Tex-Mex Inspired Scrambled Eggs with Tortilla Strips
**Do You Know About Migas?**
If you’re not acquainted, allow me to present them! Migas (pronounced mee-guhz) consist of cheesy scrambled eggs mixed with crumbled tortilla chips, imparting a delightful salty-crunchy-corn flavor. Usually, you’ll also find sautéed onions and peppers or tomatoes incorporated, along with your choice of toppings.
Migas go by various names in Mexican cuisine, but this particular recipe is inspired by the Tex-Mex version served in Austin, Texas. It’s a truly fulfilling and tasty dish perfect for breakfast, brunch, lunch, or even dinner.
**I Discovered My Love for Migas During a Month-Long Visit to Austin, Texas**
During my time there, Ali and I tried migas from numerous places, and naturally, some are superior to others. I returned to Austin with my family for spring break, eager to revisit my cherished migas recipe. This streamlined and enhanced recipe makes *the ultimate migas*, in my view!
## The Origins of Migas
The term migas in Spanish literally means “crumbs,” and there is a classic Spanish dish featuring eggs and bread crumbs known as migas. For this recipe with Mexican roots, we’re discussing tortilla chip crumbs.
Migas remind me a bit of [chilaquiles](https://cookieandkate.com/best-red-chilaquiles-recipe/), which is another Mexican dish with saucy tortilla chips, typically topped with fried eggs. In contrast, migas primarily consist of scrambled eggs with tortilla chips integrated, plus optional sauces as garnishes.
## Tips for Making Migas
You’ll find the complete recipe below. Here are my insights from testing this recipe:
### Not All Tortilla Chips Are the Same
While many recipes suggest frying your own tortilla chips, using high-quality store-bought chips yields excellent results. Siete’s Maiz chips are outstanding for this dish.
### Cheddar Is Preferable to Monterey Jack
Cheddar melts well, similar to Jack, but provides a sharper and more distinct taste.
### Importance of Vegetables
For the best flavor, I recommend using a mix of red bell pepper, red onion, and jalapeño. I also experimented with poblano pepper, but red bell pepper is more visually appealing and allows the corn flavor of the tortilla chips to stand out better.
You can omit the jalapeño if you prefer a milder option or if chopping a tiny pepper sounds tedious (you can always add a drizzle of hot sauce later to compensate).
### Serve Migas Immediately
While reheated leftovers are decent, the chips lose their coveted crispness. You might sprinkle some freshly crushed tortilla chips on top of leftovers to remedy this.
### Customize Toppings as You Wish
Keep it simple or let your creativity flow! I highly suggest adding a dollop of sour cream and a squeeze of fresh lime juice. You can also incorporate a spoonful of salsa or a few dashes of hot sauce, sliced avocado or guacamole, and chopped fresh cilantro.
## Serving Migas
These migas provide protein, vegetables, and carbs all in one bowl, so you might consider it a complete meal on its own.
**You can also create migas tacos** using this recipe—just warm up small corn or flour tortillas, fill them with the migas mixture, and add a couple of toppings.
If you’re on the lookout for accompaniments to pair with migas, consider these selections for a complete spread:
## More Egg-Centric Mexican Recipes
I adore the tastes of Mexican and Tex-Mex cuisine with eggs any time of the day! Here are a few favorites from my [Mexican-inspired category](https://cookieandkate.com/category/vegetarian-mexican-recipes/):
## Tex-Mex Migas
This Tex-Mex migas recipe features cheesy scrambled eggs blended with crumbled tortilla chips, sautéed peppers and onions, along with toppings of your choice! Savor a taste of Austin, Texas, with these delightful homemade migas. This recipe yields 4 servings (or 8 to 12 migas tacos).
### Ingredients
– Scrambled eggs
– Pepper blend
– Optional toppings (choose as you like)
### Instructions
1. In a bowl, combine the eggs, cream, salt, and a few twists of freshly ground black pepper. Use a small whisk or fork to blend the eggs until they appear uniformly yellow. Set the eggs aside for later.
2. Sauté the peppers and onions: Heat the olive oil in a large stainless steel skillet over medium heat. Add the chopped onion, bell pepper, jalapeño (if using), cumin, and salt. Cook, stirring frequently, until the onions become translucent and the peppers are soft, roughly 5 to 7 minutes.
3. Move the peppers to a bowl. Allow the skillet to cool for a few minutes, then wash it before proceeding (or use another large skillet).
4. Return