I have seen several recipes and variations of a tex-mex breakfast called migas that looked interesting to me. I thought my family would enjoy it for breakfast. It is basically eggs, tomatoes, cheese, and tortillas.
Every recipe I saw was quite a bit different. Some had just tomatoes, some had a homemade type salsa, and some had neither. Most called for corn tortillas that you fried to make them crispy and then added to the eggs. But I also found a few that called for tortilla chips. Some had cheese, some did not. You get the idea. All the recipes varied a lot.
I decided to come up with my own version, based on some of the ones that I saw. Really, I just looked at what I like about each one and made it work for my family. I am sure this would be good if you fried corn tortillas and used them. But I did not want to take the time to do that because I like quick and easy breakfast dishes. I am sure this is not authentic, but we like it a lot. It is fast becoming a new favorite for breakfast in my family. But this would also make a very frugal lunch or dinner.
This is just basic measurements. I don’t really measure it exactly, so you can adjust it to your family tastes.
Migas Recipe
An inexpensive recipe to make for breakfast, lunch, or breakfast for dinner.
Ingredients
- 8 eggs, beat well
- ¼ cup salsa
- ½ cup cheese, shredded (I use either cheddar, jack, or combo)
- 1 cup tortilla chips, crushed (I use like 2 handfuls of chips, not sure what that measures exactly)
Instructions
- Cooked eggs until almost done (you are basically scrambling them).
- Then add the remaining ingredients.
- Cook another minute or so until eggs are done.
- Serve with additional salsa if desired.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 248Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 386mgSodium: 385mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 17g
Nutritional values are approximate and aren't always accurate.
I love a little zest with my eggs.
My husband makes great migas. He grew up in El Paso. He uses rotel instead of salsa. We love these. Even the kids (3 and 1)! I really enjoy your site and have started to make some of your recipes. We loved the mexican rice. Thanks for sharing all your wisdom!!
GREAT!!! recipe, I like all the additions to a simple scramble egg.
Geri
You must be a Texan at heart. My family loves migas. My husband uses corn tortillas (the ones you make enchiladas with) instead of chips but it’s the same basic idea. Yummy!
I love Migas, but I usually fry my own tortillas to make them, I will have to try it this way!
This sounds good. Always open to try something new. Thanks.
I have the same problem with photographing, I sure would like to take a class or learn how to photograph food better. I think they look yummy though.
Thanks for sharing!
~Liz
@Liz@HoosierHomemade,
Your pictures would come out better if you had something green sprinkled on top or along side. I suggest cilantro. Yum!
I have found that sometimes there just needs to be another color to contrast with your foods, especially when it is basically yellow (egg), beige (tortilla chips), orange (cheese) and red (tomato).
Besides, my family REQUIRES cilantro sprinkled on their migas.
We just had migas for the first time a few weeks ago. I tried Gluten Free Mommy’s recipe. They were unbelievably good!! I plan to make them again this week! What a great way to use those broken chips at the bottom of the Costco bag!
I love your blog. I will be back when I have more time. I was looking for Tickle your tummy Tuesday. Doylene
My family loves migas, I usually just cut tortilla strips and fry them with a little butter,then add some chopped ham,a little of garlic and onion powder ,eggs, salt and pepper to taste and cheese on top they are yummy!
I will have to try your recipe now,I love your web-site!!!!!!!
Ham would be great added to them. And thanks, I am glad you enjoy my site.
This is a great way to use up our constant supply of eggs that our hens are providing due to the longer days. Thanks for the idea!
We live on the northcoast of California (where it is damp and chips don’t stay crispy for long). A great way to use up those tortilla chips that have gotten a little less crispy than desired, only I put the chips into the hot pan with a little oil first to “re-crisp” them, then add the eggs and cheese. Migas are so versatile.