Hello Healthy Meal Preppers!

Tex-Mex Migas is the perfect way to start your day with bold flavors and satisfying crunch. Crispy tortilla strips are scrambled with fluffy eggs, melted cheese, and a kick of spice, then topped with fresh salsa, avocado, and a sprinkle of cilantro. Every bite is a delicious mix of textures, making this a comforting and flavorful breakfast classic.

What makes this dish special is its simplicity—using just a few pantry staples, you can create a restaurant-worthy meal in minutes. Whether you’re making a quick weekday breakfast or a leisurely weekend brunch, these Tex-Mex Migas are a fun and delicious way to add some spice to your morning. Let’s get cooking

Tex-Mex Migas Recipe:

Per serving: 397 Calories • 26.8g Carbs (6.4g Fiber) • 25.2g Fat • 18.2g Protein

5 minutes to prep, 10 minutes to cook

Ingredients

Scaled to 1 serving

• 1 1/2 tortilla Tortillas (36 g)

• 2 large Egg (100 g)

• 1/4 dash Salt (0.1 g)
  (To taste)

• 1/4 dash Pepper (0 g)
  (To taste)

• 1/2 tbsp Avocado oil (7 g)

• 1/8 medium Onions (14 g)
  (Diced)

• 1/8 medium whole Tomatoes (15 g)
  (Diced)

• 1/4 pepper Jalapeno peppers (3.5 g)
  (Half diced, half sliced thin for garnish)

• 1/4 oz Mexican cheese (7.1 g)

• 1/4 cup, sliced Avocados (36 g)

• 1/4 cup Salsa (65 g)

• 1 tbsp Fresh cilantro (1 g)
  (Chopped)

Directions

Directions are based on the original recipe of 4 servings

1. Place each tortilla directly over a medium flame for 20 to 30 seconds per side until slightly charred.

2. Set one tortilla aside for each serving on a plate, covering them with a dish towel to keep warm. Cut the remaining tortillas in half and chop into 1/2-inch strips.

3. In a medium bowl, whisk the eggs with salt and pepper.

4. Heat half of the oil in a nonstick skillet over medium heat.

5. Add the chopped tortillas and cook, stirring, until crisp, about 4 minutes. Set aside.

6. Add the remaining oil to the skillet, then add onion, tomato, jalapeno, and three-quarters of the cilantro. Season with salt and pepper, and cook until soft and translucent, about 4 minutes.

7. Add the eggs to the skillet and cook, stirring occasionally, until almost set, about 3 to 4 minutes. Stir in the crisp tortillas.

8. Cook for 1 more minute, then remove from heat.

9. Top with crumbled cheese, sliced avocado, salsa, and remaining cilantro.

10. Serve with the warmed tortillas.