Austin Tex-Mex · Breakfast & brunch

Migas with eggs

Name: Migas with eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Austin Tex-Mex
Ingredients: 6 corn tortillas, cut into short strips; 3 tablespoons neutral oil; 1 small poblano, diced; 2 scallions, sliced with whites and greens separated; 1 Roma tomato, seeded and diced; 8 large eggs; 1/2 teaspoon kosher salt; 1 tablespoon unsalted butter; 3 ounces Monterey Jack, shredded; 1/4 cup cilantro leaves; 1 lime, cut into wedges; Salsa, for serving

Soft scrambled eggs with crisp corn-tortilla strips, poblano, tomato, scallion, and melted cheese.

About 30 minTotal

About 30 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

6 corn tortillas, cut into short strips
3 tablespoons neutral oil
1 small poblano, diced
2 scallions, sliced with whites and greens separated
1 Roma tomato, seeded and diced
8 large eggs
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
3 ounces Monterey Jack, shredded
1/4 cup cilantro leaves
1 lime, cut into wedges
Salsa, for serving

Instructions

in oil over medium-high until crisp and golden. Drain and season lightly.
Pour off all but 1 teaspoon oil. Cook poblano and scallion whites until tender; add tomato and cook only until its surface moisture evaporates.
Whisk eggs with salt. Lower heat to medium-low, add butter, and pour in eggs. Fold slowly until large soft curds form.
When eggs are still glossy, fold in cheese and two-thirds of the tortilla strips; remove from heat immediately.
Top with remaining crisp strips, scallion greens, cilantro, and lime. Serve salsa alongside.