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
Video
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.
Storage: Store migas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.