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Tex-Mex Migas

Serves 6.


    Migas has many different variations, yet the common requirement is scrambled eggs with crunchy crushed tortillas. Basically, this is like eating mixed-up tacos for breakfast. It’s great for crowds or picky eaters since all the fixings are dished up separately—“help yourself” style. Serve with a black bean salad for a robust brunch.


    Freeze chipotles for later

    Spoon peppers with adobo sauce into an ice cube tray. Once they’re frozen, transfer cubes to an airtight container. Drop the cubes into soups and stews for kick.

    Spice up your life (or not)

    Adjust heat levels as needed. For milder heat, replace chipotle peppers in adobo sauce with chopped or pickled jalapenos.


    Tex-Mex Migas


    • 10 large organic eggs
    • 1/2 tsp (2 mL) sea salt, divided
    • 3 plum tomatoes, seeded and diced
    • 16 - 6 in (15 cm) gluten-free organic corn tortillas
    • 1 Tbsp (15 mL) extra-virgin olive oil + extra for brushing
    • 1 onion, minced
    • 1 orange bell pepper, diced
    • 2 chipotle peppers in adobo sauce
    • 2 avocados, diced
    • 2 green onions, chopped
    • 2 cups (500 mL) grated cheddar
    • 1/2 cup (125 mL) plain yogurt or sour cream


    Per serving:

    • calories482
    • protein24g
    • fat35g
      • saturated fat13g
      • trans fat0g
    • carbohydrates21g
      • sugars6g
      • fibre7g
    • sodium578mg



    Preheat oven to 350 F (180 C).


    Whisk eggs with 1/4 tsp (1 mL) salt and set aside. Sprinkle remaining 1/4 tsp (1 mL) salt over diced tomatoes. Place tomatoes in strainer set over a bowl to drain while preparing remaining ingredients.


    Brush both sides of 4 tortillas with a little oil, and then stack. Chop into small bite-sized pieces. Spread out on baking sheet, and bake in preheated oven until crispy, stirring occasionally, about 15 minutes. Wrap remaining 12 tortillas in foil and place in oven. Turn off heat and let them warm.


    Once tortillas are crispy, heat 1 Tbsp (15 mL) oil in large skillet over medium heat. Add onion and bell pepper. Partially cover. Stir often, until soft, about 8 to 10 minutes. Stir in chipotles.


    Reduce heat to medium-low, and add eggs. Stir constantly, just until curds form, about 2 minutes. Add three-quarters of the tortilla chips and continue to cook until eggs are almost set. Add tomatoes and remaining chips. Continue to cook until eggs are done as you like.


    Turn into serving bowl and serve on warm tortillas with all the toppings.


    Like this recipe?

    This recipe is part of the The Brunch Club collection.



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    Going Pro

    Going Pro

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