Migas is a traditional Spanish dish and means “crumbs” because it was traditionally made with leftover bread crumbs. Migas are now more commonly made with tortilla chips and the recipe is uncommonly delicious!
When my husband is in charge of cooking at our house, the result it is usually some form of eggs or a piece of meat on the grill. His cooking repertoire is fairly limited. But what he does make is usually delicious. One of my favorite dishes he makes is his version of scrambled eggs. He usually cleans out the refrigerator in the process, using whatever he finds – cheese, green peppers, red peppers, onions, salsa, etc. He usually throws in a handful of tortilla chips too if we have them. I love the crunch that they give the eggs.
Little did we know he was making his own version of the popular Tex-Mex recipe, Migas.
Migas traditionally use leftover tortillas, thus the name “crumbs.” And they are usually served as a breakfast dish, but can be found on the lunch and dinner menus of many restaurants. We enjoy them for breakfast and dinner!
Last week I decided it was my turn to have a try at making Migas. I fried up some corn tortillas, but they are just as good with a handful of tortilla chips. So you can save yourself some time and just grab some corn tortilla chips out of a bag for your Migas.
Make sure to check out more of my favorite breakfast recipes:
Migas, with warm eggs, lots of flavor, and crunchy tortilla chips make the prefect Tex Mex breakfast.
- 4 Corn Tortillas
- 1 Jalapeño Seeds And Membranes Removed, Finely Diced
- 4 Plum Tomatoes Roughly Chopped
- 1 Green Pepper Roughly Chopped
- 1 Red Bell Pepper Roughly Chopped
- 1 Medium Onion Chopped
- 12 Large Eggs
- ¼ C Cotija Cheese Grated (may Use Cheddar, Monterey Jack, Etc.)
- ⅓ C Cilantro Chopped
- 1 T Butter
- 1 T Olive Oil
- ¼ C Half-and-half
- In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.
- In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp
- Remove to a paper towel-lined plate to drain
- Chop tortillas and set aside
- In a large skillet over medium-high heat, melt the olive oil with the butter
- Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes
- Add in diced jalapenos and stir to combine
- Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine
- Reduce heat to low
- When the heat has decreased, pour egg mixture into skillet
- Stir gently to cook with the peppers, folding mixture very gently as it cooks
- Add in grated cheese and chopped cilantro, and stir to combine
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