Tex-Mex · main

Tex-Mex Migas

Tex-Mex Migas reads richness 7.6, umami 7.3 and salinity 6.3 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.9 / 10
• Sweet & Fruity — 2.2 / 10
• Sour & Bright — 0.6 / 10
• Bitter & Earthy — 5.1 / 10
• Rich & Fat — 7.9 / 10
• Aromatic & Spice — 3.1 / 10

The measured notes (of 18)

Richness 7.6 · Umami 7.3 · Salinity 6.3 · Smoke 4.7 · Heat 2.8 · Sweetness 2.1 · Herbaceous 1.9 · Earthy 1.7 · Allium 1.6 · Warm Spice 1.5 · Nutty 1.2 · Bitterness 0.9

What's in it (7)

• 3 bacon strips
• 1/4 cup scallions, sliced thin
• 1 pinch ground cayenne pepper or crushed red pepper
• 6 corn tortillas (preferably day-old)
• 4 large eggs
• 1/4 cup grated cheddar cheese
• Optional garnish: avocado, sour cream, extra sliced scallions, pickled jalapenos, chopped cilantro, Tabasco sauce

Time & effort: about 12 min · effort: medium

Nutrition (per 100 g, engine-estimated): 254.4 kcal, 10.4 g protein, 8.8 g fat, 34.6 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

1. In a skillet, crisp bacon over medium heat. Drain over paper towels, reserving 2 Tablespoons of grease in the pan.
2. Return skillet to medium heat, add scallions, and stir until just softened, 1-2 minutes. Add pinch of cayenne pepper or crushed red pepper, if using.
3. Meanwhile, slice tortillas into 1-inch squares. Add to the pan in an even layer and let sit for about 1 minute, so that they develop crusty edges. Stir, and let crisp again, scraping up the bottom with a metal spatula or wooden spoon, if necessary.
4. Chop bacon into small pieces. Add back to the skillet.
5. If your pan is dried out, add a tablespoon of butter or cooking oil. Raise heat to medium-high. Make 4 wells in the tortillas. Crack eggs into the wells. As a skin forms underneath each egg, scramble the eggs in the skillet with a wooden spoon. Stir eggs in so that they coat and stick to the tortillas. Remove from heat before eggs are full cooked. Keep stirring as they finish cooking off the heat.
6. To serve, scoop migas onto two plates, and top with cheese, sour cream, and extra scallions or chopped cilantro. If desired, serve with sliced avocados, pickled jalapenos, and Tabasco sauce. Enjoy immediately! Double, triple, or quadruple the recipe to feed house guests a quick, unique breakfast. Make ahead: Cook and chop bacon, chop tortillas, and slice scallions the night before and the dish comes together in less than five minutes!

Dishes with a similar flavor shape

• Stamppot Boerenkool met Rookworst (Kale Mash with Smoked Sausage) — Dutch
• Hoppin' John with Smoked Ham Hock — Southern
• Erwtensoep (Snert) — Dutch
• Cajun Pinto Beans — Cajun/Creole
• Rösti — Swiss

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.