Tex-Mex Migas Recipe
Serves 2
This Tex-Mex migas recipe is one of my favorite breakfasts! I scramble eggs with crushed tortilla chips, fresh veggies, and melty cheese. Serve with tortillas and avocado so you can assemble tacos as you eat!
Ingredients
- 1 teaspoon extra-virgin olive oil
- ¼ cup diced white onion
- 2 roma tomatoes, diced
- ½ to 1 jalapeño pepper, stemmed and diced
- 1 garlic clove, finely chopped
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 5 large eggs, beaten
- ¼ cup crumbled tortilla chips
- ½ cup shredded Monterey jack cheese
- ¼ cup chopped fresh cilantro
For Serving
- 4 tortillas, warmed
- 1 avocado, sliced
- Lime wedges
- Homemade Salsa or Tomatillo Salsa
Instructions
- Heat the olive oil in a medium nonstick skillet over medium heat. Add the onion, tomato, jalapeño, garlic, salt, and several grinds of pepper. Cook for 2 minutes, stirring, or until softened. Add the eggs and crumbled chips and stir to scramble. Stir in the cheese and remove from the heat. Season to taste.
- Divide the migas between two plates and sprinkle with the cilantro. Serve with the tortillas, avocado slices, lime wedges, and salsa.
Notes
Nutrition facts calculated for 1/2 recipe without serving suggestions (tortillas, avocado, etc.)