A quick way to use up leftover tortillas, this Tex Mex migas recipe is a simple breakfast that also works as an fast and easy dinner recipe.
In our search for flavorful and simple meals, we’ve stumbled upon a killer brunch recipe that I know we’ll be making for years–and probably for weeknight dinners too. It’s quick and it uses items we almost always have on hand: eggs, tortillas, salsa, and feta cheese (or queso fresco). It’s also a one-skillet meal, so the kitchen doesn’t end up a complete mess. Really, it couldn’t have more going for it — unless you’re not a Mexican food junkie like we are! Keep reading for our Tex Mex migas recipe.
What are migas?
A migas recipe is traditionally a Spanish dish to use up old bread: make it into crumbs and fry it in olive oil, with a bit of chorizo sausage. I knew this dish from studying abroad in Madrid, but hadn’t had a Tex Mex migas recipe until recently. Tex Mex migas uses old tortillas or tortilla chips instead of bread; they’re mixed with eggs and veggies into a delightful scramble. Another name for this type of migas recipe is migas con huevo (crumbs with eggs). We almost always have old corn tortillas on hand, so for us this is a perfect clean-out-the-refrigerator weeknight meal! You can eat migas for breakfast, or as a quick dinner recipe (we’re always in for brinner!).
How to make this Tex Mex migas recipe
Our Tex Mex migas recipe is very easy to put together. First, slice the tortillas into small pieces and bake for about 8 to 10 minutes. At the same time, scramble up your eggs, and slice up some green onions and garlic. If you have one on hand, a jalapeño pepper adds great flavor. If you don’t (we don’t always have them around), you can omit it! Quickly saute the veggies, then add the eggs and scramble. By this point, your tortillas should be crispy and ready to throw into the eggs. Add them in, give it a quick stir, and voila! You’ve got a Tex Mex migas recipe.
For toppings, you can do whatever you like! Here we’ve used minced red onion, the green onion tops, feta cheese crumbles, and hot sauce. You can also add dollops of salsa or sour cream to your Tex Mex migas recipe. And for a filling meal, serve alongside chopped avocado or our Supremely Simple Refried Black Beans.
Did you make this recipe?
If you make this Tex Mex migas recipe, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
Looking for fast and easy dinner recipes?
Outside of this Tex Mex Migas recipe (migas con huevo), here are a few of our favorite easy recipes for weeknight dinners:
- Mushroom and Brie Quesadillas
- Coleslaw & Swiss Melt Sandwich
- Simple Black Beans and Eggs
- Easy Vegetable Fried Rice
- Easy Pita Pizzas
- Thai Curry Pizza with Naan Bread
- Avocado Black Bean Vegetarian Quesadilla
- 12 Quick Dinner Recipes
- All Easy Dinner Ideas!
This recipe is…
This Tex Mex Migas recipe is vegetarian and gluten-free.
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Tex Mex Migas Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
Description
A quick way to use up leftover tortillas, this Tex Mex migas recipe is a simple breakfast that also works as an fast and easy dinner recipe.
Ingredients
- 4 corn tortillas, cut or torn into 1/2-inch pieces
- 6 green onions (or 4 large)
- 1 jalapeño pepper (optional, though we love it with!)
- 1 small garlic clove
- 8 large eggs
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
- For the garnish: feta or queso fresco crumbles, minced red onion, cilantro leaves, Mexican hot sauce, salsa (optional)
- Optional sides: avocado slices, Supremely Simple Refried Black Beans, additional tortillas
Instructions
- Preheat the oven to 400F. Stack the tortillas on top of each other and pour a drizzle of olive oil on top of one. Use it to rub a coating on the front and back of all tortillas. Use a pizza cutter to slice the tortillas into 1/2-inch pieces. Place on a baking sheet and bake for 8 to 10 minutes, until golden and crisp, stirring once.
- Meanwhile, thinly slice the green onions (set aside the sliced dark green parts of about 2 onions for the garnish). Seed and mince the jalapeño pepper. Mince the garlic.
- Crack the eggs into a large bowl, then whisk them together with the cumin and kosher salt.
- In a large skillet, heat the olive oil over medium heat. Add the onion, jalapeño, and garlic and saute until softened, about 2 to 3 minutes.
- Reduce the heat to low and add the eggs. Slowly and gently scramble until the eggs are almost set, about 2 to 3 minutes, then stir in the tortilla pieces. Garnish with cheese crumbles, onion greens, minced red onion, and torn cilantro leaves. Serve immediately with hot sauce and/or salsa.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex Mex
Keywords: Tex Mex, Mexican, Migas, Quick Dinner, Quick Recipe, Vegetarian, Gluten Free, Tortillas, Eggs, Salsa, Tex Mex Migas
I love your take on migas. It’s funny though, despite living in Madrid, I only think of migas as Mexican, given Mexican food was the cuisine of my childhood. I often make chilaquiles, which is similar to this. Thanks for the inspiration!