Migas are a Tex-Mex breakfast staple, combining scrambled eggs with spices and crispy tortilla chips. Though traditional migas use tortillas that have been crisped in oil, this recipe uses leftover tortilla chips to prevent food waste. It’s also endlessly adaptable and can be doubled or tripled for a crowd. Try adding cumin, chipotle chile powder or cayenne to the eggs for more spice!
Recipe and photo by Maren Ellingboe
- 4 eggs*
- ¼ tsp kosher salt
- ¼ tsp ground pepper
- 1 Tbsp olive oil*
- ¼ red onion, chopped*
- 1 jalapeño, seeded & chopped*
- 1 garlic clove, minced*
- ½ c grated cheddar cheese*
- 1 large handful tortilla chips, crumbled*
- ¼ c cilantro*
- Crack eggs into a medium bowl and season with salt and pepper. Whisk to blend.
- Heat oil in a large skillet over medium heat. Add onion and jalapeño and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Reduce heat to low and add eggs to pan. Cook until nearly set, stirring constantly with a rubber spatula, about 1 minute. Add cheese and chips and cook 30 seconds more, until eggs are cooked and cheese has melted.
- Sprinkle with cilantro and serve immediately.
Migas Recipe Notes and Variations
Migas are delicious on their own, but even better wrapped in a tortilla or with a bowl of black beans. Top with avocado, peppers, sour cream, or your favorite hot sauce!