Migas Breakfast (Tex-Mex Scrambled Eggs and Tortillas)

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.

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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.

• 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.

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.

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

More favorite ways to make scrambled eggs

• French-style
• American-style
• Greek-inspired breakfast scramble
• With peppers and onions

5 from 4 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 mins

Cook: 7 minutes mins

Total: 12 minutes mins

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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

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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

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