• Kourtney

Grain Free Texas-Style Migas (crispy tortillas + eggs)

I don't know about you, but I love Tex-Mex. Although you can find Tex-Mex all around the world, the best Tex-Mex will of course typically be found in Texas. As a Texas native myself, I want to bring you more healthy Mexican and Tex-Mex recipes, because I know that so many of you enjoy Mexican food as much as I do.

One of my favorite recipes is this Grain Free Texas-Style Migas. Migas are essentially intended to be made with leftover tortillas, and the organ of Migas was actually in Spain and Portugal. The recipe below has a Texan twist, and I hope that you enjoy it!


  • 9 eggs

  • 2 tbsp avocado oil

  • 6 Siete tortillas sliced into ¼-in strips, then cut the strips lengthwise

  • ½ tsp freshly cracked black pepper

  • 2 tbsp. lime juice, squeezed

  • ½ cup of organic Monterey jack cheese, or cheddar goat cheese

  • 1 tbsp grassfed butter

  • ½ cup finely diced white onion (omit if you are prone to digestive upset)

  • ½ cup seeded and finely diced poblano pepper

  • 2 cloves minced garlic

  • 1 tsp. flake salt (also omit if you are prone to digestive upset)


  • Wish eggs and set aside.

  • In a large skillet over medium heat, add the avocado oil. Once oil is heated, begin gently frying the sliced Siete strips. Set aside carefully, using tongs if needed.

  • Next, melt the butter in the skillet then add the onion, poblano, garlic, salt and pepper and cook, stirring, until the vegetables are tender; about 3 minutes.

  • Add the crisp tortilla strips back into the skillet. Pour in the eggs, salsa verde and lime juice into the skillet and gently stir to combine with the vegetables.

  • Once the eggs are done, sprinkle cheese on top.

  • Enjoy!

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