Migas Lite for 2

Bring a taste of Tex-Mex breakfast bliss to your table with this quick and easy *Migas Lite for 2*. Featuring crispy corn tortilla strips, fluffy scrambled eggs, and a vibrant mix of onion, tomato, and jalapeño, this lighter take on the classic migas is loaded with bold flavors and satisfying textures. Seasoned with a touch of creamy milk, melted cheddar or Monterey Jack cheese, and a sprinkle of fresh cilantro, it’s the perfect balance of savory and fresh. Topped with silky avocado slices and a squeeze of zesty lime, this 20-minute recipe is ideal for a cozy brunch or a simple weeknight dinner for two. Whether you're looking for a hearty yet wholesome meal or a way to spice up your breakfast routine, this dish guarantees flavor in every bite.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 2 pieces corn tortillas
• 4 large eggs
• 1 tablespoon olive oil
• 2 tablespoons milk or cream
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup (finely chopped) onion
• 0.5 cup (diced) tomato
• 0.5 small (finely diced) jalapeño
• 0.25 cup shredded cheese (cheddar or Monterey Jack)
• 2 tablespoons (chopped) cilantro
• 0.5 whole (sliced) avocado
• 1 wedge (for garnish) lime

Directions

Step 1

Cut the corn tortillas into small strips or bite-sized pieces.

Step 2

In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add the tortilla strips and cook, stirring occasionally, until they are lightly browned and crispy, about 3-4 minutes. Transfer the strips to a plate lined with paper towels to drain excess oil.

Step 3

In a medium bowl, crack the eggs and whisk them together with 2 tablespoons of milk or cream, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until combined.

Step 4

In the same pan, add the finely chopped onion and diced jalapeño. Cook over medium heat until softened, about 2 minutes. Add the diced tomato and cook for an additional 1-2 minutes.

Step 5

Reduce the heat to medium-low and pour the egg mixture into the pan. Let the eggs cook undisturbed for 10-15 seconds, then gently stir and scramble them with the vegetables, cooking until the eggs are just set but still slightly moist, about 3-4 minutes.

Step 6

Add the crispy tortilla strips to the pan and fold them into the scrambled eggs.

Step 7

Sprinkle the scrambled eggs with the shredded cheese and let it melt for 30 seconds. Remove the pan from the heat.

Step 8

Divide the migas evenly between two plates. Top with chopped cilantro, sliced avocado, and a squeeze of lime juice for garnish. Serve warm and enjoy!

Nutrition Facts

Serving size	602.9 grams (602.9g)

Amount per serving	% Daily Value*
Calories	942

Total Fat 57.20g	73%
Saturated Fat 17.10g	86%
Polyunsaturated Fat 2.80g
Cholesterol 777mg	259%
Sodium 2404mg	105%
Total Carbohydrate 68.10g	25%
Dietary Fiber 13.70g	49%
Total Sugars 12.60g
Protein 42.20g	84%

Vitamin D 186IU	928%
Calcium 441mg	34%
Iron 6mg	34%
Potassium 1129mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 17.7%

Carbs: 28.5%