Mexican Breakfast Skillet
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Our version of a Mexican Breakfast Skillet combines fluffy eggs, finely diced veggies, Mexican cheese, and crunchy corn tortillas for a meal that the whole family will love. Top this quick meal with your favorite garnishes, including salsa, sliced avocado, pico de gallo, or cilantro.
Spicy Migas!
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….you name it!
Mike and I fell in love (wait for it…) 🙂 with Migas when we were in Austin a few 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 so many delicious Tex-Mex Recipes.
Why This Recipe Works:
- SIMPLE – These Tex-Mex Migas are super simple to make in just one skillet.
- CUSTOMIZABLE – There are plenty of ways to customize this simple dish. Make it according to what tantalizes your taste buds.
- SPICY – We love adding jalapeno to almost everything – but tailor it to your preferences. Make this delicious breakfast your own.
- FILLING – This low-carb breakfast skillet is the breakfast of champions. Full of protein and flavor!
Ingredients Needed:
This recipe requires simple ingredients that you can find in most grocery stores. It is the ultimate cast iron breakfast skillet!
- Olive Oil
- Corn Tortillas – We prefer corn tortillas in this but flour tortillas would work too.
- Veggies – bell pepper, jalapeno pepper, onions, and garlic
- Seasonings – ground cumin, kosher salt, and black pepper (or use a bit of chili powder or cayenne pepper)
- Large Eggs
- Half and Half
- Mexican Cheese – We normally use a Mexican cheese blend but you could also use a combo of cheddar cheese and pepperjack cheese.
- Garnishes – chopped cilantro, sliced avocado, cherry tomatoes, salsa, sour cream, guacamole, hot sauce, etc.
Optional Ingredients: Feel free to change it up and use a combination of the following: poblano peppers, potatoes (like russet potatoes, Yukon gold, or red potatoes) another variety of chile peppers, green chilies, or even some Mexican chorizo or spicy sausage.
How to make this Mexican Breakfast Skillet Recipe:
Step 1
Prep. Chop the corn tortillas into bite-sized pieces. Dice the bell peppers, jalapeno pepper, onions, and garlic.
Step 2
Crisp the chopped corn tortillas. In a large cast iron skillet, add a little extra-virgin olive oil. Add the chopped corn tortillas and let cook over medium-high heat, stirring occasionally until the tortillas are crisp and golden brown. Remove tortillas to a plate.
Step 3
Saute veggies. Add a little more olive oil to the large skillet and add the diced peppers, onions, and seasonings (ground cumin, kosher salt, and black pepper). Cook until softened. Then add the minced garlic and cook for another 30 seconds.
Step 4
Combine eggs and half and half. In a medium bowl, combine the eggs and half and half. Use a whisk to mix well.
Step 5
Cook eggs. Reduce heat to medium heat and then add the raw eggs to the skillet. Cook until eggs are set, stirring frequently. Don’t overcook!
Step 6
Add cheese and tortillas back. Add shredded cheese and the crispy tortilla pieces back to this easy breakfast casserole recipe, and stir well.
Step 7
Serve Migas. Serve Migas in individual serving bowls, along with a side of Restaurant Style Refried Beans. Top with your choice of garnishes, including:
- Chopped tomatoes, sliced avocado, and/or chopped cilantro.
- Easy Pico de Gallo Recipe
- Chunky Guacamole Recipe
- Avocado Crema
Sides to pair with Mexican Breakfast Skillet:
In addition to refried beans, you could pair other sides.
- Mexican Quinoa Salad with Avocado Crema
- Mexican Street Corn Salad Recipe
- Instant Pot Cilantro Lime Rice
- Mexican Cornbread Muffins
- Green Chile Rice
- A side of black beans or pinto beans or crispy potatoes.
Store leftover Migas in an airtight container for up to three days.
Recipe FAQs:
While a cast-iron skillet is traditional and works well, you can use other skillets as alternatives, including a nonstick skillet.
To make this less spicy, remove the seeds and rind of the jalapeno. To make it spicier, use all the seeds and add a pinch of red pepper flakes too.
You can prep parts of this recipe in advance. Dice up the veggies and place in separate bowls – and store in the refrigerator. Prep some side dishes – like rice, beans, etc.
Make sure you reduce the temperature of the skillet when you add the eggs. This will allow for them to cook without turning brown. Use your spatula to stir them up frequently as they cook.
Yes, you can warm the chips up and then add them to the top of the skillet meal.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Mexican Breakfast Skillet
Ingredients
- 2 Tablespoons olive oil
- 6 corn tortillas – chopped into bite-sized pieces
- 1 medium onion – diced
- 1 large jalapeno – diced (with or without seeds)
- 1/2 cup bell pepper (any color) – diced
- 2 cloves garlic – diced
- 1/2 teaspoon cumin
- kosher salt and freshly ground black pepper – to taste
- 10 large eggs
- 1/4 cup half and half
- 1 cup shredded Mexican Cheese
- avocado slices – to serve
- cilantro, pico de Gallo, or other garnishes – to serve
Instructions
- Prep. Chop the corn tortillas into bite-sized pieces. Dice the bell peppers, jalapeno pepper, onions, and garlic.
- Crisp the chopped corn tortillas. In a large cast iron skillet, add a little extra-virgin olive oil. Add the chopped corn tortillas and let cook, stirring occasionally until the tortillas are crisp and golden brown. Remove tortillas to a plate.
- Saute veggies. Add a little more olive oil to the skillet and add the diced peppers, onions, and seasonings (ground cumin, kosher salt, and black pepper). Cook until softened. Then add the minced garlic and cook for another 30 seconds.
- Combine eggs and half and half. In a medium bowl, combine the eggs and half and half. Use a whisk to mix well.
- Cook eggs. Reduce heat to medium and then add the eggs to the skillet. Cook until eggs are set, stirring frequently. Don't over-cook!
- Add cheese and tortillas back. Add Mexican cheese and the crispy tortilla pieces back to the skillet and stir well.
- Serve Migas. Serve Migas in individual serving bowls, along with a side of Restaurant Style Refried Beans.
Notes
- Chopped tomatoes, sliced avocado, and/or chopped cilantro.
- Easy Pico de Gallo Recipe
- Chunky Guacamole Recipe
- Avocado Crema
I’m afraid of my cast iron. I am happy to report that I’ve now used it twice because Sue’s recipes are so easy to follow. The Migas were flavorful!
I absolutely LOVE my cast iron, and use it all the time now. I’m so happy you liked the Migas! Thanks Kellie! 🙂
This recipe is awesome. Don’t forget the Avacado! Also, if you have a cast iron skillet – it takes the recipe up another level. Cast iron pans are easy to find and fun to cook with.
Looks delicious…how necessary is the cast iron pan? I still don’t have one in my kitchen arsenal.
I am actually just starting to use my cast iron again. I’ve got a bunch of them for our homemade pizza nights (although now we like to make them on our BGE). But I totally think a regular pan will work great as well. 🙂
These look very different and interesting to me… I will forward to you my family’s migas recipe, you need to try them!
Yes please!! 🙂