Breakfast Migas

Migas means crumbs in Spanish, a thrifty Tex-Mex breakfast that turns crisp tortilla pieces into something special. Eggs scramble with salsa, onion, and jalapeño, then melt under cheese for a skillet full of morning comfort.

Serves 4

Estimate for one serving

• 520 cal
• 24g protein
• 38g carbs
• 31g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 4 cups corn tortilla chips
• 8 large eggs
• 1 cup salsa (store-bought or homemade, mild or medium)
• 1 medium (about 1 cup diced) yellow onion
• 1 (seeded and finely diced) jalapeño pepper
• 1 cup shredded Monterey Jack or Mexican blend cheese
• 2 tbsp vegetable oil or lard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 4 (warmed, for serving) corn or flour tortillas
• 1 (sliced, optional for serving) avocado

Instructions

1. 1Dice the onion and jalapeño; set aside.
2. 2Crack the eggs into a large bowl, add salt and black pepper, and whisk vigorously until well beaten.
3. 3Heat oil or lard in a large nonstick skillet over medium-high heat.
4. 4Add the diced onion and jalapeño; sauté for 2–3 minutes until the onion is translucent and softened.
5. 5Pour in the beaten eggs and immediately reduce heat to medium.
6. 6Gently stir the eggs for about 1 minute until they just begin to set.
7. 7Add the tortilla chips and salsa; fold everything together gently so the chips are coated but still retain some crunch.
8. 8Continue cooking, stirring occasionally, for another 2–3 minutes until the eggs are just set but still moist.
9. 9Remove the skillet from heat and sprinkle the shredded cheese evenly over the top. Cover for 1 minute to let the cheese melt.
10. 10Stir in half of the chopped cilantro.
11. 11Serve immediately in bowls, garnished with remaining cilantro, warm tortillas on the side, and sliced avocado if desired.