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Breakfast Migas


Makes 6 servings


1 tablespoon olive oil
1 small onion, chopped
1 jalapeño pepper,* seeded and diced
3 corn tortillas, cut into 1-inch pieces
1 medium tomato, halved, seeded and diced
6 eggs
2 tablespoons chunky salsa
1 cup (4 ounces) shredded Monterey Jack cheese
1 small ripe avocado, peeled and diced
1 tablespoon lime juice
Sour cream
Chopped fresh cilantro

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Heat olive oil in 12-inch nonstick skillet over medium heat. Add onion and jalapeño pepper; cook and stir 1 minute or until soft.
  2. Add tortillas and tomato; cook about 2 minutes or until soft and heated through.
  3. Slightly beat eggs and salsa in small bowl. Pour mixture into skillet. Cook, stirring occasionally, until eggs are firmly scrambled.
  4. Remove skillet from heat; stir in cheese. Garnish each serving with avocado tossed in lime juice, sour cream and cilantro.


Migas, a Mexican breakfast dish, is traditionally made in a skillet with leftover, stale tortillas that are torn by hand into small pieces.

Check out more recipes for Mexican