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  • Writer's pictureMike Roberts

Tex-Mex Migas


4 corn tortillas

3 Tbsp. avocado oil

1 jalapeño pepper, finely diced

1 small red bell pepper, diced

1 small yellow onion, diced

5 eggs, beaten

½ tsp. salt

¼ tsp. pepper

½ cup shredded Monterey Jack cheese

½ cup cherry tomatoes, halved

½ avocado, diced

Fresh cilantro leaves


Cut tortillas into 1-inch squares. Heat oil in a large skillet over medium-high. Add tortillas and lightly fry for 4-5 minutes or until crispy, flipping occasionally. Remove from pan and set on a paper towel to drain excess oil.

Add peppers and onion to pan, and cook for 5 minutes. Turn heat to medium-low and add eggs, salt and pepper. Cook, stirring to scramble, about 2-3 minutes or until eggs are set.

Remove from heat and stir in fried tortillas. Top with cheese, tomatoes, avocado, and cilantro. Serve warm.

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