Ingredients
Egg Mixture
- 10 eggs
- 3 tablespoons cream, half-and-half or plain milk of choice
- ¼ teaspoon fine salt
- Freshly ground black pepper, to taste
Vegetables and Spices
- 2 teaspoons olive oil
- 1 small-to-medium red onion, chopped finely (up to 2 cups)
- 1 red or orange bell pepper, membranes and seeds removed, chopped finely (about 1 heaping cup)
- 1 small jalapeño (optional, membranes and seeds removed, chopped finely)
- ¼ teaspoon ground cumin
- ¼ teaspoon fine salt
Other Ingredients
- 1 tablespoon unsalted butter
- 1 cup (3 ¼ ounces) grated mild-to-medium cheddar cheese
- ¾ cup roughly crumbled tortilla chips (e.g., Siete’s Maiz tortilla chips)
Toppings and Serving Suggestions
- Red salsa, served with a fork to avoid excess juice
- Sour cream
- Chopped cilantro
- Sliced avocado or guacamole
- Hot sauce of choice
- Lime wedges
- For taco variation: 8 to 12 small corn or flour tortillas, warmed
Instructions
- Prepare the Egg Mixture: In a bowl, combine the eggs, cream, salt, and a few twists of freshly ground black pepper. Use a whisk or fork to mix until the eggs are uniformly yellow. Set aside.
- Cook the Peppers and Onions: Heat olive oil in a large stainless steel skillet over medium heat. Add the chopped onion, bell pepper, jalapeño (if using), cumin, and salt. Stir often and cook until onions are translucent and peppers are tender, about 5 to 7 minutes.
- Set Aside Cooked Vegetables: Transfer the cooked pepper mixture to a bowl. Let the skillet cool for a few minutes, then clean it or use a new skillet for the next step.
- Preheat the Skillet: Return the skillet to medium heat and preheat until water droplets flicked onto the pan dance and evaporate immediately, indicating the right heat level. Avoid splattering water.
- Add Butter and Eggs: Add butter and swirl it around the pan until it foams and mostly settles. Pour in the egg mixture carefully. If butter browns too quickly, the pan is too hot—restart the step.
- Let Eggs Rest: Let the eggs rest without stirring until a white rim forms around the pan, about 10 to 15 seconds.
- Begin Stirring Eggs: Stir eggs gently from the base of the pan, then let rest for another 10 to 15 seconds. Repeat stirring and resting, tilting the pan to help runny eggs spread, until eggs are mostly set but still shiny, approximately 1 ½ to 2 minutes total.
- Fold in Mixture and Cheese: Fold the cooked pepper mixture, crumbled tortilla chips, and grated cheddar cheese into the eggs. Remove skillet from heat promptly.
- Serve: Divide the Tex-Mex Migas onto plates. Top with desired toppings such as salsa, sour cream, cilantro, avocado, hot sauce, and lime wedges. Optionally serve with warmed tortillas for a taco variation. Migas are best eaten fresh but can be refrigerated for up to 4 days and gently reheated.
Notes
- Use a fork instead of a spoon for salsa to avoid excess liquid making the migas soggy.
- Adjust jalapeño quantity or omit for milder flavor.
- Use your favorite tortilla chips for added crunch and flavor.
- Migas reheat well in a microwave; add fresh toppings after warming.
- Ensure the pan is hot enough for proper egg texture but not so hot that butter browns too quickly.
- For a vegetarian diet, ensure all ingredients are free from animal-derived additives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Tex-Mex
- Diet: Vegetarian
