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Tex-Mex Migas

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My all-time favorite Tex-Mex migas recipe! It’s super-simple to make with leftover chips and salsa, and always a crowd fave.

Easy Migas Recipe

I first posted here on the blog about migas five years ago after visiting Austin for the first time, when I was introduced to their brilliant, iconic Tex-Mex scramble. Then proceeded to fall even more in love with them two years later, when my friend, Kathryne, and I spent a month snowbirding and eating all the tacos in Austin. And ever since, they have become one of my go-to brunch recipes that we make around here constantly — especially when serving a crowd.

But! I’ve been meaning to pop back in here and update this recipe for years because I recently figured out a shortcut to this already-simple recipe that I have been loving lately. Authentic migas are supposed to be made with leftover corn tortillas, which are then cut into small strips, and fried in oil until crispy — which is a delicious way to go. But since I often do not have leftover tortillas on hand — yet always have a bag full of corn tortilla chips in the pantry — I’ve been making migas with crumbled chips instead. And it has turned this dish into just about the easiest migas recipe ever.

Just scramble up some eggs and veggies, add in some cheese, salsa and the tortilla chips, load the scramble up with your favorite toppings, and a mega delicious plate of migas will be yours to enjoy in no time. Here’s how to make them!

A dozen brown eggs to make Migas

Migas Ingredients:

The best thing about migas is that you probably already have these ingredients on hand! You’ll just need:

  • Eggs: Which we will soft scramble. (I like to add a bit of milk to my eggs to make them extra creamy.)
  • Onion, Jalapeño and Garlic: I like adding these in to give the eggs some extra flavor and texture. But you can skip this step if you’re in a hurry and just add a bit of extra salsa instead.
  • Corn Tortilla Chips: Traditional migas call for frying up leftover corn tortillas, which you’re welcome to do. But more often, I just crumble up leftover tortilla chips, which is much speedier. Plus I always (like, always) have them on hand.
  • Salsa: Any red or green salsa that you have on hand will do!
  • Cheese: I like to use shredded cheese for the egg scramble, but you could also add some crumbled queso fresco or cotija if you prefer.
  • LOTS of Toppings! A must, in my book. :)  Chopped fresh cilantro, diced red onion, sliced avocado, diced tomato, extra salsa — whatever sounds good!

How To Make Migas

How To Make Migas:

As I said, these Tex-Mex migas are ridiculously easy to make. Simply:

  1. Sauté the onion, jalapeño and garlic: In a large sauté pan, cook until they are nice and soft.
  2. Add eggs: And slow scramble until they are cooked to your desired consistency.
  3. Add cheese, tortilla chips and salsa: Stir until combined, then cook for 1 or 2 minutes to warm through.
  4. Serve and garnish: Serve warm, and garnish with lots and lots of your favorite toppings!

How To Make Migas for Tacos

How To Serve Migas:

There are all sorts of ways you can serve up migas, including:

  • Plain: My favorite — just served up as below in a big bowl, with lots and lots of toppings.
  • Breakfast tacos: Serve your migas in corn tortillas to have migas tacos.
  • Breakfast burrito: Wrap your migas up in a big flour tortilla for an easy migas burrito.

Potential sides could also include:

  • Beans: Black or pinto beans are a traditional side in Texas, either served refried or soupy.
  • Fresh fruit or smoothie: The sweetness is a nice balance to the savory.
  • Iced coffee: My favorite side to go with migas in the morning. ;)

Tex-Mex Migas Recipe with Avocado

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Tex-Mex Migas Recipe

The Best Tex-Mex Migas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 29 reviews
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 0 About 4-6 servings 1x


Tex-Mex styled migas are the ultimate breakfast comfort food…with a kick!


  • 12 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon each: ground cumin, fine sea salt, freshly-cracked black pepper
  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 1 jalapeño, seeded and finely chopped
  • 3 cloves garlic, minced
  • 2 large handfuls corn tortilla chips, roughly crumbled
  • 2/3 cup salsa, homemade or store-bought
  • 2/3 cup shredded Mexican-blend cheese, plus extra for serving
  • toppings: chopped fresh cilantro, diced red onion, sliced avocado, diced tomato, extra salsa


  1. In a large bowl, whisk together eggs, milk, cumin, salt and pepper.  Set aside.
  2. Heat oil over medium-high heat in a large sauté pan.  Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.  Add garlic and sauté for 1-2 additional minutes, stirring occasionally, until the garlic is fragrant.
  3. Add the egg mixture, and reduce heat to medium.  Cook for 5-6 minutes, stirring frequently, until the eggs are completely scrambled.  Stir in the tortilla chips, salsa and cheese.  Cook for 2 minutes, stirring occasionally.  Taste and season with extra salt and pepper if needed.
  4. Serve warm, garnished with your desired toppings.  (I say the more, the merrier!)


*Recipe updated in July 2018.

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99 comments on “Tex-Mex Migas”

  1. So …I made this tonite. I saw the earlier email and I said immediately that sounds delish! I went for a run this eve my son ate pizza, I wasn’t in the mood to cook but I was STARVING. I realized I had all the ingredients on hand which is what initially appealed because I always have chips, salsa, cilantro and avocado on hand which added as toppings to this dish totally make it. Additionally I added cotija cheese to the scramble. I also sautéed the jalapeño, onion and garlic per your suggestion which I can’t imagine not doing each time, the flavor that it lends is a must. But the texture of the chips was most surprising in terms of what it does for this dish. Very quick and easy and YU-MMY!

  2. Looks delicious. I want to try this recipe tonight. I was wondering if the salt needs to be reduced since corn tortilla chips have salt already on them. Or do I look for unsalted chips? I don’t want the dish to be too salty.

  3. These look great And nice And quick to make! But i think now you live un Spain you should make spanish migas too!

  4. I LOVE Migas! Yes, they are perfect for leftover tortillas or chips. I usually wind up making them very much like this when I have leftover fried corn tortillas from chilaquiles. SO good for the next day. This is great!

  5. I, too, had Migas in Austin and my life was forever changed. I LOVE MIGAS! I’ll give this a try – I’m always wondering how to use the last crumbly bits of tortilla chips at the bottom of the bag!

  6. I just posted this recipe on my facebook family side many family members I know will be interested. your a charm , Good job !
    Chef Ernie

  7. What is “leftover chips and salsa”??? Reminds me of people freaking out trying to store “leftover guacamole”… never a problem I’ve encountered :P

  8. Love migas, my mom always made them for us as kids. Thanks for sharing.

  9. 100% excellent! Thanks for sharing this easy recipe. I used 3 egg whites, 2 whole eggs and mozzarella, as my attempt at healthier version.

  10. I made this last night for dinner as a “let’s see what we can throw together with stuff in the pantry/fridge” and holy mackerel, it was sooo good. I actually forgot to throw in the garlic and it was still amazing. Will make it again, like maybe tonight?

  11. I have tried this recipe for the first time – Experience was great to be honest, My husband has liked it very much. It’s good to try new recipes every week , what do you say (smile)?

  12. Made this as an easy dinner, topped with avocado and tomato. Very yummy ?

  13. Hey y’all, I’m from San Antonio, so I’ve had my share of Migas. This recipe is definitely the gourmet version of migas, but I love it! Down here, it’s typically just fried corn tortillas or crumbled chips, eggs, seasoned with salt & pepper and thrown in a flour tortilla. That’s what you’re gonna get if you go to a taco shop. Personally, I never bought into the hype that my fiancée tried to sell me, but after trying this recipe, I am hooked! There are so many great flavors going on in this recipe already that I didn’t need the extra garnish, but by all means add whatever sounds appetizing.
    My advice after making this recipe: if you don’t have time to sauté onions, jalapeños, and garlic, just do this;
    Heat your oil
    Add 1TBS salsa
    Immediately add egg mixture

    The salsa already has those flavors emulsified, so there isn’t a need to cook it further. This saves you about 5 minutes and still taste amazing.

    Oh, if you can’t find tortilla chips where you are, try using Doritos Nacho Cheese chips if you have them available locally. That’s basically what I did and it taste great.

    Lastly, for the “Mexican Cheese” blend, you’re looking to blend cheeses like cheddar, Colby jack, and/or Monterrey; any combination of these in equal parts will fulfill the cheese blend requirement!

    Have fun with this recipe and remember to keep life on the spicy side! (Lol)

  14. Made this for a girls’ brunch with bottom-of-the bag broken tortilla chips. So easy, so good and so customize-able. Thank you!

  15. Easy and delicious! Great addition to our breakfast for dinner rotation! Thanks.

  16. Spent my entire life in Texas and went to school in Austin. Now I am in Georgia and no one has ever heard of Migas. So I decided to make my own. Followed this recipe exactly. Just like home. I may have actually cried a little Texas-shaped tear.

  17. These were absolutely delicious! We used the eggs to make breakfast tacos. Everyone loved them and cleaned their plates – no leftovers! Thanks for a great recipe!

  18. Wow this was easy and delicious and a great breakfast after hosting a party with chips, salsa, cheese and crema left over – some fresh cilantro on top really set it off!! Thanks for the great and simple recipe!

  19. So easy and delicious! I added some crumbled cooked sausage.

  20. Super amazing recipe (although I opt to serve as tacos because I LOVE tacos!!!) I’ve made these twice in about a week and a half already now and plan to make them regularly!

  21. Delicious! I introduced my Indian husband to Migas for the first time and he was blown away. I did a combo of this recipe and the Cookie and Kate one to get the beans all in one recipe :) . Love your recipes as always!

  22. Delicious and quick! Reminds me of migas I would have in Austin all the time!

  23. I made these this morning but I did a little different, I put the chips in the toaster oven because they were stale to ‘freshen’ them up so they are nice and crispy again, I started them at 350° for 5 minutes and because I was still making the rest of the dish I turned the oven down to warm (I believe it is 225°) to keep them warm until I was ready to assemble.
    I whisked my eggs in a small bowl and salt and peppered them, I cooked a strip of bacon in a small skillet and placed on a paper towel to drain and discarded most of the grease, then I got a small plate and put the tortilla chips on it and sprinkled with a Mexican cheese blend. Then I poured the eggs into the skillet that I cooked the bacon in and immediately topped with Pico de Gallo and stirred just until set but not all the way set.
    Then I put the eggs on top of the tortilla chips, sprinkled a bit more cheese and placed back into the toaser oven set to broil just until the cheese was melted.
    I did it this way primarily because I don’t want the chips to get soft at all.

    Now the question I have for you Ali is how is your recipe different than Chilaquiles?

  24. Have had this recipe forever and finally got to it last nite (from my pile!) and it was DELICIOUS! I made some roasted herbed potatoes to go with them and just wanted to thank you; they were perfect. My husband had the leftovers for breakfast and said they reheated well too.

  25. Can this be store in the refrigerator? If so, how many days!?

  26. I made this on Christmas morning for mine and my sisters kids. It was delicious and everyone loved. My youngest (20) never eats eggs and she went back for seconds.

  27. Hubby was surprised it tasted so good, first time making this and definitely not last time!

  28. Great Migas recipe! I also use crumbled corn tortilla chips. l’ve lived in San Antonio and mainly Austin for 40 years or so and am familiar with several Migas variations. This one is very close to several restaurants. The one trick I would add that Little Mexico and a few others do is once the Migas is pretty much done, plate and sprinkle copious amounts of cheese on top of the eggs and a little on the beans then slip under your oven on broiler for a couple of minutes till the cheese melts. *Warn the person you’re serving it to, “Hot plate!”, just like they do in the restaurant.

  29. I LOVE this recipe and make it all the time. :) I usually add some bell peppers along with the jalapeños to get some more veggies in, and it’s the perfect vegetarian dinner! Thanks Ali — your recipes never disappoint!

  30. We are pretty adventurous cooks and eaters, but have never had Migas. One of the strengths of your recipes is that they are a framework, with many options given per personalize. We loved this dish, and have added it to our collection of “clean out the fridge” recipes.

  31. I made this for dinner tonight and it was EXCELLENT. I ripped up corn tortillas and fried them up instead of using tortilla chips. Best eggs I’ve ever eaten. Thank you for the recipe!

  32. We have made this twice so far and LOVE it! It is bursting with fresh flavor. And, it makes a quick, tasty, filling dinner after a long work day.

  33. Made this today for breakfast and my picky husband loved it! Fried tortilla pieces and made the chips which made it even better!
    Thanks for sharing :)

  34. This was my first time trying migas. It’s not so popular here in Canada but I love Mexican food. I made the tortilla chips because we have tortillas but no chips. So delicious. I love this one as much as I love huevos rancheros. Yum.

  35. I veganized this by making this with JUST Egg, Milkadamia (Mac Nut) milk, and Daiya Mozzarella shreds . I also replaced the cumin with turmeric, since turmeric and black pepper combined provide a lot of health benefits. I also fried corn tortilla strips instead of chips, and added in some Kalamata olives. Not only was this so quick and easy to make, but super yummy and inexpensive! This is a keeper.

  36. Delicious! Used up so many odds and ends from the fridge, and easy enough to do while sleep deprived (new little baby). No shredded cheese, but feta was good. Added steam-sauteed kale for a full meal. The cilantro in the fridge was too sad to add — next time!

  37. I’ve been making this and love it. I veganize it by substituting with JUST Egg and Daiya cheese shreds. It’s so quick, easy, healthy, tasty, and a great way to use up veggies before going bad.

  38. Made these this morning – awesome! Thank you for another terrific recipe!

  39. I wish I could share my pics! So absolutely delicious!

  40. This is a very good recipe. However in your lead-in it says to put in the chips when the eggs are cooked to the “desired consistency “. My suggestion is to put the chips in sooner while the eggs are still somewhat wet.

  41. Don’t add milk to scrambled eggs. Yes they’re creamy, but then water separates quickly, and you’ll end up with watery puddles.
    The cheese will make your eggs quite creamy enough.
    Otherwise, this is a nice Rx.

  42. I’ve been trying different migas recipes, and this is by far the best one yet! It’s definitely going on this year’s Christmas brunch menu. Thanks for a terrific recipe.

  43. I love this recipe!

  44. Im here in Austin, and we always add spicy crumbled breakfast sausage to the mix. And we aren’t ashamed to use Velveeta queso!