SUBSCRIBE BY EMAILEasy Breakfast Migas is a dish for you to make when you don’t have much in the fridge (and even when you do) aside from eggs, cheese, salsa, and maybe a few toppings you can scrape together. You’ll be happy you tried this!
This egg-based dish, Easy Breakfast Migas, is super-simple to make with just a few ingredients. Do you have some broken, left-behind tortilla chips? I bet you do!
I usually always have a bag that’s folded over, nearly empty, and sealed closed with a few handfuls of big, broken up pieces left behind waiting to be used or tossed. That’s exactly what you need for this dish!
Traditional migas – both a Mexican and Tex-Mex dish – use strips of fried corn tortillas, but tortilla chips works exceptionally well!
Migas is often a Sunday breakfast at my house. My husband has been making migas for years, and when a few weeks go by without serving them, I start to get on his case!
I love this dish because it’s filing, and you can use what you have on hand to make it. I had radishes leftover from the Simple Mediterranean Tuna Salad I made recently. What great color and crunch they add to simple breakfast migas!
I was lucky to have both a jalapeño pepper and an avocado on hand. However, I didn’t have cilantro to use, but I did have parsley. So there you go! Use whatcha got.
I’ve made a few other versions of migas that you might like: Skillet Pork Migas with Roasted Tomatillo Salsa and Skillet Sweet Potato and Black Bean Migas.
This is an economical dish to make, and it’s definitely perfect for when you don’t want to think much about what to make, or if you don’t have much in the house.
Eat these Easy Breakfast Migas for, well, breakfast, or whenever! It’s a hearty dish you’ll love!
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Patricia Conte/Grab a Plate
Yields Serves 4
Save Recipe5 based on 6 review(s)
Ingredients
- 4 eggs, scrambled, seasoned with ground black pepper
- 2-3 tablespoons salsa
- 1/3 cup (more or less to taste) shredded cheddar or Monterey jack cheese (or whatever you have on hand)
- 1 cup crushed tortilla chips (the ones usually at the bottom of the bag).
- 1-2 radishes, sliced thin
- 1/2 jalapeño pepper, sliced thin, seeds removed
- 1 small avocado, sliced
- For topping: Cotija cheese, jalapeño pepper rings, radishes, avocado slices, fresh cilantro
Instructions
- Use a seasoned (lightly oiled) cast iron skillet over medium-high heat. If you don’t have a cast iron skillet, use a non-stick pan with a tiny drizzle of oil.
- When hot, pour the eggs into the skillet. Let them start forming.
- 2 heaping teaspoons salsa, mix.
- 1/3 cup shredded cheddar or Monterey jack cheese (whatever is available)
- 1 cup crushed tortilla chips (the ones usually at the bottom of the bag).
- Stir and let it sit. When the eggs and chips start to form a bit of a crust, toss and turn the mixture. Allow to sit for a few minutes.
- Remove and top with your favorite toppings like sliced radish, jalapeño pepper rings, avocado, torn cilantro, and crumbed Cotija cheese.
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