Description
Tex-Mex Migas is a flavorful and hearty breakfast scramble featuring fluffy eggs mixed with sautéed onions, bell peppers, jalapeños, crunchy tortilla chips, and melted cheddar cheese. This quick and satisfying dish is perfect served with warm tortillas and classic Tex-Mex garnishes like salsa, sour cream, avocado, cilantro, and lime.
Ingredients
Scale
Egg Mixture
- 10 eggs
- 3 tablespoons cream, half-and-half, or plain milk of choice
- 1/4 teaspoon fine salt
- Freshly ground black pepper, to taste
Vegetables and Chips
- 2 teaspoons olive oil
- 1 small-to-medium red onion, finely chopped (up to 2 cups)
- 1 red or orange bell pepper, membranes and seeds removed, finely chopped (about 1 heaping cup)
- 1 small jalapeño, membranes and seeds removed, finely chopped (optional, for spice)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon fine salt
- 3/4 cup roughly crumbled tortilla chips
Cheese and Butter
- 1 tablespoon unsalted butter
- 1 cup (3 1/4 ounces) grated mild-to-medium cheddar cheese
Garnishes and Serving
- Red salsa (drain excess juice with a fork)
- Sour cream
- Chopped cilantro
- Sliced avocado or guacamole
- Hot sauce of choice
- Lime wedges
- 8 to 12 small corn or flour tortillas, warmed
Instructions
- Prepare the Eggs: In a bowl, combine the eggs, cream, salt, and freshly ground black pepper. Whisk until the eggs are uniformly yellow and thoroughly mixed. Set aside.
- Cook the Peppers and Onions: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion, bell pepper, jalapeño (if using), cumin, and salt. Cook, stirring frequently, until the onions are translucent and the peppers are tender, about 5 to 7 minutes. Transfer this mixture to a bowl and set aside.
- Prepare the Pan: Allow the skillet to cool slightly and either wash it or use a new large skillet. Return it to medium heat and preheat until a few drops of water flicked onto the surface dance and evaporate quickly, ensuring it is properly heated.
- Add Butter and Eggs: Add the butter to the skillet and swirl to coat the surface. Once the butter foams and subsides, pour in the egg mixture. If the butter browns too much at any point, reduce the heat and start over to prevent burning.
- Cook the Eggs: Let the eggs cook undisturbed until a white rim forms around the edges, about 10 to 15 seconds. Stir gently from the base of the pan, then let rest again for 10 to 15 seconds. Repeat this stirring-and-resting cycle, stirring more frequently as the eggs begin to set, continuing until the eggs are shiny and mostly set, approximately 1.5 to 2 minutes total.
- Combine Ingredients: Gently fold the cooked pepper and onion mixture, crumbled tortilla chips, and grated cheddar cheese into the eggs. Remove the skillet from heat once everything is well combined and the cheese begins to melt.
- Serve: Divide the migas among plates and serve immediately with your choice of garnishes such as salsa, sour cream, cilantro, avocado, hot sauce, and lime wedges. For a taco-style serving, spoon the mixture into warmed tortillas and add desired toppings. Migas are best enjoyed fresh but can be refrigerated for up to 4 days and reheated gently before serving.
Notes
- Use mild to medium cheddar for best flavor balance.
- Removing seeds from jalapeños and peppers reduces heat and bitterness.
- Crumbled tortillas add delightful texture to the scramble.
- Reheat gently to avoid overcooking the eggs when using leftovers.
- Customize garnishes to taste for a personalized serving experience.
