Migas

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Deliciously cheesy and filled with the crispy crunch of fried tortillas, Migas are one of my favorite quick meals! Give this versatile Tex-Mex egg dish and all its yummy toppings a try – you’re sure to love it!

Migas in a skillet topped with sliced avocados, diced tomatoes, and cotija cheese


 

What’s your game plan for leftovers? Whether you’re reheating, reinventing, or accidentally cultivating a mini ecosystem in the back of your fridge (hey, no judgments here!), I’ve got a great tip: turn them into an omelet. This isn’t a new trick—frittatas, quiches, and migas thrive on this principle. Ever heard of Macedonian Shakshuka? It’s all in the same delicious vein.

The process is simple: grab those leftover tortillas and chopped veggies, whisk some eggs, and you’ve got the foundation for a fantastic skillet meal. Toss in cheese and salsa, crumble those tortilla chips, then garnish with whatever toppings sing to you. Voilà, you’ve transformed simple ingredients into a mouthwatering plate of migas, ready to dazzle your taste buds in moments.

What Are Migas?

“Migas” is the Spanish word for “crumbs” or “scraps.” There are many variations of migas across the world in different Spanish-speaking regions, with all kinds of different ingredients. In this recipe, I’ll show you how I make Tex-Mex migas. That means we’re making a skillet meal of eggs, crispy tortillas, chopped veggies, salsa, and a few other ingredients, including plenty of cheese! It’s the most perfect brinner recipe!

mixing tomato salsa into migas

Recipe Ingredients

This easy Migas recipe is flexible, and you can tweak it to fit the ingredients you have on hand. Keep in mind that this is more of a suggestion or outline than a strict must-have list.

  • Oil: You’ll need the cooking oil for crisping the tortillas and frying the ingredients. Vegetable oil is fine, or you could use avocado oil, peanut oil, or olive oil.
  • Tortillas: I used about four corn tortillas, cut into two-inch strips.
  • Onion: Dice up one onion.
  • Bell Pepper: A diced bell pepper adds color and so much flavor! Feel free to use any colored bell pepper, or use a mix of red, green, and orange.
  • Jalapeno: You may want to wear gloves for this part. Finely chop one jalapeno, and remove the ribs and seeds.
  • Garlic: If you use fresh garlic, mince about three cloves. Another option is to use jarred garlic, or substitute about a teaspoon of garlic powder.
  • Eggs: This recipe uses 8 large eggs; you can use up to 10.
  • Seasonings: To season my eggs, I add a teaspoon of chili powder, a teaspoon of salt, and half a teaspoon of pepper.
  • Salsa: You can use half a cup of your favorite salsa here! Any kind is great.
  • Cheese: Again, use what you have and/or love! For my version, I used a cup of shredded monterey jack.
  • Cilantro: Omit this if you don’t like cilantro, but I find that ¼ cup of cilantro leaves, chopped, add a wonderful flavor to my migas. I like to save some for garnish, too.
  • Avocado: Everyone’s favorite! I love including some thinly sliced, creamy avocado.
  • Chopped Tomatoes: Another great idea for serving.
  • Cotija Cheese: This dry and tangy grating cheese is similar to Parmesan. If you can find some, it goes wonderfully on just about everything, and I think it really takes this humble dish up a notch.

How to Make Migas

This recipe is an easy breakfast or dinner option. The secret to making these delicious Tex-Mex migas is to crisp up the tortillas until they’re just golden brown.

  1. Fry the Tortillas. Heat a couple of tablespoons of the oil in a nonstick skillet set over medium-high heat. Add the tortilla strips to the hot oil and fry until crispy. Then, remove the tortilla strips from the skillet and set aside.
  2. Fry the Veggies. Pour the remaining vegetable oil into the skillet and heat it up. Add the onions, bell peppers, and jalapeno to the hot oil; cook until softened, about 4 minutes. Stir in the garlic and cook for 10 seconds or so.
  3. Scramble Everything. While the veggies are cooking, whisk together the eggs, chili powder, salt, and pepper. When the veggies have all cooked, turn the heat down to medium, and pour the eggs into the pan. Stir until everything is scrambled together; about 1 to 2 minutes.
  4. Add the Salsa, Cheese, and Tortillas. Add the salsa to the eggs and stir. Then add the cheese and about ⅔ of the chopped cilantro. Stir in the tortilla strips and cook for a minute, or until done.
  5. Enjoy! Remove your skillet from the heat, and top with cilantro, avocado slices, chopped tomatoes, and cotija cheese. Serve immediately.

Recipe Tips

  • Any Tortillas Will Work: While some cooks will insist that you have to use corn tortillas, the truth is, flour tortillas also work! Some people even prefer them. And, while the most traditional migas might be made with day-old tortillas that are beginning to go stale, feel free to make this dish with fresh tortillas.
  • Don’t Overcook the Eggs: Overcooked scrambled eggs can sometimes crumble into unmanageable little bits, and take on a discolored look. Keep your heat medium to low when scrambling, and stop when the eggs have a creamy, curd-like texture.
  • Make It Your Own: At its simplest, migas can just be tortillas and eggs, so don’t hesitate to go that route if you don’t have (or don’t like) any of the other ingredients. Other ways to customize this dish include omitting the cheese, omitting the garnishes, adding some sour cream to the final presentation, using more salsa or no salsa, maybe just a bit of taco sauce instead, etc.
skillet with scrambled eggs, sliced avocados, diced tomatoes, and crumbled cotija cheese

Serving Suggestions

Migas is a complete meal on its own, so you can serve it as-is, but if you’d like to round out the menu with a few sides, here are some ideas for inspiration!

up close shot of diced tomatoes and cilantro served over migas

How To Store Leftovers

Migas are amazing for using up food scraps, but the leftovers tend to get soggy when refrigerated. You could store them in an airtight container and refrigerate them for a couple of days, but I recommend consuming Migas immediately.

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5 from 10 votes

Migas

Eggs, cheese, and crispy fried tortillas combine to make this comforting and delicious Migas, which are flavored with salsa and spices.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients 

  • 3 tablespoons vegetable oil,, divided
  • 3 to 4 low carb flour tortillas,, cut into two-inch strips (you can also use corn tortillas)
  • 1 yellow onion,, diced
  • 1 bell pepper,, diced
  • 1 jalapeno,, finely chopped, ribs and seeds removed
  • 3 cloves garlic,, minced
  • 8 to 10 large eggs
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper,, or to taste
  • ½ cup tomato salsa
  • 1 cup shredded monterey jack cheese
  • ¼ cup cilantro leaves,, chopped, leave some for garnish
  • 1 Avocado,, thinly sliced, for serving, optional
  • 1 cup Chopped tomatoes, for serving, optional
  • ½ cup crumbled Cotija cheese,, for serving, optional
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Instructions 

  • Heat 2 tablespoons vegetable oil in a nonstick skillet set over medium-high heat.
  • Add tortilla strips to the hot oil and fry until crispy; about 4 minutes.
  • Remove tortilla strips from the skillet and set aside.
  • Add remaining vegetable oil to the same skillet and heat it up.
  • Add onions, bell peppers, and jalapeno to the hot oil; cook until softened, about 4 minutes.
  • Stir in the garlic and cook for 20 seconds.
  • In the meantime, whisk together the eggs, chili powder, salt, and pepper.
  • Turn the heat down to medium and add the eggs to the pan. Stir until everything is scrambled together; about 1 to 2 minutes.
  • Add salsa and stir.
  • Add cheese and ⅔ of the chopped cilantro; stir to combine.
  • Stir in the tortilla strips and cook for a minute, or until heated through.
  • Remove from heat.
  • Top Migas with cilantro, avocado slices, chopped tomatoes, and cotija cheese.
  • Serve.

Nutrition

Calories: 252kcal | Carbohydrates: 11g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 853mg | Potassium: 417mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1196IU | Vitamin C: 38mg | Calcium: 238mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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20 Comments

  1. Theresa Gerlach says:

    Absolutely fabulous!!!! Fresh peppers and onions from the garden made this dish so fresh tasting. Used taco style cheese. My husband had no idea he was eating eggs!!! It’s a keeper!

    1. Katerina Petrovska says:

      That’s great! I am very glad you enjoyed it! Thank YOU! 🙂

  2. Beth says:

    Such a delicious and very tasty recipe! One of our favorites to have for dinner! I’m excited to make this incredible dish again. Thanks!

    1. Katerina Petrovska says:

      Thank you so much! I am very glad you enjoyed it! 🙂

  3. Catalina says:

    Love how cheesy this dish is. My family will love it!

    1. Katerina Petrovska says:

      I hope everyone enjoys it! Thank YOU! 🙂

  4. Krystle says:

    Such a unique and delicious dish. My friends gave over for brunch and the pan was empty when we were done!

    1. Katerina Petrovska says:

      That’s great to hear! I am very glad everyone enjoyed it! Thank YOU! 🙂

  5. Erin | Dinners, Dishes and Dessert says:

    Oooh, these Migas are looking heavenly!

    1. Katerina Petrovska says:

      Thank you so much! I hope you enjoy it! 🙂

  6. Vikki says:

    Sooo tasty! And a creative way to use leftovers!

    1. Katerina Petrovska says:

      Thank YOU! I hope you enjoy it! 🙂

  7. patricia says:

    Ooo! Give me these migas any time of day or night! They look absolutely amazing! We enjoy these for Sunday brunch 🙂

    1. Katerina Petrovska says:

      I hope you enjoy it! Thank you so much! 🙂

  8. Kristyn says:

    My kind of recipe!! It is so full of flavor & I love the fried tortilla strips! I am adding this to my rotation!

    1. Katerina Petrovska says:

      I hope you enjoy it! Thank YOU! 🙂

  9. Pat Jenner says:

    So easy to make and even my picky son loved it! Thanks!

    1. Katerina Petrovska says:

      That’s great to hear! I’m very happy everyone enjoyed it! Thank YOU! 🙂

  10. Eden says:

    This was easy to make and SO good!! We all loved it! The flavors were amazing.

    1. Katerina Petrovska says:

      Thank you so much! I’m very glad everyone loved it! 🙂