunch, or even a light dinner. Feel free to customize with your favorite vegetables or cheeses.