Migas is a popular Tex Mex breakfast dish made with corn tortillas, cheese, tomatoes, jalapeños, and onions. I serve it plated with tortillas on the side, but they can also be wrapped up taco style. Either way, they make for a satisfying meal!
Tex Mex Migas Recipe
I first discovered migas in Austin, Texas and just couldn’t get enough of them! Also known as Austin’s hangover cure of choice, the city boasts so many variations on this Tex Mex classic. You can have them for breakfast, lunch or dinner! My lightened up version has Huevos Rancheros vibes, and it’s easy to customize with your favorite toppings.
Why This Migas Recipe Is a Favorite
As soon as I tried migas in Austin, I knew I had to find a way to make them at home. These eggs are so good! I could literally eat them everyday and they are so fast and easy to make. Here’s why I love this recipe:
- Lightened up: The tortillas in migas are typically cut up and fried to maintain a crisp texture when mixed in with the scrambled eggs, but I wanted to make them healthier, so I charred them on an open flame first to crisp them up, which helps me use far less oil.
- Vegetarian with meat option: As written, this migas recipe is a great vegetarian dish, but if you wish to add meat, chorizo or bacon would be great.
- Ready fast: If you can make scrambled eggs (or my High-Protein Enchilada Scrambled Eggs), you can make migas! Prep the ingredients ahead of time and it’s even doable for a weekday morning.
Watch Me Make Migas
Yield: servings
Serving Size: 1 cup eggs, 1 oz avocado, 1 tbsp cheese, 1 tortilla
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One at a time, place all 6 of the tortillas directly over the flame of the burner over medium heat 20 to 30 seconds per side, until slightly charred.
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Set 4 aside on a plate with a dish towel over them to keep them warm until ready to serve, cut the remaining 2 in half, then chop into 1/2 inch thick strips.
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Place the eggs in a medium bowl, season with salt and pepper, and whisk to combine.
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Heat 1 teaspoon of the oil in a 10-inch nonstick skillet over medium heat.
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Add the 2 chopped tortillas and cook, stirring until crisp, about 4 minutes. Set aside.
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Add the remaining oil to the skillet, then add the onion, tomato, jalapeño, cilantro and season with salt and pepper, cook until soft and translucent, about 4 minutes stirring.
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When the onion is ready add the eggs and cook 3 to 4 minutes until the eggs are almost set, stirring a few times to scramble, then stir in the tortillas.
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Stir and cook 1 more minute. Remove from heat and top with cheese, fresh salsa, avocado, hot sauce and cilantro for garnish.
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Serve with warmed tortillas.
Last Step:
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Serving: 1 cup eggs, 1 oz avocado, 1 tbsp cheese, 1 tortilla, Calories: 326 kcal, Carbohydrates: 22.5 g, Protein: 17 g, Fat: 19 g, Saturated Fat: 5.5 g, Cholesterol: 377.5 mg, Sodium: 360 mg, Fiber: 5 g, Sugar: 1.5 g
Ingredients You’ll Need
Below is everything you’ll need to make this migas recipe. See the recipe card above for the exact measurements.
- Diced Onion adds flavor to the migas. You can use white, red, or yellow.
- Tomato, but you’ll only need half. I like to dice the other half to serve with the migas as garnish.
- Jalapeño for some heat, but not too much. Feel free to adjust the amount to your preferences.
- Cilantro is added to the migas and used for garnish.
- Corn Tortillas are also added to the migas and served with them.
- Olive Oil, or your go-to oil for cooking.
- Kosher Salt and Black Pepper, for seasoning.
- Eggs are the main ingredient in migas!
- Queso Fresco or any type of cheese you like. Queso blanco, cheddar or Monterey Jack cheese would be great too. You can also omit the cheese to make your migas dairy free.
- Avocado adds some healthy fats and extra satisfaction.
- Hot Sauce or Salsa, for serving.
How to Make Migas
Here’s a quick overview of the steps involved in making migas. See the recipe card above for printable directions.
- Char the tortillas: Place the tortillas directly over a burner set to medium heat and char both sides. Set 4 on a plate and cover with a towel, then cut the rest into strips.
- Whisk the eggs: Crack the eggs into a bowl and whisk in the salt and pepper.
- Crisp the tortilla strips: Heat a teaspoon of oil in a skillet over medium heat, then add the tortilla strips. Cook until crisp, then remove to a plate.
- Cook the veggies and eggs: Add the remaining oil to the skillet and add the veggies and cilantro. Season with salt and pepper and cook until the onions are softened, then pour in the eggs and scramble.
- Add the tortillas: Once the eggs are scrambled, stir in the tortillas and cook 1 minute more.
- Serve: Add the cheese and garnishes, then serve with the reserved tortillas.
My Favorite Ways to Serve Migas
Proper Storage & Reheating
- Refrigerator: Transfer the migas to an airtight container and refrigerate for up to 3 days.
- Freezer: You can freeze this recipe in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator before reheating.
- To reheat: Warm leftovers in a nonstick skillet set over medium-low heat, or use the microwave.
