Migas Recipe

Introduction

Migas is a comforting and flavorful Mexican dish made from crispy fried tortillas, sautéed vegetables, and fluffy scrambled eggs. This easy-to-make recipe is perfect for a hearty breakfast or a satisfying brunch that brings bold flavors to your table.

Ingredients

• 10 corn tortillas, cut into small cubes or strips
• ¼ onion, finely diced
• 1 jalapeño, seeded and diced
• 1 tomato, diced
• 1 cup shredded cheese (optional; cheddar or queso Oaxaca works great)
• 6 large eggs
• A splash of milk (about 2 tablespoons)
• Salt and pepper to taste
• Cooking oil for frying

Instructions

1. Step 1: Cut the corn tortillas into small cubes or strips, making sure they are fairly uniform for even frying.
2. Step 2: Heat oil in a large skillet over medium-high heat. Fry the tortilla pieces in two batches until crispy and golden brown. Remove and drain on paper towels. While frying, dice the onion, jalapeño, and tomato.
3. Step 3: Remove excess oil from the skillet, leaving about 1 tablespoon. Add diced onion, jalapeño, and tomato to the skillet and cook over medium heat until onions are translucent and tomatoes soften, about 5–7 minutes.
4. Step 4: In a bowl, beat the eggs with the milk. Season with salt and pepper. The milk adds creaminess but can be omitted for a firmer texture.
5. Step 5: Return the fried tortilla pieces to the skillet with the cooked vegetables. Mix well to combine. Pour the beaten eggs over the mixture and stir gently until the eggs are cooked but still soft, about 3–5 minutes.
6. Step 6: If using cheese, sprinkle it on top just before serving. Let it melt from the heat or cover the skillet briefly to speed melting.

Tips & Variations

• Use fresh corn tortillas for the best texture and flavor.
• Add cooked chorizo or bacon for a heartier version.
• For extra spice, leave some jalapeño seeds in or add a dash of hot sauce.
• Try different cheeses like Monterey Jack or Cotija for varying taste profiles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve texture, or microwave briefly until warmed through. Migas is best enjoyed fresh but keeps well for a quick next-day meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Corn tortillas are traditional for migas because they crisp up nicely, but you can use flour tortillas if needed. Expect a slightly different texture and flavor.

Is it necessary to add milk to the eggs?

No, milk is optional. Adding a splash gives the eggs a creamier texture, but skipping it will result in a firmer scramble.

Migas Recipe

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★★★★★

4.9 from 87 reviews

Migas is a traditional Mexican breakfast dish featuring crispy fried corn tortillas mixed with sautéed vegetables and fluffy scrambled eggs, often topped with melted cheese. This flavorful and comforting dish combines textures and vibrant flavors, making it a perfect start to your day.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Tortilla and Vegetables

• 10 corn tortillas, cut into small cubes or strips
• ¼ onion, finely diced
• 1 jalapeño, seeded and diced
• 1 tomato, diced

Egg Mixture

• 6 large eggs
• About 2 tablespoons milk (optional for creaminess)
• Salt and pepper to taste

Other

• Cooking oil for frying
• 1 cup shredded cheese, optional (cheddar or queso Oaxaca works great)

Instructions

1. Prep the Tortillas: Cut the corn tortillas into small cubes or strips, ensuring they are relatively uniform in size for even frying.
2. Fry the Tortillas: Heat oil in a large skillet over medium-high heat. Fry the tortilla pieces in two batches until crispy and golden brown. Remove and drain on paper towels. While frying, dice the onion, jalapeño, and tomato.
3. Sauté the Vegetables: Remove excess oil from the skillet, leaving about 1 tablespoon. Add the diced onion, jalapeño, and tomato. Cook over medium heat until onions become translucent and tomatoes soften, about 5 to 7 minutes.
4. Beat the Eggs: In a bowl, whisk together the eggs and milk (if using), then season with salt and pepper. The milk adds creaminess but can be omitted for a firmer scramble.
5. Combine Everything: Return the fried tortilla pieces to the skillet with the sautéed vegetables. Stir to combine, then pour the beaten eggs over the mixture. Gently stir until the eggs are cooked through but remain soft, approximately 3 to 5 minutes.
6. Add Cheese (Optional): Sprinkle shredded cheese over the top right before serving. Allow it to melt from the heat of the dish or cover the skillet briefly to help it melt faster.

Notes

• Use corn tortillas for authentic flavor and texture.
• Adjust the jalapeño amount for desired spiciness.
• Cheese is optional but adds a creamy richness.
• Serve with salsa, avocado, or beans for a complete meal.
• Leftover migas can be refrigerated and reheated gently in a skillet.

Keywords: Migas, Mexican breakfast, scrambled eggs, fried tortillas, jalapeño, cheddar cheese, queso Oaxaca