MONDAY. Wake up. Coffee. Shower. Walk Dog. Rush out the door. What’s missing?! Oh yea… breakfast. You know… that thing that is supposed to be the most important meal of the day? If you need a fast breakfast these weekday MIGAS can be on the table in about 10 minutes!
Weekday breakfasts are notoriously hard. Cooking something on a Tuesday seems absurd.
But just trust me here. This recipe is doable. It takes 10 MINUTES. The result is a delicious Tex-Mex breakfast that will fill you up and keep you energized for the morning. If you want to make it even faster, you could prep and chop the few things you need to the night before!
Weekday Migas are your cure for sad breakfasts!
What are Traditional Migas?
Migas are a Mexican dish that can include a wide range of ingredients. Generally it starts with some corn tortillas or crispy corn strips and you add vegetables, eggs, salsa, and cheese and roll everything up in a tortilla.
You can also just eat it straight out of the skillet.
Migas can be made to serve a bunch of people or you can make an individual serving which is nice. This fast version I generally make to serve one or two people, but you could make it for a larger group if you wanted.
Ingredients for Fast Migas
The whole idea of this fast breakfast is to keep the ingredient list simple. Here’s some basics!
- Corn tortillas. Either plain tortillas or tortilla chips work great.
- Eggs. A must for migas!
- Chiles. For these I use canned green chiles but I’ve been known to use roasted Hatch chiles if they are in season!
- Tomatoes. I like grape tomatoes which adds a fresh vegetable to the migas.
- Cheese. Cheddar cheese or monterey jack cheese works great! You could also use a more traditional cheese like Oaxaca cheese.
- Toppings galore! You can top these fast migas with what you have. Pickled jalapenos, avocado, sour cream, and cilantro are all options.
How to make 10-Minute Weekday Migas
The prep for this quick breakfast situation is pretty easy. Use canned green chilis so all you need to do is scramble a few eggs, grate some cheese, chop a tomato, slice up some tortillas and slice an avocado. You could do most of this the night before to speed it up even more.
To start the migas, add a little oil to a small skillet and add the corn tortillas. Cook them for a few minutes over medium heat until they get crispy on the edges. This is the longest part of the recipe!
Crunch Time Tips
You can use the tail-end of a tortilla bag for fast migas!
You can do this even in a morning haze.
Once the tortillas are mostly crispy, add the scrambled eggs and green chiles. Boom!
Let those sit for 30 seconds so the eggs firm up a bit. Then stir everything together and add some cheese! Cover the skillet with a plate so the cheese melts quickly. You can remove it from the heat at this point to make sure the eggs don’t burn.
Scoop that delicious situation out on a plate or in a bowl with some diced tomatoes, avocado, jalapeños, hot sauce, and an extra tortilla on the side.
Pledge to make this at least once this week. Kick your day off right with these weekday migas!
The nice thing about easy migas recipes is that the ingredients are very substitutable. Let’s dive into some ideas.
- Add some refried beans or black beans to the skillet.
- If you don’t want to use tortillas, you could use a few pieces of crumbled bread. Kind of a different thing, but still a delicious breakfast.
- Use some leftover meat or taco meat to add some protein to the migas.
- Use more vegetables. Bell peppers, Scallions or green onions, or even some mushrooms would be great.
Have a migas topping you love? Leave a comment!
10-Minute Weekday Migas
- 1-2 small corn tortillas
- 1 tablespoon olive oil or butter
- 2 eggs, scrambled
- 1 tablespoon green chiles
- ¼ cup grated cheddar cheese
- Diced tomato, garnish
- Avocado, garnish
- Pickled jalapeños, garnish
- Hot sauce
- Salt and pepper
- Cut 1-2 tortillas into strips. In a small skillet over medium heat, add oil or butter along with tortillas. Cook until tortillas start to get crispy on the edges, 3-4 minutes.
- Add in scrambled eggs and green chiles and a pinch of salt and pepper. Let cook for 30 seconds so the eggs can firm up. Then stir everything together.
- When the eggs are mostly cooked, add grated cheese to the top and cover with a plate so the cheese can melt. Remove from heat and let sit for 30 seconds.
- Plate migas with sliced avocado, diced tomato, jalapeños, a dash of hot sauce, and an extra tortilla on the side.