Migas Recipe {Tex Mex Egg Scramble!} - Belly Full (2024)

Tex-Mex Migas is fluffy scrambled eggs with crispy corn tortilla strips, pico de gallo, and loads of personality! Enjoy them for breakfast, brunch, or dinner. They are so incredibly easy and delicious.

Serve this egg scramble with fresh fruit salad and a Mocha Frappuccino for a great meal!

Migas Recipe {Tex Mex Egg Scramble!} - Belly Full (1)

It’s Migas story time, friends!

Once upon a time, there was this gal (we’ll call her Amy.) She was in a relationship with this guy (let’s call him Baron Von Farty Pants.) She used to eat potato chips for dinner. He, on the other hand, could cook 5-star chef quality meals.

He used to make this simple scrambled egg dish on the weekends that had onion, peppers, cheese, and corn tortillas in it. Tortillas…what? Amy had never had such a creation growing up, thought it was weird, but absolutely loved and requested it often.

They broke up because Amy was awesome and he….wasn’t. Fast forward a lifetime later and Amy missed those eggs. Then she spotted a recipe in a magazine using all of these ingredients and Bam! realized this was an actual dish made all over Austin, Texas.

So Amy, now quite capable in the kitchen, created her own version, and has been making them for herself, husband, and two kids ever since. Don’t you just love happy endings?

What is Migas?

Migas translated in Spanish, means crumbs. The actual dish can mean many things, though, depending where you are. Our version would be classified as Tex Mex and has close ties to Austin, Texas where it is very popular.

Migas is a quick and easy Mexican-inspired breakfast made with scrambled eggs, crispy fried strips of corn tortillas, onions, and peppers, almost like a hash. It’s typically served with cheese and salsa. Some people even wrap it up in a tortilla like a burrito or taco.

Migas Recipe {Tex Mex Egg Scramble!} - Belly Full (2)

Migas Recipe

This egg dish is quick, easy, so delicious, and uses simple ingredients that you probably already have stocked in your kitchen. Here’s what you need for our recipe:
(Scroll below to the printable recipe card for details and measurements.)

  • Eggs: We use our method for making the absolute best scrambled eggs, which include half-n-half and cooked low and slow for the fluffiest curds.
  • Half n Half: This is simply equal parts whole milk and heavy cream. It makes the eggs wonderfully rich and creamy.
  • Corn tortillas: Corn tortillas are cut into small thin strips. Use good-quality tortillas so they get nice and crispy without crumbling or becoming soggy.
  • Vegetables: Onion, poblano pepper, and garlic. Traditional migas don’t include these ingredients, but they add another dimension of flavor that I wouldn’t skip.
  • Seasonings: Salt, pepper, cumin, butter, and vegetable oil.
  • Cheese: If you like some heat, pepper jack cheese works beautifully, but cheddar or a Mexican blend are great, too. Crumbled queso fresco or cotija are also delicious choices. You can omit the cheese entirely and they’re still delish!
  • Pico de Gallo: More often than not, I top my migas with fresh homemade pico de gallo, but our restaurant style salsa never disappoints, either!
  • Optional toppings: Feel free to load up on extra toppings if you like. Diced red onion, cubed avocado, or black beans are all yum!

Tips for Success

  • The type of tortillas matter: High quality, fresh corn tortillas are a non-negotiable. Do not substitute with flour tortillas and ideally, buy locally made and not a commercial brand, which tend to be floppy and crumble.
  • Cook in hot oil and butter: Make sure the oil and butter are hot when you add the tortilla strips to the pan, otherwise they’ll get soggy when you mix in the eggs. You want the tortilla strips to be crispy.
  • Use a nonstick skillet: While a cast iron skillet retains heat and crisps up those tortilla pieces so well, we prefer a heavy nonstick pan for this dish, which ensures the eggs don’t stick to the pan and end up in tiny pieces.
  • Don’t overcook the eggs: It’s important to make scrambled eggs low and slow as instructed and not a fast scramble, so pillow-y large curds can develop, not tiny pieces of brown, dry egg.
Migas Recipe {Tex Mex Egg Scramble!} - Belly Full (3)

How to Make Migas

These are so incredibly easy to make and delicious, you’ll end up craving them all the time. Cook the tortilla strips in butter and oil until crispy, saute the veggies, add in the eggs and half n half, slowly scramble over low heat, then fold in the cheese, top with pico de gallo or salsa and serve! To make this migas recipe, follow the steps below included in the printable recipe card.

More Egg Recipes:

  • Eggs in Purgatory
  • Huevos Rancheros
  • Chili Relleno Casserole
  • Southwestern Frittata

I hope you love this quick and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!

Migas Recipe {Tex Mex Egg Scramble!} - Belly Full (4)

Tex-Mex Migas

5 from 2 Ratings

Tex-Mex Migas is fluffy scrambled eggs with crispy corn tortilla chips, pico de gallo, and loads of personality!

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings: 4

Ingredients

  • 8 large eggs
  • 1/2 cup half-n-half
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 4 whole high quality corn tortillas , cut into 1/4-inch strips lengthwise, then in half crosswise
  • 1 small sweet onion , diced small
  • 1 clove garlic , minced
  • 1 whole roasted poblano pepper , skin removed, seeded, and sliced into strips
  • 1/4 teaspoon cumin
  • salt and pepper , to taste
  • 1/2 cup pepper jack cheese
  • pico de gallo , for serving
  • restaurant style salsa , for serving

Instructions

  • In a large bowl, whisk together the eggs, half-n-half, and salt; set aside.

  • Heat the butter and oil in a large skillet over medium-high. Once the butter melts, add the tortillas and cook; stirring, until they are golden and crispy, about 5 minutes.

  • Add in the onion and saute until tender, about 3 minutes. Stir in the garlic until fragrant, about 30 seconds. Stir in the roasted poblano pepper; season with the cumin and some salt and pepper to taste.

  • Give the beaten eggs and half n half a quick whisk, then add them to the center of the pan and reduce the heat to medium-low; wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing the liquid to form large curds.

  • When the eggs are mostly cooked, with big pillow-y folds, but still look slightly wet, slowly fold the eggs into itself just a couple times, bringing them together.

  • Fold in the pepper jack cheese.

  • Taste and season with a sprinkle more salt and pepper, only if necessary.

  • Remove from heat. Serve hot, topped with a little pico de gallo or salsa.

  • NOTE: Half-n-half is simply equal parts whole milk and heavy cream. For more information and helpful tips, don't miss the full article!

Nutrition

Calories: 376kcal | Carbohydrates: 9g | Protein: 18g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 411mg | Sodium: 529mg | Potassium: 297mg | Fiber: 1g | Sugar: 5g | Vitamin A: 934IU | Vitamin C: 5mg | Calcium: 215mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Breakfast

Cuisine: Tex Mex

Keyword: Migas, Migas Scrambled Eggs, Tex Mex Migas

Did you make this recipe?Snap a picture and mention @bellyfullblog!

Migas Recipe {Tex Mex Egg Scramble!} - Belly Full (5)
Migas Recipe {Tex Mex Egg Scramble!} - Belly Full (2024)

FAQs

What is the difference between migas and chilaquiles? ›

But there's a difference in that regard: migas usually feature short strips of fried tortilla, while chilaquiles use what are essentially tortilla chips. There are other distinctions too. The tortillas in migas are mixed with scrambled eggs; chilaquiles' are drenched in salsa.

How do you elevate scrambled eggs? ›

One of my favorites is to scramble the eggs with a pinch of salt and some chopped cilantro. Once on the plate, I'll top them with avocado or guacamole and salsa verde. Another starts with mushrooms sautéed in olive oil and season with salt, pepper and chopped fresh thyme.

How to add crunch to scrambled eggs? ›

10 Simple Ingredients That Will Crisp Up Your Scrambled Eggs
  1. Crumble in some tortilla chips. Milanfoto/Getty Images. ...
  2. Add some crushed potato chips. ...
  3. Toss in some cracker crumbs. ...
  4. Add a spoonful of dry polenta. ...
  5. Grate in some Parmesan. ...
  6. Toss in some croutons. ...
  7. Mash in some corn flakes. ...
  8. Spoon in some sesame seeds.
Aug 28, 2023

How to jazz up eggs for breakfast? ›

Add cheese, meat, and veggies to make a scramble and season liberally with hot pepper or hot sauce. I also like scrambled eggs with sauteed mushrooms and cherry tomatoes. Finish with a sprinkle of real parmesan cheese (not the stuff in the can).

What is the difference between Mexican and Spanish migas? ›

When I was living in Mexico my mum used to make us this for breakfast, it is a great way to use your leftover tortillas, Migas Mexicanas is like the Mexican version of the Spanish, but instead of using bread like Spanish people do, we use stale tortillas.

Is migas Spanish or Mexican? ›

Migas is a traditional dish in Spanish cuisine. It was originally a breakfast dish that made use of leftover bread or tortas. Migas is usually served as a first course for lunch or dinner in restaurants in Spain. The ingredients of migas vary across the provinces of Spain.

Is it better to add milk or water to scrambled eggs? ›

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

How to make scrambled eggs taste like restaurant eggs? ›

Butter: Butter adds so much flavor and helps the eggs become fluffy, but a cooking oil like avocado oil or olive oil works, too. Milk or water: Both, also, help floof out the eggs. Milk will add more calories to the scrambled eggs. Salt & pepper: Bring out the flavor!

What spices enhance scrambled eggs? ›

Scrambled: Plain scrambled eggs provide the perfect blank slate for all kinds of seasonings. Depending on the day, you can make your scrambled eggs spicy with hot sauce or chili powder, intensely savory with turmeric, cumin or tarragon, or light and refreshing with dill or parsley.

What not to do when making scrambled eggs? ›

13 Scrambled Egg Mistakes You Need to Stop Making
  1. Mistake: Storing eggs wrong.
  2. Mistake: Cooking at too high a temperature.
  3. Mistake: Seasoning too soon.
  4. Mistake: Cracking eggs on the side of the bowl.
  5. Mistake: Forgetting to whisk.
  6. Mistake: Using a metal spatula.
  7. Mistake: Walking away from the pan.
May 8, 2021

Should you whip eggs before scrambling? ›

By whisking them immediately before cooking you can trap more air which makes the scramble fluffy and light. Avoid overcooking – the key to this is turning off the heat just before you think the eggs are cooked, i.e. when they look wet but not runny.

Why put milk in scrambled eggs? ›

The idea is that the milk mixes with the raw egg mixture and results in fluffy, perfect scrambled eggs. We hate to be the one to break it to you, but this is a culinary lie and can actually result in scrambled eggs that are even MORE dry.

When to add cheese to scrambled eggs? ›

Add the shredded cheese only when the eggs are already slightly cooked. This way we ensure that the eggs will stay perfectly scrambly, and the cheese will melt beautifully. Use a non-stick pan, to prevent sticking and overcooking the eggs.

What's the difference between chilaquiles and huevos rancheros? ›

Huevos Rancheros and Chilaquiles share many of the same ingredients. In Huevos Rancheros, the fried eggs are served over hot, crispy tortillas smothered in warm salsa over top. In Chilaquiles, however, the chips are actually combined with the warm sauce so they soften before the fried eggs are added on top.

Does chilaquiles contain eggs? ›

Chilaquiles (pronounced “chee-lah-keel-ehs”) is a Mexican dish made up of fried crispy tortilla chips, a red or green sauce, fried eggs and various toppings and garnishes. I will say that styles of chilaquiles vary from region to region in Mexico.

Why are they called chilaquiles? ›

The word chilaquiles (pronunced: [tʃilaˈkiles] or chee-lah-kee-lehs) derives from an ancient word in the Aztec Nahuatl language meaning “chilis and greens.” The Nahuatl language originated in Central Mexico and can still be heard spoken today in some regional communities.

Who typically eats chilaquiles? ›

This dish is found all throughout Mexico, and at its most basic, it consists of fried tortilla chips covered with a red or green salsa, which makes the chip soft. Chilaquiles are commonly served with a side of refried beans and are eaten quite regularly in most Mexican homes.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Stevie Stamm

Last Updated:

Views: 6446

Rating: 5 / 5 (80 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Stevie Stamm

Birthday: 1996-06-22

Address: Apt. 419 4200 Sipes Estate, East Delmerview, WY 05617

Phone: +342332224300

Job: Future Advertising Analyst

Hobby: Leather crafting, Puzzles, Leather crafting, scrapbook, Urban exploration, Cabaret, Skateboarding

Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.