Thursday, April 28, 2011

Tex-Mex Migas

Eggs, scrambled with hot peppers and tomatoes, and tossed with crispy fried tortilla strips, makes for a fine meal whether it be breakfast, lunch, or even breakfast for dinner.
Eggs, scrambled with hot peppers and tomatoes, and tossed with crispy fried tortilla strips, makes for a fine meal whether it be breakfast, lunch, or even breakfast for dinner.

How to Make Tex-Mex Migas

I love Tex-Mex migas! And seems I just about always have corn tortillas on hand so it's easy to whip 'em up too. Don't think they're just for breakfast either, because they make a mighty fine lunch, or even breakfast for dinner.

The translation of migas (pronounced "mee-yas") literally means "crumbs," primarily because migas originated as a dish that was made up from leftovers. In different parts of the world, migas are made with day old crumbled bread, some versions include different meats. I prefer the Tex-Mex version using crisped sliced corn tortillas.

A lot of folks also use salsa, but when they are at peak, I prefer to put fresh seeded and chopped tomatoes in my migas and serve the salsa on the side if I have some. When tomatoes aren't at their best, I use a well drained can of mild Rotel diced tomatoes.  Toss in some cooked sausage or cooked, crumbled bacon too for variety!

I made these for lunch again today and decided to update the post a bit since I originally added this to the site a couple years back. I left in the following tutorial photos even though they were for a smaller migas recipe, so the plated migas above have more ingredients added... just in case you're wondering why one thing's a bit different from the other. I was just too darned lazy today to photograph the step by step again. I swear y'all... this mood I'm in lately and not wanting to work -- I surely must have spring fever!

Migas are really easy to make, and a nice change from the usual scramble. Simply start by cutting corn tortillas in half and then into strips. Use about one tortilla per serving - this is two cut up tortillas pictured below.  Fry the strips in a little bit of canola oil until crisp.

Remove to a paper towel and allow to drain. Set aside.

In the same pan, add butter, and the chopped onion, jalapeño and serrano pepper, or use green bell pepper if you prefer less heat. If you prefer to use a can of Rotel diced tomatoes, you can even eliminate the peppers if you like.  (Onion and peppers shown here were for a smaller portion.)

Add the chopped tomato, or if you're using Rotel or other canned diced tomatoes, drain them well and add here. Let the tomatoes saute for a bit, about 5 minutes. (Tomato shown here was for a smaller portion.)

Beat the eggs together, add a splash of water, season with salt and pepper and pour them into the vegetable mixture.

Let the eggs set a bit, then return the fried tortilla strips to the pan.

Toss it all together, scrambling the eggs until cooked through.  Add cilantro if using, toss, plate up and enjoy!

For more of my favorite Tex-Mex dishes, visit my Pinterest page!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Tex-Mex Migas

©From the Kitchen of Deep South Dish
Prep time: 10 min | Cook time: 15 min | Yield: About 4 servings

  • 1/2 tablespoon cooking oil (canola, vegetable, olive)
  • 4 corn tortillas, halved and sliced
  • 1 tablespoon butter
  • 1/2 cup of chopped Vidalia or other sweet onion
  • 2 tablespoons jalapeño, seeded and chopped
  • 1 tablespoon serrano pepper, seeded and chopped (can substitute sweet bell pepper for less heat)
  • 1 cup of peeled, seeded, chopped raw tomato
  • 8 large eggs
  • Kosher salt and freshly cracked black pepper
  • Chopped fresh cilantro, to taste
  • Shredded cheddar, optional
  • Salsa, on the side, optional

Heat the oil in a skillet and add the sliced tortillas. Fry until browned and crisp, remove and drain on a paper towel and set aside.

Add butter to skillet and saute the onion and peppers until tender. Add the tomatoes and saute for about 5 minutes.  Break eggs into a small bowl, add a splash of water, season with salt and pepper and beat well. Pour the eggs over the sauteed vegetables and let set. Scramble slightly, then toss in the tortilla strips and continue cooking eggs to desired texture. Sprinkle with cilantro if desired, toss and then plate.

Serve with a garnish of shredded cheese and salsa on the side, if desired.

Cook's Notes: Can substitute a can of mild Rotel diced tomatoes, well drained, if desired. If using Rotel, you can eliminate the peppers also if you like. Simply add the drained tomatoes in after sauteing the onion.


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Posted by on April 28, 2011
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