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Per serving
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- 1
Whisk the eggs
In a large bowl, whisk together the eggs, milk, cumin, salt, and pepper until smooth. Set the bowl right next to the stove — once the eggs go in, things move fast.
- 2
Sauté the onion and jalapeño
Heat the olive oil in a large sauté pan over medium-high heat. Add the diced onion and seeded, finely chopped jalapeño and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the minced garlic and cook another 1 to 2 minutes until fragrant — don't let it brown.
- 3
Slow scramble the eggs
Pour the egg mixture into the pan and drop the heat to medium. Cook for 5 to 6 minutes, stirring frequently with a silicone spatula, until the eggs are mostly scrambled but still look a little creamy. Pull them while they're still a touch wet — they'll finish cooking in the next step.
- 4
Add the tortilla chips, salsa, and cheese
Crumble the corn tortilla chips into the pan, then stir in the salsa and shredded cheese. Cook for about 2 more minutes, stirring gently, until the cheese melts and the chips start to soften just a little while still keeping some crunch. Taste and add a pinch more salt and pepper if needed.
- 5
Plate and pile on toppings
Spoon the migas onto warm plates. Top with sliced avocado, chopped fresh cilantro, and diced tomato. Hit it with a little extra salsa or your favorite hot sauce. Serve right away — bonus points if you've got warm corn tortillas on the side to scoop and roll into mini breakfast tacos.
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Tex-Mex Migas with Crispy Tortilla Chips
Created by: TacoEveryDay
Ingredients
- 12 large eggs
- 1/4 cup milk
- 1/2 tsp ground cumin
- 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 small white onion
- 1 jalapeño
- 3 garlic cloves
- 2 cup corn tortilla chips
- 2/3 cup salsa
- 2/3 cup shredded Mexican blend cheese
- 1 avocado
- fresh cilantro, to garnish
- diced tomato, to garnish
Instructions
- Whisk the eggsIn a large bowl, whisk together the eggs, milk, cumin, salt, and pepper until smooth. Set the bowl right next to the stove — once the eggs go in, things move fast.
- Sauté the onion and jalapeñoHeat the olive oil in a large sauté pan over medium-high heat. Add the diced onion and seeded, finely chopped jalapeño and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the minced garlic and cook another 1 to 2 minutes until fragrant — don't let it brown.
- Slow scramble the eggsPour the egg mixture into the pan and drop the heat to medium. Cook for 5 to 6 minutes, stirring frequently with a silicone spatula, until the eggs are mostly scrambled but still look a little creamy. Pull them while they're still a touch wet — they'll finish cooking in the next step.
- Add the tortilla chips, salsa, and cheeseCrumble the corn tortilla chips into the pan, then stir in the salsa and shredded cheese. Cook for about 2 more minutes, stirring gently, until the cheese melts and the chips start to soften just a little while still keeping some crunch. Taste and add a pinch more salt and pepper if needed.
- Plate and pile on toppingsSpoon the migas onto warm plates. Top with sliced avocado, chopped fresh cilantro, and diced tomato. Hit it with a little extra salsa or your favorite hot sauce. Serve right away — bonus points if you've got warm corn tortillas on the side to scoop and roll into mini breakfast tacos.