Wednesday, October 14, 2015

Tex-Mex Migas

WHEN THE WEATHER IS CHILLY, GRAY, AND DAMP, I often want to eat something breakfasty. I started using the word, breakfasty, several years ago when I learned it from a little boy who had spent the night with us. Next morning, I asked him if he would rather have eggs or oatmeal. Nope, he wanted something breakfasty. Fruit? No, something breakfasty. I kept offering more and more options and he declined all of them, repeating that he wanted something breakfasty. Finally, I asked him what he considered breakfasty and he replied, "donuts". Apparently he had already spied the Krispy Kreme box I thought was out of sight on top of the refrigerator.

My idea of breakfasty is more on the savory, even spicy side.  Thus, Migas. My husband is never excited when he comes home and sees me making this dish for our supper. And I admit, it is not a show-stopper appearance wise. But he eats it with enthusiasm and growing appreciation and even goes back for seconds.

Migas is scrambled eggs with onions, peppers, leftover tortillas, and cheese. The recipe is very flexible, any kind of peppers can be used, crushed tortilla chips from a bag work fine, any cheese works. Everything is to taste. I like to use corn tortillas, skillet fried until crisp, poblano peppers, and Monterrey jack cheese.

Tex-Mex Migas
1/4 cup mild cooking oil
5 corn tortillas, cut into bite-sized pieces
1 small onion, chopped
2 - 3 poblano peppers, diced
1 tomato, peeled and chopped
8 eggs
2 Tbsp. milk
Salt and pepper to taste
1 cup shredded Monterrey jack cheese

Heat oil in a large skillet over medium-high heat. Toss the tortilla pieces in the hot oil, stirring constantly, for 2 to 3 minutes, until crispy. Remove to paper towels and set aside while you saute the onions and peppers, in the same skillet, for a couple of minutes. Stir in the tomatoes.

Meanwhile, whisk together the eggs, milk, salt, and pepper. Add to the onion mixture along with the tortilla pieces. Gently lift the vegetables and tortillas to let the eggs get evenly distributed.

When the eggs look nearly done, turn off the heat, sprinkle on the cheese and put a lid on it.

When the cheese is melted, serve with salsa, sour cream, avocado slices or guacamole.


  1. Love this dish! I'm not a big breakfast eater (just not hungry in the morning) but do love breakfast foods (and by that I mean the savory ones; donuts are for dessert!). So more often than not I'd make this for dinner (or brunch). Haven't had this in months -- time to make it again. Good dish -- thanks!

    1. Hi John, I'm not hungry in the morning either and love breakfast foods later in the day. Isn't Migas such a great dish? Thank you for your comment, Rocquie

  2. I can't wait to try this recipe, this plate of food looks wonderful. I have made this off the cuff so to speak and it is always good. Wonderful to have your recipe.

    1. Melynda, I have made Migas several different ways and like you say, it is always good. I hope you enjoy the recipe. Thank you for your comment. xoxo, Rocquie