Is there any one true way to prepare Tex-Mex migas con huevos, or Tex Mex breakfast skillet? Do a quick Google search or a thumb through your favorite Mexican or Spanish cookbook, and you will come to a decided no. The version we are sharing today is our Tex Mex egg scramble recipe. Basically, it is a stove top southwest egg scramble with tortillas (corn) and eggs.
This is our second post for Kids’ Kitchen Monthly Blog Hop with some other bloggers from the Kid Bloggers Network. Last month, Scooter Britches and I had a great time making butter cookies.
What are Tex-Mex Migas con Huevos?
If you’ve spent much time in Texas, you’ve probably heard of Tex-Mex migas or maybe experienced them yourself. In short, migas is a dish of scrambled eggs and tomatoes, peppers, and tortillas often served as a Tex Mex breakfast skillet or sometimes called a Tex Mex egg scramble recipe.
The word migas means crumbs in Spanish which is an appropriate name for this dish made of torn pieces of tortillas (for Tex-Mex migas) or stale bread (for Spanish style migas).
The Spanish and ESL teacher in me is obsessed with all foods of Spanish-speaking countries. Even though my heritage is Panamanian, I could eat authentic Mexican food or Tex-Mex every single day.
Planning for Cooking Tex Mex Egg Scramble with Children
At first, I thought I might be a bit ambitious with choosing Tex-Mex migas con huevos as a recipe for my little helper. There are several steps involved and a lot of ingredients. However, in the end, I found that she really enjoyed participating in the various different steps involved.
Just to keep my own sanity, I went ahead and chopped several of the veggies during nap time so those items would be ready to go. My little miss tends to be impatient and loses interest quickly. However, this is something that you can do fairly quickly even with the child present.
Cooking Tex-Mex Migas con Huevos
First, SB grated the block of Monterrey Jack cheese. Our grater is not super sharp. I modeled the step for her several times until she figured out how to steadily grasp the grater (without letting go) while she moved the cheese block back and forth.
Typically, for migas you fry whole corn tortillas and then chop them into bits. I decided to let SB tear the tortillas into pieces first to simplify this process for her.
After she added all the tortilla pieces to a bowl, I added them to a bit of hot vegetable oil and fried them until brown and crispy.
While the tortillas fried in the skillet, I let SB whisk the eggs in a large measuring glass. I felt hesitant to let her work with raw eggs. But I made sure to send her directly to the sink to wash her hands afterward.
Next, I split the tortillas into two frying batches. Once all were fried, I added all the pieces back to my large skillet and added the spices and the chopped bell peppers, red onions, and drained Roma tomatoes. (I let the chopped Romas set in a colander with some salt for a while to dry to remove the excess liquid.)
Then, I sautéed the mixture for about 8 minutes or so until the veggies were soft and translucent but not completely caramelized. I turned down the fire to medium-low to prepare for the egg mixture.
And, man, it smelled good!
In the meantime, SB grated more cheese. No such thing as too much cheese, right?
Frying Up the Tex Mex Migas con Huevos
At this point, I added about 1/4 cup milk (but you can also use Half-and-Half) to the glass of whisked egg and slowly poured the mixture into the pan.
After three minutes or so, I gently turned the egg, veggie, and tortilla pieces over in sections, using my spatula. The mixture cooked another three to four minutes until the eggs appeared to be firm and done. It is important not to overcook your eggs in this step.
Adding Garnishes for this Tex Mex Egg Scramble with Tortillas
Next, it was time to garnish with the grated cheese and some cilantro to our stove top Tex Mex casserole. SB helped with the cilantro, tearing pieces of the cilantro and sprinkling them over the pan of migas.
Many people pour salsa over the pan of migas at this point or at least serve salsa alongside the plated migas. I didn’t have any salsa this time which is why it is absent in our pictures for this Tex Mex scramble recipe.
And there you go – Tex Mex eggs with corn tortillas! ¡Delicioso!
Please swing by and visit the other Kids’ Kitchen features for the month of April.
Kids’ Kitchen: Apple Breakfast Loaf Recipe | Sugar, Spice & Glitter
Easy Eggs Benedict | Royal Little Lambs
Healthy, Yummy, Gluten-Free Blueberry Muffins | Living Montessori Now
Buttermilk Pancakes with Strawberry Compote | Royal Baloo
Pear and banana breakfast oat and almond muffins | Kidgredients
No Bake Energy Bites | Mess for Less
Cheesy Chive Scrambled Eggs | Kitchen Counter Chronicles
Easy Omelet Recipe | Sugar Aunts
Migas con Huevos - Tex Mex Egg Scramble with Tortillas
Ingredients
- 1 Red bell pepper
- 1/2 Green bell pepper
- 1/2 Red onion
- 3 Roma tomatoes with excess juice drained
- ½ cup Vegetable oil plus 2 tablespoons
- 6 Corn Tortillas
- 9 Eggs beaten
- 1 tsp Cumin roasted or regular
- 1 tsp Chile Powder roasted or regular
- 1 tsp Sea salt
- 1 tsp Black pepper
- 2 tbsp Roasted garlic jarred or fresh
- 1 cup Monterrey Jack cheese grated
- ¼ cup Cilantro chopped
Instructions
- Dice peppers, onion, and tomatoes into small pieces.
- Add about 2 tablespoons of oil in a medium skillet. Add chopped veggies and allow to cook for about 6-8 minutes until the veggies are significantly softened but not completely caramelized.
- Heat 1/2 cup vegetable oil in a second skillet on medium-high heat.
- Shred tortillas into bite-size pieces.
- When oil is hot, add the torn tortilla pieces and brown until crispy (about 5-6 minutes) in second skillet. You may need to fry the tortillas in two batches.
- Remove tortillas to allow to drain on paper towel-lined plate for a minute or so.
- Add tortilla pieces to the first skillet with the chopped veggies.
- Beat eggs in mixing bowl or large glass.
- Slowly pour the eggs into the pan over the veggies and tortillas.
- Evenly sprinkle on seasonings.
- Allow the mixture to cook for about 5-6 minutes or until the eggs appear done. You will gently fold the eggs over once or twice during the cooking process. Eggs should be firm and appear to have an omelette type of consistency.
- Grate cheese.
- Garnish with grated cheese and cilantro.
Nutrition
I hope you enjoyed our Tex Mex eggs with corn tortillas recipe! My little one and I sure had fun making this recipe tutorial for you!
Visit Our Other Breakfast and Brunch Recipes
English Muffin Breakfast Sandwich
Vicky
Those look yummy! I can’t believe I have never heard of migas. Adorable pictures! Just pinned!
The Gifted Gabber
Thanks for stopping by and for pinning, Vicky! I just know you will love migas!
Tara
So cute, and so much fun! Looks delish!
The Gifted Gabber
Thanks, Tara! She gets really serious with the cooking duties. 🙂