Migas for breakfast!


Migas, with warm eggs, lots of flavor, and crunchy tortilla chips make the prefect Tex Mex breakfast.
Course Breakfast
Cuisine Mexican
Keyword Migas
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 256kcal
Author Leigh Anne Wilkes


  • 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.)
  • ? 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


Calories: 256kcal | Carbohydrates: 14g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 341mg | Sodium: 228mg | Potassium: 368mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1720IU | Vitamin C: 51.3mg | Calcium: 115mg | Iron: 2.1mg