Description
A classic Tex-Mex breakfast made with scrambled eggs, crispy tortillas, and flavorful vegetables. This Homemade Breakfast Migas recipe is simple, hearty, and delicious, perfect for a satisfying morning meal.
Ingredients
Eggs and Tortillas
- 6 eggs
- 4 corn tortillas, cut into strips
Vegetables and Cheese
- ¼ cup onion, chopped
- ¼ cup bell pepper, chopped
- ¼ cup shredded cheese
Seasonings and Oil
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oil: Heat 2 tablespoons of olive oil in a pan over medium heat until shimmering and hot but not smoking.
- Crisp the tortillas: Add the tortilla strips to the hot oil and cook, stirring occasionally, until they turn crispy and golden brown. Once crispy, remove them from the pan and set aside on a paper towel-lined plate to drain excess oil.
- Sauté vegetables: In the same pan, add the chopped onion and bell pepper. Cook over medium heat until the vegetables become soft and fragrant, about 3-4 minutes.
- Prepare the eggs: While the vegetables cook, whisk the 6 eggs in a bowl with ¼ teaspoon salt and ¼ teaspoon of black pepper until fully combined.
- Scramble the eggs: Pour the whisked eggs into the pan with the sautéed vegetables. Gently stir and scramble the eggs over medium-low heat, ensuring they cook evenly without becoming dry.
- Add tortillas and cheese: When the eggs are partially set but still slightly runny, fold the crispy tortilla strips and ¼ cup shredded cheese into the eggs. Continue cooking until the eggs are fully set and the cheese is melted.
- Serve warm: Transfer the migas to plates and serve immediately, optionally accompanied by salsa or avocado.
Notes
- Serve with salsa or avocado for added flavor and freshness.
- Using leftover tortillas helps achieve the best crispy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
