Migas Recipe

This Migas recipe makes a breakfast with Tex-Mex flair! Eggs, tortilla chips, and a little bit of spice, all in an easy 1 skillet meal.

A good, hearty breakfast recipe is my love language! Give it a good Tex-Mex spin, and I’m in heaven. This Breakfast Tortilla Stack or these Easy Breakfast Tostadas are two others that you need to try out!

Have I told you all how much I love breakfast? Oh yeah, probably about a bazillion times. But I love breakfast. And as much as I love the sweet stuff – pancakes and waffles and cinnamon rolls – if you put an egg in front of me, it will get me every time.

This breakfast idea is perfect for any Tex-Mex lover.  Tortillas, jalapeno, hot sauce, all mixed in with delicious eggs – this is my kind of meal. And even though this is technically a breakfast dish, I made it up for lunch one day and it was the perfect lunch. It would make a perfect breakfast for dinner idea, too! Oh, and hey – how about a midnight snack?  Ok, so you get my point – this would be perfect 24 hours a day!

What Are Migas?

You might be wondering – what exactly are migas?

There are actually many different versions that vary depending on what cuisine you are talking about. There is a popular Spanish version that differs from this version I’m sharing here.

This version is a very Tex-Mex version, but similar to the Mexican version.

The Mexican version of Migas is a way to use corn tortillas that are left over from previous meals. It usually starts by taking strips of the tortillas and frying them in oil, then adding eggs and scrambling them all together.

The Tex-Mex version adds in all of the other flavors – such as onions, peppers and tomatoes.

It’s actually quite common to have migas served with tortillas, and then eaten as tacos. Which is one of my favorite ways to eat migas – and I even have a recipe for Migas Breakfast Tacos here on Taste and Tell.

I love that this is a hearty meal that is inexpensive and can usually be made from what you have on hand.

Ingredients

• Olive Oil: This is just to saute the veggies so feel free to swap in another oil, if you desire.
• Onion, jalapeno, and garlic: These are all for flavor.
• Cilantro: The cilantro adds a ton of flavor. If you aren’t a cilantro lover, though, you can leave it out.
• Tomatoes: I like to use roma tomatoes, because they tend to have great flavor and texture.
• Eggs: Use large eggs.
• Hot Sauce: This can be any hot sauce you like. I like to use Siete, but Tabasco or any other similar hot sauce is great.
• Tortilla Chips: I use tortilla chips because they are easy, but you can use fried corn tortillas.
• Cheese: I like to use freshly grated cheese because it melts better.

How to Make Migas

1. Start by prepping all of your veggies – onion, jalapeno, garlic, cilantro and tomatoes. It all cooks pretty quickly, so it’s good to have it ready to go before you actually start cooking.
2. Saute the onion, jalapeno, garlic and cilantro in a large skillet.
3. Add the tomato and cook just another minute or so.
4. Stir in a mixture of eggs and hot sauce that have been whisked. Cook the eggs until they are done as much as you like them.
5. Add in a few handfuls of tortilla chips that have been lightly crushed.
6. Top with shredded cheese and let it melt, then you’re ready to eat!

Tips and Tricks

• This migas recipe is great for breakfast or brunch, but I love it as an idea for an easy dinner.
• If you like it hot, leave the seeds and ribs in the jalapeno. If you want it more mild, remove them.
• It’s best if you seed your tomatoes before adding them. This just makes it so that there isn’t a lot of added moisture. I cut my tomatoes in half and use my finger to scoop out the seeds into the garbage. Then dice the tomatoes.
• This recipe is super versatile – there’s no need to even measure anything. You can also add in bell pepper, or take out the tomatoes if you don’t care for them, or use cheddar cheese instead of Monterey Jack. Make it how you like it!
• The toppings are one of my favorite parts of this meal – I love extra cilantro, diced avocado and fresh pico de gallo. You could also add guacamole, sour cream, queso fresco, sliced green onions – basically anything you love. I’ve even seen them served with a serving of refried beans on the side.
• These are best served right after making them. The longer they sit, the soggier the tortilla chips get, and it’s definitely best when they still have some crunch to them.

More Tex-Mex Recipes

Beef Enchilada Casserole
Crispy Shrimp Taco Recipe
Ground Beef Enchiladas
Tex-Mex Bacon Cheeseburgers
Southwest Egg Rolls
Chicken Chimichanga Recipe

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