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+ servings


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!
5 from 1 vote


  • 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
Keywords gluten free, vegetarian