Migas Recipe

5 from 11 votes

This migas recipe combines eggs, cheese, and crispy fried tortillas into one comforting and delicious dish, all flavored with salsa and spices.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dinner, Lunch

Cuisine: Mexican

Keyword: migas recipe

Servings:

3 tablespoons vegetable oil divided
3 to 4 flour tortillas cut into two-inch strips (you can also use low carb flour tortillas or corn tortillas)
1 yellow onion diced
1 bell pepper diced
1 jalapeno finely chopped, ribs and seeds removed
3 cloves garlic minced
8 to 10 large eggs
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon fresh ground black pepper or to taste
½ cup tomato salsa
1 cup shredded monterey jack cheese
¼ cup cilantro leaves chopped, leave some for garnish
1 avocado thinly sliced, for serving, optional
1 cup chopped tomatoes for serving, optional
½ cup crumbled Cotija cheese for serving, optional

Fry the tortilla strips. Heat 2 tablespoons vegetable oil in a nonstick skillet set over medium-high heat. Add the tortilla strips to the hot oil and fry until crispy, about 4 minutes. Remove the tortilla strips from the skillet and set aside.
Sauté the veggies. Add the remaining vegetable oil to the same skillet and heat it up. Add onions, bell peppers, and jalapeno to the hot oil and cook until softened, about 4 minutes. Stir in the garlic and cook for 20 seconds.
Whisk the eggs. Meanwhile, whisk together the eggs, chili powder, salt, and pepper.
Add the eggs to the skillet. Turn the heat down to medium and add the eggs to the pan. Stir until everything is scrambled together; about 1 to 2 minutes.
Mix in the remaining ingredients. Then, add the salsa to the eggs and stir to combine. Add the cheese and ⅔ of the chopped cilantro; mix to combine. Stir in the tortilla strips and cook for a minute, or until heated through.
Finish and serve. Remove from heat. Top Migas with cilantro, avocado slices, chopped tomatoes, and cotija cheese, and serve.