Tex-Mex Sunrise Migas
A glorious scramble of eggs tangled with crispy torn tortilla strips, melty cheese, and fire-roasted tomatoes and chiles. Born from the frugal genius of using up stale tortillas, migas have become a beloved breakfast staple across Texas and northern Mexico, delivering maximum crunch, flavor, and satisfaction in every cheesy, golden bite.
Ingredients
- 8 large eggs
- 6 corn tortillas, torn into irregular bite-sized pieces
- 1/4 cup vegetable oil
- 1 cup shredded Monterey Jack or Colby Jack cheese
+ 11 more ingredients
Instructions
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the torn tortilla pieces in batches and fry, stirring occasionally, until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
Pour off all but about 1 tablespoon of oil from the skillet. Add the diced onion, jalapeño rings, and serrano (if using) over medium heat. Cook for 2-3 minutes until the onion softens and the peppers become fragrant.
Add the diced tomato and cook for another minute until it just starts to break down.
Whisk the eggs with a generous pinch of salt and pepper. Add the butter to the skillet, let it melt and foam, then pour in the beaten eggs.
Let the eggs begin to set on the bottom for about 30 seconds, then gently fold them with a spatula. When the eggs are about halfway set (still very wet), scatter the crispy tortilla pieces and shredded cheese over the top.
Continue folding gently, incorporating the tortilla strips and cheese into the eggs, cooking until the eggs are just set but still creamy and the cheese is melted throughout, about 1-2 minutes more.
Immediately transfer to plates, top with diced avocado and fresh cilantro, and serve with warm flour tortillas, salsa, and refried beans.
Nutrition Estimate
Per serving • Estimated by Blinner AI