Tex-Mex Migas Recipe (Migas con Huevo)

Try my easy Tex-Mex Migas for a quick and hearty breakfast that’s sure to please. Inspired by my time living in San Antonio, Texas my Migas (Migas con Huevo) recipe is full of flavor with the perfect hint of spice. Delicious fried corn tortillas combine with perfectly scrambled eggs for the perfect start to your day.

• Facebook
• Twitter
• Instagram
• YouTube
• Pinterest

This post may contain affiliate links. We may receive a commission if you click a link and purchase something that we have recommended.

Hungry for more? Give these recipes a spin:

• Shakshuka with Turkey Sausage
• Denver Omelet
• Keto Chicken & Waffles
• Sheet Pan Frittata
• Pickled Jalapeños
• Blue Corn Tortillas

Peace family,

What the heck are migas? That was my questions as I stood before a small tower of freshly made, aluminum foil-wrapped breakfast tacos 10 years ago in a San Antonio-based corporate cafeteria. I couldn’t help but notice colleagues quickly coming and going in the morning rush, eager to grab these migas tacos. ”When in Rome…” Actually, what I should say is “When in South Texas…”

I gave it a go.

Whoa. Talk about a delicious breakfast game changer. In the years to follow I would have migas all types of ways. In tacos, on a platter with refried beans, with various, never-ending toppings, straight up with a fork. There’s no wrong way really. And I’m here to share that magic with you.

What is Migas?

Migas takes on various forms depending on what part of the world you’re in. In Mexican cuisine, migas consists of leftover, hardened or fried corn tortillas added to an egg scramble. This is a bit of an oversimplification, because even in Mexico, there are still regional variations. In Mexico City, migas is actually a soup (Tepita-Style Migas) made with old leftover bread (bolillo). The Spanish word migas translates to “crumbs.”

Why You’ll Love Migas

• Inexpensive – It doesn’t cost much to make migas. Eggs, a few corn tortillas, tomatoes, aromatics, seasonings (that you probably already have on hand!), cheese, and preferred toppings.
• Quick and Easy – this meal comes together in less than 20 minutes and I’m willing to bet that you’ve scrambled an egg before! I’ve even seen migas made with corn chips, though I don’t personally prefer that method.
• Customizable – Scramble the eggs using your preferred method. I go with a lower heat for a softer scramble. Choose your own toppings. Add hot sauce. Go wild.

What Ingredients Do I Need to Make Migas?

To make my migas you will need the following ingredients:

• Cooking Oil – You will want to use your favorite high heat oil for frying. For me, that is avocado oil.
• Corn Tortillas – Migas is made with corn tortillas, not flour. Flour tortillas will not yield the same taste, texture, or flavor profile. 
• Fresh Garlic – Freshly minced garlic. 
• Red Bell Pepper – A bit of diced red bell pepper
• Roma Tomatoes – Diced Roma tomatoes. You can also use whatever variety of tomato you have on hand. 
• Yellow Onion – You can also opt for a Spanish onion. 
• Eggs – my recipe calls for large eggs.
• Kosher Salt – for seasoning; can be adjusted for taste
• Black Pepper – for seasoning
• Cumin – for seasoning. I feel that this really punches up the Tex-Mex flavor. 
• Oregano – for seasoning. I love to use Mexican oregano when I have it on hand. 
• Cayenne – for a little heat. 
• Shredded Cheese – I like to shred my own cheese. Freshly shredded cheese melts a lot easier than store-bought and doesn’t contain anti-caking agents. 
• Lime Juice – freshly squeezed
• Cilantro – chopped 
• Jalapeño – Fresh jalapeño, thinly sliced. Pickled jalapeños also work great here. 
• Avocado Slices – You could also opt for those store-bought avocado cups, although they are less cost-effective. 
• Cotija Cheese – if you can’t find crumbly cotija cheese, you can also try feta or queso fresco.
• Salsa – store-bought or homemade both work just fine. 

What is Cotija Cheese?

Cotija cheese comes from Cotija de la Paz, a municipality in the Mexican state of Michoacán. It’s a cows milk cheese that doesn’t melt, but adds a flavorful topping for Mexican (and Tex-Mex) dishes. If you’re unable to find Cotija cheese, you can opt for feta or queso fresco.

How to Make Tex-Mex Migas

Cut the corn tortillas into evenly sized squares/pieces. You can also cut them into strips if you would prefer smaller bites.

In a large skillet, heat the oil to 350° F (about 3-4 minutes over medium heat).

Once the oil has heated, place the tortilla pieces into the hot oil and fry until crisp (about 5 minutes). Don’t worry if they get extra crispy/darkened. Remember that they will be combined with eggs which will soften them up.

Meanwhile, add the eggs to a small bowl and whisk until lightly beaten. You may opt to season your eggs at this point. I prefer to salt them as they cook.

Drain the excess oil, leaving the tortilla pieces in the skillet.

Add the minced garlic, diced red bell pepper, diced tomatoes, and diced yellow onion. Allow to cook for 5 minutes, stirring frequently.

Reduce the heat to medium low and gently pour the beaten eggs into the skillet. Allow the eggs to sit, untouched for 30-40 seconds as they begin to cook.

Using a silicone spatula, gently scramble the eggs, stirring constantly until set (about 3 minutes). This should produce large, fluffy, egg curds. Toward the end of the cook time, season the eggs with the seasoning blend.

Serve the migas, topping with lime juice, cilantro, jalapeño slices, avocado slices, cotija cheese, and salsa as desired. 

Best Ways to Serve Migas

• Refried Beans – I often see migas served with a delicious side of refried beans.
• Migas Tacos– This is actually how I was introduced to migas. Migas breakfast tacos are a staple in San Antonio, TX, where my husband and I lived for 7 years. 
• Traditional Breakfast Sides – I’ve seen migas served alongside traditional breakfast favorites like sauce, bacon, or toast. 

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri

Yield: 4 Servings

Tex-Mex Migas Recipe (Migas con Huevo)

Additional Time: 20 minutes

Total Time: 20 minutes

Try my easy Tex-Mex Migas for a quick and hearty breakfast that’s sure to please. Inspired by my time living in San Antonio, Texas my Migas (Migas con Huevo) recipe is full of flavor with the perfect hint of spice. Delicious fried corn tortillas combine with perfectly scrambled eggs for the perfect start to your day.

Print

Ingredients

• 4 Corn Tortillas
• 1 cup Avocado Oil
• 4 Large Eggs
• 1 Garlic Clove, minced
• ½ Small Red Bell Pepper, diced
• 2 Roma Tomatoes, diced
• ½ Small Yellow Onion, diced
• ½ cup Shredded Cheese

Seasoning Blend

• ¼ teaspoon Kosher Salt
• ¼ teaspoon Black Pepper
• ¼ teaspoon Cumin
• ¼ teaspoon Oregano
• ⅛ teaspoon Cayenne

Optional Toppings

• Lime Juice, to taste
• Cilantro, chopped, to taste
• Jalapeno, thinly sliced, to taste
• Avocado Slices, to taste
• Cotija Cheese
• Salsa, to taste

Instructions

Cut the corn tortillas into evenly sized squares/pieces.
In a large skillet, heat the oil to 350° F (about 3-4 minutes over medium heat).
Once the oil has heated, place the tortilla pieces into the hot oil and fry until crisp (about 5 minutes).
Meanwhile, add the eggs to a small bowl and whisk until lightly beaten.
Drain the excess oil, leaving the tortilla pieces in the skillet.
Add the minced garlic, diced red bell pepper, diced tomatoes, and diced yellow onion. Allow to cook for 4-5 minutes, stirring frequently.
Reduce the heat to medium low and gently pour the beaten eggs into the skillet. Allow the eggs to sit, untouched for 30-40 seconds as they begin to cook.
Using a silicone spatula, gently scramble the eggs, stirring constantly until set (about 3 minutes). This should produce large, fluffy, egg curds. Toward the end of the cook time, add the shredded cheese and season the eggs with the seasoning blend.
Serve the migas, topping with lime juice, cilantro, jalapeno slices, avocado slices, cotija cheese, and salsa as desired.

Notes

Feel free to cook the eggs using your preferred method (hard scrambled, soft scrambled, etc.)

You may choose to season your eggs prior to cooking.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Professional Chef Knife, 8 Inch Pro Kitchen Knife, German High Carbon Stainless Steel Knife with Ergonomic Handle
• 
  Cutting Boards for Kitchen [Bamboo, Set of 3] Eco-Friendly Wood Cutting Board for Chopping Meat, Vegetables, Fruits, Cheese, Knife Friendly Serving Tray with Handles, 100% Natural Bamboo

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 196Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 200mgSodium: 255mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 11g