Discover the rich tastes of Mexican cuisine with the best migas recipe, a delicious traditional authentic scrambled eggs enriched with the crunch of tortilla strips, the freshness of tomatoes, green onions, and the zesty kick of jalapeño. This dish offers the best beginning to any day and captures the heart of Mexican breakfast culture.
This recipe is part of my growing Mexican recipes category, where you can find some other ideas to celebrate authentic Mexican cuisine in your own kitchen, like this Sopa Seca De Fideos, Papas Con Chorizo, or this delicious Picadillo.
Jump to:
- 🇲🇽 Understanding Mexican Migas
- 💝 Why You Will Love This Easy Migas Recipe
- 📝 Ingredients and Substitutions
- 👩🍳 How To Make This Huevos Con Tortilla
- 🔀Variations Of This Dish:
- 🍽️ How To Serve
- ❄️ How to Store These Migas Con Huevos
- 🙋♀️ Recipe FAQs
- 🍳 More Breakfast Recipes To Enjoy
- 🌮 More Mexican Recipes To Love
- 📖 Recipe
- 💬 Comments
🇲🇽 Understanding Mexican Migas
Migas, a traditional Mexican breakfast dish, varies regionally across Mexico and has evolved into the Tex-Mex version in the United States. In its authentic Mexican form, Migas is typically a combination of scrambled eggs mixed with fried leftover corn tortillas, often accompanied by tomatoes, onions, and chilies.
Northern Mexico's version leans more towards a simple egg and tortilla scramble, while in places like Mexico City and Central Mexico, it transforms into a soup-like dish with stale bread (usually a day-old bolillo roll) topped with a raw egg that is slowly cooked in the hot broth.
In contrast, Tex-Mex Migas include cheese and salsa, making it a heartier meal. Spanish Migas, its distant relative, uses stale bread crumbs and has a completely different texture and flavor profile.
Related: Check out my Spanish Migas Recipe.
💝 Why You Will Love This Easy Migas Recipe
- Versatile and Customizable: Easily adaptable, you can add your favorite ingredients to personalize the dish.
- Flavorful Breakfast Option: A step up from regular scrambled eggs, it offers a hearty and satisfying meal with a perfect balance of flavors.
- Easy and Quick to Prepare: Ideal for weekends. However, this dish can still be whipped up in under 20 minutes for a quick breakfast during the week.
- Cultural Culinary Experience: It’s a great way to explore and enjoy authentic Mexican breakfast cuisine right at home.
📝 Ingredients and Substitutions
Here is an image of the ingredients you need for this recipe. You can also find a list of possible substitutions if some of these ingredients are unavailable.
- Vegetable Oil: Essential for frying; can be substituted with olive oil for a slightly different flavor.
- Corn Tortillas: The heart of the dish; flour tortillas can be used, but corn tortillas offer an authentic taste.
- Tomatoes: Fresh and juicy Roma tomatoes, but any tomato will work; if not available, canned tomatoes can work as a backup.
- Green Onions: Adds a mild flavor; can be replaced with diced onions like white or red onions for a sharper taste.
- Jalapeño Pepper: Brings the heat; adjust the amount to suit your spice preference, use green bell pepper for a milder version, or rajas (poblano pepper strips).
- Eggs: The base of the scramble; you can use just egg whites or egg substitutes (plant-based).
- Salt & Black Pepper: For seasoning, adjust according to taste.
- Cilantro: Fresh and fragrant; if you're not a fan, you can skip it or use parsley for a different herbaceous note.
👩🍳 How To Make This Huevos Con Tortilla
Step 1. Prepare the ingredients. Dice the green onions. Slice the jalapeño pepper, remove the seeds, and dice it. Also, dice the tomato after you remove some of the seeds. Cut the tortillas in stripes.
Step 2. Fry the tortillas. Heat oil in a frying pan or a cast iron skillet over medium heat. Slice tortillas into strips and fry until crisp. Drain on paper towels.
Step 3. Cook the veggies. Fry tomatoes, green onions, and jalapeño in the skillet for 2 minutes. Add back the tortilla strips, pour in beaten eggs, and season with salt and pepper.
Step 4. Add the eggs and cook them. Scramble the eggs, removing them from the heat occasionally to avoid overcooking.
Serve hot, garnished with cilantro.
🔀Variations Of This Dish:
- Migas con Chorizo/ham: Add ½ cup of cooked chorizo for a spicy, protein-rich twist, or replace it with chopped ham.
- Cheesy Migas: Stir in ½ cup of shredded cheese, like cheddar or Monterey Jack, for a gooey, Tex-Mex flair.
🍽️ How To Serve
Authentic Mexican Migas are typically served with warm corn tortillas on the side. You might also find them accompanied by refried beans (frijoles refritos), avocado slices, crumbled queso fresco, or your favorite salsa to complete the meal. (Check out this Pico de gallo recipe.) These sides add to the authenticity of the dish and offer a well-rounded breakfast experience.
❄️ How to Store These Migas Con Huevos
Store Mexican Migas leftovers in an airtight container in the refrigerator for up to two days. Reheat in a skillet over medium heat for the best texture.
🙋♀️ Recipe FAQs
The main difference lies in preparation and texture. Migas are made by frying tortilla strips and mixing them with scrambled eggs, while chilaquiles involve simmering tortilla pieces in salsa until they become partially softened. Chilaquiles are also typically topped with additional garnishes like crema, cheese, and sometimes meat or eggs.
Huevos Rancheros is a dish consisting of fried eggs served on fried tortillas topped with a tomato-chili sauce, often accompanied by refried beans. In contrast, Migas mix scrambled eggs with fried tortilla strips, and the eggs are the main component of the dish, not served atop tortillas.
"Migas" comes from the Spanish word for "crumbs" or "migajas" in Spanish. This name reflects the dish's use of leftover tortillas or bread, which are cut into small pieces resembling crumbs. The dish originated in Spain, where the traditional version uses breadcrumbs. The Mexican version adapted to use tortillas, a staple in Mexican cuisine.
🍳 More Breakfast Recipes To Enjoy
🌮 More Mexican Recipes To Love
📖 Recipe
Authentic Mexican Migas Breakfast Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 soft corn tortillas
- 1 fresh medium tomatoes seeded and diced
- 3 green onions diced
- ½ jalapeño pepper seeded and diced
- 4 eggs beaten
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon freshly chopped cilantro for garnish
Instructions
- Heat the vegetable oil in a large skillet.
- Roll the tortillas and slice them into strips. Fry in hot oil until crisp, then remove and drain on paper towels.
- To the skillet, add tomatoes, green onions, and jalapeño. Fry for 2 minutes.
- Return the tortilla strips to the pan. Pour in the beaten eggs. Season with salt and pepper.
- Scramble the eggs with a wooden spoon, removing the skillet from heat as they start to set. Continue stirring until they reach your desired consistency.
- Serve hot, garnished with chopped cilantro.
Notes
- Tortilla Tips: For an extra crunch, ensure your tortillas are slightly stale.
- Spice Level: Adjust the amount of jalapeño to suit your spice preference. You can also include other peppers like Serrano for a different flavor profile.
- Egg Cooking: For creamy scrambled eggs, cook them on low heat and continuously stir. Remove from heat while they're slightly runny as they will continue to cook in the residual heat.
- Serving Suggestion: Serve with a side of refried beans, sliced avocado, or warm tortillas for a complete meal.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the eggs.
- Variations: Feel free to add cooked chorizo, diced bell peppers, or cheese for additional flavors and textures.
Gigi says
This recipe is so easy and so yummy. I make it often on the weekends and it is always so delicious and comforting.
Gabriela says
Thanks, Gigi!