I love my take on a Migas Recipe that highlights crispy corn tortillas and rich eggs fused with fresh diced tomatoes, onions, and jalapeños. With a touch of milk and a sprinkle of cilantro, this dish embraces a vibrant mix of flavors that makes it both exciting and comforting.

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I recently stumbled across a Migas recipe that instantly became one of my favorites. I mixed up 6 corn tortillas broken into pieces with 4 large eggs and a splash of 1/4 cup milk to create a base full of texture and flavor.

I tossed in 1 cup of fresh diced tomatoes and 1/2 of a diced onion to give the dish a tangy crunch, while 1 or 2 jalapeños added just the right kick (you decide how spicy you wanna go). I then sprinkled in salt, 1/4 teaspoon of ground black pepper, and 1/4 cup of chopped fresh cilantro for that herby brightness.

Finally, I melted 2 tablespoons of butter and ended it off with a generous 1/2 cup of shredded cheddar that tied everything together. It’s a little twist on a traditional Mexican breakfast that’s fun and full of flavor.

Enjoy!

Why I Like this Recipe

I really dig this migas recipe for a bunch of reasons. First off, I love how the crispy tortilla pieces mix with the soft scrambled eggs and veggies. It’s like every bite is a different texture explosion that makes breakfast exciting. Also, I enjoy how the fresh tomatoes, onions, and jalapeños come together to give it that little spicy and tangy kick. Plus, it’s super easy to whip up on busy mornings so I never feel rushed or stressed out when I wanna eat something hearty. And lastly, the melty cheese all throughout just makes everything extra yummy and satisfying.

Ingredients

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Fresh corn tortillas bring carbohydrates and fiber to the plate, adding a crunchy, rustic touch.
Eggs add protein and richness, making the dish hearty and satisfying.
Tomatoes pack vitamins and an almost tangy sweetness that brightens up every bite.
Onions give a slight natural sweetness and depth, complementing other flavors well.
Jalapeños add a spicy kick along with some healthy antioxidants and vitamins.
Cilantro delivers a burst of fresh herbal notes that lift the overall flavor.
Cheddar or Monterey Jack cheese adds a creamy, savory feel while boosting protein.

Ingredient Quantities

6 corn tortillas, roughly broken into pieces

4 large eggs

1/4 cup milk

1 cup diced tomatoes (fresh)

1/2 medium onion, diced

1 or 2 jalapeños, seeded and diced (adjust to taste)

1/4 cup chopped fresh cilantro

Salt to taste (about 1/2 teaspoon)

1/4 teaspoon ground black pepper

1/2 cup shredded cheddar or Monterey Jack cheese

2 tablespoons butter or oil for cooking

How to Make this

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1. Break the tortillas into rough pieces and set them aside.

2. In a bowl, whisk together the eggs, milk, salt and ground black pepper until fully combined.

3. Heat the butter or oil in a large skillet over medium heat until it’s hot.

4. Add the tortilla pieces to the skillet and cook them for about 2 minutes until they get nicely crispy.

5. Stir in the diced onions and jalapeños and let them cook for around 3 minutes or until the onions soften.

6. Toss in the diced tomatoes and cook for another minute so they warm up a bit.

7. Pour the egg mixture evenly over the tortilla and veggie mix, then let it sit for about 30 seconds before gently stirring.

8. When the eggs are about halfway set, sprinkle the shredded cheese over everything and stir gently so it starts melting.

9. Remove the skillet from the heat and mix in the chopped cilantro.

10. Taste and adjust the salt if needed then serve immediately while it’s warm.

Equipment Needed

1. A large mixing bowl to whisk the eggs, milk, salt and pepper
2. A whisk for beating the egg mixture until smooth
3. A set of measuring cups and spoons to measure the milk, salt, pepper and cheese
4. A cutting board and a sharp knife for dicing the tomatoes, onion, jalapeños and chopping the cilantro
5. A large skillet to crisp up the tortilla pieces and cook the veggies and eggs
6. A spatula for stirring everything gently in the skillet
7. A stove or cooktop to heat the skillet with the butter or oil

FAQ

Can I use flour tortillas instead of corn tortillas?

Yeah, you can, but the crispy texture might be a bit different. The corn ones offer that classic crunch.

Can I make migas ahead of time?

Not really. They taste best straight from the pan because the tortilla pieces stay crispy. If they sit a bit, they can get soggy.

How spicy is this dish?

It depends on how many jalapeños you use. If you're not a big fan of spice, you can always use just one and remove the seeds.

Can I substitute the cheese with something else?

Sure thing, you can swap it out with pepper jack or even queso fresco if you'd like a different flavor profile.

Can I add extra veggies or ingredients?

Definitely! Some people like adding bell peppers or even avocado after cooking for a fresh taste.

Migas Recipe (Scrambled Eggs With Crispy Tortillas) Substitutions and Variations

Corn tortillas: You can swap ’em with flour tortillas if you dont have any or even use tortilla chips to add extra crunch.
Milk: If you dont have milk, try using cream or a non-dairy option like almond milk, it works just fine.
Jalapeños: Instead of jalapeños, use serrano peppers for a similar heat or even bell peppers if you want less spice.
Cheese: If you cant find cheddar or Monterey Jack, pepper jack or even mozzarella can be a good switch.
Butter or oil: Olive oil or coconut oil are good alternatives if youre looking for something a bit different.

Pro Tips

1. It helps to heat the oil and butter together – this mix not only gives extra flavor but also stands up better to the heat so your tortillas get super crispy without burning too fast.
2. Be careful with the onions and jalapeños – they can burn quick. Keep stirring and lower the heat if needed so they soften nicely instead of turning bitter.
3. When you’re mixing the egg into the pan, let it sit a few seconds before stirring. This trick lets it set a bit and helps the cheese melt better when you add it.
4. For those who like it spicier, try leaving in a couple of jalapeño seeds or add a few splashes of hot sauce right before serving. Just a little bump of heat makes the dish pop without ruining the balance.

Migas Recipe (Scrambled Eggs With Crispy Tortillas)

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

360

kcal

Equipment: 1. A large mixing bowl to whisk the eggs, milk, salt and pepper
2. A whisk for beating the egg mixture until smooth
3. A set of measuring cups and spoons to measure the milk, salt, pepper and cheese
4. A cutting board and a sharp knife for dicing the tomatoes, onion, jalapeños and chopping the cilantro
5. A large skillet to crisp up the tortilla pieces and cook the veggies and eggs
6. A spatula for stirring everything gently in the skillet
7. A stove or cooktop to heat the skillet with the butter or oil

Ingredients

6 corn tortillas, roughly broken into pieces
4 large eggs
1/4 cup milk
1 cup diced tomatoes (fresh)
1/2 medium onion, diced
1 or 2 jalapeños, seeded and diced (adjust to taste)
1/4 cup chopped fresh cilantro
Salt to taste (about 1/2 teaspoon)
1/4 teaspoon ground black pepper
1/2 cup shredded cheddar or Monterey Jack cheese
2 tablespoons butter or oil for cooking

Directions

Break the tortillas into rough pieces and set them aside.
In a bowl, whisk together the eggs, milk, salt and ground black pepper until fully combined.
Heat the butter or oil in a large skillet over medium heat until it's hot.
Add the tortilla pieces to the skillet and cook them for about 2 minutes until they get nicely crispy.
Stir in the diced onions and jalapeños and let them cook for around 3 minutes or until the onions soften.
Toss in the diced tomatoes and cook for another minute so they warm up a bit.
Pour the egg mixture evenly over the tortilla and veggie mix, then let it sit for about 30 seconds before gently stirring.
When the eggs are about halfway set, sprinkle the shredded cheese over everything and stir gently so it starts melting.
Remove the skillet from the heat and mix in the chopped cilantro.
Taste and adjust the salt if needed then serve immediately while it's warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.