Living in Austin for 11 years now, Tex-Mex is a staple in our lives. From tacos, enchiladas, fajitas, and more, we can never get enough! While I was familiar with all those before moving to Austin, one thing we were introduced to and quickly fell in love with after moving was breakfast migas.
Now, I will be the first to admit these are not authentic migas. Traditionally, corn tortillas are cut into strips and then fried in oil for this dish. Once cooled, they are added to the eggs. While that is absolutely delicious, it takes a tad longer and is a little higher in calories due to the frying.
So to make it a little easier on myself, I always use tortilla chips. I love making this migas recipe when the bag of tortilla chips is near the end, and smaller pieces remain. It’s the perfect way to use up those broken chips and not waste them!
Combined with eggs, onion, garlic, vegetables, and cheese, it makes a delicious breakfast! I love serving with some avocado and corn tortillas – stuff the egg mixture into the tortillas to make migas tacos!
Why you’ll love this Tex-Mex migas recipe
- ready in 20 minutes!
- packed with flavor – customize with toppings of choice too!
- lightened-up Tex-Mex classic – we are using corn tortilla chips instead of frying tortillas. This saves time and also reduces the fat somewhat.
What are migas?
Migas are a popular Mexican and Tex-Mex breakfast dish consisting of scrambled eggs with veggies, cheese, and crispy fried corn tortillas. They can then be topped with sour cream, guacamole, diced tomato, salsa, or cilantro.
Chilaquiles vs migas
Chilaquiles are made with fried corn tortillas or tortilla chips that are simmered in salsa and then topped with eggs and other toppings. Migas are eggs scrambled with veggies and fried corn tortilla pieces, and then topped with cheese. While they are similar ingredients, the preparations are different.
Migas ingredients
- eggs
- yellow onion
- bell pepper
- garlic
- tortilla chips – my favorite shortcut to make this recipe!
- monterey jack cheese
- olive oil
- salt and pepper
How to make migas
- Whisk eggs with a pinch of salt and pepper in a medium bowl.
- Make migas. Heat a medium-large skillet over medium heat. Add oil and let it get hot. Add onion, diced peppers, garlic, salt, and pepper, and sauté for 3-4 minutes until slightly softened, stirring occasionally. Pour in your egg mixture into the pan. Let it sit without stirring for about 5-10 seconds. Then, stir/move eggs with a spatula by pulling your spatula across the bottom of your pan. Continue to fold/move eggs for 1-2 minutes, until eggs are about 3/4 the way cooked through (they should still be a little wet). Sprinkle cheese and crushed tortilla chips, mix to combine with eggs, and cook for another 1-2 minutes or until eggs and chips are cooked to your desired consistency.
- Enjoy! Serve with toppings and your favorite sides.
What to serve with migas
While you can eat this meal on its own, it is great with a few additions. Here are a few suggestions:
- tortillas – stuff it into a tortilla and make migas tacos!
- tortilla chips
- black beans, pinto beans, or refried beans
- additional toppings – diced tomatoes, diced avocado, cilantro, jalapeños, greek yogurt or sour cream, salsa, hot sauce, and lime wedges.
Storage and reheating
- refrigerator – allow to cool completely. Store leftovers in an airtight container in the fridge for up to 4-5 days. The chips will be very soggy the longer they sit.
- reheating – to reheat, pop it in the microwave for a couple of minutes until warmed through. You can also reheat it on the stovetop with a little oil. Be careful the eggs don’t dry out.
Substitutions and additions
- yellow onion – white onion will work the same.
- bell pepper – red, orange, or green bell pepper will work. Try poblano peppers or jalapeños for a little extra flavor and spice.
- garlic – garlic powder will work instead. Use 1/4 teaspoon.
- tortilla chips – if you want a more authentic version, you can use corn tortillas and fry them in oil
- monterey jack cheese – cheddar cheese, pepper jack, queso fresco, a Mexican cheese blend, or mozzarella would work great. Leave off the cheese to keep this dairy-free.
- olive oil – any neutral oil or butter will work.
And here are some additions you can add:
- beans – try black or pinto beans.
- tomatoes – add some diced tomatoes into the scramble.
- meat – some versions have chorizo. You can also add ground sausage, beef, or bacon.
More healthy breakfast recipes
- meal prep freezer breakfast sandwiches
- pumpkin protein pancakes
- creamy cottage cheese eggs
- breakfast stuffed sweet potatoes
- chocolate overnight oats
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Migas Recipe
equipment
ingredients
- 6 large eggs
- 1/2 tablespoon olive oil
- 1/3 cup diced yellow onion (40 grams)
- 3/4 cup diced bell pepper (90 grams)
- 1 clove garlic, minced
- 1/2 heaping cup roughly crumbled/broken tortilla chips (1 ounce)
- 1/4 cup shredded monterey jack cheese (1 ounce – I used freshly grated)
- salt and pepper, to taste
- for topping – avocado, salsa, cilantro, lime juice, sliced jalapeno, pico de gallo…
- for serving – corn tortillas, black beans…
instructions
- Whisk eggs with a pinch of salt and pepper in a medium bowl.
- Make migas. Heat a medium-large skillet over medium heat. Add oil and let it get hot. Add onion, diced peppers, garlic, salt, and pepper, and sauté for 3-4 minutes until slightly softened, stirring occasionally. Pour in your egg mixture into the pan. Let it sit without stirring for about 5-10 seconds. Then, stir/move eggs with a spatula by pulling your spatula across the bottom of your pan. Continue to fold/move eggs for 1-2 minutes, until eggs are about 3/4 the way cooked through (they should still be a little wet). Sprinkle cheese and crushed tortilla chips, mix to combine with eggs, and cook for another 1-2 minutes or until eggs and chips are cooked to your desired consistency.
- Enjoy! Serve with toppings and your favorite sides.
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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