Tex Mex Migas is a breakfast or brunch egg dish designed to use up stale, old corn tortillas. Eggs are gently scrambled, seasoned with fresh cilantro and a pinch of cumin. Corn tortillas are fried in strips and stirred in with plenty of melted cheese. Served with either red or green salsa, you can jazz this up with chopped Mexican chorizo, chopped Poblanos or even refried beans. This recipe makes a hearty and flavorful breakfast.
I absolutely adore Mexican cuisine! A simple dish of homemade refried beans and tortillas is pure heaven for me! My condolences to those of you who have that “gene” where cilantro tastes like soap. Cilantro is one of my favorite herbs– pile it on!
Tex Mex cuisine is another favorite of mine, for this California gal. Tex Mex cuisine is rooted with the Tejano culture of Texas. You might say, Tex Mex is a hybrid of Mexican cuisine. It’s delicious!
I have made this Migas recipe multiple times, and updated photos were long overdue. The beauty of this recipe is that it is versatile. I’m sensitive to heat, so I favor milder salsas and green chilis. Salsa verda is one of my favorites because of the tangy tomatillos. Key ingredients to make migas are eggs, onion, salsa, garlic, cheese and (of course) corn tortillas. You can add jalapeno, poblanos– there are no steadfast rules!
To make migas, my way, I start by deep-frying stale corn tortillas until lightly browned, that I’ve cut into wide strips. Drain them on a paper towel and set aside. Pour out most of the oil.
The next step is to season the eggs.
For the eggs: Beat 6-8 eggs (I used six), about 1/4 cup milk, salt, pepper and 1/2 tsp ground cumin, and about 1/4 cup of fresh cilantro.
Saute the onion and jalapeno ( I used only half of ONE jalapeno, due to my spice sensitivity), until tender– about 5 minutes. Add the garlic and cook just until fragrant–about 30 seconds.
I forgot to mention to grate cheese! We like cheddar and Monterey Jack. Pepper Jack would be great, if you want to spice things up.
Start the broiler and move the rack on high, Pour the eggs into the skillet, swirling and cooking on medium-low heat until they are almost done. Add the corn tortillas strips and give a gentle stir.
Add about half of the grated cheese to the eggs, giving a gentle stir. There are two options for the final step. #1 – Add the salsa and serve. #2 (my favorite) – Broil the migas for a couple of minutes for a crunchier topping. Your choice.
NOTE: The reason that I cook the corn tortillas, and add them to the eggs last prevents them from getting soggy. Adding cooked tortillas to raw eggs causing them to become soggy. It’s a personal preference.
Garnish with cilantro, and breakfast is ready!
TASTING NOTES: Migas elevates bland and boring scrambled eggs! The crunch and flavor of the corn tortillas definitely tastes like South of the Border. There’s plenty of flavor from the salsa an jalapeno. Honestly, this breakfast doesn’t involve a lot of time at the stove. I crave this for breakfast often, and it never disappoints.
How to Make Tex Mex Migas Egg for Breakfast or Brunch
Ingredients
- Oil for frying
- 4-6 corn tortillas cut into strips
- 1/2 yellow onion diced
- 2 garlic cloves minced
- 4 Jalapenos seeds and stems removed, diced (I used 1/2 Jalapeno, so adjust to your liking)
- 8 eggs
- 1/4 cup whole milk or half and half
- 1/2 tsp kosher salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 1/2 tsp ground cumin
- 1/4 cup chopped cilantro plus extra for garnish
- 1 cup grated cheddar cheese or Monterey Jack or a combo
- Salsa for serving
- Warmed-up tortillas for serving (optional)
Instructions
- Beat the eggs, milk, salt and pepper, cumin and chopped cilantro; set aside.
- In a cast-iron skillet (or oven-proof skillet) heat about 1/2 inch of vegetable (or peanut oil) on medium high until it reaches 300F. NOTE: test by adding one strip of corn tortillas. Cook about 3 minutes, turning once. Remove the tortillas strips onto a paper towel lined plate. NOTE: Don’t overcrowd the strips; I cooked mine in two batches.
- Drain the oil from the skillet, leaving about 2 Tablespoons, and turn the heat down to medium.
- Add the onion and jalapenos to the skillet, until the onions are translucent—about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds.
- Preheat the broiler with the rack on high.
- Add the eggs and cook about halfway, until the eggs are beginning to coagulate, but there is still a little bit of liquid texture.
- Add the tortilla strips and gently stir to combine.
- Add about half the grated cheese and stir to combine.
- If desired, add spoonfuls of green salsa on top (optional); add the remaining cheese and broil until melted—about 45 seconds.
- Serve with choice of garnish; we like sour cream, sliced green onion and additional salsa.
Notes
I have never heard of Migas but I can say that this sounds and looks delicious!
Oh I do LOVE Migas and this looks like a fabulous version! Your pictures make me want to jump up and make them for supper.
Thanks for the tip on the eggs. I could eat Tex-Mex night & day.
Texas was my first "home away from home" when I graduated from college and I will always have a special place in my heart for it. I also met my husband there, so that makes it even more special.
Sam
You said her cookbook shot was mouthwatering, but I can't imagine it being more so than yours. This looks outstanding and as a breakfast person, it must be tried. I especially like that you made it twice and shared your improvements.
I've been craving tex-mex constantly lately and have been ogling lisa's recipes more and more. This sounds like the perfect recipe for me to start cooking out of her cookbook with! All that cheese…I'm so in love.
I've never eaten this, but it sure looks good. I like the changes you made, too… seems like it worked much better.
I can tell you I would LEAP out of bed for this in the morning! what a fantastic breakfast!!!
mary x
Yummmm! We visited Austin in January and I tried migas. I went to the magnolia cafe that has been featured on triple d and they have different kinds. I tried love migas, which is made with their "love butter" which has fresh garlic…mmmm!!! I've been dreaming about it ever since. Definitely have to try this!!
Hey, whatever brings to to Austin , I'll take it! Yes, I've had migas several times, my granna and non make them and so do I occasionally. I blogged about them awhile back but I don't like anything in them besides tomatoes and cheese. My trick to getting the tortillas to stay crisp is to pan fry them low and slow. Cook them til they're crunchier than you'd like them, then add the eggs.
There's a place here in town that sells the Paris Texas platter. There's a town in Texas called Paris, Texas. The platter includes migas and French toast. The perfect combination if you ask me 🙂
Yum. Have never had migas, but those look so good! I love Lisa's flour tortillas…the only recipe I use.
Great recipe and excellent advice on using the broiler. Many restaurants use a dedicated broiler called a salamander to achieve a nice browning for potatoes au gratin and crème brûlée, melting cheese for enchiladas, tostadas, nachos and finishing chilaquiles as well as migas. Oh how I miss Las Manitas, a true Austin treasure ousted by corporate schmuck McMarriott Hotelier. Read about it here: https://www.npr.org/templates/story/story.php?storyId=13881484