Tex-Mex Migas with Tortilla Strips and Avocado

Why You’ll Love This Recipe

• Classic Tex-Mex comfort: soft, custardy eggs meet salty-crunchy tortilla strips.
• Fast and weeknight-friendly: ready in 20 minutes with staple ingredients.
• Balanced texture and flavor: creamy eggs, melty cheddar, bright tomato, fresh cilantro, and a hint of heat.
• Customizable: adjust spice, add chorizo, or turn into breakfast tacos.

Grocery List

• Produce: 1 jalapeño, 1 small yellow onion, 1 small tomato, 1 garlic clove, 1 avocado, 1 bunch cilantro, 1 lime
• Dairy: 4 large eggs, sharp cheddar, unsalted butter, milk (or use water)
• Pantry: Corn tortillas, vegetable oil, kosher salt, black pepper, hot sauce (optional)

Full Ingredients

For the tortilla strips

• 4 (6-inch) corn tortillas, cut into 1/2-inch-wide strips
• 2 tbsp neutral oil (vegetable, canola, or avocado)
• Pinch kosher salt

For the egg mixture

• 4 large eggs
• 2 tbsp milk or water
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

For the pan and aromatics

• 1 tbsp unsalted butter
• 1/2 small yellow onion, small dice (about 1/2 cup)
• 1 jalapeño, seeded and minced (leave some seeds for extra heat, optional)
• 1 small garlic clove, minced (optional)
• 1 small ripe tomato, seeded and diced (about 1/2 cup)

To finish and serve

• 1/2 cup shredded sharp cheddar cheese
• 1/2 avocado, thinly sliced
• 1/4 cup roughly chopped fresh cilantro (leaves and tender stems)
• Lime wedges, for serving
• Hot sauce, to taste (optional)

Step-by-Step Instructions

Step 1: Prep the tortillas and vegetables

Stack the corn tortillas and cut them into 1/2-inch-wide strips. Dice the onion, mince the jalapeño (remove seeds for mild heat), mince the garlic (if using), and seed and dice the tomato. Whisk the eggs with the milk or water, 1/4 teaspoon salt, and the pepper until frothy, about 30 seconds.

Step 2: Crisp the tortilla strips

Heat 2 tablespoons oil in a 10-inch nonstick or well-seasoned cast-iron skillet over medium-high heat (the pan surface should be about 375°F; the oil will shimmer and a tortilla strip should bubble on contact). Add the tortilla strips and cook, stirring occasionally, until golden and crisp, 2–3 minutes. Transfer to a paper towel–lined plate and immediately season with a pinch of salt.

Step 3: Sauté the aromatics

Reduce the heat to medium (about 350°F). Leave roughly 1 tablespoon oil in the skillet. Add the onion and jalapeño and cook, stirring, until softened and fragrant, 2–3 minutes. Stir in the garlic and cook 30 seconds. Fold in the diced tomato and cook just until warmed and slightly softened, 30–60 seconds (avoid letting the tomato turn watery).

Step 4: Return the tortilla strips

Return the crisp tortilla strips to the skillet and toss with the aromatics to coat. Reduce heat to medium-low. Add the butter and let it melt, coating the pan and vegetables.

Step 5: Soft scramble the eggs

Pour in the egg mixture. Let it sit undisturbed for 10–15 seconds, then use a flexible spatula to gently push the eggs from the edges toward the center, creating large, soft curds. Continue slow, gentle folds until the eggs are about 80% set but still glossy, 1–2 minutes.

Step 6: Melt in the cheddar

Sprinkle the shredded cheddar evenly over the eggs and tortilla mixture. Fold just until the cheese melts, 20–30 seconds. Remove from heat while the eggs are still slightly underdone; residual heat will finish them.

Step 7: Plate and garnish

Divide the migas between two warm plates. Top with avocado slices and cilantro. Squeeze lime over the top and add a few dashes of hot sauce if you like. Serve immediately while the tortilla strips are still crunchy.

Pro Tips

• Use day-old corn tortillas for the crispiest strips; they fry better than super-fresh tortillas.
• Seed the tomato to avoid watering down the eggs. You want juicy, not soupy.
• Stop cooking when the eggs are slightly underdone; carryover heat finishes them silky, not dry.
• Grate cheddar from a block for the best melt and fewer additives.
• Warm plates help keep the eggs custardy and the tortilla strips crisp longer.

Variations

• Chorizo Migas: Cook 3 oz Mexican chorizo first; drain to 1 tbsp fat and use it to sauté the aromatics. Proceed with the recipe.
• Veggie Boost: Add 1/2 cup bell pepper or 1/3 cup corn kernels with the onion and jalapeño.
• Breakfast Tacos: Spoon migas into warm flour tortillas and finish with avocado, cilantro, and hot sauce.

Storage & Make-Ahead

Migas are best fresh. You can, however, prep components: chop onion, jalapeño, and tomato up to 2 days ahead (refrigerate separately); crisp tortilla strips up to 2 days ahead (cool completely and store airtight at room temperature). Leftover migas keep 1 day in the refrigerator; reheat gently over low heat. Note that tortilla strips will soften on storage.

Nutrition (per serving)

Approx. 590 calories; 23 g protein; 37 g carbohydrates; 39 g fat; 14 g saturated fat; 6 g fiber; 820 mg sodium. Calculations are estimates and will vary with specific brands and optional ingredients.