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Migas are a quick and easy Mexican breakfast made with crispy corn tortillas and scrambled eggs with peppers, onions, and tomatoes. Simple, satisfying, and so good!
Migas were a weekend breakfast staple growing up in my Mexican household. My mom’s version was as simple as it gets – just eggs and leftover tortillas fried until crispy. No frills, just good food. This version adds a little extra flavor with onions, tomatoes, and peppers (aka a la Mexicana and sometimes referred to as Tex-Mex) and takes things up a notch while still keeping it easy and unfussy.
If you love chilaquiles rojos, chilaquiles verdes, or huevos rancheros, you’re gonna love this!
What Are Migas?
Migas (pronounced mee-gahs) are a traditional Mexican dish made from corn tortillas that are cut or torn into small pieces, fried until crispy, and then mixed with scrambled eggs and sautéed vegetables.
They’re typically served as a breakfast or brunch dish, but honestly, they’re good any time. Migas are all about simple ingredients and big flavor, and every family has their own spin on them.
Ingredients You’ll Need
- Corn tortillas: This is the heart of the dish. Try to use high-quality corn tortillas that are sturdy and don’t fall apart easily for the best flavor and texture.
- Frying oil: Any neutral frying oil is great, like canola, avocado, or your favorite vegetable oil.
- Eggs: Use large eggs and season them with a little salt and garlic powder for flavor.
- White onion, jalapeño, and Roma tomato: This trio gives the dish that classic “a la Mexicana” flavor.
- Optional toppings: I love adding queso fresco, chopped cilantro, and Mexican crema, but they’re totally optional.
This is just an overview of the ingredients I used and why. For the full instructions and ingredients, see the recipe card below.
How to Make Migas
Fry the tortilla chips. Cut tortillas into triangles and fry in hot oil until golden and crispy. Drain on paper towels and season with salt.
Cook the vegetables. Sauté onions, jalapeño, and tomato in a little olive oil until soft.
Combine and add the eggs. Add the fried tortillas to the veggies and toss to combine. Then pour in the whisked eggs and gently fold everything together until the eggs are just set.
Garnish and serve. Give everything a taste and season with more salt as needed. Garnish with chopped cilantro, queso fresco, or Mexican crema and serve immediately.
Recipe Tips
- Keep the tortillas crispy. Fry them until they’re just past golden. They may seem overcooked, but the chips will absorb some of the moisture from the egg mixture, which will give you the perfect crispy texture.
- Don’t have corn tortillas? Use store-bought tortilla chips if you’re in a pinch. They won’t be as flavorful, but they’ll save you a step. Just watch the salt. Try using thick-cut tortilla chips to prevent the migas from getting soggy.
- Don’t overcook the eggs. Remove them from the heat while they’re still slightly soft – they’ll continue cooking from the residual heat.
- Customize the heat. Use bell peppers for a mild version, or a serrano if you want it spicy.
Variations and Serving Suggestions
- Add cheese like Oaxaca or Monterey Jack for an extra cheesy version.
- Add crumbled chorizo or bacon for extra flavor and protein. Try my homemade chorizo recipe!
- Add some veggies like spinach, mushrooms, or bell peppers to bulk it up.
- Serve migas with a side of refried beans and warm flour tortillas for a classic Tex-Mex-style plate.
Frequently Asked Questions
Fry them until they’re almost too brown. They might seem overcooked, but they’ll soften a bit once mixed with the eggs and veggies, leaving you with the perfect texture.
I don’t recommend it. Flour tortillas will soak up more oil when fried, giving you a greasier chip. They can also absorb some of the egg mixture, which can give you soggy tortillas. Corn tortillas are thin and crispy, which will help hold their shape when mixed with the eggs and vegetables.
Chilaquiles are tossed in a salsa (either red or green), while migas are mixed with scrambled eggs and veggies – no sauce involved.
Storing and Reheating
Migas are best enjoyed fresh, but leftovers can be stored and reheated. Just know the tortillas won’t be as crispy the next day.
Storing: Keep leftovers in an airtight container in the fridge for up to 5 days.
Reheating: Reheat in a skillet over medium heat or microwave in 30-second bursts. For crispiness, pop them in an air fryer at 390ºF for 2-3 minutes.
More Breakfast Recipes
Did you make this migas recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others.
Migas Recipe
Ingredients
- Vegetable oil, for frying
- 8 corn tortillas, cut into ⅛ triangles
- 6 eggs
- 1 ½ teaspoons kosher salt, divided
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 jalapeño, diced
- 1 Roma tomato, diced
Instructions
- Heat one inch of frying oil in a large skillet over medium-high heat. While the oil is heating up, whisk the eggs, 1 teaspoon kosher salt, and garlic powder in a medium bowl and set aside.
- Add the corn tortillas to the skillet and fry until crispy, about 2-3 minutes. You may have to work in batches depending on the size of your skillet. Transfer the fried tortilla chips onto a plate lined with paper towels to soak up any excess oil. Season with the remaining ½ teaspoon of kosher salt and set aside.
- In a separate large skillet, heat the olive oil over medium heat. Add the onion, jalapeño, and tomato and sauté until soft and tender, about 5-7 minutes.
- Add the tortilla chips into the vegetable skillet and gently fold to combine the ingredients together.
- Add whisked eggs and fold them into the crispy tortillas and vegetable mix. Cook for about 2 to 4 minutes, until the eggs are fully cooked and no longer runny, gently folding to mix in the eggs.
- Remove from heat, taste and season with more salt to taste. Serve with chopped cilantro, queso fresco, or Mexican crema if desired.
Notes
- Keep the tortillas crispy. Fry the tortilla chips just until they’re almost too brown. They may seem over cooked, but the chips will absorb some of the moisture from the egg mixture, which will give you the perfect crispy texture.
- Use store-bought tortilla chips. You can make this recipe even easier by using store bought tortilla chips. They won’t have the same strong corn flavor, but will still be delicious. Just taste and adjust the salt since the store-bought tortilla chips usually come salted.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in April 2019 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.
I can’t believe I have never made this dish before. My mom used to make it all the time! It was so good, I loved the peppers, I served it with refried beans and flour tortillas. Can’t wait to make it again!
Thank you so much, Crissy! I’m so glad you loved it 🙂
This was a wonderful recipe! I made it for dinner and my husband just raved. I don’t fry anything because I don’t have a stove hood, so I used broken up corn tortilla chips. Worked like a charm! I also added a minced jalapeno and topped it with some Monterrey Jack cheese. Served it with sliced avocado and salsa.
This is definitely going into my monthly recipe rotation! Thank you for sharing this!
Corn tortilla chips are always my go-to when I don’t have tortillas on hand. It works so well! I’m so glad you liked it 🙂
This recipe is definitely my families and friends favorite. As mentioned above in some responses, I have used jalapeños for heat, onions, and too add depth to the dish, a couple of cloves of garlic. It emphasizes the nuttiness of the corn. I like to top off with a light sprinkle of cheese, either cheddar or best of all, smoked gouda. It adds creaminess. As for the best store bought flour tortillas, I like Geurrero’s. It comes close to homemade and what my “abuelita” would have made.
It’s one of my favorites, too! And thanks for the tortilla suggestion. I like Guerreros, too. My family usually gets those in Oklahoma. Unfortunately, I haven’t been able to find them close to me in Pittsburgh 🙁
Made this for breakfast today! It will become a regular at our house
Woo! I’m so glad you liked it! It’s one of my favorites, too 🙂
I made these this morning. Migas were one of my husbands favorite meals. Instead of bell peppers, I add jalepinos and definitely add the cumino!!! THE BEST!!!!! Also had mild red salsa on the side. YUMMY!
Woo woo! I’m so happy you liked them! 🙂 Thanks, Linda.
I cannot believe I found this in print! Years ago when hubby and I spent a year sailing our boat through mexico, from Ensenada to Huatulco, somewhere I ate this, and loving it so much, created my own version. I’ve cooked it for more than 2 decades! My criteria for making it requires only 3 things. Tortillas, eggs, peppers (I use fresh roasted pablanos). Everything else serves to increase the delicioso factor! Thank you!!
Yay! It’s one of my fiance’s favorite breakfasts. There’s just something about crispy corn tortillas that makes it irresistible!
This looks so good! I love your photos – so vibrant and clear. Can’t wait to check out more of your blog!
Thanks! Happy you’re here 🙂
Yum. My Husband and I love migas yet totally forgot about this breakfast favorite! You have re-ignited the flame. We might have this for dinner 🙂
Aww, let me know if you make it! I hope it’s as good as you remember it to be.
Ummm heck YES! Anytime the hubby and I go to brunch, we both find something with a little Mexican flair to it. Too good!
I am reading this at 10pm and now I am suddenly hungry. Great recipe! I’ll have to try it this weekend 🙂
Thanks, Fabiola. 🙂