Migas

Ingredients

• 8 large eggs
• ¼ cup milk
• Salt and black pepper to taste
• 2 tbsp olive oil or butter
• 1 small white onion, diced
• 1 jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1 cup corn tortilla chips, roughly crushed
• ½ cup chunky salsa (plus more for serving)
• 1 cup shredded Monterey Jack or cheddar cheese

For Serving

• Warm flour or corn tortillas
• Sliced avocado, fresh cilantro, lime wedges, sour cream

Instructions

1. Whisk eggs — In a bowl, whisk eggs with milk, salt, and pepper until smooth. Set aside.
2. Sauté vegetables — Heat oil in a large non-stick skillet over medium heat. Add onion and jalapeño and cook 4–5 minutes until softened. Add garlic and cook 1 more minute.
3. Add chips — Stir in the crushed tortilla chips and cook 1–2 minutes, letting them toast slightly.
4. Add eggs — Pour in the egg mixture. Let sit undisturbed for 30 seconds, then gently fold with a spatula as they begin to set. Continue folding until eggs are mostly cooked but still slightly wet.
5. Add salsa and cheese — Stir in the salsa and top with shredded cheese. Remove from heat and cover for 1 minute to let the cheese melt.
6. Serve immediately — Plate with warm tortillas, avocado, cilantro, a squeeze of lime, and extra salsa.

Notes

• Stale chips are better — Day-old or slightly stale tortilla chips hold up better in the scramble.
• Variations — Add diced tomatoes or roasted corn. For a meatier version, add crumbled chorizo with the onion at the start.
• Eat fresh — Migas are best eaten immediately; they don't reheat well once the chips soften.

Nutrition (per serving)

Tags: #recipe #breakfast #brunch #texmex #eggs #migas