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Good news: a crazy-satisfying migas breakfast is only 15 minutes away. This Tex-Mex scrambled eggs dish turns crisped up day-old corn tortillas, salsa, and cheese into a dream come true. Here’s how to make it.

migas breakfast on a plate with a fork and napkin
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Why we love this recipe

Migas means many things to many people across the Iberian peninsula and North America. In my kitchen, and I hope soon in yours, it frequently takes the form of this Austin-inspired egg and corn tortilla scramble. It’s:

  • Super-flavorful: Layers of top-notch ingredients satisfy all your savory and spicy cravings
  • Fresh yet comforting: Migas reads like universal comfort food but also includes tons of fresh veggies and herbs
  • Flexible: change up the type of cheese, salsa, or peppers — and go as nuts with the toppings as you like
  • Quick: While it’s more than festive enough for a weekend brunch party, migas makes an easy weekday breakfast (or hey, lunch or dinner)

I first published this recipe here in 2016. I’ve since updated the post for clarity, but the recipe remains the same.

What you’ll need

Here’s a glance at the ingredients you’ll need to make Tex-Mex scrambled eggs and tortillas.

ingredients in bowls
  • The most important factor in this dish is the quality of the corn tortillas. The beautiful flavor of masa distinguishes migas from other types of egg scrambles. Avoid U.S. grocery store brands that don’t use authentic ingredients and practices. For reference, here’s one brand I use frequently — these are the tortillas pictured in the video and most of the photos.
  • Here I’ve used my favorite jarred salsa, which has a fairly loose consistency. This version tastes great, but you can also use salsa fresca for a fresher, more veggie-forward vibe.
  • For the cheese, you can use crumbled cotija, shredded jack or pepper jack, extra-sharp cheddar, or a combination.
  • I’ve called for red or green bell pepper, but you can spice things up as much as you like by including poblanos, jalapeños, or any other pepper that you love.

How to make it

Here’s an overview of what you’ll do to make a great migas breakfast. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. You’ll start by sautéing the onion, pepper, and tortilla strips in a little bit of oil, until the tortillas crisp up a bit. Some versions of Tex-Mex migas have you deep-fry the tortillas or even use tortilla chips, but I much prefer the way good-quality corn tortillas cook up slightly crispy in the pepper- and onion- studded oil and then yield their texture back to the scrambled eggs.
  2. Add the eggs, cheese, and salsa.
  3. Cook, coaxing the contents of the pan from the edges to the center as the eggs set up underneath, until just cooked through.
  4. Garnish liberally with cilantro and hot sauce, and serve.
migas breakfast on a plate with  a fork and a bottle of cholula hot sauce

How to serve migas

Truth be told, we love this one-pan dish served straight-up. It’s super satisfying on its own. That said, good migas breakfast often includes refried beans. You can also include additional garnishes like avocado slices, minced jalapeño, additional crumbled cotija, and salsa fresca.

You can make migas tacos by tucking big spoonfuls of the scramble into flour tortillas along with any of the garnishes suggested above.

And while this is traditionally a vegetarian dish, it’s also great alongside some bacon or pan-friend slices of Spanish chorizo.

Expert tips and FAQs

What is migas, and where does it come from?

Migas means “crumbs” in Spanish. Across Spain, Portugal, and Mexico, and the U.S., numerous diverse dishes share this name. One of the only elements they have in common is the use of day-old bread or tortillas.

Even the Tex-Mex version has many variations. This is my favorite quick and easy way of reinventing it at home.

Can I make this recipe in advance? What about leftovers?

Like most scrambled egg dishes, this one is quick to make and at its best shortly after cooking, so I don’t recommend planning to make it in advance.

That said, leftovers keep well in an airtight container in the fridge for a week, and can be reheated with a quick spin in the microwave or a frying pan.

More favorite ways to make scrambled eggs

migas breakfast on a plate with a fork and napkin

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migas breakfast on a plate with a fork and napkin
4.89 from 9 votes

Migas Breakfast (Tex-Mex Scrambled Eggs and Tortillas)

By Carolyn Gratzer Cope
Good news: a crazy-satisfying migas breakfast is only 15 minutes away. This Tex-Mex scrambled eggs dish turns crisped up day-old corn tortillas, salsa, and cheese into a dream come true. Here's how to make it.
Prep: 5 minutes
Cook: 7 minutes
Total: 12 minutes
Servings: 2
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Ingredients 

  • 2 tablespoons (30 ml) olive oil
  • 1 green or red bell pepper, diced small
  • 1 small yellow or red onion, diced small
  • 2 6- inch corn tortillas, cut into strips
  • 4 eggs
  • 2 ounces (60 grams) crumbled cotija cheese
  • ½ cup salsa fresco or good jarred salsa
  • Chopped cilantro, for serving
  • Hot sauce, for serving

Instructions 

  • Heat the oil over medium-high heat in a medium-sized nonstick frying pan.
  • Add the pepper, onion, and tortilla strips and cook, stirring occasionally, until vegetables are tender and everything is browned in spots, about five minutes.
  • Beat eggs in a small mixing bowl. Pour into skillet, add cheese and salsa, and give it all a quick scramble, lifting from heat as necessary to cook gently, until the eggs are set.
  • Slide onto serving plates and garnish generously with cilantro and hot sauce. Serve right away.

Notes

  1. The most important factor in this dish is the quality of the corn tortillas. The beautiful flavor of masa distinguishes migas from other types of egg scrambles. Avoid U.S. grocery store brands that don't use authentic ingredients and practices. For reference, here's one brand I use frequently — these are the tortillas pictured in the video and most of the photos.
  2. Here I've used my favorite jarred salsa, which has a fairly loose consistency. This version tastes great, but you can also use salsa fresca for a fresher, more veggie-forward vibe.
  3. For the cheese, you can use crumbled cotija, shredded jack or pepper jack, extra-sharp cheddar, or a combination.
  4. I've called for red or green bell pepper, but you can spice things up as much as you like by including poblanos, jalapeños, or any other pepper that you love.
  5. Truth be told, we love this one-pan dish served straight-up. It's super satisfying on its own. That said, good migas breakfast often includes refried beans. You can also include additional garnishes like avocado slices, minced jalapeño, additional crumbled cotija, and salsa fresca.
  6. You can make migas tacos by tucking big spoonfuls of the scramble into flour tortillas along with any of the garnishes suggested above.
  7. While this is traditionally a vegetarian dish, it's also great alongside some bacon or pan-friend slices of Spanish chorizo.
  8. Like most scrambled egg dishes, this one is quick to make and at its best shortly after cooking, so I don't recommend planning to make it in advance.That said, leftovers keep well in an airtight container in the fridge for a week, and can be reheated with a quick spin in the microwave or a frying pan.

Nutrition

Calories: 520kcal, Carbohydrates: 30.8g, Protein: 23.1g, Fat: 34.5g, Fiber: 5.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast and Brunch
Cuisine: Mexican
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

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About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

4.89 from 9 votes (9 ratings without comment)

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6 Comments

  1. Hi, I hadn’t cooked in a long time because of lack of time. Now that I’m working from home, during this pandemic, I’m saving a lot of travel time and am loving being back in the kitchen. I was googling, primarily looking to find the ratio of tortillas to eggs, especially when I was only cooking for one (my husband). I stumbled upon your recipe. Even though I had to use frozen veggies, my migas came out really tasty. Thanks for the post! Hope you’re staying safe.