Tex-Mex Migas

Just a moment please...

Serves 4.
Prep Time
Total Time

This version of migas has eggs, peppers, cheese and fried corn tortillas. Cook them together and then serve with refried beans, avocado, and flour tortillas.


8 eggs
1/4 cup milk
1/4 - 1/3 Cup neutral oil. I used Canola. You need enough oil to have a solid layer on the bottom of the pan.
1/2 medium onion, diced
1 red pepper, seeded and diced
1 poblano pepper, seeded and diced
1-3 jalapenos, seeded and diced depending on how hot you want it
2 cloves garlic, minced
4 corn tortillas, cut into 1/2 inch strips
1 Cup shredded cheese, I like a good cheddar
Salt and pepper
Flour Tortillas, for serving

Basic Refried Beans:

2 16 ounce cans kidney beans, drained
4 Tablespoons butter
1/2 onion, diced
2 cloves garlic, minced
1/2 - 1 Cup water
Salt and Pepper to taste

Additional things:

Refried beans
Salsa or hot sauce
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Helpful Equipment

cast iron skillet


1) Chop up the veggies for the migas as evenly as possible.

2) Dice up your corn tortillas into strips. Heat oil in a cast iron skillet over medium-high heat and fry corn strips until they are very cripsy. About 5-6 minutes should be good.

3) For refried beans, melt butter in a large skillet. Add onions and garlic over medium heat and cook until they are soft, about 3 minutes. Then add drained beans and a small amount of water. Use a fork or spatula to lightly mash the beans as they cook.

4) After your corn strips come out of the pan, pour out any extra oil. You only need a thin coat. Then add all the veggies and turn the heat to medium.

5) Cook the veggies until they are soft, about 4-5 minutes. Then add the corn strips back in and mix everything well.

6) In a separate bowl, whisk eggs with milk. Pour egg mixture over the veggies and corn strips.

7) Cook for a few minutes so the eggs start to firm up nicely, then add grated cheese.

8) Finish the migas in a 400 degree oven for 5 minutes or on the stovetop. Just heat until the eggs are firm and the cheese is melted.

9) Serve with beans and tortillas and plenty of hot sauce.