Here’s a simple and delicious homemade Mexican Migas recipe for you to try! Migas are a traditional Mexican breakfast dish made with scrambled eggs, crispy tortilla strips, and a variety of toppings. They are flavorful, easy to make, and perfect for a hearty breakfast.
Ingredients:
- 4 large eggs
- 4 small corn tortillas (or 2 large tortillas)
- 1 tablespoon olive oil or vegetable oil
- 1/2 small onion, finely chopped
- 1/2 bell pepper (any color), diced (optional)
- 1-2 jalapeño peppers, diced (optional, depending on spice preference)
- 2 roma tomatoes, diced
- 1/4 cup cilantro, chopped (optional)
- 1/4 teaspoon garlic powder (or 1 small garlic clove, minced)
- 1/4 teaspoon cumin (optional)
- Salt and pepper, to taste
- 1/2 cup shredded cheese (cheddar, Monterrey Jack, or Oaxaca cheese work well)
- Sour cream and/or salsa, for serving (optional)
- Avocado slices, for garnish (optional)
Instructions:
1. Prepare the Tortillas:
- Cut the corn tortillas into strips or small triangles (about 1/2 inch wide). This is the base of the migas.
- In a large skillet, heat the oil over medium heat.
- Add the tortilla strips and fry until crispy and golden brown, about 2-3 minutes. Stir occasionally to prevent them from burning. Once they’re crispy, remove them from the skillet and set them aside on a paper towel-lined plate to drain excess oil.
2. Cook the Vegetables:
- In the same skillet, add a little more oil if needed and sauté the chopped onions, bell peppers, and jalapeños (if using) over medium heat for about 3-4 minutes, until softened.
- Add the diced tomatoes and cook for another 2-3 minutes, until they soften up and release their juices.
- Sprinkle in the garlic powder (or minced garlic) and cumin, and stir to combine. Season with salt and pepper to taste.
3. Scramble the Eggs:
- In a small bowl, crack the eggs and whisk them until smooth.
- Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side of the skillet and cook for 1-2 minutes, stirring occasionally, until the eggs are just starting to set but are still a little soft.
4. Combine Everything:
- Add the crispy tortilla strips back into the skillet with the eggs and vegetables. Gently stir to combine everything, letting the eggs finish cooking and the tortillas soften slightly.
- Once the eggs are fully cooked but still moist and fluffy, sprinkle the cheese over the migas and stir until melted and well combined.
5. Serve:
- Remove from heat and garnish with chopped cilantro if desired.
- Serve with sides of sour cream, salsa, and sliced avocado.
Optional Toppings:
- Hot sauce or salsa verde for a spicy kick.
- Refried beans on the side for a heartier breakfast.
- Crumbled queso fresco or crumbled feta for extra creaminess.
Tips:
- Tortillas: You can use either corn or flour tortillas. Corn tortillas are traditional for migas, but flour tortillas work just fine for a softer texture.
- Vegetable Variations: Feel free to add other vegetables like zucchini, spinach, or mushrooms to personalize the dish.
- Spice Level: Adjust the amount of jalapeño and spice level to your preference. You can also add chili powder or paprika for extra flavor.
Enjoy your homemade Mexican migas! It’s a flavorful, comforting dish that’s perfect for breakfast or brunch.