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Made with crispy corn tortillas and scrambled eggs, this Easy Migas Recipe is a quick Mexican breakfast the whole family will love. Made with only 4 total ingredients!
Table of Contents
One of my favorite Mexican breakfasts is migas!
Made with crispy pan-fried corn tortillas and scrambled eggs, this easy morning meal is perfect for a big brunch and makes great leftovers.
Like huevos rancheros, or Breakfast Tostadas, migas is a beloved traditional Mexican dish that’s easy to make and very popular.
Corn tortillas are always in stock at my house. They’re so versatile and can be eaten with any meal of the day.
But though people can easily picture possible lunch and dinner options that incorporate corn tortillas, most find it a bit more difficult to find ways of eating them at breakfast time. Today, we’re going to fix that.
If you’ve never eaten corn tortillas and eggs together, you are missing out. The nuttiness and corniness of the tortilla perfectly balance the richness and creaminess of the egg. Add some crunchy, fried texture and what’s not to love?
While this dish is very easy to make, there is one thing you want to pay attention to when cooking this meal – the tortillas.
One of the best things about migas is the texture provided by the crispy, fried tortillas. So make sure you fry them really well!
How to make the best migas
When you’re frying up the corn tortillas, be sure to get them as crispy as possible without burning them. They may seem too crispy at first, but remember that you are going to be adding eggs later.
Once you add them, the tortillas will soak in some of the added moisture and soften up a bit.
While migas are delicious eaten plain, I love topping them with some diced onions, chopped cilantro, and a crumbly cheese like queso fresco, cotija or feta.
Serve them up with a side of homemade refried beans, a dash of your favorite hot sauce or salsa macha, and breakfast is on the table in only 15 minutes!
Easy Migas Recipe
Ingredients
- 3 tablespoons olive oil
- 6 large eggs
- 1/2 teaspoon kosher salt
- 8 corn tortillas, cut into eighths
Optional toppings
- chopped cilantro, diced tomatoes, queso fresco
Instructions
- Heat olive oil in a large nonstick skillet over medium-high heat. While oil is heating up, whisk eggs in a medium bowl and set aside.
- Add the corn tortillas to the skillet and fry until crispy, about 6 to 8 minutes.
- Add whisked eggs, salt and fold them into the crispy tortillas. Cook for about 2 to 4 minutes, until the eggs are fully cooked and no longer runny.
- Remove from heat, taste and season with more salt to taste. Serve with chopped cilantro, diced tomatoes and queso fresco if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does it have to be kosher salt for migas?
Hi! No, you do not have to use kosher salt, it’s just what I recommend cooking with. You can also use sea salt or regular table salt if that’s all you have. I would just salt your recipe to taste at that point.
I am one of your biggest fans. Every single fish I have made brings my husband back to his youth and eating authentic Mexican food at his abuelas house.
Hi Isabel! Thank you for sharing such a delicious easy recipe. I didn’t have corn tortillas but did have some Guadalajara style tortilla chips. I broke those up and used them instead. I would’ve loved to add some queso fresco or Cotija cheese but all I had was some “Mexican blend” shredded cheese. I also made your easy enchilada sauce and drizzled it all over when I was done and it was yummy!
We like to add chorizo to migas, since that’s the way they were made the first time we had them. However, they’re good no matter what you add.
Do u break up the tortillas to fry or fry them whole?
He liked it. Breakfast taco.
I cut them into small triangles, so I break them up.
Excellent recipe! So simple, so quick and so good!
Woohoo!! I would always make them lightly lightly fried… like still soft… but NOW I am over the moon. Made them two days in a row 🤪
Hi,
I was browsing for a recipe to make with corn tortillas and I found this recipe. I remember that my aunties would make this for supper instead they always made it in a big cast iron pan because we were a big family of 6 kids. I really liked it so I’m going to make it for my family I’m hoping they will like it, like I did as a child.
Yes! I’ve eaten Migas for dinner plenty of times as well. It’s one of those egg dishes that’s just good any time of the day 🙂 I hope you like it and that it brings back fond memories 🙂
I’ve made this a few times, I love it, it is a new mainstay breakfast for me. I am usually cooking for one so I use 1/4 of the ingredients. I find it not filling enough as is so I add some protein, either taco spice seasoned ground beef or refried beans (fry either separately then throw em in before adding the eggs).
So good! Made several times and love.
Thank you!