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4.34 from 6 votes


Recipe from Two Peas and Their Pod

You are going to love these easy Tex-Mex migas made with eggs, tortilla chips, and all the toppings! Enjoy for breakfast, lunch or dinner and are so good served as breakfast tacos!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: gluten free, vegetarian
Servings: 4
Calories: 252kcal


  • 6 large eggs
  • 1 tablespoon milk or water
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon butter
  • ½ cup shredded Monterey Jack cheese
  • ½ cup broken up tortilla chips, in bite size pieces
  • ¼ cup chopped red onion
  • 1 large tomato, chopped
  • 2 tablespoons chopped cilantro
  • Corn tortillas, warmed, if making tacos
  • For Serving: avocado or guacamole, salsa or pico de gallo, jalapeno slices, extra shredded cheese, hot sauce


  • In a medium bowl, add the eggs and milk or water. Whisk until well combined. Season with salt and pepper.
  • Heat a large skillet over medium high heat and add the butter. When the butter is melted, add the eggs and cook, stirring frequently with a silicone spatula, until slightly scrambled and just set, about 30 seconds. Add the shredded cheese, tortilla chips, onion, tomato, and cilantro.
  • Use the spatula to make long sweeps across the pan until you see large, creamy curds. When the eggs are softly set, but still a little runny in places, remove the pan from the heat. Let the eggs sit to finish cooking while you get the toppings ready.
  • You can serve the migas with toppings or make migas breakfast tacos. To assemble the tacos, give the eggs a stir and then place the scrambled egg mixture in the center of a corn tortilla. Top with desired toppings. Serve immediately.


Calories: 252kcal | Carbohydrates: 12g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 266mg | Sodium: 548mg | Potassium: 221mg | Fiber: 1g | Sugar: 2g | Vitamin A: 822IU | Vitamin C: 5mg | Calcium: 170mg | Iron: 2mg