Hey there, my friend 👋. If you love crispy tortillas, soft eggs, and a whole lot of flavor in every bite, then you’re in for a treat. This Migas recipe is a game-changer. The tortillas soak up all the goodness while still staying crispy, and the eggs? Perfectly soft and fluffy.
And oh, by the way, I have a little trick that makes sure your tortillas don’t turn soggy before you even take a bite. Keep reading, and I’ll show you exactly how to make the best migas ever.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large skillet
- Wooden spoon or spatula
- Knife
- Cutting board
- Small bowl
- Whisk
- Measuring cups and spoons
Important Info
- Servings: 2 generous servings
- Estimated Cost to make this recipe: Around $5-$7, depending on ingredient prices
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Calories per serving: About 350 kcal
- Cook method: Stovetop
- Season: Great all year round
- Courses: Breakfast, Brunch
- Cuisine: Mexican
- Diets: Vegetarian
How to Make Migas
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 4 small corn tortillas, cut into bite-sized pieces
- 2 tablespoons oil (vegetable or olive oil)
- 4 large eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup diced onion
- ¼ cup diced tomato
- ¼ cup chopped bell pepper
- ¼ cup shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons chopped fresh cilantro
- Salsa, for serving (optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Corn tortillas | Flour tortillas or tortilla chips |
| Vegetable oil | Butter or avocado oil |
| Onion | Green onions or shallots |
| Bell pepper | Jalapeños for a spicier kick |
| Cheese | Feta or queso fresco |
| Cilantro | Parsley or green onions |
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the tortilla pieces and cook, stirring occasionally, until they turn golden brown and crispy. This takes about 3-4 minutes. Remove them from the pan and set aside.
- In a small bowl, whisk the eggs with salt and black pepper.
- In the same skillet, add the diced onions, tomatoes, and bell peppers. Cook for 2 minutes until they soften.
- Reduce the heat to low and pour the eggs into the skillet. Stir gently as they cook, making sure they don’t dry out.
- Once the eggs are almost fully cooked but still slightly soft, add the crispy tortilla pieces back into the skillet. Stir well so they soak up the egg mixture.
- Sprinkle the cheese over the top and let it melt for about 30 seconds.
- Remove from heat and garnish with fresh cilantro.
- Serve warm with salsa on the side.
Helpful Tips
- Use day-old tortillas – They crisp up better than fresh ones.
- Don’t overcook the eggs – They should be soft and creamy, not dry.
- Add the tortillas at the right time – If you add them too early, they will get soggy.
- Make it spicy – Add jalapeños or a dash of hot sauce if you love heat.
- Use a non-stick skillet – This helps keep everything from sticking and makes clean-up easier.
What to Serve with Migas
Migas are already packed with flavor, but you can make them even better by serving them with:
- Refried beans
- Sliced avocado or guacamole
- Warm flour tortillas
- Sour cream
- A side of crispy bacon or chorizo
How Do You Serve Migas?
I love serving migas straight from the skillet while they are still warm. A plate with a side of salsa or a drizzle of hot sauce makes all the difference. If you want to get fancy, serve them in warm tortillas for a breakfast taco-style meal.
Where Do You Serve This Recipe the Most?
Migas are perfect for brunch, but they also work great for a quick and easy weeknight dinner. They are portable, which means you can make a batch and take them to a picnic or potluck. They are also great for holiday breakfasts when you need something simple but delicious.
Storage
Short-Term Storage (Room Temperature)
- If you have leftovers, keep them covered at room temperature for up to 1 hour.
- If they sit out too long, they will lose their crispiness.
Refrigeration
- Store migas in an airtight container in the refrigerator for up to 3 days.
- When reheating, use a skillet over low heat to keep the tortillas from turning soggy.
Freezing
- Migas do not freeze well because the eggs and tortillas will become mushy.
- If you must freeze them, store them in a freezer-safe bag for up to 1 month, but expect a different texture when reheated.
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas, but they won’t get as crispy as corn tortillas. If using flour, cut them into strips and let them dry out a bit before frying.
Can I make migas without cheese?
Yes, you can skip the cheese or use a dairy-free alternative if you prefer. The dish will still be delicious.
Are migas and chilaquiles the same thing?
No, they are similar but different. Migas have scrambled eggs mixed in, while chilaquiles are usually tortilla chips soaked in salsa and topped with cheese.
Can I add meat to this recipe?
Absolutely! You can add cooked chorizo, bacon, or shredded chicken to make it heartier.
Can kids eat migas?
Yes! Migas are kid-friendly, but if you’re making them for children, you may want to leave out the spicy ingredients like jalapeños.