Migas is a Tex-Mex dish of eggs scrambled with tortilla chips, onions and peppers. This Mexican egg scramble is a wonderful breakfast or brunch dish that is easy to put together. Learn everything there is to know about making migas with step-by-step pictures here.
Migas. Tell me your thoughts, go!
While you think about it. I’ll tell you mine (I know you’re dying to know). I spent some time abroad in Spain as a teenager and so my only knowledge of Migas was the Spanish version; a crumble of breadcrumbs fried in generous amounts of olive oil until their crispness resembled a delicate chicharrón that could easily be crushed between two fingers. Migas, by the way, is Spanish for crumbs.
I knew nothing of Tex-Mex Migas or their fame down in Austin. Not until about a decade later when I traveled there, ordered Migas and didn’t get crumbs of fried bread but tortilla strips instead. Newbie that I was, didn’t even realize I could’ve ordered the Migas breakfast tacos instead, oh well, next time.
Or, it dawned on me, I could just make them myself! So even though there are a million recipes online for Migas, here is mine. The way we’ve come to like them—with red bell peppers, onions, lots of cheese and a drizzle of sour cream or Mexican crema. Avocado not optional. Enjoy!
Migas vs. Chilaquiles
On the surface both of these breakfast dishes may seem similar. The base for both are crispy fried tortilla chips or strips.
With chilaquiles you coat the chips in a salsa. Chilaquiles Rojos are in a red salsa and Chilaquiles Verdes coat the chips in a green salsa. The salsa coated chips are then topped with any number of garnishes like a fried egg, crumbled queso fresco, minced onion, etc.
With Migas the chips (or strips) are coated in beaten egg. Then the egg-coated chips are topped with any number of garnishes, usually cheese, salsa, hot sauce, etc.
Different but the same.
Ingredients To Make Migas
- Corn tortillas
- Olive oil
- White onion
- Kosher Salt and pepper
- Red bell pepper
- Monterey Jack cheese
- Pico de gallo
- Sliced avocados
- Mexican crema or sour cream
How To Make Migas
Prep ingredients. Cut tortillas in half then cut each half into thin strips. Chop the onion and bell pepper, whisk the eggs in a medium bowl and shred the cheese.
Fry tortilla strips. Heat oil in a large frying pan or cast iron skillet over medium-high heat. Once the oil is hot, add the tortilla strips and flatten out to an even layer. Let tortillas fry, stirring occasionally, until crisp, about 5-6 minutes. Season with a pinch of salt.
Once they are crisp and golden, reduce to medium heat, add the onion and bell pepper and cook stirring occasionally until the vegetables are softened, about 2-3 minutes more. Season again with salt.
*Alternative method: If you like really crispy tortillas, remove them to a paper towel lined plate, add a bit more oil to the pan and saute the onion and bell pepper separately. Then add tortilla strips back in with the eggs.
Add the egg. Pour the beaten eggs over the tortilla chips and let cook for a minute. Then stir the egg mixture into the tortillas and pepper until mostly firm but a few soft spots remain (they will continue cooking off the heat).
Top with cheese. Turn off the heat and sprinkle the cheese over the top. Cover and let cheese melt for about 30 seconds.
Serve! Top with Pico de gallo or your favorite salsa, sour cream, avocado, hot sauce, and/or fresh chopped cilantro.
Tips For Making Migas
Store-bought chips. I don’t recommend using store-bought tortilla chips they will get soft and soggy immediately and frying your own takes literally 5 minutes.
Cooking the eggs. Also, make sure you lower the heat a few minutes before you add the eggs so they don’t burn. There’s nothing worse than burnt eggs.
Getting really crisp tortillas. I like my finished migas to be on the chewier side so I saute the veggies with the tortilla strips. If you like the tortillas to maintain their crisp, fry them separately. Remove them from the pan. Saute the veggies, then add them back in with the egg.
If You Like This Migas Recipe, You’ll Love…
- The ultimate reboot is fresh glass of Jugo Verde or Mexican Green Juice.
- Flavor is at 1000 percent even those these Coconut Crepes are dairy-free!
- These Grilled Chicken Chilaquiles Verdes are a great way to use leftover tortilla chips.
- Freezer-Friendly Breakfast Burritos are awesome when you’re on the go.
- Simple Stovetop Pinole Chia Oatmeal is quick and healthy.
- Try these homemade Conchas for an extra-special treat.
- Molletes topped with refried beans, tomatoes, and cheese are the ultimate quick and savory breakfast.
Say Hello To Your New Favorite Breakfast
Scrambled eggs, crispy tortilla strips, melty cheese, I mean what’s not to love? Try them and let me know how it goes by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!