Description
This Tex-Mex Migas recipe is a vibrant and satisfying dish featuring scrambled eggs mixed with sautéed peppers, crispy tortilla chips, and melted cheddar cheese. It's a perfect breakfast or brunch option with a delightful mix of textures and flavors, reminiscent of Austin-style migas tacos.
Ingredients
Scale
Scrambled Eggs
- 10 eggs
- 3 tablespoons cream, half-and-half or plain milk of choice
- ¼ teaspoon fine salt
- Freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 1 cup (3 ¼ ounces) grated mild-to-medium cheddar cheese
- ¾ cup roughly crumbled tortilla chips (preferably gluten-free if needed)
Pepper Mixture
- 2 teaspoons olive oil
- 1 small-to-medium red onion, chopped finely (up to 2 cups)
- 1 red or orange bell pepper, membranes and seeds removed, chopped finely (about 1 heaping cup)
- 1 small jalapeño, membranes and seeds removed, chopped finely (optional)
- ¼ teaspoon ground cumin
- ¼ teaspoon fine salt
Optional Garnishes
- Red salsa (served with a fork to avoid excess juice)
- Sour cream
- Chopped cilantro
- Sliced avocado or guacamole
- Hot sauce of choice
- Lime wedges
- 8 to 12 small corn or flour tortillas, warmed (for taco variation)
Instructions
- Prepare the eggs: In a bowl, whisk together the eggs, cream, salt, and freshly ground black pepper until the mixture is uniform in color. Set aside.
- Cook the peppers and onions: Heat olive oil in a large stainless steel skillet over medium heat. Add the chopped onion, bell pepper, jalapeño (if using), cumin, and salt. Stir frequently and cook until onions are translucent and peppers are tender, about 7 minutes. Transfer this mixture to a bowl and let the skillet cool slightly before washing it for the next step.
- Preheat skillet for eggs: Return the cleaned skillet to the stove on medium heat and allow it to become very hot. Test by flicking a few drops of water onto the pan; the drops should dance and evaporate immediately.
- Add butter and cook eggs: Swirl butter in the hot pan until foamy. Pour in the egg mixture. Let it rest undisturbed until a white rim forms around the edges, about 10 to 15 seconds. Stir gently from the base of the pan.
- Cook the eggs gently: Continue to let eggs rest and stir every 10 to 15 seconds, tilting the pan to help runny eggs spread, stirring more frequently as eggs begin to set. Cook for a total of 1 ½ to 2 minutes until eggs are shiny but mostly set.
- Finish with mix-ins: Fold in the cooked pepper mixture, crumbled tortilla chips, and grated cheese. Remove pan from heat.
- Serve: Divide the migas onto plates and add optional garnishes like salsa, sour cream, cilantro, avocado, hot sauce, or lime wedges. Serve immediately for best texture, or refrigerate and gently reheat within 4 days.
Notes
- This recipe is naturally gluten-free if using gluten-free tortilla chips and corn tortillas.
- To make it dairy free, substitute cream with non-dairy milk such as almond milk and omit the cheese. Avocado adds creaminess.
- Use fresh, high-quality eggs and cheese for the best flavor.
- For less spicy migas, omit the jalapeño or adjust amount to preference.
- Serve with warm tortillas for a traditional taco-style experience.
- Cook the eggs gently to avoid dryness and maintain a creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 370 mg
