Mexican Breakfast Migas (Print Version)
# Ingredients:
→ Base
01 -
4-5 large eggs, beaten gently
02 -
2 fresh corn tortillas, sliced into squares or strips
03 -
3 tablespoons vegetable oil
→ Fresh Vegetables
04 -
1 ripe medium tomato, diced up
05 -
1 small white or yellow onion, chopped
06 -
1 small red bell pepper, chopped up
07 -
1 fresh jalapeño pepper, diced finely
→ Cheese & Seasonings
08 -
Sea salt and ground black pepper for taste
09 -
½ cup of shredded Monterrey Jack or pepperjack cheese
→ Optional Toppings
10 -
Ripe avocado slices
11 -
Your go-to hot sauce
12 -
Thinly sliced fresh peppers
13 -
Red chili flakes for extra spice
# Instructions:
01 -
Pour oil into a large pan and warm it up. Once hot, toss in the tortilla strips and fry them until crunchy and golden, flipping here and there for about 4-5 minutes. Take them out and place them on paper towels, sprinkling with some salt while they’re hot.
02 -
Using the same skillet (keep the leftover oil), add the onion and both diced peppers. Stir and let them soften and smell fragrant—this will take around 5 minutes.
03 -
Throw in the diced tomato and stir. Next, pour in the eggs and sprinkle salt and pepper. Give everything a gentle mix until combined.
04 -
Leave the eggs in the pan for 2-3 minutes, stirring every so often. Don’t cook them all the way through—they should stay a bit creamy.
05 -
Take the pan off the heat. Gently fold in your fried tortilla strips and cheese. Add any extras you like, such as hot sauce, fresh avocado, or chili flakes, before digging in.
# Notes:
01 -
If you’re in a rush, swap in store-bought tortilla chips instead of frying your own.
02 -
Throw in some chorizo or other protein if you’re looking for something heartier.
03 -
A dollop of your favorite salsa can really bring out the flavor!