Migas with Crispy Tortillas (Printer-Friendly)
Mexican-style scrambled eggs with crispy tortillas, peppers, tomato, and melted cheese for a vibrant breakfast.
# What You’ll Need to Cook:
→ Tortillas
01 -
4 corn tortillas, cut into strips or squares
→ Vegetables
02 -
1 jalapeno pepper, diced
03 -
1 red bell pepper, diced
04 -
1/2 cup white or yellow onion, diced
05 -
1 medium tomato, diced
→ Eggs and Dairy
06 -
6 large eggs
07 -
1/2 cup shredded pepper jack or Monterey Jack cheese
→ Seasonings and Oils
08 -
2 tablespoons vegetable oil
09 -
Salt and black pepper, to taste
→ Optional Garnishes
10 -
Spicy chili flakes
11 -
Sliced avocado
12 -
Additional sliced peppers
13 -
Hot sauce
# Steps to Prepare:
01 -
Slice corn tortillas into strips or squares for even incorporation into the dish.
02 -
Heat vegetable oil in a skillet over medium heat. Fry tortilla pieces for 4-5 minutes, turning occasionally until crisp.
03 -
Remove fried tortillas from the pan and drain on paper towels. Sprinkle lightly with salt while still hot.
04 -
In the same skillet over medium heat, cook diced jalapeno, bell pepper, and onion for about 5 minutes until softened. Stir in diced tomato and cook briefly.
05 -
Pour beaten eggs into the skillet with vegetables. Season with salt and black pepper. Stir frequently as eggs begin to set.
06 -
Cook eggs for 2-3 minutes until just set but still moist, stirring gently to maintain softness.
07 -
Remove skillet from heat and fold in crispy tortilla strips and shredded cheese. Top with chili flakes, sliced peppers, avocado, and hot sauce as desired.
# Extra Cooking Tips:
01 -
Use leftover or slightly stale tortillas for best texture and to reduce waste.
02 -
Avoid overcooking eggs to maintain moist and tender consistency.
03 -
For a heartier meal, add cooked Mexican chorizo or other crumbled sausages.
04 -
Salsa Roja or Salsa Verde make excellent finishing additions for extra flavor.
05 -
Crispy tortilla chips can substitute for frying fresh tortillas for convenience.