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Mexican Breakfast Skillet Recipe

Mexican Breakfast Skillet Recipe
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★★★★★

5.3 from 20 reviews

A vibrant and flavorful Mexican Breakfast Skillet featuring crispy corn tortillas, sautéed peppers and onions, fluffy scrambled eggs, and melted Mexican cheese. This hearty and colorful skillet is perfect for a satisfying morning meal, topped with fresh avocado slices and garnished with cilantro or pico de gallo for an authentic touch.

Ingredients

Scale

Main Ingredients

  • 2 Tablespoons olive oil
  • 6 corn tortillas, chopped into bite-sized pieces
  • 1 medium onion, diced
  • 1 large jalapeno, diced (with or without seeds)
  • 1/2 cup bell pepper (any color), diced
  • 2 cloves garlic, diced
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 10 large eggs
  • 1/4 cup half and half
  • 1 cup shredded Mexican cheese

For Serving

  • Avocado slices
  • Cilantro, pico de gallo, or other garnishes

Instructions

  1. Prep: Chop the corn tortillas into bite-sized pieces. Dice the bell peppers, jalapeno pepper, onions, and garlic to have all ingredients ready for cooking.
  2. Crisp the Tortillas: Heat a large cast iron skillet over medium heat and add the olive oil. Add the chopped tortillas and cook, stirring occasionally, until they turn crispy and golden brown. Remove the tortillas from the skillet and set aside on a plate.
  3. Sauté Veggies: In the same skillet, add a bit more olive oil if needed. Add the diced bell peppers, onions, jalapeno, cumin, kosher salt, and black pepper. Cook until the vegetables soften, about 5 minutes. Add the diced garlic and sauté for another 30 seconds until fragrant.
  4. Combine Eggs and Half and Half: In a medium bowl, whisk together the eggs and half and half until fully combined and slightly frothy.
  5. Cook Eggs: Reduce the skillet heat to medium. Pour the egg mixture into the skillet with the sautéed vegetables. Cook the eggs, stirring frequently, until they are fully set but still moist. Avoid overcooking to keep them tender.
  6. Add Cheese and Tortillas Back: Stir in the shredded Mexican cheese along with the crispy tortilla pieces you set aside earlier. Mix everything well so the cheese melts evenly and the tortillas are fully incorporated.
  7. Serve Migas: Serve the dish hot in individual bowls. Garnish with fresh avocado slices, cilantro, pico de gallo, or your preferred toppings. This skillet pairs beautifully with restaurant-style refried beans.

Notes

  • You can adjust the heat level by removing jalapeno seeds or using fewer jalapenos.
  • Choose any color bell peppers according to your preference or what’s available.
  • Use a cast iron skillet for the best crispy texture on the tortillas.
  • For a dairy-free option, substitute half and half and cheese with plant-based alternatives.
  • Leftovers can be refrigerated and reheated gently on the stovetop or microwave.

Nutrition

Keywords: Mexican breakfast skillet, Migas, scrambled eggs with tortillas, Mexican eggs, breakfast skillet

Find it online: https://cookwithruby.com/mexican-breakfast-skillet-recipe/