Migas
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Migas are a traditional Mexican breakfast dish, made with scrambled eggs and fried flour tortilla strips. In this delicious Tex-Mex version of the recipe, we’re using crumbled tortilla chips to make this recipe super easy to make at home in just 20 minutes! Serve the dish on a plate, or in a taco, to make an Austin, Texas favorite!
I fell in love with Migas Tacos years ago on my bachelorette party in Austin, Texas. There was a Veracruz Tacos in the lobby of the hotel where we stayed and I ordered migas poblanos taco every morning for breakfast!
The idea of adding crispy tortilla strips to an egg scramble is genius! It makes a large scramble and is a great way to use up the broken pieces at the bottom of a bag of tortilla chips.
Years ago, my husband Kurt and I started purchasing these giant 6 pound bags of tortilla chips at Costco. (We may or may not eat Mexican food about 4 days a week at our house!) I love these chips, because they’re thick and crispy, perfect for making Kurt’s famous Chilaquiles. When we get to the bottom of the bag, we make migas.
After years of making this dish, I’m excited to finally share my migas recipe on the blog. Here’s 4 reasons why you’ll love this recipe!
- It’s easy to make in 20 minutes!
- It’s a great way to use up stale or crumbled tortilla chips.
- You’ll have a great excuse to eat tacos for breakfast!
- It’s delicious!
Table of contents
Ingredients
- Eggs – I used large eggs for this recipe. If using small or extra large eggs, adjust the number of eggs accordingly.
- Milk – 2%, whole milk or heavy cream will all work in this recipe. You can even use almond milk, if you prefer. The milk simply adds a nice creaminess to the eggs.
- Salt – to season the eggs.
- Olive oil – feel free to use any neutral-flavored oil to cook the veggies.
- Onion – for this recipe I’ve used both red and yellow onions, both work great!
- Jalapeno – feel free to replace with green bell pepper, if you’re sensitive to spice. On the other hand, if you want to spice things up, feel free to swap out the jalapeno for a serrano pepper.
- Garlic – fresh minced cloves are always recommended for the best flavor!
- Crumbled tortilla chips – nothing bigger than 1 inch in length and 1/2 inch wide.
- Pepper jack cheese – I always recommend grating the cheese at home, as it melts better than pre-shredded cheese in a bag. If you’re sensitive to spice, use monterey jack instead of pepper jack cheese.
Instructions
I’ve included step by step photos above to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Whisk eggs, milk and salt together, in a medium mixing bowl. Set aside.
- Cook the diced onions and jalapenos, in olive oil, in a large skillet or dutch oven, on the stove over medium-high heat for 5 minutes.
- Pour in the whisked eggs. Reduce the heat on the stove to medium and slowly scrambled the eggs for 2-3 minutes.
- Add the crumbled tortilla chips to the skillet with the eggs. Gently fold the tortilla chips into the eggs and continue to scramble the eggs until they’re cooked completely. Remove the skillet from the heat on the stove and top with the shredded pepper jack cheese. Allow the cheese to melt over the migas for 1-2 minutes before serving.
Serve the migas on a plate, or in warm corn or flour tortillas to make migas breakfast tacos. Add the toppings of your choice from the list below.
Topping ideas
One of my favorite things about migas is that you can load them up with all of your favorite taco toppings! Try adding any, or all, of these toppings to your migas at home.
- Roasted poblano peppers – cut into strips and served on top of the migas, just like at Veracruz! (Pictured below.)
- Poblano sauce – if you love roasted poblanos, but want to sauce up your migas, try this roasted poblano sauce. From first hand experience, let me tell you, this is a match made in foodie heaven!
- Fresh cilantro leaves
- Diced roma tomatoes or pico de gallo
- Guacamole or sliced avocado
- Diced red onion
- Sliced jalapeno peppers – fresh or pickled
- Sour cream
- Salsa – migas are delicious topped with my favorite 10 minute homemade salsa recipe!
- Hot sauce
- Crumbled cotija cheese – yes, this is in addition to the pepper jack cheese. What can I say, I’m a cheesy girl! You can also top the migas with crumbled queso fresco, a similar, crumbly white Mexican cheese.
- Black beans or refried beans – black beans, drained and rinsed from a can, can be added on top of the migas. Refried beans are perfect for serving on the side.
While migas are typically not served with meat, you can certainly add meat for extra protein and flavor. Try adding any of the following proteins to the dish.
- Chroizo or soyrizo is the most common addition to Tex-Mex migas. Cook and crumble the Mexican sausage in a separate skillet on the side, then serve it crumbled on top of, or on the side of the migas.
- Shredded chicken can be pulled from a rotisserie chicken and tossed in with the migas, or prepared using this Instant Pot Shredded Chicken recipe.
- Cooked, shredded beef, like from this Beef Barbacoa recipe, can also be mixed in with the migas, or served on the side.
Pro tips
- This recipe is made with 12 eggs and 2 cups of tortilla chips, and serves 4 people. If you want to make it for 2, simply use 6 eggs and only 1 cup of tortilla chips. You can also double the recipe to serve 8-10 people. This recipe is easy to adjust and great for a large crowd!
- While this recipe is delicious for breakfast or brunch, you can also eat it for lunch or dinner. There’s no timeframe on deliciousness in our house! When I’m looking for a quick and easy dinner, these migas are always on the menu.
- This recipe is naturally gluten free and vegetarian, using the ingredients pictured in this post.
- This recipe is mild in spice, but to eliminate any spice, replace the jalapeno with 1/4 cup diced green bell pepper and replace the pepper jack cheese with monterey jack cheese.
- To make this recipe more spicy, add an additional jalapeno, or serrano pepper, and add 1 teaspoon of your favorite hot sauce to the whisked eggs.
Migas vs. chilaquiles
While both are Mexican dishes, typically served at breakfast, and made with tortilla chips or leftover fried tortillas, they are actually very different recipes.
Migas is a more egg-forward dish, consisting of small corn tortilla strips added to scrambled eggs. Chilaquiles uses whole tortilla chips, simmered in a sauce, rather than cooked with the scrambled eggs.
Both dishes are a great use for extra tortilla chips or leftover fresh corn tortillas. In our house, we use the 6 pound bag of Costco tortilla chips to make chilaquiles, then when it gets to the bottom of the bag, we use the crumbs to make migas.
More Mexican breakfast recipes
Try these other delicious Mexican-style breakfast recipes, and be sure to pair them with one of my famous Bloody Marys!
- Breakfast Taco Hash
- Pressure Cooker Breakfast Tacos
- Breakfast Taquitos
- Easy Mexican Sweet Potato Hash
- Chilaquiles Verdes
- Breakfast Burrito
And don’t miss 200 more delicious Mexican recipes, perfect for lunch, dinner and dessert!
Migas
Ingredients
- 12 large eggs
- ¼ cup 2% milk
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 cup diced onion, red or yellow
- 1 jalapeno, seeded and minced
- 3 cloves garlic, minced
- 2 cups crumbled tortilla chips
- 1 cup shredded pepper jack cheese, or monterey jack cheese
Optional toppings
- ¼ cup fresh cilantro leaves
- ¼ cup red onion, diced
- ½ jalapeno, thinly sliced
- ½ cup pico de gallo, or diced roma tomatoes
- ½ cup guacamole, or thinly sliced avocado
Instructions
- In a medium bowl, whisk together the eggs, milk and salt. Set aside.
- In a large skillet, or dutch oven, on the stove over medium high heat, add the olive oil.
- When the oil is heated, add the diced onions and jalapenos.
- Cook the veggies for 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Add the egg mixture to the skillet and reduce the heat on the stove to medium.
- Slowly scramble the eggs for 2-3 minutes, then gently fold in the tortilla chips.
- Continue cooking for an additional 3-5 minutes, or until the eggs are cooked completely.
- Remove the skillet from the stove and top with the shredded pepper jack cheese. Allow the cheese to melt over the migas for 1-2 minutes before serving.
- Serve the migas on a plate, or in warm corn or flour tortillas to make tacos.
- Garnish with the optional toppings of your choice.
Video
Notes
- The nutritional information provided does not include the optional toppings.
- This recipe is made with 12 eggs and 2 cups of tortilla chips, and serves 4 people. If you want to make it for 2, simply use 6 eggs and only 1 cup of tortilla chips. You can also double the recipe to serve 8-10 people. This recipe is easy to adjust and great for a large crowd!
- This recipe is naturally gluten free and vegetarian, using the ingredients pictured in this post.
- This recipe is mild in spice, but to eliminate any spice, replace the jalapeno with 1/4 cup diced green bell pepper and replace the pepper jack cheese with monterey jack cheese.
- To make this recipe more spicy, add an additional jalapeno, or serrano pepper, and add 1 teaspoon of your favorite hot sauce to the whisked eggs.
Nutrition Facts
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