Tex Mex Migas
Serve these softly scrambled, cheesy eggs plain or in a tortilla as migas tacos with lots of hot sauce. If you want to serve these for breakfast, as we often do, you can reduce the amount of tortilla chips if you like.
Ingredients
For the migas
- 3 to 4 large eggs
- Salt and freshly ground black pepper
- 4 cups (3 ounces) tortilla chips*, lightly crushed
- 1/2 cup store-bought or homemade pico de gallo, drained
- 2 scallions, sliced
- 2 tablespoons (1 oz) unsalted butter
- 1 cup (3 oz) shredded Monterey Jack cheese
To serve
- 1/2 cup crumbled cotija cheese
- Handful fresh cilantro leaves
- 1 avocado, peeled and sliced
- Hot sauce (optional)
Instructions
Make the migas
- In a medium bowl, beat the eggs, seasoning with salt and pepper, until fully mixed. Stir in the crushed tortilla chips, pico de gallo, and scallions.
- In a non-stick skillet over medium heat, melt the butter. Once butter is melted and foamy, use a flexible spatula to stir in the egg mixture.
- Cook, stirring frequently for 2 minutes, then stir in the Monterey Jack cheese. Cook until the cheese has melted and the eggs are no longer runny, about 4 minutes more.
Serve
- Dump the eggs into a serving bowl. Top with cotija cheese, cilantro, and avocado. Serve immediately with plenty of hot sauce, if desired.
Notes
*What can I use instead of tortilla chips?
Truth be told, migas are usually made with last night's tortillas. A little stale, they get a new life when they're sliced up and lightly fried. Feel free to use crisped-up tortillas if that's what you've got. Crushed tortilla chips are a Tex-Mex take on the recipe that works as a time saver and tastes just as delish.Nutrition
Serving: 1serving | Calories: 888kcal | Carbohydrates: 48g | Protein: 32g | Fat: 66g | Saturated Fat: 27g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 430mg | Sodium: 1360mg | Fiber: 9g | Sugar: 9g