Migas
Published June 6, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1tablespoon unsalted butter
- 2tablespoons vegetable or canola oil
- 6(4-inch) corn tortillas
- 1small yellow onion, diced (about 1 cup)
- 1jalapeño, seeded if desired, and diced
- 2garlic cloves, minced
- ½tablespoon ground cumin
- Salt and black pepper
- 6large eggs
- ¼cup whole milk
- 1cup shredded cheese, such as Mexican blend or Cheddar
- Diced red onion, cotija, cilantro and salsa, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
437 calories; 30 grams fat; 11 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 20 grams protein; 498 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat butter and 1 tablespoon oil in a large skillet over medium-high. Tear the tortillas into 1-inch pieces and add them to the pan, fanning them out so they all touch the oil and butter. Fry, using a spatula to flip and shift the tortillas around, until crispy and browned, about 5 minutes.
- Step 2
Move the tortillas to one side of the pan, add the remaining tablespoon oil and then the onion and jalapeño. Cook, stirring often, until the onion is translucent and the jalapeño is softened, about 4 minutes. Add the garlic and cook, stirring often, until softened, 2 minutes. Season with cumin, ½ teaspoon salt and 1 teaspoon pepper, and stir to combine with the tortillas, then turn the heat down to low.
- Step 3
In a bowl, whisk together the eggs and milk. Follow with the shredded cheese, whisking to combine. Turn the heat up to medium-low and slowly pour the egg mixture into the pan, using a spatula to move the eggs around as they begin to cook. Continue to softly scramble the eggs, incorporating them with the other ingredients and pulling the pan off of the heat when they’re solid but still a little runny, about 7 minutes. The residual heat will continue to cook the eggs without toughening or drying them out.
- Step 4
Serve immediately, garnished with red onion, cotija, cilantro and salsa if desired.
Private Notes
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Cooking Notes
Laurie Zucker-Conde
How strange and wonderful. Corn tortilla Migas?! In Portugal, Migas are made with leftover bread, garlic, and olive oil. Also delicious!
Barbara
After having lived in Mexico for over twenty years, this is one of our go-to recipes. It is an authentic dish frequently made in kitchens everywhere. It can be a simple as stale corn tortillas, onions and eggs. Or as complicated as you want. We serve it with a dish that my mother-in-law from Colima called moros y cristianos, that is, refried black beans with corn. Plus salsas, avocado, etc. Sometimes platanos con crema for dessert. Provecho!
Gilder
I’m from San Diego and was introduced to migas by a Mexican friend. This is pretty similar, sautéing onions and torn corn tortillas until crispy, adding whisked eggs, then some cheese, and then, the big difference, is pouring enchilada sauce over the whole thing for the last minute or so. Seriously, SO good! It would not be nearly as good without the enchilada sauce, IMO. If I don’t use my own (and I rarely do when I make this; it’s a quick meal) I use Hatch enchilada sauce.
James
This was easy and delicious! I had spring greens and some red bell pepper on hand and they worked well with the onions and garlic
Alexis
I don’t miss Austin, where I got my degrees. But I miss the migas and much of the food. I have always made migas with tortilla chips - but the fresh tortillas in this recipe adds a new and better texture option. This is the perfect food. Serve with black beans.
Beth King
I made this last night, right by the recipe and it was awesome! My family was asking for more. Sooo- my 15 yo grandson made it again today and claims he’s going to make it every day! It is super easy and it’s easy to see how the possible add-ins are endless. We even talked about how easy it would be to pre-prep it for even easier cooking.
Sandie
Added peppers and a bit more cheese. Use 3 tortillas for 2 people but used 4 eggs. Topped with Truffle Hot sauce.
Joe
Migas are a weeknight staple in South Texas, alongside fideo. It is served more as breakfast for dinner. I remember this being made with torn up corn tortillas laid out to dry. The non-breakfast version of course is chilaquiles. I personally like this recipe.
david
Tortilla chips add an overly salty and chemical taste to the dish and become soggy quickly. fried tortilla strips taste like corn and have a nice chewy quality. Take the extra three minutes and do it right.
Leslie M
I make my migas—usually a weekend breakfast —by sautéing onions and green peppers, then adding torn corn tortillas to the stir-fry, then a diced tomato followed by 2 or 3 eggs. The eggs can be left to cook whole or can be scrambled into the mix. Top with grated Romano, dill, and black pepper. Cover and simmer for 10 minutes, and serve with a side of yogurt. Yum! Not keen on the hot stuff (jalapeños) so the green pepper is a good substitute.
Alberto
Migas means crumbs. They can be either bread crumbs or tortilla crumbs or any other kind of crumbs.
Melinda
matzo brei!
Jeff Thompson
I often make what I call "fake migas" when I'm hungry and in a hurry. Crumble up some tortilla chips and sauté in butter. Add scrambled eggs and cook til 80% done. Then add chunky salsa and some shredded cheese and stir for another minute or two. Nothing like the real thing, but done and ready to eat in five minutes!
Susie
I grew up eating a version of Migas in South Texas. My Italian mother, who didn’t really understand this dish, made a version for my Mexican father. It consisted of eggs and Fritos Corn Chips! I loved this. Now of course, I make them as I learned to when I lived in Austin for many years. This recipe is fine, but I think it needs tomatoes, a Serrano pepper (instead of jalapeño) and omit the cumin.
TammyJo
Really good and so easy. I made them in the RV up glamping this weekend.
Melissa
I definitely like this recipe. I made a smaller quantity so I couldn't push my chips to the side of the pan but had to remove to a plate. The rest goes fast so they didn't get cold. Added them back in with the eggs. The tortillas stayed crispy which I liked! I think my worry has been that Migas look like a soft plate and I didn't think I'd like soft tortillas. These were not soft, crunchy and everything was really good. Definitely going to play with these again!
David
An A+ pantry recipe! I’ve done this with leftover tortillas after taco night and chopped up stale bread. You can make it as simple or complicated as you’d like.
Donna.
Perfect and delicious for Father’s Day brunch!!
Pepe
Heat up some flour tortillas and spoon some miga mixture inside. Makes a great breakfast taco.
LizNash
Made it this morning, yum! Used authentic corn tortillas from a Latin market and served with leftover avocado creama, it was quick and delicious breakfast! Next time definitely adding fresh salsa.
Megan
I add loads of vegetables to this also - mushrooms, zucchini, bell peppers, or leftover delicata squash are all wonderful additions. I like to add salsa in while it's cooking as well.
Beth King
I made this last night, right by the recipe and it was awesome! My family was asking for more. Sooo- my 15 yo grandson made it again today and claims he’s going to make it every day! It is super easy and it’s easy to see how the possible add-ins are endless. We even talked about how easy it would be to pre-prep it for even easier cooking.
James
This was easy and delicious! I had spring greens and some red bell pepper on hand and they worked well with the onions and garlic
Alexis
I don’t miss Austin, where I got my degrees. But I miss the migas and much of the food. I have always made migas with tortilla chips - but the fresh tortillas in this recipe adds a new and better texture option. This is the perfect food. Serve with black beans.
Marisa
LOVE migas. I drop in some soy chorizo and some cilantro. Some leftover potatoes work great too. Great for breakfast, lunch, dinner, post-club....
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