Migas Recipe

This Migas Recipe is a vibrant and hearty breakfast option that transforms leftover tortillas into a savory delight!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch

Cuisine: Mexican

Keyword: Easy, Savory, Vegetarian

Servings: 4 servings

3 tablespoons olive oil
8 corn tortillas (cut into small pieces, or tortilla chips)
1 large onion (chopped)
2 medium poblano peppers (roasted, peeled and chopped or 2 cans diced green chilies)
1 jalapeño (seeded and chopped)
6 large eggs
Salt and pepper (to taste)
1/2 cup water
2 cups Monterey Jack cheese (shredded)
2 large Roma tomatoes (chopped)
1/2 cup cilantro (chopped)
1/2 cup cotija cheese (crumbled, or feta cheese)

In a large skillet, heat the olive oil over medium heat. Add the cut corn tortillas or tortilla chips, and fry them until they are slightly crispy, about 2-3 minutes. Remove them from the skillet and set aside.
Using the same skillet, add the chopped onion, poblano peppers, and jalapeño. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
In a mixing bowl, whisk together the eggs, water, salt, and pepper until well combined.
Reduce the heat to low. Add the crispy tortillas back into the skillet with the sautéed vegetables. Pour the egg mixture over the top, gently folding the ingredients together with a spatula.
Once the eggs start to set, sprinkle the shredded Monterey Jack cheese over the top. Continue to cook until the eggs are fully cooked and the cheese is melted, about 3-5 minutes.
Remove the skillet from heat. Gently fold in the chopped Roma tomatoes and cilantro. Top with crumbled cotija cheese before serving.