Migas is a classic dish made with eggs and crispy tortillas, popular in Tex-Mex and Mexican cuisine. It’s simple, comforting, and perfect for breakfast (or anytime). Here’s a full, authentic-style recipe 👇
Migas (Tex-Mex Style)
Ingredients (serves 2–3)
- 4–5 corn tortillas, cut into small strips or squares
- 2 tablespoons oil or butter
- 6 large eggs
- 1/4 cup milk (optional, for fluffier eggs)
- Salt and black pepper, to taste
- 1/4 cup onion, finely chopped
- 1/4 cup bell pepper or jalapeño, diced
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or queso fresco)
Optional toppings:
- Salsa
- Avocado
- Cilantro
- Refried beans or black beans
- Warm flour tortillas on the side
Instructions
Step 1: Crisp the tortillas
- Heat oil or butter in a skillet over medium heat.
- Add tortilla pieces and cook, stirring often, until golden and crispy.
- Remove tortillas to a plate (or push to the side of the pan).
Step 2: Cook the vegetables
- In the same skillet, add onion and peppers.
- Sauté for 2–3 minutes until softened and fragrant.
Step 3: Add eggs
- Whisk eggs with milk (if using), salt, and pepper.
- Pour eggs into the skillet with the veggies.
- Gently scramble until eggs are just set.
Step 4: Combine
- Add the crispy tortillas back into the skillet.
- Sprinkle in the cheese.
- Gently fold everything together until cheese melts.
Step 5: Serve
- Serve hot with salsa, avocado, and beans.
- Great with coffee or fresh fruit on the side.
Tips
- Corn tortillas are traditional—flour tortillas won’t crisp the same way.
- Don’t overcook the eggs; migas should be soft with crunchy bites.
- Add cooked chorizo or bacon if you want a heartier version.
If you’d like, I can also share Mexican-style migas (with bread instead of tortillas) or a baked migas casserole version.
