Tex-Mex Migas Recipe
Tex-Mex Migas are a vibrant, sizzling medley of crispy tortilla strips, fluffy scrambled eggs, and fresh veggies all laced with gooey cheese. This beloved breakfast skillet packs in bold flavor, irresistible texture, and a splash of color to start your day on the brightest note. It’s the kind of dish that turns a simple morning into a fiesta, whether you’re feeding the family or treating yourself to a hearty brunch. You’ll love how Tex-Mex Migas take familiar fridge staples and transform them into something truly special, crave-worthy, and ready in less than half an hour.
Ingredients You’ll Need
The magic of Tex-Mex Migas comes from simple but purposeful ingredients, each one lending its own flair—whether it’s crunch, color, creaminess, or heat. Gather your kitchen essentials and let’s discover how each piece makes this dish unforgettable.
- Eggs: The star of the show! Fresh, large eggs deliver rich flavor and that fluffy scrambled texture we love.
- Whole Milk: Just enough to yield creamy, tender eggs—don’t skip this!
- Salt: Essential for bringing out every bright, savory flavor in the mix.
- Black Pepper: Adds just a little bite and complexity to balance things out.
- Olive Oil: For crisping the tortillas and sautéing the veggies, giving everything a golden finish.
- Corn Tortillas: The soul of Tex-Mex Migas; use day-old for ultimate crunch and authenticity.
- Onion: Diced onion brings balance and that subtle sweetness as it softens.
- Jalapeño: For a pop of gentle heat—seed it for mild, leave some seeds if you like it spicier.
- Tomatoes: Juicy diced tomatoes add freshness and brighten up the skillet.
- Bell Pepper: Diced bell pepper brings color and a sweet, mellow crunch.
- Shredded Cheddar or Monterey Jack Cheese: Melts into gooey ribbons for unbeatable ooey-gooey satisfaction.
- Fresh Cilantro: A sprinkle of chopped cilantro perks up the whole dish with vibrant green flavor.
- Salsa and Avocado Slices (for serving): On the side, they bring zing and creamy coolness to round out every bite.
How to Make Tex-Mex Migas
Step 1: Prep the Egg Mixture
In a medium bowl, whisk together your eggs, whole milk, salt, and black pepper until the mixture is smooth and silky. This little addition of milk makes all the difference, ensuring your scrambled eggs will be soft and tender once cooked.
Step 2: Crisp the Tortillas
Grab a large skillet and heat up your olive oil over medium heat. Add the corn tortilla strips, stirring occasionally. After about five minutes, you’ll notice the tortilla pieces get beautifully golden and irresistibly crisp—this adds signature crunch to your Tex-Mex Migas and holds up perfectly with the eggs later.
Step 3: Sauté the Veggies
Stir in your diced onions, minced jalapeño, tomatoes, and bell pepper. Let them soften and get fragrant, about three minutes is all it takes. This combo brings the classic Tex-Mex Migas flavor: a little heat, a little sweetness, lots of juiciness.
Step 4: Scramble It All Together
Push that tortilla-veggie mixture to the side of the skillet, pour in your egg mixture, and let it gently set. Tuck and fold the eggs, mixing them with the tortillas and veggies as they cook. You want the scramble just set and still tender—overcooked migas just aren’t the same!
Step 5: Finish with Cheese & Cilantro
Remove your skillet from the heat. Scatter shredded cheese over the top so it melts into creamy pockets. Then, shower on the fresh cilantro. Serve it up hot and don’t forget a generous spoonful of salsa and cool avocado slices for that finishing touch.
How to Serve Tex-Mex Migas
Garnishes
Finish your Tex-Mex Migas with a flurry of freshly chopped cilantro—a vibrant, herby note—and sliced avocado for silky richness. Spoon some salsa on the side for extra zip, or top with a dollop of sour cream if you’re feeling extra indulgent. You can even sprinkle some extra cheese on top for an irresistible melt.
Side Dishes
For a well-rounded breakfast or brunch, Tex-Mex Migas is just waiting to be paired with warm flour tortillas or homemade refried beans. If you have a little extra time, make a bowl of fresh fruit or a simple green salad to keep things colorful and fresh. This hearty skillet also pairs perfectly with crispy bacon or spicy chorizo if you’re serving meat lovers.
Creative Ways to Present
Turn your Tex-Mex Migas into tacos by spooning a generous portion into warm tortillas and garnishing with extra salsa and avocado. Or, serve the migas over a bed of black beans and top with a fried egg for a Tex-Mex twist on huevos rancheros. Hosting brunch? Serve your migas in a big, colorful skillet right at the table and let everyone help themselves—the casual, abundant vibe makes it even more inviting.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply let your Tex-Mex Migas cool to room temperature before transferring to an airtight container. Store in the fridge for up to three days—the flavors mingle and get even more delicious as they rest.
Freezing
While the tortilla strips can lose a little crunch, you can freeze Tex-Mex Migas in a pinch. Pack portions in freezer-safe containers, label with the date, and use within two months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, toss the migas into a skillet over low heat. Stir gently and heat through until hot—you can add a splash of milk to freshen it up and restore a bit of creaminess. The microwave works too, but cover the bowl to prevent drying. Add a sprinkle of extra cheese or a new handful of cilantro to revive the flavors.
FAQs
Can I use flour tortillas instead of corn tortillas?
Absolutely! Flour tortillas work, but they give a softer, chewier texture. For the authentic Tex-Mex Migas crunch, corn is the classic choice—but feel free to use what you have on hand.
How spicy are the Tex-Mex Migas?
With just one jalapeño (and seeds removed), the heat is gentle and approachable for most people. If you love things spicy, leave in some seeds or add a splash of hot sauce before serving.
What’s the best cheese to use?
Cheddar and Monterey Jack are both fantastic for melty, creamy goodness. Feel free to get creative—pepper jack or a Mexican blend cheeses are also delicious with Tex-Mex Migas.
Can I make Tex-Mex Migas dairy-free?
You bet! Substitute your favorite plant-based milk for the whole milk, and use a vegan cheese or skip the cheese altogether. The dish will still be full of bold flavor without any dairy.
Are Tex-Mex Migas vegetarian?
Yes! The basic recipe is vegetarian as long as you don’t add bacon or chorizo. Just load up on veggies and you have a protein-packed, satisfying breakfast without any meat involved.
Final Thoughts
I can’t think of a more cheerful way to kick off the day than with homemade Tex-Mex Migas. Whether you gobble them up straight from the skillet or dress them up with all your favorite toppings, these flavorful eggs promise to brighten every brunch table. Give them a try—even just once—and I have a feeling you’ll be hooked for life!
Print
Tex-Mex Migas Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Tex-Mex Migas is a flavorful and hearty Mexican-inspired breakfast dish made with scrambled eggs, crispy tortilla strips, vegetables, and melted cheese. It’s a satisfying meal that’s perfect for weekend brunch or a quick breakfast.
Ingredients
Egg Mixture:
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients:
- 2 tablespoons olive oil
- 6 corn tortillas (cut into strips)
- 1/2 cup onion (diced)
- 1 jalapeño (seeded and minced)
- 1 cup tomatoes (diced)
- 1/2 cup bell pepper (diced)
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup fresh cilantro (chopped)
- salsa and avocado slices for serving
Instructions
- Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Cook Tortilla Strips: Heat the olive oil in a large skillet over medium heat. Add the tortilla strips and cook until golden and crisp, about 5 minutes.
- Add Vegetables: Stir in the onion, jalapeño, tomato, and bell pepper, cooking until softened, about 3 minutes.
- Add Eggs: Push the tortilla-vegetable mixture to the side of the pan and pour in the eggs. Cook gently until just set, stirring occasionally.
- Finish and Serve: Remove from heat, sprinkle with cheese and cilantro. Serve hot with salsa and avocado slices.
Notes
- For extra protein, add cooked chorizo or bacon.
- Use day-old tortillas for the best texture.
- This dish pairs perfectly with refried beans or warm flour tortillas on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 315 mg
