• Cooking Time:
  • Servings: 4
  • Preparation Time:


This is the perfect example of many of the recipes in The Homesick Texan. Complex in flavor yet simple enough for any level of cook to make. I loved the corn flavor that the tortilla strips added to the eggs. The jalapenos were a great addition of some slight heat. The smokey flavor from the cumin was wonderful. If I wanted to beef it up a bit....I could've added some chorizo or sausage. If I wanted more veggies...some diced tomatoes would've been a wonderful addition.


  • Oil for frying
  • 4 corn tortillas cut into strips
  • 1/2 medium onion, diced
  • 4 jalapeno chiles, seeded, stemmed and diced (I didn't have fresh jalapenos so I used the kind in a jar)
  • 8 eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cumin
  • 1/4 cup cilantro, chopped
  • 2 cloves garlic, minced
  • 1 cup (4 oz) grated cheddar cheese, jack cheese or maybe a combo


  • In a large skillet, heat about 1/2 inch of oil over a medium-high heat. Put the tortilla strips in the hot oil and let cook until nice and crispy...about 3 minutes. Remove and drain on a paper towel lined plate.
  • Drain out the oil, leaving about 2 TB. Turn the heat down a bit and add the onions and jalapenos. Cook, stirring occasionally until the onion is translucent. While that's going on, whisk together the egg, milk, salt, pepper, cumin and cilantro in a bowl.
  • Once the onions are translucent, add the garlic and cook for about 30 seconds.
  • Add the egg mixture to the skillet along with the tortilla strips. Let the egg cook for a minute so the bottom sets a bit. Stir gently and then add the cheese
  • Once the cheese has been added, gently stir until the cheese has melted. Add more salt and pepper to taste (if needed). Serve with tortillas and salsa

Categories: Breakfast  Eggs  Tex-Mex 

Author Credit: Lisa Fain

Website Credit: http://peacefulcooking.blogspot.com/2011/09/migas-and-homesick-texan-cookbook.html

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