How To Make Tasty Tex-Mex Migas
Make breakfast more exciting with this Tex-Mex Migas Recipe! Enjoy scrambled eggs with chopped corn tortillas, cheese, tomatoes, jalapeños, and onions!
- ½vine tomato,seeded and diced
- 1jalapeño,half-diced, half-sliced thin, for garnish
- 3tbspcilantro,chopped, plus more for garnish
- 2corn tortillas
- 2tspolive oil,divided
- ½tspkosher salt and black pepper,to taste
- 4corncorn tortillas
- ¼cupqueso fresco,crumbled
- hot sauce,or salsa, for serving
One at a time, place all 6 of the tortillas directly over the flame of the burner over medium heat for 20 to 30 seconds per side, until slightly charred.
Set 4 aside on a plate with a dish towel over them to keep them warm until ready to serve. Cut the remaining 2 in half, then chop into ½-inch thick strips.
Place the eggs in a medium bowl, season with salt and pepper, and whisk to combine.
Heat 1 teaspoon of the oil in a 10-inch nonstick skillet over medium heat.
Add the 2 chopped tortillas and cook for about 4 minutes, stirring until crisp. Set aside.
Add the remaining oil to the skillet, then add the onion, tomato, jalapeño, cilantro, and season with salt and pepper. Cook for about 4 minutes, stirring, until soft and translucent.
When the onion is ready, add the eggs and cook for 3 to 4 minutes until the eggs are almost set, stirring a few times to scramble, then stir in the tortillas.
Stir and cook for 1 more minute. Remove from heat and top with cheese, fresh salsa, avocado, hot sauce, and cilantro for garnish.
Serve with warmed tortillas. Enjoy!
- Calories: 319.73kcal
- Fat: 18.83g
- Saturated Fat: 5.21g
- Trans Fat: 0.10g
- Monounsaturated Fat: 8.79g
- Polyunsaturated Fat: 3.28g
- Carbohydrates: 21.77g
- Fiber: 4.79g
- Sugar: 2.17g
- Protein: 16.93g
- Cholesterol: 377.26mg
- Sodium: 454.49mg
- Calcium: 139.02mg
- Potassium: 425.67mg
- Iron: 2.51mg
- Vitamin A: 190.04µg
- Vitamin C: 10.28mg
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