Crispy corn tortillas, fluffy scrambled eggs, peppers, tomatoes and plenty of melted cheese come together in one skillet for an easy breakfast that’s full of Tex-Mex flavor. The tortilla strips are fried until golden first, then folded into the eggs at the end so you get a mix of crispy edges and softer pieces in every bite.

Migas are one of those breakfasts that feel a little special without requiring much work. They’re perfect for a slow weekend morning, but easy enough to make whenever you have a few corn tortillas hanging around. Serve them straight from the skillet with warm flour tortillas, salsa and sliced avocado for a breakfast everyone can pile onto their plate exactly how they like it.

Servings: 4

Ingredients

• 6 corn tortillas, cut into small strips
• 2 tablespoons vegetable oil, divided
• 1/2 cup diced yellow onion
• 1/2 cup diced poblano or green bell pepper
• 1 small jalapeño, seeded and finely diced
• 8 large eggs
• 2 tablespoons milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 3/4 cup shredded Monterey Jack or Colby Jack cheese
• 1/2 cup diced Roma tomato
• 2 tablespoons chopped fresh cilantro, optional

For Serving

Warm flour tortillas, salsa, avocado, sour cream or extra shredded cheese

Instructions

1. Heat 1 1/2 tablespoons of the oil in a large skillet over medium heat. Add the tortilla strips and cook for 4–6 minutes, stirring occasionally, until golden and crisp. Transfer to a paper towel-lined plate.
2. Add the remaining oil to the skillet. Add the onion, poblano and jalapeño. Cook for 3–4 minutes, or until softened.
3. In a medium bowl, whisk together the eggs, milk, salt, black pepper, garlic powder and cumin.
4. Reduce the heat to medium-low. Pour the egg mixture into the skillet and gently scramble until the eggs are mostly set but still slightly soft.
5. Fold in the crispy tortilla strips, diced tomato and shredded cheese. Cook for another 1–2 minutes, just until the cheese melts and the eggs are cooked through.
6. Sprinkle with cilantro, if desired, and serve immediately with warm flour tortillas, salsa, avocado and your favorite toppings.

Tip

Add the tortilla strips near the end instead of cooking them with the eggs from the beginning. Some pieces will soften into the eggs while others keep those delicious crispy edges.