A quick way to use up leftover tortillas, this Tex Mex migas recipe is a simple breakfast that also works as an fast and easy dinner recipe.
- 4 corn tortillas, cut or torn into 1/2-inch pieces
- 6 green onions (or 4 large)
- 1 jalapeño pepper (optional, though we love it with!)
- 1 small garlic clove
- 8 large eggs
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- For the garnish: feta or queso fresco crumbles, minced red onion, cilantro leaves, Mexican hot sauce, salsa (optional)
- Optional sides: avocado slices, Supremely Simple Refried Black Beans, additional tortillas
- Preheat the oven to 400F. Stack the tortillas on top of each other and pour a drizzle of olive oil on top of one. Use it to rub a coating on the front and back of all tortillas. Use a pizza cutter to slice the tortillas into 1/2-inch pieces. Place on a baking sheet and bake for 8 to 10 minutes, until golden and crisp, stirring once.
- Meanwhile, thinly slice the green onions (set aside the sliced dark green parts of about 2 onions for the garnish). Seed and mince the jalapeño pepper. Mince the garlic.
- Crack the eggs into a large bowl, then whisk them together with the cumin and kosher salt.
- In a large skillet, heat the olive oil over medium heat. Add the onion, jalapeño, and garlic and saute until softened, about 2 to 3 minutes.
- Reduce the heat to low and add the eggs. Slowly and gently scramble until the eggs are almost set, about 2 to 3 minutes, then stir in the tortilla pieces. Garnish with cheese crumbles, onion greens, minced red onion, and torn cilantro leaves. Serve immediately with hot sauce and/or salsa.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex Mex
Keywords: Tex Mex, Mexican, Migas, Quick Dinner, Quick Recipe, Vegetarian, Gluten Free, Tortillas, Eggs, Salsa, Tex Mex Migas