Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Skill Level: Easy
Servings: 2-3
Ingredients
- 4 corn tortillas, cut into small strips
- 2 tablespoons vegetable oil (for frying)
- 4 large eggs
- Salt and pepper, to taste
- 1/4 cup diced onion
- 1/2 cup diced tomatoes
- 1 jalapeño, diced (optional, for heat)
- 1/4 cup shredded cheese (like Monterey Jack or cheddar)
- Fresh cilantro, chopped (for garnish)
- 1/4 avocado, sliced (for garnish)
- Salsa or hot sauce (optional, for serving)
Instructions
- Fry the Tortillas:
- Heat the vegetable oil in a large skillet over medium heat. Add the tortilla strips and fry until they are golden and crispy, about 3-4 minutes.
- Remove the tortilla strips from the skillet and drain them on a paper towel-lined plate. Leave any remaining oil in the skillet.
- Sauté Vegetables:
- Add the diced onion, tomatoes, and jalapeño to the skillet. Cook for about 2-3 minutes until softened.
- Scramble the Eggs:
- In a bowl, whisk the eggs with a pinch of salt and pepper.
- Pour the eggs into the skillet with the sautéed vegetables. Let them sit for a few seconds, then gently stir as they start to cook. When the eggs are about halfway cooked, add the crispy tortilla strips.
- Combine and Cook:
- Gently fold the tortilla strips into the eggs, allowing them to incorporate without breaking them up too much.
- Once the eggs are fully cooked and scrambled, sprinkle the cheese on top and let it melt.
- Serve:
- Transfer the migas to a plate and garnish with fresh cilantro, avocado slices, and a drizzle of salsa or hot sauce if desired. Serve warm.
Nutrition Information (per serving)
- Calories: 270
- Protein: 11g
- Carbohydrates: 15g
- Fat: 18g
- Fiber: 2g
- Sodium: 300mg
Mexican Migas are perfect for breakfast or brunch, with crispy tortilla pieces that add great texture to the eggs. Enjoy with warm tortillas on the side or serve with refried beans for a more filling meal.
