Tex Mex Migas

It’s an easy and delicious breakfast dish combining eggs and fried tortillas with fresh vegetables and seasonings. 

The term migas is a Spanish word that translates to crumbs or crumbs of bread in English. The original migas recipe comes from Spain and Portugal where stale bread crumbs would be seasoned, fried, and combined with ingredients including eggs, meat, and various vegetables.  

When Spanish and Portuguese settlers colonized what we now know as Latin America, they brought the trend with them. And like most culinary trends, migas quickly evolved to fit the local culture and ingredients. 

Fried tortillas took the place of shepherd’s bread and local vegetables like chile peppers, onions, tomatoes, and cilantro.

Tex Mex migas makes a great breakfast all by itself, but there are plenty of complementary sides you can add. For a nice, hearty breakfast, try out a few of these easy ideas:

– Add a side of black beans, Classic Refried Beans, or Charro Beans.
– Serve with avocado slices or Guacamole Recipe.
– Enjoy with tortilla chips and dip like this Fire Roasted Salsa and Queso Blanco. 
– Try a side of sliced fruit or this Mexican Watermelon Salad. 
– Add migas to your next Breakfast Burrito or toss some on a taco shell.

This migas recipe has a bit of heat, but I would not classify it as spicy. As long as you take care to remove the seeds from both the poblano and jalapeno peppers, you should be left with more pepper flavor than outright heat. There is a difference!

That being said, no two peppers are alike, and sometimes you’ll get a jalapeno with more bite than expected. If you have a sensitive palate, you can always reduce the number of chiles or switch out one or both peppers for a milder pepper — like bell peppers. 

But if you want to amp up the heat, feel free to add more peppers, keep the seeds intact, or add extra spices like cayenne to suit your tastes. Be sure to taste as you go and use caution!