Migas Recipe

This Migas Recipe is a delightful fusion of scrambled eggs, crispy tortillas, and vibrant veggies!

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: Mexican

For the Migas:

3 tablespoons olive oil For sautéing and adding flavor.
8 pieces corn tortillas Cut into small pieces, or use tortilla chips.
1 large onion Chopped, adds sweetness and depth.
2 medium poblano peppers Roasted, peeled, and chopped, or use 2 cans of diced green chilies.
1 piece jalapeno Seeded and chopped for a spicy kick.
6 large eggs The base of the dish, providing protein and richness.
to taste Salt and pepper Enhancing all the flavors.
½ cup water To help scramble the eggs.
2 cups Monterey Jack cheese Shredded, for melty goodness.
2 large Roma tomatoes Chopped, adding freshness and acidity.
½ cup cilantro Chopped, for brightness and flavor.
½ cup cotija cheese Crumbled, or feta cheese for a different tang.

Cooking Instructions:

Step 1: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the cut corn tortillas (or tortilla chips) and cook until they are golden and crispy, about 3-4 minutes. Stir occasionally to ensure even cooking.
Step 2: Once the tortillas are crispy, add the chopped onion, roasted poblano peppers (or green chilies), and jalapeno. Sauté these ingredients for about 5 minutes until the onions become translucent and the peppers are tender.
Step 3: In a separate bowl, whisk together the 6 large eggs, ½ cup of water, and salt and pepper to taste. Pour this mixture into the skillet with the veggies and tortillas. Gently scramble the eggs with the spatula until they are just set, about 2-3 minutes.
Step 4: Sprinkle the 2 cups of shredded Monterey Jack cheese over the egg mixture. Stir gently until the cheese is melted and the mixture is well combined.
Step 5: Remove the skillet from heat and fold in the chopped Roma tomatoes and cilantro. This will add a burst of freshness to your migas.
Step 6: Top your migas with crumbled cotija cheese (or feta) and serve immediately. Enjoy it hot with additional toppings like avocado, salsa, or hot sauce if you like!

Prepare the tortilla chips and sauté the vegetables a day in advance for quicker cooking.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or microwave before serving.