Name: Tex-Mex Migas Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Tex-Mex
Ingredients: 6 large eggs; 1/4 cup milk; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil; 4 corn tortillas cut into strips; 1/2 cup diced onion; 1 jalapeño seeded and diced; 1/2 cup diced tomato; 1/2 cup shredded cheddar or Monterey Jack cheese; 2 tbsp chopped fresh cilantro; Salsa and avocado slices for serving

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If you’re looking for a breakfast that’s hearty, vibrant, and instantly transports you to the sun-soaked kitchens of Texas, Tex-Mex Migas is your answer. This beloved dish artfully combines fluffy scrambled eggs with strips of crispy corn tortillas, sautéed veggies, and creamy melted cheese. There’s something magical about the way every ingredient comes together, offering the perfect mix of textures and a confetti of colors on your plate. It’s comfort food with a lively twist—each bite is crunchy, creamy, and just a little bit spicy. Whether you’re fueling up for a busy day or gathering the family for a weekend brunch, Tex-Mex Migas is a celebration of flavor you’ll find yourself making again and again.

Ingredients You’ll Need

The beauty of Tex-Mex Migas lies in its simplicity—each ingredient is easy to find yet absolutely essential. Every addition brings a unique texture, color, or zing that makes this dish feel truly special.

6 large eggs: The rich, protein-packed base of your scramble, making the migas fluffy and satisfying.
1/4 cup milk: Whisked in for super creamy and tender eggs every time.
1/2 tsp salt: Just enough to bring out the best in every ingredient without overpowering.
1/4 tsp black pepper: Adds a gentle warmth and essential seasoning.
2 tbsp olive oil: Helps crisp up the tortillas and sauté veggies for a golden, flavorful base.
4 corn tortillas, cut into strips: The star texture-maker! These become delightfully crispy and soak up the egg–yum.
1/2 cup diced onion: Brings a sweet, aromatic bite once softened in the pan.
1 jalapeño, seeded and diced: Offers just enough spice for that essential Tex-Mex kick.
1/2 cup diced tomato: Juicy pops of color and mild acidity to balance the richness.
1/2 cup shredded cheddar or Monterey Jack cheese: Melts into delicious gooey pockets throughout the migas.
2 tbsp chopped fresh cilantro: Adds a fresh, herbal finish—don’t skip it if you love a burst of green.
Salsa and avocado slices (for serving): Classic toppings that make each bite pop; creamy avocado and tangy salsa are both musts!

How to Make Tex-Mex Migas

Step 1: Whisk the Eggs

Start by cracking the eggs into a mixing bowl. Add the milk, salt, and pepper, then whisk until everything is nice and frothy. This is your secret to lusciously soft and creamy eggs—and let’s be real, we all dream of breakfast-movie eggs!

Step 2: Crisp up the Tortillas

Heat the olive oil in a large non-stick skillet over medium heat. Once the oil shimmers, add your tortilla strips. Stir gently but don’t walk away—this is when they become golden and impossibly crunchy, about 5 minutes. These crispy bits are what set Tex-Mex Migas apart from any ordinary scramble.

Step 3: Sauté the Veggies

Add the diced onion and jalapeño to your hot skillet. Sauté together with the tortillas for a couple of minutes until the onions start to turn translucent and the jalapeño softens. The combination will fill your kitchen with an aroma that’s pure Tex-Mex comfort. Stir in the diced tomatoes and cook just until they release a bit of their juiciness—about 1 minute.

Step 4: Scramble Everything Together

Pour your whisked eggs directly into the skillet with the tortillas and veggies. Let the eggs sit for 10–20 seconds, then gently fold and stir everything together. Let the tortillas and veggies mingle with the eggs as they softly set—this is where the magic happens! Cook until the scramble is mostly set but still has a touch of creaminess.

Step 5: Add Cheese & Finish

Sprinkle the shredded cheddar or Monterey Jack over the top, then give a final gentle stir. It’ll melt in a minute, creating pockets of gooey, cheesy goodness throughout your Tex-Mex Migas. Take the skillet off the heat and shower on the fresh cilantro for a lively flavor boost.

Step 6: Serve with Toppings

Spoon your migas onto plates straight from the skillet. Pile on your favorite salsa and slices of avocado—you can never have too much! Serve immediately while everything’s warm, colorful, and irresistibly inviting.

How to Serve Tex-Mex Migas

Garnishes

Garnishing is where the fun begins! A sprinkle of more fresh cilantro, extra cheese, or a few thin slices of jalapeño on top make your Tex-Mex Migas look as joyful as they taste. Don’t forget a squeeze of lime for an added zing, or a drizzle of your favorite hot sauce if you crave more heat.

Side Dishes

Tex-Mex Migas go beautifully with black beans, fluffy refried beans, or even seasoned breakfast potatoes. Warm flour or corn tortillas on the side mean you can scoop up every last bite, or make quick breakfast tacos that are out-of-this-world delicious.

Creative Ways to Present

Feeling playful? Try loading your Tex-Mex Migas into mini taco shells for a brunch platter, or roll the scramble into breakfast burritos for something easy to eat on the go. For a showstopping brunch, layer migas over a green salad with a dollop of crema and a shower of crispy tortilla crumbs!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Tex-Mex Migas (rare, but it happens!), simply let the leftovers cool to room temperature and transfer them into an airtight container. They’ll keep happily in the fridge for 2–3 days, ready to revive your next breakfast or quick lunch.

Freezing

While Tex-Mex Migas are best fresh, you can freeze leftovers if needed. Portion the cooled migas into freezer-safe bags or containers, making sure to squeeze out as much air as possible. Thaw overnight in the fridge for the best texture when you’re ready for round two.

Reheating

To reheat, gently warm your migas in a nonstick skillet over medium-low heat. Stir occasionally until heated through, adding a tiny splash of milk if things are looking dry. A quick microwave works too, though the tortilla strips will be a bit softer—still delicious!

FAQs

How spicy are Tex-Mex Migas?

Thanks to the seeded jalapeño, Tex-Mex Migas have just a hint of zing. If you like more heat, keep the seeds in or add a few dashes of your favorite hot sauce at the table.

Can I use flour tortillas instead of corn?

Corn tortillas are traditional and crisp up wonderfully, but flour works in a pinch—they’ll give your migas a softer, chewier texture but still be tasty.

Is there a vegan version of Tex-Mex Migas?

Absolutely! Swap in a plant-based egg substitute, use non-dairy cheese, and make sure your tortillas are vegan-friendly. It’s still packed with all those Tex-Mex flavors.

What’s the best cheese for Tex-Mex Migas?

Cheddar and Monterey Jack are classic choices—they melt beautifully and have the right punchy flavor. If you want to switch things up, try pepper jack or cotija for a fun twist.

Can I double or triple this recipe for a crowd?

Definitely. Just use a larger skillet or cook in batches to avoid overcrowding, and you’ll have a big platter of Tex-Mex Migas sure to impress a hungry brunch bunch!

Final Thoughts

There’s a reason Tex-Mex Migas is a breakfast tradition that never goes out of style—every bite brings together crunch, creaminess, and just a hint of heat. Whether it’s your first time making migas or your hundredth, you’ll fall in love with how easy and satisfying it is. Give it a try and get ready for rave reviews around your breakfast table!

Tex-Mex Migas Recipe

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4.5 from 27 reviews

Author: admin
Total Time: 20 minutes
Yield: 2–3 servings 1x
Diet: Vegetarian

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Description

Tex-Mex Migas is a delicious and satisfying breakfast dish that combines scrambled eggs with crispy tortilla strips, veggies, and cheese. It’s a flavorful Tex-Mex twist on traditional scrambled eggs.

Ingredients

Scale

Egg Mixture:

6 large eggs
1/4 cup milk
1/2 tsp salt
1/4 tsp black pepper

Other Ingredients:

2 tbsp olive oil
4 corn tortillas cut into strips
1/2 cup diced onion
1 jalapeño seeded and diced
1/2 cup diced tomato
1/2 cup shredded cheddar or Monterey Jack cheese
2 tbsp chopped fresh cilantro
Salsa and avocado slices for serving

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Instructions

Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper.
Cook Tortilla Strips: Heat olive oil in a large skillet over medium heat. Add tortilla strips and cook until crispy and golden, about 5 minutes.
Add Vegetables: Add onion and jalapeño to the skillet. Sauté until softened, about 2 minutes. Stir in the tomato and cook for another minute.
Add Egg Mixture: Pour the egg mixture into the skillet. Let it sit briefly, then stir gently to scramble with the tortilla and veggies. Cook until the eggs are just set.
Add Cheese: Sprinkle in the cheese and cook for another minute until melted.
Finish and Serve: Remove from heat, top with chopped cilantro, and serve immediately with salsa and avocado slices.