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    Home » Breakfast

    Migas Recipe

    Modified: Sep 27, 2023· Published: Mar 2, 2023 by Alaine · 4 Comments

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    Tex-Mex Migas made with crispy corn tortillas, eggs, peppers and onions. A delicious breakfast or lite meal.

    Migas is Tex-Mex comfort food. Growing up outside of Austin, it has always been one my favorite Mexican breakfasts. Eggs scrambled with crispy fried corn tortillas, onions, and peppers. 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. 

    Jump to:
    • Ingredients
    • How To Make
    • Tips on Making Migas
    • Variations
    • Storage & Serving
    • 📖 Recipe

    Ingredients

    • Oil – I recommend a neutral oil like canola oil for frying the tortillas in. 
    • Corn Tortillas – Six white or yellow corn tortillas. If you like more tortillas, this recipe should support that amount – just be sure to increase the oil. 
    • Onion – One half of a diced white or yellow onion. 
    • Jalapenos – I like to use two jalapenos. Use a serrano pepper to increase heat. 
    • Eggs – One dozen eggs. 
    • Milk – You can use milk or cream. 
    • Spices: Salt, pepper and garlic powder
    • Tomato – About one chopped roma tomato. 
    • Cheese – Finish with shredded cheddar or Mexican blend cheese. Use more if you like your eggs cheesy. 

    How To Make

    1. Cut the corn tortillas into bite-sized pieces and fry in skillet. 
    2. Add onion and jalapenos and sautee a couple of minutes. 
    3. Whisk together eggs, spices and milk. Add tomatoes and pour into skillet. 
    4. Cook stirring frequently. When eggs are almost set, fold in the cheese. 
    5. Serve and enjoy!

    Tips on Making Migas

    • Use a well-seasoned cast iron skillet or large non-stick skillet for this recipe
    • Add more oil to the skillet if needed before stirring in the eggs. 
    • Adjust salt and pepper to taste. 
    • Stir in the cheese just before the eggs are fully cooked. 
    • Do not overcook the eggs. 
    cast iron skillet of scrambled eggs with crispy tortilla strips, jalapeños, onions, tomatoes and topped with cheese

    Variations

    • Add more vegetables such as a diced bell peppers
    • Use more corn tortillas to stretch the meal even further
    • Increase the heat by using serrano peppers
    • Vary the flavor with Hatch Green Chiles when they are in season
    • Stir in cooked bacon, sausage, chorizo or ham 
    • Serve in a flour tortilla to make a migas breakfast taco or burrito

    Storage & Serving

    Migas is best eaten fresh. Store leftovers in the refrigerator for up to three days. 

    Serve Migas with fresh tortillas, refried beans, homestyle potatoes, fresh salsa or pico de gallo.

    📖 Recipe

    cast iron skillet of scrambled eggs with crispy tortilla strips, jalapeños, onions, tomatoes and topped with cheese

    Migas

    Alaine
    Tex-Mex favorite made with corn tortillas, eggs, and peppers.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Breakfast
    Cuisine Mexican
    Servings 6

    Ingredients
      

    • 2 Tbsp. Canola Oil
    • 6 Corn Tortillas
    • ½ Cup Onion diced
    • 2 Jalapenos seeded and finely chopped
    • 12 Eggs
    • ¼ Cup Milk
    • ½ tsp. Salt
    • ¼ tsp. Pepper
    • ¼ tsp. Garlic Powder
    • ½ Cup Roma Tomato chopped
    • ½ Cup Mexican Blend Shredded Cheese

    Instructions
     

    •  Heat oil in a large well-seasoned cast iron or non-stick skillet. Cut corn tortillas into ½” strips. Cook tortillas in hot oil until they are crisp. 
    • Add onion and jalapenos to skillet and sauté for two minutes. 
    • In a large bowl, whisk together eggs, milk, salt, pepper and garlic powder. Stir in tomatoes. 
    • Pour eggs into skillet, cook until eggs are set, stirring gently. Stir in shredded cheese just before eggs are fully cooked. 

    Notes

    Serve with fresh salsa, beans and tortillas.
    Keyword migas, tex mex migas
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!
    cast iron skillet of eggs scrambled with corn tortillas, tomatoes, and peppers

    FAQ

    Can I use flour tortillas to make migas?

    No, the tortillas need to get crispy. Tortilla chips can be a substitute for corn tortillas. If you use tortillas chips, add them with the eggs. 

    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. 

    Thanks for stopping by! Ya’ll come back soon!

    Migas

    Migas was originally published on My TX Kitchen on July 26, 2014. Updated in March 2023 with new photos and text.

    Name

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    Comments

    1. Ali

      December 02, 2023 at 6:52 pm

      5 stars
      Great taste tex mex migas delicious I use asadero cheese yummy

      Reply
      • Alaine

        December 07, 2023 at 9:24 am

        Yum! Thank you!

        Reply
    2. sunshine

      February 19, 2024 at 2:44 pm

      5 stars
      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!

      Reply
      • Alaine

        February 20, 2024 at 9:39 am

        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.

        Reply
    5 from 2 votes

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    Hey y'all, I'm Alaine! Wife, mom of three, and Registered Dietitian. Welcome to My Texas Kitchen where I share recipes and bits of life from Central Texas. Thanks for stopping by!

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