Tex-Mex Migas
Servings 4
Ingredients
- 3 tbsp olive oil, divided
- 6-7 corn tortillas (5-6 oz), cut into thin 1-inch strips or small triangles
- 1 ¼ tsp kosher salt, divided
- ½ yellow onion, chopped
- 1 poblano or anaheim pepper, chopped small
- 1 jalapeno pepper, chopped small
- 2 medium tomatoes, diced
- 1 clove garlic, chopped
- 8 large eggs
- 1 cup (3.5 oz) grated pepperjack, monterey jack or mozzarella cheese
For serving:
- Refried beans (optional)
- Sliced avocado
- Chopped cilantro
- Lime wedges
- Hot sauce (optional)
- Add meat! ~ Cook bacon or sausage before making this recipe and serve it alongside.
Items you can prep ahead (optional)
- Cut 6-7 corn tortillas into thin 1-inch strips or small triangles
- Crisp up the tortilla strips and season with salt
- Chop ½ yellow onion
- Chop 1 poblano or anaheim pepper
- Chop 1 jalapeno pepper
- Dice 2 medium tomatoes
- Chop 1 clove garlic
- Grate 1 cup (3.5 oz) pepperjack, monterey jack or mozzarella cheese
- Chop cilantro, for topping
Instructions
- In a large skillet over medium-high heat, warm 2 tablespoons oil. Add the tortillas, spread out into an even layer, and cook until crispy, about 5-7 minutes, stirring every minute or so and adjusting the heat as needed to prevent burning. Transfer to a paper towel lined plate, sprinkle with ½ teaspoon salt, and toss to coat.
- In the same skillet over medium heat, warm the remaining 1 tablespoon oil. Add the onion, peppers, tomatoes, garlic, and ½ teaspoon salt. Cook until softened, about 3-5 minutes, stirring occasionally.
- Meanwhile, to a medium bowl, add the eggs and remaining ¼ teaspoon salt and whisk until thoroughly mixed.
- Mix the tortilla strips back into the skillet, then pour in the eggs. Use a spatula to scramble the eggs, pushing them towards the center of the pan, until they are just barely set, about 3-5 minutes (they will continue to cook).
- Reduce the heat to low and scatter the cheese all over. Cover with a lid and let sit for 2-4 minutes or until the cheese is melted.
- Serve with beans (if using) and top with avocado, cilantro, a generous squeeze of lime, and some hot sauce for a kick (if using).
Notes
Substitutions:
- This recipe cannot be made vegan.
- To make dairy-free, use a dairy-free cheese or skip the cheese.
- Replace the grated cheese with some crumbled feta.
- If you don’t want to use spicy peppers, sub with 1 finely chopped bell pepper.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through.
- Serve it in a tortilla topped with cilantro, avo, and lots of lime.
- Eat it with cooked bacon or any other cooked protein.
- Spoon some salsa over top.