Tex-Mex Migas

Serves 4
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Helpful Equipment:

cast iron skillet

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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


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.