Honestly, Migas Make My Morning Way Better
Alright, let's jump in—migas. If you've never made them at home, you are seriously missing out on a simple joy (kinda like when you find money in your coat pocket from last winter; hey, it happens). So, the first time I made migas, I actually burned the tortillas, then everything stuck to the pan, and we ended up with a sort of half-migas, half-scramble situation. Did my family eat it anyway? Absolutely. And weirdly, that's what made me want to get it right.
Nowadays, anytime I'm up early enough that the birds are still bickering outside, I like to whip up a batch. That smoky tortilla smell mingling with eggs—it's like a Tex-Mex hug in a pan. Also, there's something about Saturday mornings and migas, but that's probably just me (or maybe it's just my stomach talking).
Why I Keep Coming Back to This Recipe
I make these migas when I've got leftover tortillas haunting my fridge—or honestly, even if I have only three! My family pretty much fights over the last bite every single time (I don't blame them—I'm guilty of scraping the pan when no one is looking). And you know those disaster breakfast days? Migas is my fixer—because it's so forgiving; you can toss in wilting peppers and half-forgotten cheese and, somehow, it always turns out edible. Heck, even my pickiest eater nabs a second helping.
The combo of crispy, chewy, eggy, and cheesy is just...well, it's what breakfast is supposed to be. Oh, and one time I accidentally doubled the jalapeños—my eyes were watering but I still can't say I hated it.
Here's What Goes In (With Real-World Options)
- 6 small corn tortillas (sometimes I'll use tortilla chips if I'm feeling lazy—don't judge)
- 4 large eggs
- ½ cup diced onion (yellow, white, red... honestly, I've used scallions once when I was desperate)
- ½ cup diced tomato (can sub in canned, drained if that's all you have)
- 1 jalapeño, seeded and diced (or a splash of hot sauce if you forgot to buy fresh peppers)
- ½ cup grated cheddar or pepper jack cheese (my grandma swore by Velveeta, but go with what ya like)
- Salt and pepper, to taste
- Oil for frying (I usually use vegetable oil, but butter gives it a deeper flavor—on second thought, maybe both?)
- Optional: fresh cilantro, avocado slices, salsa
How I Throw It All Together (A Step-by-Step...Sort Of)
- First—cut or tear the tortillas into bite-ish pieces. I go for roughly 2-inch squares, though sometimes it's just whatever shape emerges while I'm still waking up. Heat a good glug of oil in a big skillet, medium heat. Throw those tortilla pieces in. Fry, tumble, toss, until they're browned and kinda crispy. (This is where I usually sneak a taste, then burn my tongue. Every. Time.)
- Scoot the tortillas to one side of the pan—or if your pan is too full, just dump them onto a plate for a bit. In go the onions and jalapeño. Give them a few minutes to get soft and just a little browned. If you're using tomatoes, toss those in, too; they get kinda jammy which is, honestly, the best part.
- Ok, now crack those eggs into a bowl, give 'em a quick whisk with a fork (no need to go overboard). Pour over the veggies and tortillas. Stir it up just enough to get those eggs moving through the nooks and crannies—but don't keep at it forever. The eggs should be just set and a bit creamy, not totally rubbery (unless you like it that way, no judgement).
- Scatter your cheese over the top, let it melt. Give a generous grind of pepper and some salt. Taste! (But try not to scorch your mouth like me. Somehow I never learn.)
- Plop onto plates. Top with avocado, salsa, cilantro—or nothing, if you're a minimalist at heart.
Notes from the Trenches
- If your tortillas seem a little sad or rubbery, throw 'em in the fridge for a bit—it makes tearing them easier and, weirdly, they fry up crispier.
- Once, I tried using flour tortillas because that's all I had. Don't do it; they're not the same. Corn is king here. (But, honestly, in a pinch, you'll survive.)
- The cheese—well, more is more. But sometimes, letting the tortilla and egg flavors shine is its own reward.
Experiments & Mishaps (a.k.a. Variations I've Tried)
- Added chorizo once—huge win, but it kind of took over the dish. Would do again if I'm hungry enough.
- Used stale tortilla chips. It's a decent shortcut if you're a) sleepy, or b) lazy, like me on Mondays.
- One time, tried putting spinach in... It just made everything taste slightly green. Eh. Won't bother again.
- Even tried crumbling crispy bacon on top (see: no regrets).
Do You Really Need Fancy Equipment?
You can totally use a cast iron skillet (everyone on TV says you should), but I've made this in my battered old nonstick and it worked just fine. Don't have a whisk? Fork does the trick (honestly, I rarely bother to dig out the whisk; maybe that's just me).
How I (Would) Store Leftovers
If you are somehow blessed with leftovers, stash them in an airtight container in the fridge. They'll last a couple days but, and here's the truth—migas has never survived for more than a day in my kitchen. It tastes pretty darn good cold, too… and I think reheating wakes up the flavors a bit. Maybe that's just wishful thinking.
How To Serve It Up (Family Quirks Included)
A heap on a plate is great—sometimes we nuke a stack of tortillas and make migas tacos with all the fixings (guac, sour cream, more cheese, salsa, you name it). If I'm feeling fancy, I add a squeeze of lime and extra chopped cilantro (even though my kid claims cilantro tastes like soap; kids, eh?). Also, pro tip: breakfast margaritas work, too, not that I'm admitting anything…
Lessons Learned (a Few Pro Tips From My Goofs)
- Don't crowd the pan! I tried to double the batch once and just ended up with a gummy mess. Smaller batches, happier migas.
- If you wait too long to add the eggs, everything dries out. Jump in sooner than you think.
- I used to rush frying the tortillas. Actually, I find going slower gets you more crunch. My stomach doesn't love waiting, but it's worth it.
FAQ—Because People (and My Cousin) Always Ask
- Can I make this dairy free? Sure thing! Just skip the cheese. (Though, is it even migas at that point?)
- What's the best pan for migas? Cast iron, if you've got it. Otherwise, any fry pan, even the rickety kind from your first apartment.
- Can you freeze migas? Eh, not my favorite. The eggs get a bit weird. Probably best just to eat 'em while they're fresh.
- What's the secret to perfect migas? Not burning the tortillas (uh, guilty). And I think a little patience—let everything get friendly in the pan.
- Can I toss in random veggies? Go wild! But like I said, spinach was weird. Mushrooms, peppers, yes please.
Oh, and speaking of side notes—if you ever visit Austin, definitely try migas from a food truck. It's a whole other adventure, trust me. But until then, I hope this recipe brings a little Tex-Mex sunshine to your morning. Let me know if you come up with a better variation; I'm always game to try (and probably mess up) something new.
Ingredients
- 6 large eggs
- 6 corn tortillas, cut into strips
- 1 cup shredded cheddar cheese
- ½ cup diced onion
- ½ cup diced tomatoes
- ½ cup diced bell pepper
- 2 tablespoons vegetable oil
- ¼ cup chopped fresh cilantro
- Salt and black pepper, to taste
Instructions
-
1Heat vegetable oil in a large skillet over medium heat. Add the tortilla strips and cook until crispy and golden, about 4-5 minutes. Remove and set aside.
-
2In the same skillet, sauté the diced onion and bell pepper until softened, about 3 minutes. Add the tomatoes and cook for 2 minutes more.
-
3In a bowl, beat the eggs with a pinch of salt and black pepper. Pour the eggs into the skillet with the vegetables.
-
4Gently scramble the eggs, stirring frequently. When they are partially set, add the crispy tortilla strips and half of the shredded cheese.
-
5Continue to cook until the eggs are fully set. Remove from heat and top with remaining cheese and fresh cilantro. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!