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Tex-Mex Migas

Cast iron skillet with migas, topped with cilantro and sliced avocado. Text overlay says, "One Skillet Tex-Mex Style Migas".
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5 from 2 reviews

These Tex-Mex migas are sure to be your new favorite breakfast! Use this versatile recipe as a guide and add leftover meat, veggies, and eggs to tortilla chips for a hearty, yummy, customizable breakfast.

Ingredients

Scale
  • 2 leftover corn tortillas
  • 1–2 Tbsp coconut oil
  • 2 eggs
  • 1 Tbsp water
  • ½ cup each: diced onion, diced mushrooms, chopped fresh spinach (or use whatever vegetables you’d like)
  • ⅓ cup leftover meat (I like carnitas best)
  • Toppings: salsa verde, chopped tomatoes, avocado or guacamole, sour cream, cheese, cilantro, pico de gallo, diced jalapenos, etc.

Instructions

  1. In a cast iron skillet, cook your leftover tortillas until they’re no longer soft. You want them to be crispy!
  2. Meanwhile, crack eggs into a mug, add 1 Tbsp of water and whisk well. Set aside.
  3. When the tortillas are done, remove from the skillet and set aside. Add oil if needed and cook your vegetables if they were raw, or cook until they’re heated through if they’re leftover.
  4. Add your meat and stir to combine well.
  5. Add your tortillas and eggs and cook JUST until the eggs are done, as they’ll continue to cook slightly on the plate.
  6. Top with your favorite toppings and enjoy!

Notes

  • Save the little bits! Even a tiny bit of the veggie side dish from last night’s dinner makes for a good migas addition. And if there’s not enough of the protein for a full meal, it’s perfect to add to your migas breakfast.
  • You can also freeze those little bits until you have enough to make migas for yourself or the whole family.
  • This migas recipe is perfect for using up the broken chips at the bottom of the bag.

Nutrition

Find it online: https://dontwastethecrumbs.com/migas-tex-mex/