This post may contain affiliate links.
Migas are the ultimate Tex-Mex breakfast scramble, with fluffy eggs, sweet peppers, and crispy tortilla strips all tangled together under a blanket of melty cheese. I threw a skillet together last lazy Saturday and the girls cleaned their plates before the coffee even finished brewing. If you love a big savory breakfast, they pair perfectly with our creamy buttery grits.
One skillet, a stack of corn tortillas, and a dozen eggs are all you need for a hearty Tex-Mex breakfast that comes together in under half an hour.
Migas Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 27 minutes
- ⏳ Total Time: 42 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 583kcal
- 🌶️ Flavor Profile: Savory, cheesy scrambled eggs with crispy tortillas and a gentle chile kick
- ✋ Difficulty: Easy, a one-skillet breakfast like our sheet pan omelet
Quick Answer
To make Migas, crisp corn tortilla strips in a hot skillet, then saute diced bell peppers and onion until soft. Stir in canned diced tomatoes with green chiles, pour in whisked eggs, and gently scramble everything together. Fold the crispy tortilla strips back in, top with shredded cheese, and let it melt before serving with cilantro.
Jump to:
Why This Recipe Works
Click to see the technique science
- Crisping the tortillas first. Toasting the tortilla strips before they go in keeps them crispy in spots and chewy in others, the signature migas texture.
- Cook the veggies before the eggs. Softening the peppers and onion first builds flavor and keeps the eggs from steaming.
- Diced tomatoes with green chiles. A can of Rotel-style tomatoes adds tang and a gentle chile heat without any chopping.
- Low and slow eggs. Scrambling over medium-low heat keeps the eggs soft and custardy instead of rubbery.
- Cheese melts on top. Adding cheese at the end lets it melt into the warm eggs for that gooey, pull-apart finish.
- One skillet does it all. Everything cooks in a single pan, so breakfast is fast and cleanup is easy.
Why You’ll Love This Recipe
- It is a hearty, protein-packed breakfast that comes together in one skillet in under 30 minutes.
- It is a great way to use up corn tortillas, and it is endlessly customizable, like our sheet pan omelet.
- The crispy-soft tortilla texture makes it feel special enough for weekend brunch but easy enough for a busy weekday.
Key Ingredients
Here is what gives Migas their crispy, cheesy, Tex-Mex flavor. Most of it is fridge and pantry staples.
- Corn tortillas: Cut and crisped into strips, they are what make migas migas. Day-old tortillas crisp up best.
- Eggs: The base of the scramble. Whisk them well so they cook up light and fluffy.
- Bell peppers and onion: Sauteed for sweetness and crunch. Use any color pepper you have on hand.
- Diced tomatoes with green chiles: A can of Rotel-style tomatoes adds instant tang and mild heat.
- Cheese: A mix of cheddar and Monterey Jack melts beautifully over the top. Pair it with our chorizo queso for a full Tex-Mex spread.
See recipe card for exact quantities.
Variations and Substitutions
Migas are endlessly customizable. Here are a few of our favorite ways to change them up.
- Add protein: Stir in cooked chorizo, bacon, or our shredded Mexican chicken.
- Turn up the heat: Add diced jalapeno or a splash of hot sauce.
- Make it a taco: Spoon the migas into warm tortillas with avocado and salsa.
- Use tortilla chips: No corn tortillas? Crushed tortilla chips work in a pinch.
- Load it up: Top with avocado, sour cream, pico de gallo, or extra cilantro.
How to Make Migas
- Cut the corn tortillas into strips and crisp them in a little oil in a large skillet until golden. Set them aside.
- In the same skillet, saute the diced bell peppers and onion until softened, about 5 minutes.
- Stir in the canned diced tomatoes with green chiles and the seasonings, and cook until heated through.
- Whisk the eggs with the milk, salt, and pepper until smooth.
- Pour the eggs into the skillet and gently scramble them with the vegetables over medium-low heat until just set.
- Fold the crispy tortilla strips back in, top with the shredded cheese, and let it melt. Garnish with cilantro and serve.
Recipe Tips & Tricks
- Crisp the tortillas first. Golden, crunchy strips give migas their signature texture, so do not skip this step.
- Use day-old tortillas. Slightly stale corn tortillas crisp up better than fresh ones.
- Keep the heat medium-low for the eggs. Low and slow keeps them soft and custardy instead of dry.
- Do not overcook. Pull the eggs while they still look a little wet; they finish cooking off the heat.
- Drain the tomatoes. Pouring off some liquid from the can keeps the scramble from turning watery.
- Serve right away. Migas are best hot and fresh with the cheese still melty, like our smothered burritos.
Serving Ideas and Suggestions
Migas are a full Tex-Mex breakfast on their own, but they shine as part of a bigger spread. Serve them with warm tortillas, refried beans, and a side of our creamy buttery grits.
Pile on the toppings: sliced avocado, pico de gallo, sour cream, and plenty of hot sauce. A spoonful of our chorizo queso takes it right over the top.
Round out brunch with something sweet like our cinnamon twists. For a heartier Mexican dinner later, our chicken tinga is a must.
Migas FAQs
Migas are a traditional Tex-Mex breakfast made by scrambling eggs with crispy corn tortilla strips, peppers, onion, tomatoes, and cheese. The name means crumbs in Spanish, a nod to the bits of tortilla mixed throughout the eggs.
Both use crispy tortillas, but migas mix the tortilla strips directly into scrambled eggs, while chilaquiles simmer the tortillas in salsa and usually top them with eggs rather than scrambling them in.
Migas are best fresh and hot, but you can prep ahead by crisping the tortilla strips and chopping the vegetables the night before. In the morning, the scramble comes together in just a few minutes.
Corn tortillas are traditional and crisp up the best. Cut them into strips and fry them until golden. In a pinch, sturdy tortilla chips can stand in for the homemade strips.
Store leftover migas in an airtight container in the fridge for up to three days. Reheat gently in a skillet or microwave. The tortilla strips soften as they sit, so they will be less crispy but still delicious.
Migas pair well with refried beans, warm tortillas, fresh salsa, avocado, and grits. Add cooked chorizo or bacon to make them heartier, or wrap them in a tortilla for a breakfast taco.
Hungry for more Tex-Mex? Try our smothered beef burritos next.
In a Tex-Mex mood? Our zucchini boats bake beef, beans, and cheese into tender zucchini.
Easy Migas
Ingredients
For the tortillas
- 1/4 cup vegetable oil
- 6 white corn tortillas cut into bite-sized pieces
- kosher salt to taste
For assembly
- 1 small red bell pepper small-diced
- 1 small green bell pepper small-diced
- 1 small sweet onion small-diced
- 6 large eggs
- 1 tablespoon milk or heavy cream
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 10 ounce can diced tomatoes with green chiles drained
- 1 cup shredded Monterey Jack cheese divided
- 1 cup sharp cheddar cheese divided
- 1/4 cup fresh chopped cilantro plus more for garnish
- favorite taco toppings
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
- 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
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
