$One plate of Tex-Mex migas: soft scrambled eggs with crisp golden tortilla strips, diced red pepper, onion and jalapeño, melted cheddar, a spoon of red salsa and cilantro (AI-generated photo)$

Breakfast · Tex-Mex

Tex-Mex Migas

Name: Tex-Mex Migas
Total time: 15 min
Cuisine: Tex-Mex
Ingredients: 4 corn tortillas, cut into strips; 1 tablespoon canola oil; 1/2 yellow onion, diced; 1 red bell pepper, diced; 1 jalapeño, minced; 10 large eggs; 1 1/2 cups liquid egg whites; 2 oz reduced-fat cheddar, shredded; 1/2 cup salsa; 2 tablespoons chopped fresh cilantro

Soft scrambled eggs with crisp tortilla strips and peppers.

15 min totalMakes 4 plates

High-proteinMethod in ProVegetarian

Migas began as a way to use up stale tortillas: strips are fried until crisp, then scrambled with eggs, peppers, onion and cheese so some pieces stay crunchy and some go soft. It's a fifteen-minute breakfast with a lot of texture. Salsa on top, always.

Ingredients

For 4 plates.

Tortilla strips

4 corn tortillas, cut into strips
1 tablespoon canola oil

Vegetables

1/2 yellow onion, diced
1 red bell pepper, diced
1 jalapeño, minced

Eggs

10 large eggs
1 1/2 cups liquid egg whites
2 oz reduced-fat cheddar, shredded

Toppings

1/2 cup salsa
2 tablespoons chopped fresh cilantro

Method

Fry the tortilla strips in the oil in a large nonstick skillet over medium-high heat for 3 to 4 minutes until crisp.
Add the onion, pepper and jalapeño and cook 3 minutes.

The rest of the method is in Short Order Pro

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Tips

Crisp the tortilla strips well before the eggs go in, or they turn soggy.
Pull the eggs off the heat while still slightly glossy; they keep cooking.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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Cook it with timers

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