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Recipe: Tex-Mex Migas

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.

Get the recipe for this Mexican recipe: Tex-Mex Migas on MarlaMeridith.com
Yields1 Serving
Prep 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.

Recipe: Tex-Mex Migas

~ Marla Meridith

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