This Migas recipe is made with crispy corn tortillas, onions, jalapeños, tomatoes and scrambled eggs is an easy and wholesome way to start the day. It’s a simple Mexican recipe that lets the flavors of the ingredients shine.
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Easy Migas
I’m so excited to share this recipe with you today. It’s one of the first breakfasts I learnt to make as a child.
I was 9 years old when I started making them! Although I did not add all of the yummy veggies back then, it was still delicious! More about that on the variations section below 🙂
Migas are very popular breakfast in Mexico and even in the United States. But let me tell you that I didn’t grow up calling them Migas….apparently, in my home town of Ciudad Obregon, we call them Sopitas Con Huevos! But recently I learned that no one else calls them that. Who would’ve thunk it!
Other names This recipe also goes by Huevo Con Tortilla, Tortillas Con Huevo, Sopitas Con Huevo, and probably more names! It’s inexpensive, paleo-friendly, gluten free, vegetarian and great for lunch or dinner, too.
🩷 xoxo, Ana
Ingredients
This recipe is for my authentic Mexican Migas Con Huevos. I don’t add any fancy ingredients, so they’re easy to whip up on regular weekday mornings. I keep the oil low for health reasons but the tortillas still turn out crispy, and all around delicious. I love them, and I think you will too.
- The Oil – You can use vegetable, grapeseed, or avocado oil
- Corn tortillas – If you have old corn tortillas the better. Also use the thinner kind as they won’t soak too much oil like the thick ones too. You can cut them with a knife or use your hands like a normally do 🙂 If you have the time, you can bake the tortillas in order to use less oil if you prefer.
- Veggies: onion,jalapeño and tomato
- Eggs mixed with salt & pepper
- Shredded cheese: this ingredient is optional. Use a good melting cheese like queso oaxaca, mozzarella or monterey jack cheese.
- + Your favorite toppings such as: Salsa Mexicana, avocados, and even Mexican crema.
How To Make Migas Breakfast
It takes about 20 minutes total to throw together and everything is made in one skillet.
- In a medium nonstick frying pan, heat oil on an over medium heat. When the oil is hot, add the corn tortillas and fry just until crisp, about 2 minutes.
- Once they’re all crispy, remove to a paper towel-lined plate to drain, and set aside.
- In same frying pan, add the onion and jalapeño. Cook on medium-high heat until they start to soften up. About 1 minute.
- Add the tomato and cook for another minute. Season the veggies with a pinch of salt and black pepper.
- While the veggies are cooking, add the eggs to a bowl, season with salt and pepper.
- Whisk with a fork until smooth.
- Lower the heat to medium, add crispy tortillas back in the pan and the egg mixture, and let sit for about 30 seconds or until it starts to set on the bottom.
- Gently stir to mix the eggs with the tortillas and veggies. Cook eggs until set or they reach your desired consistency.
Serve immediately, add salsa, hot sauce and any other desired toppings like crumbled cheese and avocado. My go to pairing is refried beans and Mexican hot chocolate on the side.
Variations
- Make plain Migas – Just the tortillas and eggs should be enough for a delicious and easy breakfast. This is how I usually eat them during the week and want everything ready in less than 5 minutes.
- Add more protein – You can add fried ham, chorizo or bacon.
- Change the type of pepper – Instead of jalapeños you can use anaheim pepper or roasted poblano peppers.
What kind of skillet should I use?
I like to use a non stick skillet since it requires less oil to prevent sticking, which leads to healthier cooking. I also like a cast iron skillet it’s basically nonstick once it has a nice sheen to it. That means you can cook with less oil too!
Print Recipe:
Authentic Migas Breakfast Recipe
Equipment
- Large nonstick skillet
Ingredients
- 2 Tablespoons vegetable oil
- 6 corn tortillas - Cut into squares or the shape of your choice.
- ¼ of a medium onion (about ⅓ cup) - finely chopped
- 1 large jalapeño - no seeds, finely chopped
- 1 large roma tomato (or about ⅓ cup of any tomato) - finely chopped
- 4 large eggs
- ¼ teaspoon kosher salt (plus a pinch for the veggies)
- ¼ teaspoon black pepper (plus a pinch for the veggies)
Instructions
- In a medium nonstick frying pan, heat oil on an over medium heat. When the oil is hot, add the corn tortillas and fry just until crisp, about 2 minutes. Remove to a paper towel-lined plate to drain, and set aside.2 Tablespoons vegetable oil, 6 corn tortillas
- In same frying pan, add the onion and jalapeño. Cook on medium-high heat until they start to soften up. About 1 minute.¼ of a medium onion (about ⅓ cup), 1 large jalapeño
- Add the tomato and cook for another minute. Season the veggies with a pinch of salt and black pepper.1 large roma tomato (or about ⅓ cup of any tomato)
- While the veggies are cooking, add the eggs to a bowl, season with salt, and pepper. Whisk with a fork until smooth.4 large eggs, ¼ teaspoon kosher salt (plus a pinch for the veggies), ¼ teaspoon black pepper (plus a pinch for the veggies)
- Lower the heat to medium, add crispy tortillas back in the pan and the egg mixture, and let sit for about 30 seconds or until it starts to set on the bottom. Gently stir to mix the eggs with the tortillas and veggies.
- Cook eggs until set or they reach your desired consistency.
- Serve immediately, add salsa, hot sauce and any other desired toppings.
Your Private Notes
Nutrition
More Mexican Breakfasts
FAQ
The difference is that for the Chilaquiles, the fried tortillas are covered in either red or green sauce and topped with an egg (optional). The tortillas in Migas do not have any sauce and the eggs are scrambled and mixed with the tortillas. This renders two different distinct flavors.
Migas comes from the word “migajas” in Spanish which translates to “crumbs” in English. The migas part represent the dish made out of leftovers consisting of corn tortillas, whatever vegetables you have at hand mixed with eggs.
It is known that this dish originated in Spain but there is also a Portuguese version. The European dish is made with bread instead of tortillas as known in Mexico and the vegetables varies according to taste.
This is pretty easy and was really yummy as a Saturday brunch!
Thanks so much for the kind review Indu. I’m happy to hear you enjoyed this. Saludos!
I just moved away from San Antonio this last year, and these migas are making me feel right at home. It’s been hard leaving my home of twenty years, but being able to make recipes like this make me feel a little less home-sick. Thanks for the recipe!
That means so much, thank you for sharing that. Leaving a place that feels like home is never easy, especially after twenty years. I’m really glad this recipe could bring a little bit of San Antonio back to your kitchen and make things feel a little more familiar. Sending you a big hug, and thank you so much for making my migas.
Absolutely Delicious !
Thank you so much Gina!! I’m so happy to hear you liked these migas!
xo, Ana
Muy delicioso! Saved this recipe and will be making this again. Thank you for sharing 🙂
I’ve been making this for my kids all of their lives! Now as adults they make it for themselves! We called it “Taco eggs” and until I saw your recipe I didn’t realize it was actually a thing!
We will probably continue calling it “Taco Eggs” 🤣♥️
Looked for a recipe to use up some corn tortillas and found this. Had to use canned diced tomatoes and jarred “cool-apeños” as that was what I had on hand. Topped with shredded cheese. This was delicious and I plan to make it more often.
Thank you Lisa!!! I’m so happy to hear you liked this Miga recipe! I love what you added to them. It sounds delicious!
You’re very beautiful Ana and I love your migas recipe. I grew up with this as a breakfast recipe that my beloved mother made for eight of us children in the 1950s. Her name Felecitas Vara Berlanga. She died at age 64 in 1976. Felines Pasquale. Albert Berlanga. Age 83. USN Retired CPO.
Now I know what to do with all the chips at the bottom of the bag!!! Loved the fresh taste of all the different flavors. I added diced avocado as a garnish.
Yes I made this. (I toped the dish with grated cheese) I only looked for the recipe to see what others were doing. I love the fact sheet Telling the definition of Migas and the origin, (Spain), I did not know that
I learned about Migas in Laredo as I lived for 3 years. I am From Louisiana cook a lot of seafood and I fish for my own seafood so fresh is pretty much all I cook
love your web site as the photos are superb epically for people who do not know Hispanic or Spanish food. My Mom was from Puerto Rico so I cook some of those dishes. I have traveled extensively and am fully aware that culture is defined by the foods cooked there. Thank You Ana. I will be back
Thank you for sharing, Ana. Your recipe is very similar to my own. Migas are a great way to get started in the morning!
Go-to Migas recipe, my migas end up being requested all the time. thanks Ana
Made it this morning for breakfast ! Now I am everybody’s friend. 🙂
Thank you James! I’m so happy you liked them!
There’s something about the combination of crispy corn tortillas, onions, jalapeños, tomatoes, and scrambled eggs that screams “wholesome and delicious.” I’m always on the lookout for easy and flavorful ways to start my day, and this Mexican recipe seems like a perfect solution.
Thank you, Alison!! so happy to help and you liked the recipe 🙂
The combination of fluffy eggs and crispy tortilla strips is to die for. It’s the perfect breakfast dish that never fails to satisfy my cravings.
Thank you, Gianne!! so happy you liked them.
Omg these migas were so satisfying and tasty!! The perfect way to start the day – and so easy to make too!
Thank you, Anjali!! so glad you liked them.
My family loves migas! Such a tasty and easy dish to make, thank you!
Thank you, Shadi!! so happy they liked them too.
Enjoyed this for breakfast this morning and started my day off right! Turned out light yet hearty, fluffy and delicious; easily, a new favorite recipe!
Thank you, Sara!!! so happy you liked them.
I’m not usually a big breakfast person, but I had to try these for breakfast last weekend. Now I’m hooked and may have to change my habit. Migas, migas, migas – yum, yum, yum!!
Ana, These recipes sound amazing! I love your clear instructions and helpful tips. Plus your photos are beautiful! You make cooking authentic Mexican recipes so easy. Thank you for your wonderful blog!
I love all your recipes, I’ll make this for tomorrow’s breakfast yummy
Me quedaron riquisimas. Gracias!!!!
Que bueno Malena! Me da gusto que hicistes esta receta de Migas. Gracias!