Learn How to Make Migas with this delicious recipe! Spice up your morning with a tasty combo of seasoned scrambled eggs over crispy tortilla strips to make for the perfect egg dish for any occasion.
What’s in This Recipe for Migas?
Learning how to make migas is easier than it looks. This is a simple breakfast skillet made with eggs and crispy tortilla chips!
- Eggs: Form the base of the migas and hold everything together.
- Oil: We like to use canola oil for frying because it has a neutral taste and a high smoke point.
- Seasonings: Garlic powder, onion powder, and salt season the eggs.
- Tortillas: Good quality corn tortillas are a must. We recommend using day-old tortillas, as they will be drier and absorb less oil, leading to crispier migas.
Variations on Migas Eggs
We paired our migas with cilantro, cotija cheese, pico de gallo, avocado, and refried beans. However, once you’ve learned the basics of how to make migas, feel free to get creative! Try adding:
- Diced vegetables, such as tomatoes, onions, bell peppers, or jalapeños
- Meats, such as crumbled chorizo, chopped bacon or ham, or crumbled breakfast sausage
- Shredded cheese
- Diced potatoes
- Fresh sour cream or guacamole
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How to Store and Reheat
Now that you’ve learned how to make migas, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
How to Freeze
To freeze migas, transfer the cooked mixture into the wells of a muffin tin and freeze until solid. Then, transfer to an airtight container and store for up to 3 months. Let thaw overnight in the refrigerator before reheating, or reheat directly from frozen.
Notes from the Test Kitchen
Want more heat? Add diced jalapeno to your egg scramble for fantastically spicy migas.
How to Make Migas
Ingredients
- ¼ cup canola oil
- 8 large eggs
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt
- 6 corn tortillas sliced into strips
For Serving (optional)
- Chopped cilantro
- Cotija cheese
- Pico de gallo
- Avocado slices
- Refried beans
Instructions
- Heat the oil in a large skillet set over medium-high heat.¼ cup canola oil
- Add the eggs, garlic powder, onion powder, and salt to a large bowl and whisk to combine. Set aside.8 large eggs, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon kosher salt
- Once the skillet is heated, add in the corn tortilla strips, and fry until golden brown and crispy.6 corn tortillas
- Sprinkle with salt, if desired.
- Turn the heat down to medium, and pour in the eggs.
- Use a spatula to gently scramble the eggs, folding them into the tortilla strips, until they reach a soft, scrambled texture.
- Remove from heat and top with cilantro, cotija cheese, pico de gallo, and avocado slices.Chopped cilantro, Cotija cheese, Pico de gallo, Avocado slices
- Serve with refried beans if desired.Refried beans
Notes
- Use dry, day-old tortillas for the crispiest results.
- We do not recommend making migas with just egg whites, as the yolks provide a lot of the flavor.
- Don’t overcook the eggs! The eggs will continue to cook once removed from the heat, so remove them from the heat a bit before they are fully cooked for the fluffiest eggs.
- Use a nonstick skillet for the best results.
- Wrap in a burrito to make a migas breakfast burrito.
- Add to a taco shell to make migas tacos.
- Nutritional information does not include optional ingredients.
How to Make Migas Step by Step
Fry the Tortillas: Heat ¼ cup of canola oil in a large skillet set over medium-high heat. Add 8 large eggs, ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, and ½ teaspoon of kosher salt to a large bowl and whisk to combine. Once the skillet is heated, add in 6 corn tortillas cut into strips, and fry until golden brown and crispy. Turn the heat down to medium, and pour in the eggs.
Cook the Eggs: Use a spatula to gently scramble the eggs, folding them into the tortilla strips, until they reach a soft, scrambled texture. Remove from heat and top with cilantro, cotija cheese, pico de gallo, and avocado slices. Serve with refried beans if desired.
Migas are made from scrambled eggs cooked with corn tortilla pieces. Migas means “crumbs”, which refers to the use of leftovers. In Spain, however, migas are more often made from day-old bread cooked with leftover meats. It can mean many different things depending on where you are in the world, but this recipe is for Mexican migas.
The tortilla pieces are part crunchy, part soggy, and the eggs are soft and fluffy, creating a variety of textures.
Chilaquiles are tortilla chips cooked in salsa. However, in some areas of Mexico, they refer to chilaquiles as migas, which can be confusing!
Yes! You can use flour tortillas instead of corn tortillas if desired. Your migas will still turn out amazing!
This are not migas and it’s not even close to. A good research would help.
I’m sorry you didn’t enjoy this recipe, Liliana!