Texan Regional Breakfast Migas with Corn Tortilla Strips

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Scrambled eggs mixed with crisped corn tortilla strips, fresh tomatoes, and jalapeños, delivering a vibrant Texan breakfast full of texture and spice. This mexican-inspired breakfast ready in about 25 minutes combines large eggs, vegetable oil, medium, diced roma tomatoes into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large eggs
• 4, cut into 1/2-inch strips white corn tortillas
• 3 tbsp vegetable oil
• 2 medium, diced roma tomatoes
• 1 small, seeded and finely chopped jalapeño pepper
• 1/4 cup finely chopped white onion
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 4 corn tortillas cut into 1/2-inch strips and fry for 3-4 minutes, stirring often, until golden and crisp. Remove with a slotted spoon and drain on paper towels.
2. Step 2: Reduce heat to medium and add remaining 1 tbsp vegetable oil to the skillet. Add 1/4 cup finely chopped white onion and 1 small chopped jalapeño pepper, sauté for 3 minutes until softened.
3. Step 3: Add 2 diced roma tomatoes and cook for 2 minutes until softened and juices release.
4. Step 4: Crack 6 large eggs into a bowl and whisk with 1 tsp salt and 1/2 tsp black pepper. Pour eggs into the skillet with vegetables and cook, stirring gently, for 3-4 minutes until softly scrambled.
5. Step 5: Fold in the crispy tortilla strips and 1/2 cup shredded cheddar cheese, stirring until cheese melts and eggs are fluffy.
6. Step 6: Remove skillet from heat and sprinkle 2 tbsp chopped fresh cilantro on top. Serve immediately for a hearty Texan breakfast.