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!
An Easy Tex-Mex Breakfast (or Dinner!)
What do you do with your leftovers? Reheat them? Repurpose them? Forget about them until you have an accidental science experiment in your fridge?
No judgment here, guys. No judgment.
In my book, one of the best ways to use leftovers is to omelette-ify them! That’s basically the idea behind frittatas, quiches, and migas. You take what you have (in this case, a few tortillas and some chopped veggies) and add eggs to make a fabulous skillet meal!
These healthy, hearty recipes work equally well for breakfast, lunch, or dinner. So let’s make some migas!
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!). A perfect brinner recipe!
Keep in mind, this is more of a suggestion, or outline, than a strict must-have list. Migas is a flexible dish, and you can tweak it to fit the ingredients you have on hand.
- Oil: For crisping the tortillas and frying the ingredients. You’ll need about 3 tablespoons. Regular vegetable oil is fine, or you could use avocado oil, peanut oil, olive oil, etc.
- Tortillas: I used about four corn tortillas, cut into two-inch strips.
- Onion: Dice up an 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. Easy!
- 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 cilantro leaves, chopped, add a wonderful flavor to my migas. I like to save some for garnish, too. So pretty!
- 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 Tex-Mex Migas
The secret to making migas is to crisp up the tortillas until they’re just golden-brown.
- 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.
- 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.
- 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.
- 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.
- Enjoy! Remove your skillet from the heat, and top with cilantro, avocado slices, chopped tomatoes, and cotija cheese. Serve immediately.
Tips for Success
Although this dish might just be the ultimate in easy cooking, there are still a couple of things you should know. Here are my best tips for making delicious Migas.
- 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. It’s all good. ✅
- Don’t Overcook the Eggs: Overcooked scrambled eggs can sometimes crumble into unmanageable little bits, and take on a discolored look (and funky smell!). 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 no salsa or maybe just a bit of taco sauce instead, etc. YOU do YOU. Do what you love!
How do you serve Migas? Well, it is a complete meal on its own, so you can serve it as-is and feel great about that! But, if you’d like to round out the menu with a few sides, here are some ideas for inspo!
How To Store Leftover Migas
- Migas are amazing for using up food scraps, but the leftovers tend to get soggy when refrigerated. You CAN store them in an airtight container and refrigerate for a couple of days, but I recommend consuming Migas immediately after making it.
Eggs, cheese, and crispy fried tortillas combine to make this comforting and delicious dish, flavored with salsa and spices.
- 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
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.
- NET CARBS: 7 g
- WW POINTS: Optional toppings are not included in the Points.
Amount Per Serving
Calories from Fat 189
% Daily Value*
Saturated Fat 12g60%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Vitamin A 1196IU24%
Vitamin C 38mg46%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: breakfast skillet, migas