Recreate the taste of an Austin brunch with this authentic Texas-style Migas recipe. Made with crispy corn tortillas, fresh jalapeños, and creamy scrambled eggs, this from-scratch recipe is a balanced meal the whole family will love.
Migas are pure Tex-Mex comfort food. Growing up outside of Austin in the '90s, Migas have always been one of my favorite Mexican breakfasts. Was there anything better than a Sunday brunch at Red's Porch in Austin after a night out downtown? My go-to was always their Migas, which was served with refried beans and homestyle potatoes. The perfect antidote to a night out.
Simple ingredients that transform into a special dish that can feed you through lean times or help you recover after a night out. Migas are traditionally served at breakfast or brunch but I make them quite often for dinner. They are a healthy and budget-friendly recipe. This Tex-Mex fave was a staple during our first year of marriage and now my kids love them too.
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What are Tex-Mex Migas?
Tex-Mex Migas are a traditional breakfast dish made of eggs scrambled with crispy fried corn tortilla strips, and vegetables such as fresh jalapeño, onion, and tomatoes, topped with melted cheese.
Ingredients
- Oil - I recommend a neutral oil like canola oil for frying the tortillas in.
- Corn Tortillas - Six yellow or white corn tortillas (I prefer yellow). If you'd like more, you can use 8 to 10, just be sure to increase the oil accordingly.
- Onion - One half of a diced white onion.
- Jalapeños - I like to use two jalapeños. Use a serrano pepper to increase heat.
- Eggs - This recipe serves 4-6 people and uses one dozen eggs.
- Milk - You can use a splash of milk or cream.
- Spices: Salt, pepper and garlic powder.
- Tomato - About one chopped Roma tomato.
- Cheese - Finish with shredded cheddar or Mexican blend cheese. You can use more if you like your eggs cheesy.
How To Make
Learn how to make authentic Tex-Mex Migas with these step-by-step photos. For the complete ingredient list and printable instructions, scroll down to the recipe card below!
- Step 1: Cut the corn tortillas into narrow strips (½") and fry in skillet. Remove from skillet and set aside.
- Step 2: Add onion and jalapeños and sauté a couple of minutes. Add in tomatoes.
- Step 3:Whisk together eggs, spices and milk and pour into skillet.
- Step 4: Scramble eggs for a few minutes and then add the fried corn tortilla strips in.
- Step 5: When eggs are almost set, fold in the cheese.
- Step 6: Assemble and serve!
Tips for the Best Migas
- Use a well-seasoned cast iron skillet or large non-stick skillet for this recipe.
- Salt the corn tortillas while they are frying.
- Use fresh produce (onion, jalapeño and tomato) to give the dish its signature Austin-style flavor.
- Cook the eggs low and slow. This helps to get a creamy scramble rather than tough eggs.
- Don't hesitate to add more oil to the skillet if the pan seems dry before stirring in the eggs.
- Stir in the cheese just before the eggs are fully cooked.
Variations
- Add more veggies: Increase the amount of onion, jalapeno, tomatoes or add diced bell or poblano peppers for extra fiber and volume.
- Budget-friendly: Use more corn tortillas to stretch the meal even further.
- Make it spicy: Increase the heat by using serrano peppers or more jalapenos.
- Like Hatch Green Chile Peppers? Add in diced, roasted peppers when they are in season late summer.
- Meat Lover: Stir in cooked bacon, sausage, chorizo or ham.
- Migas Breakfast Taco: Serve the egg mixture in a flour tortilla with salsa to make it a breakfast taco. Use a large flour tortilla for a breakfast burrito.
Healthy Kitchen Tips from a Dietitian
- Don't want to fry tortillas? Instead, you can broil them for a few minutes to get the crispy texture without the oil.
- Protein: This recipe is a protein-packed breakfast or lunch option thanks to the eggs, which help keep you feeling satisfied and energized.
- More Veggies: You can easily increase the amount of vegetables in this recipe to add extra fiber, color, and volume to your plate.
Storage & Serving
Serving: Migas are best enjoyed hot and fresh. Classic Austin-style serving suggestions include fresh flour tortillas, refried beans, crispy homestyle potatoes, sliced avocado, and fresh salsa or pico de gallo.
Storage: Leftovers may be stored in the refrigerator, best if used within three days.
📖 Recipe
Migas
Ingredients
- 2 Tablespoons canola oil (or other neutral flavored cooking oil)
- 6 corn tortillas, sliced into ½" strips
- ½ cup white onion, diced
- ½ cup fresh jalapeños (approx. 2 large), seeded and finely chopped
- ½ cup Roma tomato (approx. 1 medium), chopped
- 12 large eggs
- 2 Tablespoons milk or cream
- ½ teaspoon table salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ cup shredded cheese (Cheddar, Monterey Jack or a Mexican blend)
Instructions
- Fry Corn Tortillas: Heat the oil in a large, well-seasoned cast iron or non-stick skillet over medium-high heat. Add the tortilla strips and cook tortillas in hot oil until they are crisp and golden. You may lightly salt the corn tortillas as they fry for extra flavor. Remove the crisp tortilla strips from the skillet and set them aside.
- Sauté Veggies: In the same skillet, add the diced onion and jalapeños. Sauté for about two minutes until softened. Add in diced Roma tomato and cook for another minute.
- Whisk Eggs: In a large bowl, whisk together the eggs, milk, salt, black pepper and garlic powder.
- Cook and Combine: Reduce heat to medium-low, pour eggs into the skillet over the sautéed vegetables. Cook for about 2 minutes, stirring occasionally. Add the fried tortilla strips back into the skillet and continue to cook, stirring often until the eggs are almost set.
- Add Cheese: Stir in shredded cheese just before the eggs finish cooking.
Notes
FAQ
What are Migas made of? Tex-Mex or Austin Style Migas are made with eggs scrambled with fried corn tortilla strips, sautéed onions, peppers and tomatoes and cheese.
Can I use flour tortillas to make Migas? No, the tortillas need to get crispy. Tortilla chips can be substituted for corn tortillas.
Are Migas healthy? Yes, they are a protein-packed meal. My recipe uses the minimum amount of oil and cheese making them lower in calories and fat. They also have a variety of vegetables in them adding nutrients and fiber.
Are Migas gluten-free? Yes, when using corn tortillas.
Corn Tortillas or Tortillas Chips? For a family batch of Migas, such as this recipe, I like to fry corn tortillas. It's a great way to use up stale tortillas. For a single serving, I will opt for leftover tortilla chips.
What kind of cheese to use in Migas? Cheddar cheese, Monterey jack, colby jack, or pepper jack for a creamy consistency. If you want the crumbled topping, opt for queso fresco.
Thanks for stopping by! Ya'll come back soon!
Migas was originally published on My TX Kitchen on July 26, 2014. Updated in February 2026 with new photos and text.
Alaine
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Ali says
Great taste tex mex migas delicious I use asadero cheese yummy
Alaine says
Yum! Thank you!
sunshine says
Delicious and easy breakfast, lunch or dinner recipe. I've also done your quicker version. As a side note, I was talking to a person who lives in Spain about migas. We were both scratching our heads because the migas in Spain are not this kind recipe. We traded recipes and we both enjoyed our new migas recipes. Mexican and Spanish - both versions are good!
Alaine says
Thank you! That is interesting. At one of my old jobs, we used to make a Spanish Tortilla Espanola, but now I'm curious to look up the Spanish Version of Migas.