Photo: John Autry; Styling: Cinday Barr
Hands-on Time
28 Mins
Total Time
55 Mins
Serves 4

Enjoy this one-skillet dish for breakfast, lunch, or dinner.

How to Make It

Step 1

Preheat broiler.

Step 2

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and chop.

Step 3

Combine eggs, egg whites, cilantro, and salt in a bowl, stirring with a whisk. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add tortilla strips; sauté 2 minutes, stirring frequently. Reduce heat to medium. Add onion, garlic, and jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add roasted bell pepper and egg mixture; cook 2 1/2 minutes or until eggs are set, stirring occasionally. Divide egg mixture evenly among 4 plates; top each serving with 1 1/2 tablespoons salsa and 1 tablespoon cheese.

Ratings & Reviews

jemccoy12's Review

October 09, 2011
This was delicious and easy however, the picture looks like the tortilla strips are crispy. I think the recipe omitted to remove them after frying and then return them at the end.

mtbike40's Review

September 27, 2011
Migas has become one of my favorite breakfast items after moving to Texas. I have had it for brunch at a couple of Mexican restaurants, and so when I saw this recipe for it I was elated. I had been making my own version, but had been omitting a couple of ingredients that provide it much more authentic flavors. Migas is really like a deconstructed breakfast burrito, but I think that it has more complex flavors than the burrito. This one got all thumbs up at the morning table. Treat yourself and make this super-fantastic breakfast dish.