The Best (And Easiest!) Migas

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

The BEST Tex-Mex Migas Recipe

Alright, friends.  We need to revisit the topic of migas.  

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.

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But!

I’ve been meaning to pop back in here and update this recipe for years because I recently cut out a major step in the recipe — which has been a total game-changer, at least for me.  Authentic migas are supposed to be made with leftover corn tortillas, which are then cut into small strips, fried in oil until crispy, and then added to an egg scramble with tomatoes and seasonings.  Which is all well and good.  But I admittedly hate frying things, plus that step takes awhile.  So instead, I switched awhile back to just using leftover corn tortilla chips and salsa instead — which I always always have on hand — and it has turned this dish into just about the easiest migas recipe ever.  And we can’t get enough of it.

So if you also happen to have some leftover chips and salsa in the house, grab some eggs and let’s make migas!

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!

Migas Recipe Ingredients -- eggs, tortilla chips, salsa, and all of your favorite toppings

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 -- a step-by-step tutorial

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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The Best (and Easiest!) Migas Recipe

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

Ingredients:

  • 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

Directions:

  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.

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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85 comments on “The Best (And Easiest!) Migas”

  1. Pingback: 5 Healthy Breakfasts to fuel your day! | Be Mobile Wellness

  2. I can’t believe how many people have never heard of Migas!!! You can get them anywhere and everywhere in Dallas, and my boyfriend usually does! I decided to make these for him and he loved them! I too added avocado, and served with salsa and refried beans! H’es Hispanic, and vegetarian, so it’s a great easy fix for both! Thanks for the easy recipe to help follow along with:)

  3. I really enjoyed the recipe but wish you showed more courtesy with the printer friendly version by reducing or eliminating the picture that takes up half of a page on it’s own, and focuses more on coffee cups rather the food that I’m intending to prepare.

    • Hi Travis, we apologize for this, it is something we are working on. Please stay tuned!!

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  5. Today I made migas for the first time. Yummy!

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  8. Nov. 3, 2016
    These are so amazing!!! My new go-to egg breakfast recipe, though these would be just as yummy for supper. They are so packed with delicious Tex Mex flavor that they have my taste buds doing the Mexican Hat Dance! My only question is, how much cilantro should I add to the eggs? The directions state to” add the cheese and chopped cilantro”, but there is no mention of cilantro in the ingredients list. Thanks for sharing such a kickin’ good recipe!!

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  11. Well, I made this for breakfast yesterday and it was easy and delicious. Next time I’ll put some meat in it. Do you have any suggestions for meat? I think chorizo would be good if I can find it.

    • We’re so glad you enjoyed them, Melanie! As for meat, we also think Chorizo would be awesome in these!

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  20. We LOVED these when we visited you guys in Spain. Can’t wait to try – probably for lunch or dinner. Combined with fresh fruit, this will be a great summer meal.

  21. Hey Ally,
    I need to make this spice free thanks to the kids…. (they said having kids would be fun)! To make it creamier for them could I add cottage cheese as a topper as well as all the other cheese (once again my kids are worse than mice and looove cheese). Thanks Emma

  22. I love this recipe! We usually have it for breakfast after entertaining with the mandatory chips and salsa. In my neck of the woods we call this Chilaquiles and add a red enchilada sauce and serve with a side of frijoles al caldero.

  23. Thank you for reminding me that I should make migas for breakfast on a more regular basis. I do not keep tortilla chips in the house (they would never be around when I needed them), so I always fry my tortillas. You made me realize that migas would be a perfect way to use up the little tortillas I buy for street-style tacos. I will also always choose to use cotija or queso fresco, perhaps because I live on the border with Mexico and am strongly influenced by the culture around me.

  24. 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!

    Rating: 5
  25. 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.

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

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  28. 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!

    Rating: 5
  29. 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!

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

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