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Our Migas Breakfast is loaded with all the good stuff. A hearty and filling breakfast, this dish is the perfect start to the day.

Migas Breakfast served on a white plate with light blue linen, glass of iced water

What is better than a comforting breakfast to start the day? Our Migas Breakfast is a meal you will make not only for breakfast but for lunch and dinner, too, it’s that good!

What I absolutely love about this recipe is you get to make your own fried tortillas. I know that sounds like a small thing to love about this dish, but it makes such a difference.

I have been making our own fried tortillas for a long time now, and adding them to this breakfast recipe is a game-changer.

Plus, it is loaded with many other hearty and filling ingredients making it an overall irresistible recipe.

I especially love to make this when we have company staying over. In the morning, once I start cooking up this dish, everyone is salivating and can’t wait to devour it.

I get asked to make this more times than I can count, and it is no surprise why, all the flavors just blend so well together.

Do yourself a favor and make this Migas Breakfast this weekend, you will not be disappointed.

Some of our other favorite breakfast recipes we have on our site include: Homemade Breakfast Sausage, Breakfast Bagel Sandwich, and Ham and Cheese Savory Bread Pudding.

Migas Breakfast with toppings in a cast iron skillet

WHY THIS RECIPE WORKS:

  1. Perfect as a side dish or main course.
  2. Tons of custom options to fit your taste.
  3. Ready in under 40 minutes and delicious as a dinner option too!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE):

  • Vegetable oil
  • White corn tortillas, cut into bite-sized pieces
  • Kosher salt to taste
  • Red bell pepper, small-diced
  • Green bell pepper, small-diced
  • Sweet onion, small diced
  • Large eggs
  • Milk
  • Black pepper
  • Can diced tomatoes with green chiles
  • Shredded Monterey Jack cheese
  • Shredded sharp cheddar cheese
  • Fresh chopped cilantro
  • Favorite taco toppings
Ingredients needed to make Migas Breakfast overhead image on grey marble table top

HOW TO MAKE MIGAS BREAKFAST:

  1. Place a large skillet over medium heat. Add the oil. 
  2. Once hot, add handfuls of the tortillas and fry until golden brown and crisp. Drain on a paper-towel-lined sheet tray, and immediately sprinkle with a little salt. Repeat with the remaining tortillas.
  3. Add the red bell pepper, green bell pepper, and onion to the skillet over medium-low. Cook, stirring occasionally until softened and lightly browned, 12-15 minutes. 
  4. Add the eggs, milk, salt, and pepper to a medium-sized bowl and beat well, set aside.
  5. Add the diced tomatoes with green chiles to the skillet and mix it with the peppers and onions.
  6. Pour the eggs into the skillet and let it cook for one minute. Gently stir until it begins to set up 2-3 minutes.
Collage of images showing how to make the first few steps of Migas Breakfast on grey marble table top
  1. Add half of the Monterey Jack cheese, half of the cheddar, and the cilantro, stir to combine.
  2. Add the fried tortillas, stir to combine well. 
  3. Take off the heat. Sprinkle the remaining cheese on top and place a lid on top until the cheese is melted. Serve immediately with your favorite taco toppings. 
Collage of images showing the final steps on how to make Migas Breakfast on gray marble table top

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT ARE THE BEST TORTILLAS TO USE?

I like to use white corn tortillas normally for this dish. I really can’t tell you why, I just tend to go to the white corn tortillas at the store.

But you can also use yellow corn tortillas as well. They cook up the exact same way.

CAN THIS BE MADE AHEAD?

Yes and no!

The only parts I suggest making ahead are the tortillas and sauteed vegetables.

You can fry up the tortillas and allow them to come to room temperature and then store them in an airtight container at room temperature for a couple of day before making this recipe.

The vegetables you can sautee per step 3 and then allow them to cool to room temperature and place them in the fridge until you are ready to make the full recipe.

Just warm them back up in the skillet and continue on with the recipe as written.

A spoon showing a portion of Migas Breakfast over a cast iron skillet with blue striped linen

CAN I ADD ANYTHING?

Absolutely. We add things to this recipe all the time.

Protein I like to add (make sure to cook the proteins all the way first):

Beans are also very yummy, we like:

  • Black Beans
  • Pinto Beans

Other cheese:

  • Mexican Blend
  • Cojita
  • Quesadilla cheese
  • White Cheddar
  • Chipotle Gouda
  • Pepper Jack

Toppings we love:

  • Sour Cream
  • Guacamole
  • Pico de Gallo
  • Cilantro
  • Sliced Jalapeno
  • Diced tomato
  • Salsa
  • Hot Sauce

CAN I USE STORE-BOUGHT TORTILLAS?

In a pinch, you can use store-bought tortillas.

I highly suggest using a lightly salted or unsalted variety, so you are not adding too much extra sodium to the recipe.

Crush the tortillas up a little before adding them, so they are easier to eat.

IS IT SPICY?

Not at all.

As you can see in the photos, we like to add sliced jalapenos on top, but that is an optional topping, the dish, in general, has no spice at all.

Migas Breakfast showed served on a white plate with iced water, vegetables, and eggs in the background

HOW TO STORE:

Store leftovers in the fridge in an airtight container for up to 3 days.

To reheat, you can cover it with foil in a baking dish and bake it until warmed through or in the microwave. I like to cover it with foil because it may dry out.

Freeze for up to 3 months. Try to freeze without additional toppings if possible.

Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight and then reheat before serving.

DANA’S TIPS AND TRICKS:

  • This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
  • Tons of custom options, see my tips above on that.
  • This reheats and freezes well, see my tips above on how to store.
  • Use as a main course or side dish.
  • Perfect option of breakfast, lunch, or dinner!
  • Use lightly or unsalted store-bought tortillas in place of homemade.
A bite of Migas Breakfast on a silver fork in air, plated dish on a white plate, iced water, and vegetables in the background

Want a versatile, filling, and easy recipe the whole family will enjoy? Our Migas Breakfast is really perfect for any time of the day.

If you’ve tried this MIGAS BREAKFAST, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 2 votes

Migas Breakfast

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 27 minutes
Our Migas Breakfast is loaded with all the good stuff. A hearty and filling breakfast, this dish is the perfect start to the day.
Servings 4 servings

Ingredients
  

For the tortillas

For assembly

Instructions

  • Place a large skillet over medium heat. Add the oil. 
  • Once hot, add handfuls of the tortillas and fry until golden brown and crisp. Drain on a paper-towel-lined sheet tray, and immediately sprinkle with a little salt. Repeat with the remaining tortillas.
  • Add the red bell pepper, green bell pepper, and onion to the skillet over medium-low. Cook, stirring occasionally until softened and lightly browned, 12-15 minutes. 
  • Add the eggs, milk, salt, and pepper to a medium-sized bowl and beat well, set aside.
  • Add the diced tomatoes with green chiles to the skillet and mix it with the peppers and onions.
  • Pour the eggs into the skillet and let it cook for one minute. Gently stir until it begins to set up 2-3 minutes.
  • Add half of the Monterey Jack cheese, half of the cheddar, and the cilantro, stir to combine.
  • Add the fried tortillas, stir to combine well. 
  • Take off the heat. Sprinkle the remaining cheese on top and place a lid on top until the cheese is melted. Serve immediately with your favorite taco toppings. 

Notes

Nutrition calculated without additional toppings.
  • This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
  • Tons of custom options, see my tips above on that.
  • Great use of leftovers!
  • This reheats and freezes well, see my tips above on how to store.
  • Use as a main course or side dish.
  • Use lightly or unsalted store-bought tortillas in place of homemade.

Nutrition

Calories: 583kcal | Carbohydrates: 30g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 931mg | Potassium: 538mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1712IU | Vitamin C: 49mg | Calcium: 532mg | Iron: 3mg
Nutrition Disclaimer
Course Breakfast
Cuisine Mexican

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5 from 2 votes (2 ratings without comment)

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