Migas (Mexican Breakfast Skillet) is a great weekend brunch dish or even a weeknight meal. This version is meatless, but there are plenty of eggs to fill you up, along with veggies and the ingredient that makes it so good – corn tortillas!
Don’t you love a dish that works for breakfast, lunch, or dinner?
Migas (pronounced MEE-guz) is a traditional Spanish and Portuguese dish made with eggs and tortillas. Tex Mex versions are most often served for breakfast but we love it any time of day.
Breakfast, lunch, dinner….ALL of the these.
Mike and I fell in love (wait for it…) 🙂 with Migas when we were in Austin a few of years ago. Now we order it locally or cook it at home when we’re in the mood for some Tex Mex, which is a lot these days. My fondness for spicy food has grown exponentially over the last several years, which is why I have THIS.
You’re welcome, friends! 🙂
This is a recipe makeover, and a well-needed one indeed. I’ve slowly changed the ingredients, and the pictures were atrocious. So much has changed in a year plus, and I wanted to convince you to make this, because it is just DANG GOOD.
Like REALLY good.
I used one large jalapeño WITH seeds for these Migas, but it all depends on “how hot you can handle it”. Just because I like it HOT doesn’t mean you have to. So use a half of a jalapeño, or just take the seeds out because that’s where all the hot lives.
P.S. Did you know that some jalapeños are hotter than others? Yup. I’ve learned that lesson over and over and over again (to my family’s dismay). Ha.
The most important tip I have for you is to get those tortilla pieces nice and crispy and browned. Use some olive oil, and move them around until they are crisp and dark. You will add them back to the skillet after the eggs are cooked.
I’m gonna be honest. We eat this for dinner way more than for brunch. It’s super quick to make, and my guys devour it. Whip up some black beans and go heavy on the avocado and hot sauce (yea!).
A quick Tex-Mex dish that has plenty of kick is hard to beat on a weeknight. Ole!
What I posted last year: Broccoli Pasta with Bacon
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A Tex Mex dish of eggs and tortillas loaded with veggies and spices!
- 3 Tablespoons olive oil
- 6 corn tortillas
- 1 medium onion - chopped
- 1 large jalapeno - diced with seeds
- 1 large red pepper - chopped
- 2 cloves garlic - diced
- kosher salt and freshly ground black pepper - to taste
- 2 teaspoon chili powder
- 2 teaspoon cumin
- 10 whole eggs
- 1/4 cup half and half
- 1/2 cup shredded Mexican Cheese
- 1/4 cup cilantro
- avocado slices
- hot sauce - optional
Chop up the red pepper, onion, garlic and jalapeno. Set the vegetables aside in a medium bowl.
- Whisk together the eggs and half and half. Set aside.
- Heat up some olive oil in a cast iron skillet on medium high heat. Chop the tortillas into bite sized pieces. Add to pan and fry until crispy. Remove to a paper towel.
Add more olive oil to pan and add vegetables. Season with kosher salt, freshly ground black pepper, chili powder, and cumin. Cook until soft.
- Reduce heat to medium-low and add egg mixture. Cook until set, stirring occasionally.
- Add corn tortilla bites back to pan and stir. Add chopped cilantro and shredded Mexican cheese.
Serve immediately with avocado slices and hot sauce.