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    Home » Recipes » Breakfast

    By Kaleigh McMordie - May 4, 2017, Updated January 15, 2021

    Healthy Migas Breakfast Bowl

    Jump to Recipe·Print Recipe

    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)

    Healthy Migas Breakfast Bowl

    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.

    Healthy Migas Breakfast Bowl

    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.

    Healthy Migas Breakfast Bowl

    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!

    Healthy Migas Breakfast Bowl

    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!

    Print

    Healthy Migas Breakfast Bowl

    overhead view of healthy migas breakfast bowl in a white bowl with a gold fork and a napkin next to it.
    Print Recipe

    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

    Ingredients

    Scale
    • 1 corn tortilla
    • Oil spray (such as Chosen Foods avocado oil spray)
    • 4 large eggs
    • splash of milk
    • ¼ cup onion, diced
    • 2 cloves garlic, minced
    • 1 small fresh jalapeno, seeds removed and diced
    • ¼ cup cilantro leaves, roughly chopped
    • ½ cup refried black beans (or any other beans you have)
    • ¼ cup pico de gallo
    • ½ 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 ¼ 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 tablespoon 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

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network.

    Reader Interactions

    Comments

    1. Shay @ Living Chirpy says

      November 10, 2017 at 1:39 am

      We eat the same old thing for breakfast most days, so I'm currently scouring the internet to find new ideas, and this is definitely going on the list. Looks yummyyyy!

      Reply
      • Kaleigh says

        November 10, 2017 at 9:30 am

        Hi Shay, thanks for stopping by! It definitely is easy to get stuck in a breakfast rut. Hope you enjoy this recipe!

        Reply

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