Real Recipes From Real Home Cooks ®


(2 ratings)
Recipe by
Lori L (JostLori)
San Diego

When I was growing up, we just called these Scrambled Eggs. Sometimes my mom would add diced cooked cactus. So good! Today, the Tex Mex revolution took these and called them their own creation. I beg to differ... These are best with salsa fresca, but must admit to using Cholula chipotle since I discovered it last year... This is a lightened up version of my childhood favorite breakfast!

(2 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For migas

  • 6
    corn tortillas, divided use
  • 2 tsp
    canola oil (or olive oil), divided use
  • 1/3 c
    onion, diced
  • 1/2
    tomato, seeded and chopped
  • 1
    jalapeno pepper
  • 3 Tbsp
    cilantro, chopped
  • 8 lg
  • salt & pepper, to taste
  • 1
    avocado, sliced
  • 2
    radishes, very thinly sliced
  • 1/3 c
    queso fresco, crumbled
  • salsa of your choice

How To Make migas

  • 1
    If you have a gas stove, take two of the tortillas and warm them briefly over an open flame until hot and just a teeny bit charred. Otherwise, heat in a pan until slightly blistered. Stack the two tortillas on a cutting board. Cut in half. Stack again, then cut the tortillas crosswise into 1/2 inch strips.
  • 2
    Slice half the jalapeno into thin circles. Then seed and mince the remaining half. Prep the eggs by breaking them into a bowl and seasoning with salt and pepper. Peel and dice the avocado, set aside.
  • 3
    Add a teaspoon of the oil to a skillet and heat over medium flame. Add the tortilla strips and stir for about 4-5 minutes until crisp. Remove to a paper towel-lined plate to drain.
  • 4
    Heat the remaining teaspoon of oil in the skillet, then add the onion, tomato, cilantro, and minced jalapeno. Season with salt and pepper, and cook until the onion is soft and translucent - about 4 minutes. Add the eggs to the onion mixture and scramble for about a minute - but NOT until done. While still quite runny, add the fried tortilla strips and stir until the eggs are cooked.
  • 5
    Heat the remaining four tortillas and place in a tortilla warmer (the Pampered Chef warmer is AMAZING!).
  • 6
    Divide the Migas among four plates, then top each with some of the crumbled cheese, jalapeno slices, radishes, and avocado. Serve with a tortilla on the side and the hot sauce or salsa of your choice.

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