I whipped up an easy migas recipe that filled my kitchen with the aroma of crisp tortilla bites and fresh vegetables. The sizzle of eggs, diced tomatoes, green bell pepper, and a hint of jalapeño mingled perfectly with onions and garlic to create a lively twist on a classic breakfast.

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I’ve been experimenting in the kitchen lately and came across a Migas recipe that totally blew my mind. This isn’t your average scrambled eggs recipe, its a mix of crispy corn tortilla pieces, beaten eggs with a splash of milk to make them extra fluffy, and a flavorful medley of diced onion, green bell pepper, and fresh garlic all tossed in vegetable oil until they reach that perfect crunch.

I threw in some ripe diced tomatoes, a pinch of salt, black pepper, and a little fresh cilantro to tie the flavors together. The crunch of the tortillas mixed with the soft, fluffy eggs creates a texture that’s simply irresistible.

Even if you thought you’ve seen all there is to a Mexican breakfast, once you try this traditional twist, I bet you’ll be thinking “wow, that’s next level”! This is my go-to for a fun and slightly spicy morning meal that always leaves me wanting more.

Why I Like this Recipe

I really like this recipe because:

1. I love how the crispy tortilla pieces add a satisfying crunch to every bite and it makes the texture so interesting when they’re mixed in with the soft scrambled eggs.
2. The veggies in the dish give such a fresh flavor, and i love that i can play around with the type of peppers or even skip them if i’m not in the mood for spice.
3. It’s quick and easy to make, which means i can whip it up even on a busy morning without sweating too much about prep.
4. The combination of flavors just feels homey and fun, and there’s always room to add a personal twist so it never gets boring.

Ingredients

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Corn tortillas supply essential carbs and fiber then crisp up to add fun texture.
Eggs give solid protein and richness which helps make the scramble extra fluffy.
Onions deliver a slightly sweet punch and are good for heart health.
Bell peppers bring fresh crunch and lots of vitamin C to brighten flavor.
Jalapeño adds a little heat and kick, but use less if you’re not into spice.
Tomatoes deliver a tang

Ingredient Quantities
- 4 corn tortillas (cut into bite-sized pieces, they should get real crispy)
- 4 tablespoons vegetable oil (for frying the tortilla pieces until they crisp up)
- 6 large eggs (beaten really well)
- 1/4 cup whole milk (or any milk you have, it makes the eggs fluffier)
- 1/2 cup diced onion (about a medium onion, chopped fine)
- 1 green bell pepper, chopped (you can use red if you like the taste)
- 1 jalapeño pepper, seeded and minced (optional if you dont like too much heat)
- 2 cloves garlic, minced (fresh garlic gives it a nice kick)
- 1/2 cup diced tomatoes (use ripe ones for better flavor)
- Salt to taste (start with 1/2 teaspoon, then adjust)
- Freshly ground black pepper to taste (a good pinch goes a long way)
- 2 tablespoons chopped fresh cilantro (optional, but it adds a nice color and taste)
How to Make this

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1. Cut your 4 corn tortillas into bite-sized pieces. Heat up 4 tablespoons of vegetable oil in a large skillet and fry the tortilla pieces until they get real crispy. Remove them from the pan and set aside on paper towels.

2. In the same skillet, add the 1/2 cup diced onion, the chopped green bell pepper, and the minced jalapeño. Saute everything over medium heat for about 4-5 minutes until the veggies soften up.

3. Toss in the 2 minced garlic cloves and cook for another minute until fragrant.

4. Meanwhile, in a bowl, beat 6 large eggs really well together with a 1/4 cup of whole milk.

5. Pour the egg mixture into the skillet with the veggies. Let it sit a moment and then start gently scrambling everything together.

6. Mix in the 1/2 cup diced tomatoes and season with about 1/2 teaspoon of salt and a good pinch of freshly ground black pepper. Adjust the seasoning to your taste.

7. Once the eggs are starting to set but still a bit runny, fold the crispy tortilla pieces back into the eggs.

8. Stir everything together for another minute so the flavors combine well.

9. Finally, sprinkle 2 tablespoons of fresh chopped cilantro on top, and serve while hot. Enjoy your Migas!

Equipment Needed

1. A cutting board for chopping up the tortillas and veggies
2. A sharp knife for dicing the onion, green bell pepper, tomatoes, garlic, and jalapeño
3. A large skillet to fry the tortillas and then cook the veggies and eggs
4. Paper towels to drain the crispy tortilla pieces after frying
5. A mixing bowl for beating the eggs with the milk
6. Measuring cups and spoons for accurately measuring oil, milk, salt, and other ingredients
7. A spatula for stirring and scrambling the eggs in the skillet
8. A stove to cook everything over medium heat

FAQ

A: Yeah, you can use flour tortillas but they may not get as crispy as corn tortillas. They still work fine if thats what you have on hand.

A: Any kind of milk works! Whole milk makes the eggs fluffier, but even skim or almond milk will do the job.

A: Not really, but seeding helps to keep the heat level moderate. If you like it spicy leave the seeds in.

A: Sure! Sprinkling some shredded cheese right before serving can add a nice melty twist to the dish.

A: The tortilla pieces should turn a light golden brown and be firm to touch when fried in the oil. They get crunchier as they cool down a bit.

Migas Recipe (Scrambled Eggs With Crispy Tortillas) Substitutions and Variations
- Corn tortillas: if you cant find them, try using flour tortillas cut into bite-size pieces, though they might not become as crisp
- Vegetable oil: you can use olive oil or canola oil instead which work just fine for frying
- Whole milk: if you’re out, almond milk or even a splash of cream thinned with water is a good substitute
- Jalapeño pepper: if the heat is too much or you dont have one, use a few red pepper flakes or a milder chili like Anaheim
- Fresh cilantro: if you arent a fan or cant find any, chopped parsley gives a similar pop of color and flavor
Pro Tips

1) Make sure your tortilla pieces are fried just right – keep a close eye on them and toss them out on paper towels as soon as they turn super crispy. If they overcook, they can ruin the crunch factor.

2) Don’t rush when cooking the veggies; let the onions, bell pepper and jalapeño really break down before adding the garlic. It helps bring out their natural sweetness instead of just burning everything.

3) When you’re scrambling the eggs, let them set a little bit before mixing in the crispy tortillas. This way, you get a nice balance between the soft eggs and the crunch of the tortillas.

4) Adjust your seasoning as you go. A pinch of salt and pepper now might need a little boost later to bring all the flavors together correctly.

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Migas Recipe (Scrambled Eggs With Crispy Tortillas)

My favorite Migas Recipe (Scrambled Eggs With Crispy Tortillas)

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Equipment Needed:

1. A cutting board for chopping up the tortillas and veggies
2. A sharp knife for dicing the onion, green bell pepper, tomatoes, garlic, and jalapeño
3. A large skillet to fry the tortillas and then cook the veggies and eggs
4. Paper towels to drain the crispy tortilla pieces after frying
5. A mixing bowl for beating the eggs with the milk
6. Measuring cups and spoons for accurately measuring oil, milk, salt, and other ingredients
7. A spatula for stirring and scrambling the eggs in the skillet
8. A stove to cook everything over medium heat

Ingredients:
- 4 corn tortillas (cut into bite-sized pieces, they should get real crispy)
- 4 tablespoons vegetable oil (for frying the tortilla pieces until they crisp up)
- 6 large eggs (beaten really well)
- 1/4 cup whole milk (or any milk you have, it makes the eggs fluffier)
- 1/2 cup diced onion (about a medium onion, chopped fine)
- 1 green bell pepper, chopped (you can use red if you like the taste)
- 1 jalapeño pepper, seeded and minced (optional if you dont like too much heat)
- 2 cloves garlic, minced (fresh garlic gives it a nice kick)
- 1/2 cup diced tomatoes (use ripe ones for better flavor)
- Salt to taste (start with 1/2 teaspoon, then adjust)
- Freshly ground black pepper to taste (a good pinch goes a long way)
- 2 tablespoons chopped fresh cilantro (optional, but it adds a nice color and taste)
Instructions:

1. Cut your 4 corn tortillas into bite-sized pieces. Heat up 4 tablespoons of vegetable oil in a large skillet and fry the tortilla pieces until they get real crispy. Remove them from the pan and set aside on paper towels.

2. In the same skillet, add the 1/2 cup diced onion, the chopped green bell pepper, and the minced jalapeño. Saute everything over medium heat for about 4-5 minutes until the veggies soften up.

3. Toss in the 2 minced garlic cloves and cook for another minute until fragrant.

4. Meanwhile, in a bowl, beat 6 large eggs really well together with a 1/4 cup of whole milk.

5. Pour the egg mixture into the skillet with the veggies. Let it sit a moment and then start gently scrambling everything together.

6. Mix in the 1/2 cup diced tomatoes and season with about 1/2 teaspoon of salt and a good pinch of freshly ground black pepper. Adjust the seasoning to your taste.

7. Once the eggs are starting to set but still a bit runny, fold the crispy tortilla pieces back into the eggs.

8. Stir everything together for another minute so the flavors combine well.

9. Finally, sprinkle 2 tablespoons of fresh chopped cilantro on top, and serve while hot. Enjoy your Migas!