This migas recipe is one of my favorite Tex-Mex breakfasts. Eggs are scrambled with tortilla chips, vegetables, and cheese. It’s fast and delicious!
In this migas recipe, eggs are scrambled with crushed tortilla chips, melted cheese, and fresh vegetables like tomatoes, jalapenos, and onions. This is based on numerous versions of Migas that I have tried in Austin… And when I say there are countless, I mean it. Here in Austin, Texas, almost every breakfast and brunch restaurant has miga on the menu, and I order it every time I see it. I love the combination of fresh ingredients, crunchy tortilla chips, and gooey cheese.
Luckily for me (and you!), miga is easy to make at home. I make this recipe almost every week for a quick breakfast, lunch, and dinner. You don’t have to go to a restaurant to enjoy it!
What is Micah?
Tex-Mex migas consist of scrambled eggs cooked with crispy fried tortilla strips or tortilla chips, cheese, and vegetables such as jalapenos and onions. Sometimes salsa such as pico de gallo is used instead of vegetables.
The word “migas” in Spanish means “crumbs.” The Tex-Mex cuisine I know and love evolved from the Spanish migas, tapas with breadcrumbs fried in olive oil to make use of old bread, and the Mexican migas, a soup thickened with old bread. These Tex-Mex migas likely originated in Mexico as well, using old tortillas.
Migas vs Chilaquiles
If you are thinking, “Wait a minute, these look a lot like chilaquiles.” You’re not completely wrong. Both migas and chilaquiles feature fried tortillas or tortilla chips and are commonly eaten for breakfast.
What is the difference? Migas are scrambled eggs mixed with tortilla chips, and chilaquiles are tortilla pieces coated in sauce. Then sometimes an egg is served on top. First, try this recipe and make chilaquiles!
main ingredients
Here’s what you need to make this migas recipe:
- egg – Add the proteins and bind the scrambles together.
- tortilla chips – Adds a rich corn flavor and subtle crunch. I often use crushed tortilla chips here because they’re quick and easy. (And it makes great use of the little bits left at the bottom of the bag.) You can also use old tortillas in this recipe by cutting them into pieces and frying them. See my homemade tortilla chips post to see how. memo: We recommend using corn tortillas over flour tortillas for a richer flavor.
- tomato – You want a sweet and juicy texture. I like to use Roma tomatoes here because they are less juicy than other types.
- jalapeño – For heat. To make this dish spicy, add a whole pepper, or for a milder version, use just 1/2. If you don’t want the heat, you can skip it.
- onion and garlic – For a savory taste.
- Shredded Monterey Jack Cheese – Provides richness, stickiness and creamy texture. I think cheddar cheese or pepper jack would be good here too!
- master – For a fresh taste. If you are not an expert, you can skip it.
- extra virgin olive oil – Used for sautéing vegetables and cooking eggs. If you choose a different cooking oil, you can use that instead.
- and salt and pepper – To make every flavor stand out!
Find the full measured recipe below.
How to make migas
Do you know how to make scrambled eggs? This recipe is almost as simple as that.
Start by sautéing the vegetables. Cook tomatoes, jalapenos, onion, and garlic until softened, about 2 minutes.
Add beaten eggs and crushed tortilla chips to pan. Cook, stirring, until the eggs are lightly set and the ingredients are well mixed.
Add cheese and remove from heat. Season to taste, top with cilantro, and serve!
It’s so easy!
How to Give Migas
My favorite way to eat migas is as breakfast tacos. (Thank you to Veracruz All Natural and Paperboy for making my favorite migas tacos in Austin!) Simply add eggs, pico, and cheese to this breakfast taco recipe.
You can also serve this migas recipe with tortillas and assemble the tacos as you eat. I enjoy it with avocado, lime wedges, and maybe a little hot sauce or salsa verde. Refried beans are a great way to end a meal!
Try More Tex-Mex Breakfasts
If you like this recipe, try one of these Tex-Mex breakfast recipes:
Tex-Mex Migas Recipe
serve 2
This Tex-Mex migas recipe is one of my favorite breakfasts! I scramble eggs with crushed tortilla chips, fresh vegetables, and melty cheese. You can assemble your tacos by serving them with tortillas and avocado!
Prevent your screen from going dark
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Heat the olive oil in a medium nonstick skillet over medium heat. Add a few slices of onion, tomato, jalapeño, garlic, salt, and pepper. Cook, stirring, for 2 minutes or until tender. Add eggs and crumbled chips and stir to create a scramble. Add cheese and remove from heat. Season to taste.
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Divide the miga between two plates and sprinkle with cilantro. Serve with tortillas, avocado slices, lime wedges and salsa.
Nutritional information calculated for 1/2 recipe without suggestions (tortillas, avocados, etc.)
