Description
This quick and easy Migas recipe is the perfect Mexican breakfast with lightly scrambled eggs tossed with crispy tortillas, jalapenos, tomatoes, and cheese. It’s vibrant, flavorful, and a satisfying start to your day.
Ingredients
- 3 tablespoons vegetable oil
- 2 corn tortillas, cut into strips or squares
- 1 jalapeno pepper, diced
- 1 small red bell pepper, diced
- 1 small onion (white or yellow), diced
- 4–5 eggs, lightly scrambled
- 1 medium tomato, diced
- Salt and pepper, to taste
- 1/2 cup shredded pepperjack or Monterrey Jack cheese
- For serving: spicy chili flakes, extra sliced peppers, avocado, hot sauce
Instructions
- Heat vegetable oil in a large pan and add the corn tortillas. Fry lightly for 4–5 minutes until crisp, flipping occasionally. Remove and drain on paper towels; sprinkle with salt while hot.
- Add the diced jalapeno, red bell pepper, and onion to the hot pan and cook for about 5 minutes until softened.
- Stir in the diced tomato, then pour in the lightly scrambled eggs. Season with salt and pepper.
- Cook the eggs, stirring occasionally, about 2–3 minutes until just beginning to set.
- Remove from heat and fold in the reserved crispy tortillas and shredded cheese.
- Top with chili flakes, extra sliced peppers, avocado, and hot sauce if desired. Serve immediately.
Notes
- Heat Factor: Mild–Medium. Increase jalapenos or use a spicier hot sauce for more heat.
- Add Mexican chorizo or other meats for a heartier meal.
- Serve with Salsa Roja or Salsa Verde for extra flavor.
- Shortcut: Use crispy tortilla chips instead of frying tortillas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American, Mexican