A quick migas recipe for one featuring scrambled eggs mixed with crunchy tortilla chips, salsa, and melted shredded cheese.
This speedy migas is my go-to when I want a filling, protein-packed meal but have minimal time. It works equally well for breakfast, lunch, or a quick weeknight dinner. The recipe makes one to two servings and uses pantry-friendly ingredients for a fast, flavorful result.
Rather than frying corn tortillas and sautéing peppers for a traditional version, this simplified approach swaps in tortilla chips and fresh salsa—saving time while keeping the bold Tex‑Mex flavors you want.
Ingredients
- Olive Oil – A small amount to coat a nonstick pan. Canola or grapeseed oil also work.
- Eggs – Three large eggs. You can substitute egg whites or liquid egg if preferred.
- Half and half – A splash whisked into the eggs for creaminess; milk or cream may be used instead.
- Salt and black pepper – To taste.
- Salsa – Choose a chunky, not watery, salsa that pairs well with eggs. Use your favorite jarred variety or fresh salsa.
- Shredded Cheese – A Mexican blend or cheddar works well. Adjust the amount to your taste.
- Tortilla Chips – Crushed into bite-size pieces. Use plain or lightly salted chips for best texture.
How to make
I prefer to make this in a small nonstick skillet for quick cooking and easy cleanup.
Step 1: Heat about ½ teaspoon olive oil over medium-high heat in a small nonstick skillet. In a medium bowl, whisk together 3 eggs, a splash (about ½ teaspoon) of half and half, and salt and pepper to taste.
Step 2: Pour the beaten eggs into the hot skillet and scramble gently for about a minute. Add 2 tablespoons salsa, 1 tablespoon shredded cheese, and about ¼ cup crushed tortilla chips. Continue cooking, stirring gently, until the eggs are set but still tender. Serve immediately with extra salsa if you like.
Serving
Finish migas with extra salsa, pico de gallo, or sliced avocado. Common sides include refried beans, homestyle potatoes, or warm corn tortillas. You can also tuck the migas into a tortilla to make breakfast tacos.
📖 Recipe
Migas with Tortilla Chips
Ingredients
- ½ tsp. Olive Oil
- 3 Eggs
- ½ tsp. Half and half (or milk)
- Salt and Pepper to taste
- 2 Tbsp. Salsa
- 1 Tbsp. Shredded Cheese
- ¼ c. Tortilla Chips crushed into bite-size pieces
Instructions
- Heat oil over medium-high in a small nonstick skillet. Whisk eggs, half and half, salt, and pepper in a medium bowl.
- Pour the eggs into the hot skillet and scramble for about a minute. Add salsa, cheese, and crushed tortilla chips. Stir gently until the eggs finish setting. Serve with extra salsa if desired.
Notes
Share your version or tag your photos.
More breakfast recipes:
- Protein Oatmeal
- Authentic Migas
- Texas Sausage Kolaches
I hope you enjoy this super easy recipe—I’ve made it for dinner more nights than I can count.
Cheers –
Alaine