Ingredients
Main Ingredients
- 4 corn tortillas, cut into strips
- 4 large eggs
- 1/4 cup milk
- 1/2 cup diced tomatoes
- 1/4 cup chopped onion
- 1/2 cup shredded cheese (cheddar or Monterey Jack works well)
- 2 tablespoons oil or butter
- Salt and pepper to taste
Optional Toppings
- Jalapeños, sliced
- Cilantro, chopped
- Avocado, sliced
Instructions
- Fry the Tortillas: Heat the oil or butter in a skillet over medium heat. Add the tortilla strips and fry them, stirring occasionally, until they are golden brown and crispy. Remove the crispy tortillas from the skillet and set them aside on a paper towel-lined plate to drain excess oil.
- Sauté Veggies: In the same skillet, add the chopped onions and diced tomatoes. Cook them for 3-4 minutes, stirring occasionally, until they soften and become fragrant.
- Prepare the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
- Scramble Eggs: Pour the egg mixture into the skillet with the sautéed vegetables. Cook gently over medium-low heat, stirring occasionally, until the eggs just begin to set but are still creamy.
- Combine Ingredients: Add the crispy tortilla strips and shredded cheese to the eggs. Gently fold everything together until the eggs are fully cooked and the cheese has melted.
- Serve: Transfer the migas to plates and garnish with optional jalapeños, cilantro, and avocado slices. Serve immediately while warm.
Notes
- Using stale or day-old tortillas enhances the crispiness of the tortilla strips.
- Add salsa or hot sauce on top for an extra burst of flavor.
- Customize with your favorite cheese or add cooked chorizo for a heartier meal.
- This dish is best enjoyed fresh, as the tortillas can lose their crispness upon standing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegetarian
