Description
This Easy Migas recipe is a flavorful and vibrant Tex-Mex breakfast dish featuring crispy tortilla strips, sautéed vegetables, scrambled eggs, and a blend of cheeses, topped with fresh cilantro, cotija cheese, pico de gallo, and avocado slices. Perfect for a quick and satisfying meal, it offers a delightful mix of textures and bold southwestern flavors.
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil
- 4 (6-inch) corn tortillas, cut into ½ -inch strips
- ½ yellow onion, diced (about 1 cup)
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 12 large eggs
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- ¼ cup minced fresh cilantro, plus more for serving
- 1 cup shredded Monterey Jack cheese
Toppings
- ½ cup crumbled cotija cheese, for serving
- Pico de gallo, for serving
- Avocado, pitted and sliced, for serving
Instructions
- Cook the tortilla strips: Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add the tortilla strips and cook them, stirring regularly, until they become crispy and golden brown, about 5 minutes. Once crisp, transfer them to a paper towel-lined plate to drain excess oil.
- Cook onion, bell pepper, and garlic: In the same skillet, add the diced yellow onion and green bell pepper. Sauté them while stirring until the vegetables soften, approximately 5 minutes. Add the minced garlic and cook for an additional minute until fragrant, stirring constantly to prevent burning.
- Cook the eggs and combine ingredients: Reduce the heat to medium. In a medium bowl, whisk together the eggs, chili powder, and kosher salt until fully combined. Pour the beaten eggs into the skillet with the sautéed vegetables. Cook while stirring frequently until the eggs start to set, about 3 minutes. Then fold in the minced fresh cilantro, shredded Monterey Jack cheese, and the crispy tortilla strips. Continue cooking and occasionally stirring for 2 to 3 more minutes until the eggs are fully scrambled to your preferred consistency.
- Serve and garnish: Divide the migas evenly among six plates. Top with crumbled cotija cheese, a scoop of pico de gallo, avocado slices, and extra cilantro for a fresh and colorful presentation. Enjoy immediately while warm.
Notes
- For extra heat, add diced jalapeños when cooking the onion and bell pepper.
- Use fresh corn tortillas for the best texture in the tortilla strips.
- Adjust chili powder amount to taste depending on spice preference.
- Keep the eggs creamy by removing them from heat slightly before fully cooked, as residual heat will finish cooking.
- Serve with warm tortillas or as is for a filling breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Tex-Mex
