Migas
How to make an easy Tex-Mex breakfast favorite at home -- Migas! Featuring scrambled eggs, onions, peppers, corn tortillas, and grated cheese.
Servings: 6
Calories: 485kcal
Ingredients
FOR THE CHIPS:
- ¾ cup canola or avocado oil, plus 2 tablespoons (separated)
- 6 corn tortillas, each cut 6 triangular pieces
FOR THE MIGAS:
- 12 large eggs
- ¾ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cumin
- 1 ½ cup freshly grated Cheddar cheese
- 1 ½ cup freshly grated Monterey Jack cheese
- ½ white onion, diced
- ½ red bell pepper, seeded and diced
- 4 large jalapenos, seeds and pulp removed, diced
- 3 Roma (or medium-sized) tomatoes, seeded and diced (optional)
- Warmed flour or corn tortillas for serving, if desired
Instructions
TO MAKE THE CHIPS:
- Add ¾ cup oil to a frying pan or Dutch oven over medium-high heat and allow to come to temperature, between 350-375°F. Have ready a cooling rack over a lined sheet pan with paper towels. If you don't have a cooling rack, it's ok!
- Fry the tortillas pieces in 3 to 4 batches for 15-30 seconds on each side, and transfer to the cooling rack in a single layer.
TO MAKE THE MIGAS:
- Add the eggs, salt, pepper, and cumin to a medium-sized mixing bowl and whisk until the yolks are broken up and the mix is well-combined. Set aside until ready to use.
- In a small mixing bowl, combine the Cheddar and Monterey Jack cheese. Set aside.
- Add about 2 tablespoons of oil to a large, nonstick frying pan over medium heat and allow to come to temperature.
- Add the diced onion, bell pepper, and jalapenos and sauté for about 5 minutes, stirring often. Add the tomatoes, followed by the egg mix, and about ⅔'s of the tortilla chips.
- Allow everything to sit in the frying pan for about 1 minute, untouched. Then, begin working from the outer edges of the pan, and using a silicone spoon or spatula, begin gently pushing the eggs toward the center, allowing the uncooked egg to flow over and spill outward, toward the perimeter of the pan. Resist the urge to stir.
- Continue with this process until the eggs are no longer in liquid form. Then, slowly begin gently folding the eggs within the pan so that any uncooked portions make contact with the bottom of the pan.
- After about 4 minutes, the eggs should be about halfway done; add half of the cheese mixture at this point and continue folding until the eggs are done to your liking, about 4 minutes more.
- Wedge the remaining tortilla chips into the egg mixture, top with the remaining cheese, remove from the heat, and serve with warmed tortillas, if desired.
Nutrition
Calories: 485kcal | Carbohydrates: 17g | Protein: 27g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 382mg | Sodium: 758mg | Potassium: 426mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1901IU | Vitamin C: 33mg | Calcium: 496mg | Iron: 3mg