Migas (Tex-Mex Scrambled Eggs & Tortillas)

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  • Ingredients
    1 cup tomatillo salsa
    2 plum tomatoes, diced
    6 corn tortillas (6-inch), halved, cut into thin strips
    12 EGGS, beaten
    1/2 cup queso fresco, crumbled

    Yields: 6 servings

  • Nutritional Information

    Per Serving

    Excellent Source: Protein, Vitamin D, Folate and Choline

    Good Source: Vitamin A, Calcium and Iron

    Calories: 255

    Total Fat: 14 g
    Saturated fat: 5 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 5 g

    Cholesterol: 384 mg
    Sodium: 424 mg
    Carbohydrates: 17 g
    Dietary Fiber: 2 g
    Protein: 16 g
    Vitamin A: 803 IU
    Vitamin D: 84.4 IU
    Folate: 79.9 mcg
    Calcium: 191.7 mg
    Iron: 2.5 mg
    Choline: 254.2 mg


  1. COAT 12-inch nonstick skillet with ovenproof handle with cooking spray; HEAT over medium heat until hot. ADD salsa and tomatoes; cook and stir 2 minutes. ADD tortilla strips; stir to coat. COOK 1 minute.

  2. POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.

  3. SPRINKLE cheese over eggs. BROIL 6 inches from heat until cheese softens, 2 to 3 minutes.

Insider Info

Substitute fresh goat or mild feta cheese for a queso fresco to give this delicious weekend staple an interesting new flavor.

To make handle ovenproof, wrap it completely in aluminum foil.