Tex-Mex Migas is scrambled eggs with loads of personality!
It’s story time, friends!
Once upon a time, there was this gal (we’ll call her Amy.) She was in a relationship with this guy (let’s call him Baron Von Farty Pants.) She used to eat potato chips for dinner. He, on the other hand, could cook 5-star chef quality meals.
He used to make this simple scrambled egg dish on the weekends that had onion, peppers, cheese, and corn tortillas in it. Tortillas…what? Amy had never had such a creation growing up, thought it was weird, but absolutely loved and requested it often.
They broke up because Amy was awesome and he….wasn’t. Fast forward 15 years and Amy missed those eggs. Then she spotted a recipe in a magazine using all of these ingredients and Bam! realized this was an actual dish made all over Spain, called Migas.
What is Migas
Migas is a popular Tex Mex breakfast dish made with fried corn tortillas, onions, and peppers. Also commonly served with cheese and salsa. You can serve them plated or wrapped in a tortilla like a taco.
Migas is versatile
If you’re looking for heat, then you could add in a jalapeño pepper and sprinkle with pepper jack cheese. On the flip side, if you want a more mellow flavor, pass on the jalapeño and use a mild cheese like Monterey Jack. I also love these with crumbled queso fresco. You can omit the cheese entirely and they’re still delish!
So Amy, now quite capable in the kitchen, created her own version, and has been making them for herself, husband, and two kids ever since.
Don’t you just love happy endings?
other egg recipes we love!
- 8 large eggs
- 1/2 cup half-n-half
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 4 whole good quality corn tortillas , cut into 1/4-inch strips lengthwise, then in half crosswise
- 1 small sweet onion , diced small
- 1 whole roasted poblano pepper , skin removed, seeded, and sliced into strips
- 1/2 cup pepper jack cheese
- 2 whole scallions , diced
- In a large bowl, whisk together the eggs, half-n-half, and salt; set aside.
- Heat the butter and oil in a large skillet over medium-high. Once the butter melts, add the tortillas and cook; stirring, until they are golden and crispy, about 5 minutes.
- Add in the onion and saute until tender, about 3 minutes. Stir in the roasted poblano pepper; season with some salt and pepper to taste.
- Add the eggs to the center of the pan and reduce the heat to medium-low; wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing the liquid to form large curds.
- When the eggs are mostly cooked, with big pillow-y folds, but still look pretty wet, slowly fold the eggs into itself just a couple times, bringing them together. Taste and season with a sprinkle more salt and pepper, only if necessary.
- Remove from heat. Serve hot, topped with some cheese, salsa, and scallions.