Migas Recipe (Scrambled Eggs with Crispy Tortillas) (2024)

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by Mike Hultquist · Dec 23, 2020 · 35 Comments · Jump to Recipe

This quick and easy Migas recipe is the perfect Mexican breakfast with lightly scrambled eggs tossed with crispy tortillas, jalapeno peppers, tomato and melted cheese.

Do you enjoy scrambled eggs with a Mexican twist? If so, you're going to love Migas. Migas is a traditional Mexican breakfast dish of scrambled eggs that have been cooked with peppers, onions and tomato, then finished with homemade crispy fried tortilla strips and melty cheese.

It's totally up your spicy food loving alley, isn't it?

There are variations of this dish in different parts of the world, including Spain and Portugal, but this version is more of an American style migas, mostly Tex-Mex with a Mexican influence.

In different parts of Mexico, migas is made with crispy fried corn tortilla strips that are mixed up with scrambled eggs. Cooks often use leftover tortillas that have started to go stale, which is a perfect way to avoid waste.

What we're doing here is cooking down peppers, onions and tomatoes, then adding a mixture of scrambled eggs to let them set.

You don't want them to set too much, or else they'll dry out. They're best when they retain some of their moisture. When they're just about done, we fold in some homemade fried tortilla strips and melty cheese, and...

BOOM!

It doesn't get any better than this, my friends. Migas is nice and spicy and HUGE on flavor, and you can spice it up even more with your favorite hot sauce and spicy chili flakes, like I love to do.

Ready for some?

Let's talk about how to make Migas, shall we? Let's get cooking!

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Migas Ingredients Needed (Mexican Scrambled Eggs)

Oil for Cooking. Vegetable oil is good.
Corn Tortillas. Cut into strips or squares
Vegetables. Use jalapeno pepper, red bell pepper and white or yellow onion. Diced tomatoes, too.
Eggs. You'll need eggs to make Mexican scrambled eggs/Migas!
Salt and Pepper. To your personal taste.
Cheese. Use shredded pepperjack or Monterey Jack cheese, though any good melty cheese will work here.
For Serving. Spicy chili flakes extra sliced peppers, avocado, hot sauce.

How to Make Migas - the Recipe Method

First, slice some corn tortillas into strips or squares, like so. I like to cut them into squares, as they incorporate more easily into the final dish, though strips are great, too.

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Next, heat the vegetable oil in a skillet over medium heat and add the sliced corn tortillas.

Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes. Stir occasionally.

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Remove them from the pan and add the tortillas onto a paper towel lined plate to drain. Sprinkle them with a bit of salt while they are hot.

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Next, add the peppers and onion to the pan heated to medium and cook them down about 5 minutes. You can use a bit of olive oil if you need it. Stir in the tomato.

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Next, add the eggs. Simply pour in the scrambled eggs. Sprinkle with a pinch salt and black pepper and stir.

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Cook the Eggs.Cook, stirring frequently, about 2-3 minutes, or until the egg mixture just begins to set.

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Remove from heat and stir in the reserved crispy tortillas and shredded cheese.

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Top with spicy chili flakes, extra sliced peppers and avocado. And hot sauce if desired!

BOOM! DONE!

That's it! Pretty easy, right? Super easy recipe. And CRAZY tasty. I just love these. They're definitely a favorite breakfast of mine.

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Serving Up Mexican Migas

Of course you can serve up your migas as a spicy breakfast or brunch, but try serving them into warmed corn tortillas for migas breakfast tacos. Don't forget the hot sauce.

What is the Difference Between Chilaquiles and Migas?

Migas and chilaquiles are both breakfast dishes, and while they are quite similar, they are not the same dish. Migas are crushed or fried tortillas mixed with scrambled eggs, peppers, onion and tomato then topped with cheese. Chilaquiles, on the other hand, are fried tortillas or tortilla chips simmered in a sauce or salsa instead of eggs. Both are hearty, inexpensive breakfast dishes.

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See my chilaquiles rojos recipe here.

About the Peppers

For this recipe, I've used both jalapeno pepper and red bell pepper. Jalapeno peppers will certainly give you a bit of heat, though more of an average level spiciness. I really love them for the balance of flavor and spice for everyday cooking.

You can easily add other peppers, like the spicy serrano pepper, or go hotter with habaneros or even up through any of the superhot chili peppers.

You can also easily omit the jalapeno peppers and use only bell peppers for a milder version of this recipe.

Recipe Tips & Notes

Make it a Bigger Meal. Migas is a great dish on its own, but as a variation, consider adding spicy Mexican chorizo for some added kick and flavor. You can even add in other crumbled sausage, ground chicken or refried beans to make it more of a meal.
Add Some Salsa. Salsa is also a popular addition. Scoop a few spoonfuls of Salsa Roja or your favorite Salsa Verde as a finisher. You'll love the added flavor pop.
Tortilla Chips. If you'd like to skip the steps for frying the tortillas, use crispy tortilla chips instead. They work great for quick and easy migas!

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Different Types of Migas

Migas is common in different cuisines around the world, including Spain and Portugal. There are also Mexican and Tex-Mex style migas.

The recipe is basically the same in different parts of the world. They just vary in the use of local ingredients.

In Spain, migas is a breakfast dish that uses leftover bread or tortas. It has converted today into a first course serving and is popular for lunch and dinner.
In Portugal, migasis usually made with leftover wheat or corn bread bread. In some parts, it is made with potatoes.
Mexican migas is a traditional breakfast made with fried tortilla strips and scrambled eggs. It is similar to my recipe.
Tex-Mex migas is similar to Mexican migas, though it includes other ingredients like onion, peppers, tomatoes, cheese and other spices. This is most like my own Migas recipe.

Storage & Leftovers

Storing yourMigasin anairtight containerin the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate them promptly.

Try Some of My Other Popular Breakfast Recipes

Shakshuka
Jacked-Shuka – Extra Spicy Eggs in Hell
Chilaquiles Rojos with Ancho Chili Sauce
Chilaquiles Verdes
Huevos con Chorizo
Menemen (Turkish-Style Scrambled Eggs with Peppers)
Spicy Pepper Lover’s Omelet
Spicy Breakfast Tacos
Loaded Mexican Omelette

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Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Migas Recipe: Mexican Scrambled Eggs with Crispy Tortillas

This quick and easy Migas recipe is the perfect Mexican breakfast with lightly scrambled eggs tossed with crispy tortillas, jalapenos, tomatoes and cheese.

Ingredients

3 tablespoons vegetable oil
2 corn tortillas cut into strips or squares
1 jalapeno pepper diced
1 small red bell pepper diced
1 small onion white or yellow, diced
4-5 eggs lightly scrambled
1 medium tomato diced
Salt and pepper to taste
½ cup shredded pepperjack or Monterrey Jack cheese
For Serving: spicy chili flakes extra sliced peppers, avocado, hot sauce

Instructions

Heat the vegetable oil in a large pan and add the corn tortillas. Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes. Remove them from the pan and set them into paper towels to drain. Sprinkle them with a bit of salt while they are hot.
Next, add the peppers and onion to the hot pan and cook them down about 5 minutes.
Stir in the tomato, then pour in the scrambled eggs. Sprinkle with salt and pepper and stir.
Cook the eggs, stirring here and there, about 2-3 minutes, or until the eggs just begin to set.
Remove from heat and stir in the reserved crispy tortillas and shredded cheese.
Top with spicy chili flakes, extra sliced peppers and avocado. And hot sauce if desired!

Video

Notes

Heat Factor: Mild-Medium. You can up the heat by adding extra jalapeno peppers, and using a spicy hot sauce to finish. Reduce the heat by coring the jalapenos before cooking, or using bell peppers instead.

Make it a Bigger Meal. Migas is a great dish on its own, but as a variation, consider adding spicy Mexican chorizo for some added kick and flavor. You can even add in other crumbled sausage, ground chicken or refried beans to make it more of a meal.

Add Some Salsa. Salsa is also a popular addition. Scoop a few spoonfuls of Salsa Roja or your favorite Salsa Verde as a finisher. You'll love the added flavor pop.

Tortilla Chips. If you'd like to skip the steps for frying the tortillas, use crispy tortilla chips instead. They work great for quick and easy migas!

Nutrition Information

Calories: 261kcalCarbohydrates: 12gProtein: 10gFat: 19gSaturated Fat: 12gCholesterol: 176mgSodium: 148mgPotassium: 283mgFiber: 2gSugar: 3gVitamin A: 1565IUVitamin C: 49.3mgCalcium: 150mgIron: 1.3mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 12/23/20 to include new information. It was originally published on 12/23/18.

Reader Interactions

Comments

Shari says
August 19, 2023 at 11:36 am

Your recipe is very good. On a camping trip decided to make Migas but found out we didn’t have enough spices. So we threw in some Doritos nacho tortilla chips. Turned out great.
Reply
- Mike Hultquist says
  August 19, 2023 at 12:36 pm
  
  Great idea, Shari! I love it!
  Reply
Kristina Dejesus says
August 16, 2023 at 8:57 am

super good recipe will definitely make again
Reply
- Mike Hultquist says
  August 16, 2023 at 10:59 am
  
  Glad you enjoyed it, Kristina!
  Reply
David Walters says
July 05, 2023 at 6:12 pm

For me...pretty good breakfast treat of a recipe.
For my wife...
...SHE ADORED IT!!!!
AND FOR THE FIRST TIME IN YEARS AT BREAKFAST SHE HAD SECONDS AND THEN THIRDS OF IT!!!
It's supposed to have 4 servings and all I got was one.
Pretty good start with our membership granted only today.
Reply
See Also
Instant Pot Corn on the Cob (Electric Pressure Cooker) - Recipes That Crock!
- Mike Hultquist says
  July 06, 2023 at 5:16 am
  
  Glad your wife enjoyed it so much, David! Thanks!
  Reply
Lewis says
February 12, 2023 at 6:25 am

Super beautiful. Tastes as it looks! Favorite.
Reply
Blanche says
January 17, 2023 at 2:27 pm

Loved this recipe. I don’t like my food too spicy but my family do, so I served the jalapeños on the side. Quick, easy and delicious, will definitely be making again.
Reply
- Mike Hultquist says
  January 17, 2023 at 2:39 pm
  
  Great! Glad you and your family enjoy it! Thanks for sharing, Blanche!
  Reply
William Smith says
January 02, 2023 at 5:45 pm

Came out great my wife is not a spicy fan so scooped the jalapeño and used half with red pepper. Great taste great recipe
Reply
- Mike Hultquist says
  January 02, 2023 at 7:04 pm
  
  Excellent! Glad you both enjoyed it, William. Thanks for sharing. =)
  Reply
Kevin Moser says
December 25, 2022 at 8:04 am

It's Christmas AGAIN! We made this recipe AGAIN! And it's STILL awesome AGAIN! So good. Last minute change in plans sent us to the freezer to come up with the ingredients. Threw in some okra for a twist! Love this recipe. Mimosas were included!
Reply
- Mike Hultquist says
  December 25, 2022 at 8:56 am
  
  I love it! A new Christmas tradition! Glad you love it!
  Reply
Raquel Hernandez says
May 13, 2022 at 8:01 am

Used the “bones” of this recipe this morning to kind of clean out my fridge and use things up. It was delicious! I used homemade salsa and avocado to finish!
Reply
- Mike Hultquist says
  May 13, 2022 at 11:56 am
  
  Nice! Perfect way to clean out the fridge!
  Reply
Kevin M says
December 25, 2021 at 10:03 am

Merry Christmas!
How quickly a year has gone by since the first time we made this recipe. This is now our traditional Christmas brunch meal! It is so good! Even better with Mimosas!
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 25, 2021 at 11:22 am
  
  Nice! I love to hear this, Kevin. Yes, Merry Christmas and save a mimosa for me!
  Reply
Donna says
July 11, 2021 at 4:36 am

Do you know if this can be prepared on a flat top grill ? Looks really good !! Had something really close to this for breakfast often while in Mexico!
Reply
- Michael Hultquist - Chili Pepper Madness says
  July 11, 2021 at 7:53 am
  
  I'm sure you can do this on a flat top grill. No problem! Let me know how it turns out for you. Enjoy!
  Reply
col says
June 21, 2021 at 11:29 am

been keeping this on at the back of my mind since you posted it way back then.
made it yesterday (and got 3 meals out of it). splendid.
(ahem, i did have some pastrami that was nearly past its best and threw it in. maybe not mexican but it worked).
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 21, 2021 at 11:32 am
  
  Glad you enjoyed it, Col. Very nice! We love this one for sure.
  Reply
brent says
January 30, 2021 at 7:24 pm

Was already here reading about something else and POOF. I wanted a down and dirty, easy to make dinner tonight and found this by accident in index, I had all the ingredients, and THIS ROCKED.
I duplicated this right down to the fresh corn tortilla strips.
Added taters chunks and bacon chunks.
I don't believe I've ever said "Most Satisfying" on a recipe site before, so there ya' go.
Reply
- Michael Hultquist - Chili Pepper Madness says
  February 01, 2021 at 7:05 am
  
  Thanks, Brent. Yes, these are SO GOOD!!!
  Reply
Kevin Moser says
December 27, 2020 at 8:25 am

OK - we had to make this again...just 2 days after we made it the first time! This is soooo good!
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 27, 2020 at 9:37 am
  
  Wonderful! Yes! We love this one, too. A favorite for sure.
  Reply
Kevin Moser says
December 25, 2020 at 11:32 am

This is CRAZY good!
What a great Christmas brunch meal. Added crispy crumbled bacon and substituted 1/2 can of Rotel for the chopped tomato.
Topped with "Carolina Reaper Hot Sauce" (recipe found here!) and extra fried tortilla strips.
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 25, 2020 at 1:07 pm
  
  Awesome, Kevin! Reaper Sauce! YES! You really know how to spice it up! I love it.
  Reply
Eddie says
March 30, 2020 at 4:40 pm

Just finished making this amazing recipe. Added some mushrooms. Once again thank you for sharing
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 30, 2020 at 4:47 pm
  
  Excellent, Eddie! I love the addition of the mushrooms! Sounds wonderful. Glad you enjoyed it.
  Reply
Susan says
January 04, 2020 at 9:44 am

I haven't made this yet, but it looks delicious. I wanted to know.. does this freeze well or can it be kept in a fridge to be eaten for breakfast a couple of days longer?
I live with my brother, but I don't think he would like anything "non-traditional" like he was raised on. So this recipe would be for me.
Thank you.
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 04, 2020 at 9:54 am
  
  Hi, Susan. I don't believe this would freeze well or last very long. The chips would get super soggy and not sure about the consistency of the eggs, though some people do freeze scrambled eggs. However, you can try cooking down the vegetables, then cool the pan - stir in the scrambled eggs, but don't let them cook. Cover the pan in foil, then freeze. Thaw when ready to cook, then bake it instead of frying the eggs. You can also pour the mixture into freezable muffin tins. Baking will help for freezing. Let me know how it turns out for you.
  Reply
Karly says
December 24, 2018 at 10:08 am

This is right up my alley!! Thanks for sharing!
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 25, 2018 at 10:28 am
  
  Thanks!
  Reply
SHARYN BAY says
December 23, 2018 at 12:30 pm

what is the difference between migas and chilaquiles??
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 24, 2018 at 8:04 am
  
  Sharyn, Chilaquiles takes tortillas and mixes them with a sauce, then is topped with a fried egg or two, whereas Migas scrambled the eggs and folds in tortillas and cheese. Very similar ingredients, but different both texturally and in flavor. I love them both!
  Reply