There's no doubt about it, we all love simplicity in the summer. Easy recipes that don't take much effort, but taste amazing. Our Tex-Mex Migas are your answer to balance and great flavor. They are just as delicious any time of the day. A nutritious meal for breakfast, brunch, lunch, dinner or snacks.
Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins
2 tablespoons olive oil
2/3 cup onion, chopped fine
1 jalapeno pepper, stemmed, seeded & minced
salt & pepper
4 baked corn tortillas, sliced into strips or torn into small pieces
8 large eggs
4 ounces shredded cheddar, pepper jack or Monterey jack cheese
1/4 cup pico de gallo or salsa
garnish ideas
salsa, pico de gallo, diced tomatoes, cilantro, cheese, sour cream, guacamole, avocado, green onion or beans
for pico de gallo
4 vine ripe tomatoes, seeded and diced small
1/4 cup red or yellow onion, diced small
a few tablespoons chopped fresh cilantro (to taste)
1/2 fresh lime, juiced
garlic salt & pepper to taste
add some diced jalapeño if you want spice
for guacamole
2 avocados
1/3 cup diced red or yellow onion
juice from 1 lime
1/3 cup diced cherry tomatoes
garlic salt & pepper to taste
for optional heat: diced jalapeno
Bake the tortilla chips
1
Preheat oven to 400 degrees fahrenheit.
2
Spray or brush one side of each tortilla with a light layer of veggie oil. Cut the tortillas into strips or tear into pieces. Place the slices onto a baking sheet in a single layer. Sprinkle with salt or any seasonings you like. Bake for 10-12 minutes or until lightly browned & crispy. Let cool.
Make the guacamole
3
Mash the avocado & lime juice with a fork. Fold in the onion. Season with garlic salt & pepper to taste.
Make the pico de gallo
4
Combine the tomatoes with all the other ingredients and stir to combine.
Assemble the migas
5
Heat the oil in a heavy bottomed skillet or non stick pan over medium heat, Add the onion and jalapeño. Season with some salt & pepper. Cook until the onion is transparent & fragrant. Place the eggs and pico de gallo in a medium bowl. Season with salt & pepper, whisk to combine.
6
Add the tortillas to the onions, stir until softened about 1-2 minutes.
7
Reduce the heat to low and add the eggs/pico to the onions. Scramble until the eggs are almost set, stir in the cheese. Remove from the heat, top with pico de gallo, guacamole & serve.
Ingredients
2 tablespoons olive oil
2/3 cup onion, chopped fine
1 jalapeno pepper, stemmed, seeded & minced
salt & pepper
4 baked corn tortillas, sliced into strips or torn into small pieces
8 large eggs
4 ounces shredded cheddar, pepper jack or Monterey jack cheese
1/4 cup pico de gallo or salsa
garnish ideas
salsa, pico de gallo, diced tomatoes, cilantro, cheese, sour cream, guacamole, avocado, green onion or beans
for pico de gallo
4 vine ripe tomatoes, seeded and diced small
1/4 cup red or yellow onion, diced small
a few tablespoons chopped fresh cilantro (to taste)
1/2 fresh lime, juiced
garlic salt & pepper to taste
add some diced jalapeño if you want spice
for guacamole
2 avocados
1/3 cup diced red or yellow onion
juice from 1 lime
1/3 cup diced cherry tomatoes
garlic salt & pepper to taste
for optional heat: diced jalapeno
Directions
Bake the tortilla chips
1
Preheat oven to 400 degrees fahrenheit.
2
Spray or brush one side of each tortilla with a light layer of veggie oil. Cut the tortillas into strips or tear into pieces. Place the slices onto a baking sheet in a single layer. Sprinkle with salt or any seasonings you like. Bake for 10-12 minutes or until lightly browned & crispy. Let cool.
Make the guacamole
3
Mash the avocado & lime juice with a fork. Fold in the onion. Season with garlic salt & pepper to taste.
Make the pico de gallo
4
Combine the tomatoes with all the other ingredients and stir to combine.
Assemble the migas
5
Heat the oil in a heavy bottomed skillet or non stick pan over medium heat, Add the onion and jalapeño. Season with some salt & pepper. Cook until the onion is transparent & fragrant. Place the eggs and pico de gallo in a medium bowl. Season with salt & pepper, whisk to combine.
6
Add the tortillas to the onions, stir until softened about 1-2 minutes.
7
Reduce the heat to low and add the eggs/pico to the onions. Scramble until the eggs are almost set, stir in the cheese. Remove from the heat, top with pico de gallo, guacamole & serve.
AuthoradminCategory4th of July, Breakfast & Brunch, Dinner, Eggs, Entertaining, Lunch, Lunchbox FavoriteCuisineKid-Friendly, SouthwesternCooking MethodSauteeingDifficultyBeginner
