Authentic Migas Breakfast made with crispy corn tortillas, onions, jalapeños, tomatoes and scrambled eggs is an easy and wholesome way to start the day. It’s a simple Mexican recipe that lets the flavors of the ingredients shine.
I’m so excited to share this recipe with you today. It’s one of the first breakfasts I learnt to make as a child. I literally was 9 years old when I started making them! Although I did not add all of the yummy veggies back then, it was still delicious! More about that on the variations section below 🙂
Migas are very popular breakfast in Mexico and even in the United States. But let me tell you that I didn’t grow up calling them Migas….apparently, in my home town of Ciudad Obregon, we call them Sopitas Con Huevos! But recently I learned that no one else calls them that. Who would’ve thunk it!
This recipe also goes by Huevo Con Tortilla, Tortillas Con Huevo, Sopitas Con Huevo, and probably more names! It’s inexpensive, paleo-friendly, gluten free, vegetarian and great for lunch or dinner, too.
This recipe is for my authentic Mexican Migas Con Huevos. I don’t add any fancy ingredients, so they’re easy to whip up on regular weekday mornings. I keep the oil low for health reasons but the tortillas still turn out crispy, and all around delicious. I love them, and I think you will too.
- The Oil – You can use vegetable, grapeseed, or avocado oil
- Corn tortillas – If you have old corn tortillas the better. Also use the thinner kind as they won’t soak too much oil like the thick ones too. You can cut them with a knife or use your hands like a normally do 🙂 If you have the time, you can bake the tortillas in order to use less oil if you prefer.
- Onion – I use yellow or white onion. Whatever you have at hand will work.
- Jalapeño – if you like to eat spicy food, you may also add a serrano pepper. Make sure to remove the seeds. Another option is the use of bell pepper for a mild version.
- Roma tomato – you can use roma or any other kind you have at hand.
- 4 large eggs
- Kosher salt and pepper for seasoning.
- Shredded cheese: this ingredient is optional. Use a good melting cheese like queso oaxaca, mozzarella or monterey jack cheese.
- + Your favorite toppings such as: Salsa Mexicana, avocados, and even Mexican crema.
***Find the complete recipe with measurements below.
“Authentic Migas are made with tortillas that you fry at home and are not made bagged tortilla chips.”
How To Make Migas Breakfast
It takes about 20 minutes total to throw together and everything is made in one skillet.
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
- In a medium nonstick frying pan, heat oil on an over medium heat. When the oil is hot, add the corn tortillas and fry just until crisp, about 2 minutes.
- Once they’re all crispy, remove to a paper towel-lined plate to drain, and set aside.
- In same frying pan, add the onion and jalapeño. Cook on medium-high heat until they start to soften up. About 1 minute.
- Add the tomato and cook for another minute. Season the veggies with a pinch of salt and black pepper.
- While the veggies are cooking, add the eggs to a bowl, season with salt, pepper and add water.
- Whisk with a fork until smooth.
- Lower the heat to medium, add crispy tortillas back in the pan and the egg mixture, and let sit for about 30 seconds or until it starts to set on the bottom.
- Gently stir to mix the eggs with the tortillas and veggies. Cook eggs until set or they reach your desired consistency.
Serve immediately, add salsa, hot sauce and any other desired toppings.
- Make plain Migas – Just the tortillas and eggs should be enough for a delicious and easy breakfast. This is how I usually eat them during the week and want everything ready in less than 5 minutes.
- Add more protein – You can add fried ham, chorizo or bacon.
- Change the type of pepper – Instead of jalapeños you can use anaheim pepper or roasted poblano peppers.
Migas taste amazing on their own but sometimes you want to pair them with something else. My go to pairing is refried beans and Mexican hot chocolate on the side.
What kind of skillet should I use?
I like to use a non stick skillet since it requires less oil to prevent sticking, which leads to healthier cooking. I also like a cast iron skillet it’s basically nonstick once it has a nice sheen to it. That means you can cook with less oil too!
The difference is that for the Chilaquiles, the fried tortillas are covered in either red or green sauce and topped with an egg (optional). The tortillas in Migas do not have any sauce and the eggs are scrambled and mixed with the tortillas. This renders two different distinct flavors.
Migas comes from the word “migajas” in Spanish which translates to “crumbs” in English. The migas part represent the dish made out of leftovers consisting of corn tortillas, whatever vegetables you have at hand mixed with eggs.
It is known that this dish originated in Spain but there is also a Portuguese version. The European dish is made with bread instead of tortillas as known in Mexico and the vegetables varies according to taste.
If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below on the blog. It’s also super helpful to me and other readers if you share any changes you made to the recipe. I’m so grateful you’re here!
Authentic Migas Breakfast Recipe
- Large nonstick skillet
- 2 Tablespoons vegetable oil
- 6 corn tortillas Cut into squares or the shape of your choice.
- ¼ of a medium onion (about ⅓ cup) finely chopped
- 1 large jalapeño no seeds, finely chopped
- 1 large roma tomato (or about ⅓ cup of any tomato) finely chopped
- 4 large eggs
- ¼ teaspoon kosher salt (plus a pinch for the veggies)
- ¼ teaspoon black pepper (plus a pinch for the veggies)
- 1 Tablespoon water
- In a medium nonstick frying pan, heat oil on an over medium heat. When the oil is hot, add the corn tortillas and fry just until crisp, about 2 minutes. Remove to a paper towel-lined plate to drain, and set aside.2 Tablespoons vegetable oil, 6 corn tortillas
- In same frying pan, add the onion and jalapeño. Cook on medium-high heat until they start to soften up. About 1 minute.¼ of a medium onion (about ⅓ cup), 1 large jalapeño
- Add the tomato and cook for another minute. Season the veggies with a pinch of salt and black pepper.1 large roma tomato (or about ⅓ cup of any tomato)
- While the veggies are cooking, add the eggs to a bowl, season with salt, pepper and add water. Whisk with a fork until smooth.4 large eggs, ¼ teaspoon kosher salt (plus a pinch for the veggies), ¼ teaspoon black pepper (plus a pinch for the veggies), 1 Tablespoon water
- Lower the heat to medium, add crispy tortillas back in the pan and the egg mixture, and let sit for about 30 seconds or until it starts to set on the bottom. Gently stir to mix the eggs with the tortillas and veggies.
- Cook eggs until set or they reach your desired consistency.
- Serve immediately, add salsa, hot sauce and any other desired toppings.
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The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
I’m not usually a big breakfast person, but I had to try these for breakfast last weekend. Now I’m hooked and may have to change my habit. Migas, migas, migas – yum, yum, yum!!
Ana, These recipes sound amazing! I love your clear instructions and helpful tips. Plus your photos are beautiful! You make cooking authentic Mexican recipes so easy. Thank you for your wonderful blog!
I love all your recipes, I’ll make this for tomorrow’s breakfast yummy
Me quedaron riquisimas. Gracias!!!!
Que bueno Malena! Me da gusto que hicistes esta receta de Migas. Gracias!