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Easy Migas Recipe

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4.2 from 12 reviews

This Easy Migas recipe is a flavorful Tex-Mex breakfast dish featuring crispy tortilla strips, scrambled eggs cooked with sautéed onions, bell peppers, and garlic, and finished with fresh cilantro and melted Monterey Jack cheese. Served with creamy avocado slices, tangy cotija cheese, and vibrant pico de gallo, it's a perfect hearty and satisfying meal ready in just 25 minutes.

Ingredients

Main Ingredients

  • 2 tablespoons vegetable oil
  • 4 (6-inch) corn tortillas, cut into ½-inch strips
  • ½ yellow onion, diced (about 1 cup)
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 12 large eggs
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • ¼ cup minced fresh cilantro, plus more for serving
  • 1 cup shredded Monterey Jack cheese

For Serving

  • ½ cup crumbled cotija cheese
  • Pico de gallo
  • Avocado, pitted and sliced

Instructions

  1. Cook the tortilla strips: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, add the tortilla strips and cook, stirring regularly, until they become crispy and golden brown, about 5 minutes. Remove them from the pan and transfer to a paper towel-lined plate to drain excess oil.
  2. Cook onion, bell pepper, and garlic: In the same skillet, add the diced onion and green bell pepper. Sauté while stirring occasionally until the vegetables soften, about 5 minutes. Then add the minced garlic and continue to cook, stirring frequently, until fragrant, about 1 minute more.
  3. Cook the eggs and combine all ingredients: Reduce heat to medium. In a medium bowl, beat the eggs thoroughly with chili powder and kosher salt. Pour the beaten eggs into the skillet with the cooked vegetables. Cook while stirring frequently until the eggs begin to set, approximately 3 minutes. Stir in the fresh cilantro, shredded Monterey Jack cheese, and the crispy tortilla strips. Continue cooking and gently stirring until the eggs are scrambled to your desired consistency, about 2 to 3 minutes more.
  4. Serve and enjoy: Divide the migas evenly among six plates. Garnish with crumbled cotija cheese, fresh pico de gallo, sliced avocado, and additional cilantro as desired. Serve immediately for the best flavor and texture.

Notes

  • For extra spice, add diced jalapeños with the bell pepper and onion.
  • You can substitute Monterey Jack cheese with cheddar or queso fresco if preferred.
  • Use fresh corn tortillas for best crispiness; stale tortillas also work well for crisping.
  • Adjust chili powder quantity to suit your heat preference.
  • This dish is best served fresh but can be reheated gently on the stovetop.

Find it online: https://cookedbygrace.com/easy-migas-recipe/