Migas Spiced Scrambled Eggs (Printable Version)
A flavorful mix of spiced eggs, crunchy chips, and melted cheese served in warm corn tortillas.
# Everything You’ll Need:
→ Tortillas
01 -
8 (6-inch) corn tortillas
→ Vegetables
02 -
½ small yellow onion, diced
03 -
1 jalapeno pepper, minced
→ Dairy & Eggs
04 -
2 tbsp unsalted butter
05 -
10 large eggs
06 -
1 cup shredded Monterey Jack cheese
→ Snacks
07 -
1 cup crumbled tortilla chips
→ Seasonings
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Optional Garnishes
10 -
Salsa
11 -
Avocado
12 -
Hot sauce
13 -
Lime wedges
14 -
Pickled jalapenos
# Steps to Cook:
01 -
Preheat oven to 300°F. Wrap corn tortillas in foil and heat for 5 to 15 minutes until warm. Set aside.
02 -
Heat a large nonstick skillet over medium-low heat. Melt unsalted butter, then add diced onion, minced jalapeno, salt, and black pepper. Sauté for 4 to 5 minutes until softened. Spread evenly and reduce heat to low.
03 -
In a medium bowl, whisk together eggs, crumbled tortilla chips, shredded Monterey Jack cheese, salt, and black pepper. Pour mixture over the vegetables in the skillet. Gently stir until eggs are fully cooked and scrambled. Remove from heat.
04 -
Remove warmed tortillas from oven and distribute onto serving plates. Evenly spoon the egg mixture into each tortilla. Serve with optional garnishes as desired.
# Extra Suggestions:
01 -
Maintain low heat when cooking eggs to prevent overcooking and achieve creamy texture.
02 -
Corn tortillas warmed in foil retain softness and flexibility, ideal for folding tacos.