Tex-Mex Migas Skillet with Charred Corn Pico

Migas, Spanish for crumbs, is the Tex-Mex breakfast built on torn corn tortillas scrambled into eggs until crisp-edged and soft. This skillet version piles on a bright charred corn pico and melted Monterey Jack for a one-pan morning feast.

Serves 4 · 12 min prep · 14 min cook

Estimate for one serving

• 385 cal
• 22g protein
• 24g carbs
• 23g fat

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Ingredients

• 8 large eggs
• 4 corn tortillas
• 1 1/2 cups fresh sweet corn kernels
• 2 roma tomatoes
• 1 jalapeño
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 lime
• 3/4 cup shredded Monterey Jack
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1 avocado
• to serve hot sauce

Instructions

1. 1Stack the corn tortillas and cut them into 1-inch strips, then tear the strips into rough bite-size pieces.
2. 2Heat a large 12-inch cast-iron skillet over medium-high heat and add half the oil.
3. 3Add the tortilla pieces in a single layer and cook 3 to 4 minutes, tossing once, until golden and crisp at the edges; transfer to a plate.
4. 4In the same skillet add the remaining oil and the sweet corn kernels; let them sit undisturbed 2 minutes so they char, then stir and cook another 2 minutes until blistered.
5. 5Push the corn to one side, lower heat to medium, and pour in the lightly beaten eggs seasoned with salt and cumin.
6. 6Scramble gently with a spatula, folding the corn in as the eggs just begin to set into soft curds, about 2 minutes.
7. 7Return the crispy tortilla pieces to the skillet and fold everything together so the tortillas soften slightly but keep some crunch.
8. 8Scatter the shredded Monterey Jack over the top, cover the skillet, and let the cheese melt 1 minute off the heat.
9. 9Meanwhile stir together diced tomatoes, minced jalapeño, red onion, cilantro, and a squeeze of lime for a quick pico.
10. 10Spoon the migas onto plates, top with the fresh corn pico and sliced avocado, and finish with hot sauce at the table.