Migas Mexicanas

Yield 8 people

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  • 12 large eggs
  • 1 tablespoon water
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cups tortilla chips crushed
  • 1 cup pico de gallo
  • 1 cup cheddar jack cheese blend shredded
  • sour cream
  • 1/2 cup avocado chopped
  • Salt to taste
  • 1 pkt Central Market flour tortillas


  1. In a small bowl, lightly beat together the eggs and water-set aside.
  2. Warm the butter and olive oil in a heavy skillet. Add the crushed tortilla chips and sauté until softened. Pour the egg mixture into the skillet and scramble until eggs are soft-cooked.
  3. Remove the skillet from heat and sprinkle with Pico de Gallo and cheese. Fold ingredients gently until cheese is melted.
  4. Serve with warm flour tortillas. Garnish with salsa, avocado and sour cream as desired.