Tex-Mex Migas is a flavorful scramble of eggs, crispy tortilla chips, salsa, and melted cheese. This quick and easy dish is packed with spices like cumin and topped with fresh cilantro, avocado, and diced tomatoes. Perfect for breakfast, brunch, or a simple weeknight meal.

Ingredients

12 large eggs
1/4 cup milk
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon olive oil
1 small white onion, peeled and diced
1 jalapeño, seeded and finely chopped
3 cloves garlic, minced
2 large handfuls of corn tortilla chips, roughly crumbled
2/3 cup salsa (homemade or store-bought)
2/3 cup shredded Mexican-blend cheese (plus extra for serving)
Optional toppings: chopped fresh cilantro, diced red onion, sliced avocado, diced tomato, or extra salsa

Instructions

Prepare the Egg Mixture:

In a large mixing bowl, whisk together the eggs, milk, cumin, salt, and black pepper. Set aside.

Cook the Aromatics:
2. Heat olive oil in a large sauté pan over medium-high heat. Add the diced onion and jalapeño and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
3. Add the minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant.

Scramble the Eggs:
4. Reduce the heat to medium and pour the egg mixture into the pan. Cook for 5–6 minutes, stirring frequently, until the eggs are completely scrambled and cooked through.

Combine and Serve:
5. Stir in the crumbled tortilla chips, salsa, and shredded cheese. Cook for an additional 2 minutes, stirring occasionally, until the cheese is melted and the mixture is well combined.
6. Taste and adjust seasoning with additional salt and pepper, if needed.
7. Serve warm, garnished with your favorite toppings such as cilantro, red onion, avocado, or extra salsa.

Why You’ll Love This Recipe

Bursting with Flavor: A mix of creamy eggs, crunchy tortilla chips, zesty salsa, and melty cheese.
Quick and Easy: Ready in under 30 minutes, making it perfect for breakfast, brunch, or even dinner.
Customizable: Easily adapt the recipe to your taste preferences with different toppings or ingredients.

Tips

Fresh Tortilla Chips: Use sturdy tortilla chips to maintain their crunch. Homemade chips work wonderfully.
Whisk Thoroughly: Ensure the eggs and milk are well blended for fluffier scrambled eggs.
Cook Low and Slow: Lower heat while scrambling eggs to prevent overcooking or dryness.

Variations and Substitutions

Cheese Options: Swap Mexican-blend cheese with cheddar, Monterey Jack, or queso fresco.
Spicy Twist: Add a pinch of cayenne pepper or diced serrano peppers for extra heat.
Vegetarian Additions: Include sautéed bell peppers, spinach, or black beans.

FAQs

Can I use flour tortillas instead of chips?
Yes, cut flour tortillas into strips and toast them before adding for a similar texture.

How long does this dish last?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave.

Can I make this dairy-free?
Omit the cheese or use a dairy-free alternative. Replace milk with almond or oat milk.

Serving

Serve Tex-Mex Migas with warm flour tortillas or a side of refried beans for a heartier meal. A squeeze of lime over the top adds a refreshing touch.

Suggestions

Pair with freshly brewed coffee or a chilled glass of horchata for a complete breakfast.
Add a dollop of sour cream or guacamole for an extra layer of richness.
Make it part of a brunch spread with fruit salad and hash browns.