Tex-Mex Migas with Eggs

Name: Tex-Mex Migas with Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 Eggs; 4 Corn tortillas; 1 Jalapeño chile; 0.5 White onion; 200 g Refried beans; 1 Avocado; 2 Flour tortillas (to serve); 2 tbsp Vegetable oil; 0.25 tsp Black pepper; 3 tbsp Red salsa

25 min (10 prep + 15 cook) Easy 2 servings Texas

Edmond Bojalil

Recetas Mexas

Published: Mar 29, 2026 · Updated: May 12, 2026

Scrambled eggs with crispy tortilla chips, cheddar cheese and jalapeños, Tex-Mex style.

About this recipe

Tex-Mex migas are the most popular breakfast in Austin and San Antonio: scrambled eggs cooked with pieces of corn tortilla fried until crispy, melted cheddar cheese, jalapeños and onion. Unlike Spanish migas or those from central Mexico, the Texan version uses tortilla chips rather than bread and is served with refried beans, red salsa and warm flour tortillas. It is the ultimate weekend breakfast in Texas.

History & Origin

Tex-Mex migas are a resourceful dish born out of the need to give new life to leftover corn tortillas from the day before. In Mexican-American homes in south Texas, old tortillas were cut into pieces, fried in lard until crispy and mixed with eggs to create a nutritious, affordable breakfast. Over the decades the dish evolved and became a fundamental part of the Texan Sunday brunch, as present in the taqueries of east Austin as in the boutique hotels of downtown San Antonio. The key difference between Tex-Mex migas and Spanish ones is that the Texan version uses corn tortilla instead of bread, and is served with the classic accompaniments of the Mexican breakfast: beans, salsa and avocado. Today migas are considered one of the emblematic dishes of Austin cuisine, a city that has elevated brunch to an art form and where every taqueria has its own version of this perfect breakfast.

Estimated cost

$5.20

Total cost

$2.60

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

480

Calories

24g

Protein

36g

Carbohydrates

28g

Fat

Fiber

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the corn tortillas into small 2–3 cm pieces. In a medium skillet with hot oil, fry the tortilla pieces over medium heat until golden and crispy, about 4–5 minutes. Remove and set aside.
2
In the same pan, add a little more oil and sauté the chopped onion and jalapeño for 3 minutes.
3
Beat the eggs with a pinch of salt and pepper. Pour over the pan with the onion and jalapeño.
4
When the eggs begin to set, add the crispy tortilla pieces and the grated cheddar. Stir gently to combine.
💡 Do not overcook: the eggs should remain moist and creamy.
5
Remove from the heat when the cheese has melted and the eggs are just set. Serve immediately.
6
Serve with hot refried beans, red salsa, sliced avocado and warm flour tortillas.