This high-protein breakfast features scrambled eggs, tortilla strips, and all the best Mexican flavors.
If you’re unfamiliar with migas, let me take a quick second to familiarize you. This delicious dish is a tasty combination of scrambled eggs, onions, peppers, cheese, and tortillas. Along with chilaquiles and huevos rancheros, migas is a beloved Mexican breakfast and a bona fide Tex-Mex staple.
Originally, migas (meaning “crumbs” in Spanish) was a breakfast dish for Spanish and Portuguese shepherds and made use of stale or leftover bread. Modern renditions of this dish across the Iberian Peninsula may incorporate garlic, paprika, meat, olive oil, or local spices.
In regions like Texas though, crispy corn tortillas have replaced bread in modern migas—now a Tex-Mex favorite. Today, diners around the world continue to enjoy the delicious flavors and rich history of this classic dish.
This recipe is easily customizable with any extra ingredients or add-ons you have on hand. Whether you add jalapeños or serranos, or top with a dollop of sour cream or crema, migas is generally a crowd-pleaser. It also comes together quickly, perfect for both busy mornings and leisurely weekends. The next time you’re craving a quick but hearty breakfast, consider adding migas to your breakfast rotation.
Is Migas Healthy?
This migas recipe is high in protein, and it is gluten-free when you use authentic corn tortillas. If you’re looking to lighten this meal and reduce the calorie count, there are a few changes you could make. For instance, you could reduce or omit the cheese or opt for a reduced-fat cheese. You could also add a handful of leafy greens like spinach or kale to add more nutrients, like fiber, to your meal.
For Migas, Corn Tortillas Are The Clear Winner
When it comes to migas, corn tortillas are the way to go. The migas dish is popular in Mexico and Texas, where corn has long been a staple in local cuisine. Corn tortillas bring a distinct, earthy flavor that complements the eggs, cheese, and spices.
Flour tortillas tend to be softer and less flavorful, which is why they may be better suited for other dishes. Corn tortillas, on the other hand, crisp up nicely when fried—giving this dish a wonderful texture.
FAQs & Tips
To store, allow the migas to cool completely, then transfer leftovers to an airtight container and refrigerate for up to 2 or 3 days.
While they might seem similar, chilaquiles often use whole tortilla chips, covered in a layer of salsa and topped with crema and a sunny-side-up egg. Migas, on the other hand, use tortilla strips, cooked with scrambled eggs and mixed with diced tomatoes and cheese.
While Monterey Jack is one of the most common cheeses in migas, you can certainly add or substitute other cheeses. Mexican cheeses like cotija or Oaxaca may do the trick. In the past, I’ve even used my favorite vegan cheese, and the result was absolutely delicious.
Serving Suggestions
Nine times out of ten, migas comes served with a side of beans. These could be Pinto Beans, Borracho Beans, or Refried Beans. These beany side dishes complement migas perfectly. In addition to these sides, migas typically comes with a side of Mexican Rice and an assortment of salsas. I, for one, love these ultra-fresh and delicious Avocado Salsa and Salsa Ranchera recipes. As is customary with so many Mexican dishes, make sure to garnish your migas with cilantro for the perfect bite. And there you have it—a beautiful breakfast!
Migas Recipe
Ingredients
- 5 corn tortillas cut into strips or small pieces
- 5 large eggs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 small onion diced
- 1 jalapeño pepper seeded and diced
- 2 cloves garlic minced
- 1 medium tomato diced
- 1/3 cup shredded cheddar or Monterey Jack cheese
- Fresh cilantro chopped, for garnish
Instructions
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Slice the corn tortillas into strips or small pieces. In a bowl, whisk the eggs and add salt and pepper for seasoning.
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Heat olive oil in a large skillet over medium heat. Add the tortilla strips and cook until crisp and lightly browned, about 3-5 minutes. (If you prefer crunchier tortilla pieces, remove the tortilla strips from the skillet temporarily and set aside on paper towels).
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In the skillet, combine the diced onion and jalapeño pepper. Sauté until they soften, approximately 2-3 minutes. Then, add the minced garlic and sauté for an additional minute.
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Pour the beaten eggs into the skillet. Stir gently to scramble the eggs. If you set the fried tortilla strips aside, add them back into the skillet. Cook until the tortilla strips are slightly softened and the eggs are nearly set.
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Add the diced tomato and shredded cheese. Cook until the cheese is melted and the eggs are completely done.
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Take off the heat, add chopped fresh cilantro for garnish, and serve right away.
Nutrition
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