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migas tex mex style copycat recipe

Migas Tex-Mex Style

Before diving into the delightful world of migas Tex-Mex style, let’s explore some delicious companions to enhance your meal
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Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: Tex-Mex
Keyword: Migas Tex-Mex Style
Servings: 6
Calories: 350kcal

Equipment

  • bowl
  • skillet

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 12 large farm-fresh eggs
  • 3 garlic cloves finely minced
  • 2/3 cup fresh or store-bought salsa
  • 1 small yellow onion peeled and finely diced
  • 2 large handfuls of crushed corn tortilla chips
  • 1 jalapeño pepper seeded and minced
  • 2/3 cup shredded Mexican cheese blend plus extra for garnish
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped roasted green chilies for subtle smoky heat
  • 1 teaspoon fresh lime juice to brighten flavors

Toppings:

  • Chopped fresh cilantro
  • Finely diced red onion
  • Sliced ripe avocado
  • Diced fresh tomato
  • Additional salsa
  • 1/4 cup whole milk for creaminess

Instructions

Step 1: Prepare Your Ingredients

  • Start by gathering and measuring your ingredients. Chop the onions, mince the garlic and jalapeño, and crush the tortilla chips. Having everything ready ensures a smooth cooking process.

Step 2: Sautéing the Vegetables

  • Heat the olive oil in a large skillet over medium heat. Once hot, add the diced onions, jalapeños, and minced garlic to the pan. Sauté until they become fragrant and softened, about 3-4 minutes. The colors should brighten, and flavors meld beautifully.

Step 3: Scramble the Eggs

  • In a large bowl, crack the eggs and whisk together with a splash of whole milk. This step adds creaminess to your scramble. Pour the egg mixture into the skillet with the vegetables. Gently stir and cook until the eggs are just set but still soft. This may take about 5-7 minutes.

Step 4: Add the Salsa and Other Ingredients

  • Once the eggs are ready, fold in the salsa, crushed tortilla chips, shredded cheese, cumin, salt, pepper, and green chilies. Mix well until everything is evenly combined. Let the heat meld the flavors for another minute or two.

Step 5: Garnish and Serve

  • Once everything is hot and well-mixed, remove from heat. Top with fresh cilantro, diced avocado, red onion, and tomatoes. Don’t skip this part—the fresh toppings add brightness and texture to your dish.

Notes

  • Use Fresh Ingredients: Fresh-made tortilla chips offer a better crunch than store-bought ones. You can even make your own by frying or baking tortillas.
  • Customize the Heat: If you enjoy spice, keep the seeds in your jalapeños or add diced serrano peppers for an extra kick.
  • Experiment with Cheese: While a Mexican cheese blend works beautifully, feel free to try pepper jack or crumbled queso fresco for a distinct flavor.
  • Don’t Rush the Eggs: Keep the heat medium-low while cooking the eggs. This ensures they remain fluffy and tender instead of rubbery.
  • Make It Ahead: You can prepare the vegetable mixture and store it in the refrigerator up to 24 hours in advance, saving time during busy mornings.
 

Nutrition

Calories: 350kcal | Carbohydrates: 30g | Protein: 20g | Fat: 20g | Fiber: 3g
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