Healthy Migas Breakfast Bowl

Start your day with a festive migas breakfast bowl! It’s a healthier take on the Mexican brunch favorite migas that will keep you full for hours. (gluten-free, vegetarian)

I’ll never forget the first time my husband and I went to brunch with his cousin and his cousin’s new girlfriend (now wife). We were at an upscale Mexican restaurant in Dallas, and as we were trying to decide what to order, the new girlfriend declared, “I don’t really like migas, but I always order migas.” Then she ordered migas. My husband and I still laugh about it every time we go to a restaurant where migas are on the menu.

Luckily, I love migas! So much that I turned them into a healthier migas breakfast bowl. Traditionally, migas are made with fried tortilla strips that get stirred in with jalapeños, onions and scrambled eggs. Then topped with a boatload of cheese. Personally, I think frying tortillas strips to get them crispy just to have them get soggy again with eggs completely defeats the purpose, so I take a little bit different approach.

I start by baking my corn tortillas so that they are still crispy, but without the mess and hassle of frying. And I wait until the end to sprinkle them on top so they don’t get soggy. Soggy tortillas are for enchiladas only.

I use plenty of onions and peppers for lots of delicious tex-mex flavor, add some fluffy scrambled eggs, and serve it all with refried black beans, some cheese for good measure, along with pico de gallo, avocado and cilantro. The more beautiful, flavorful veggies on top, the better!

With this healthy migas breakfast bowl, you still get all the delicious flavor of migas, but in a little bit healthier, protein and fiber-packed breakfast that will keep you full four hours. It’s a great way to kick off Cinco de Mayo! Tell me, do you like migas?

Did you make this recipe? Please leave a star rating in the comments!

Healthy Migas Breakfast Bowl

Start your day with a festive migas breakfast bowl! It’s a healthier take on the Mexican brunch favorite migas that will keep you full for hours. (gluten-free, vegetarian)

• Author: Kaleigh
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: breakfast
• Method: baked
• Cuisine: Tex Mex

Scale 1x2x3x

Ingredients

• 1 corn tortilla
• Oil spray (such as Chosen Foods avocado oil spray)
• 4 large eggs
• splash of milk
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 1 small fresh jalapeno, seeds removed and diced
• 1/4 cup cilantro leaves, roughly chopped
• 1/2 cup refried black beans (or any other beans you have)
• 1/4 cup pico de gallo
• 1/2 small avocado, sliced
• 2 tbsp crumbled cotija or shredded cheddar cheese
• Salsa or hot sauce

Instructions

1. Preheat oven to 400° F. Cut tortilla into 1/4 in-wide strips. Spray with oil and place on foil-lined baking sheet. Bake 5-7 minutes or until golden and crispy.
2. Heat beans.
3. In a small bowl, whisk eggs and milk until combined and fluffy. Set aside.
4. Heat a small non-stick skillet over medium-low heat. Spray with oil and add onion, garlic and jalapeno. Cook, stirring, until soft, about 3 minutes. Remove from pan and set aside.
5. Turn heat to low, spray again, and add eggs. Cook over low heat, pushing eggs from outside of pan to the center with a rubber spatula, until almost done. Add cooked veggies, tortilla strips, and 2 tbsp cilantro to the eggs and continue cooking until eggs are set.
6. To assemble, divide eggs between two bowls. Add beans, pico de gallo, avocado, cheese, and remaining cilantro. Top with your favorite salsa or hot sauce. Enjoy!

Keywords: migas breaskfast, healthy migas, tex-mex breakfast bowl