If you’re looking for something a little different for breakfast that combines the vibrant flavors of fresh vegetables with the richness of eggs, then migas are definitely your answer. Migas are made with crispy pieces of corn tortillas that are scrambled with eggs and various ingredients, such as cheese, onion, tomato, jalapeño, and avocado. They have a wonderful balance of flavors, textures, and colors, and they can be easily customized to your liking.
This recipe specifies that it’s Mexican migas for a reason. This dish actually originated in Spain, where stale bread is crumbled and then fried, often along with a variety of meats, and could be served with either scrambled or fried eggs. The two versions are vastly different.
Customizing your migas
As previously mentioned, this dish is highly versatile. You can swap out the veggies here for anything you have on hand that sautés well and use any kind of cheese and salsa you like. Boost the protein here by adding some black beans (my personal favorite) or cooked chorizo.
It can also be made vegan by omitting the eggs and milk for drained, crumbled firm tofu. You can use regular or gluten free corn tortillas. And, if you’re watching your cholesterol levels, you can replace some or all of the whole eggs for egg whites.
Storing leftovers
You can store the leftovers in an air-tight container in the fridge for a few days, though I find that the tortilla strips tend to lose their crisp and get soggy. They really are best eaten right away.
Mexican Migas
8 large eggs
2 tbsp milk
½ tbsp paprika
2 tbsp neutral oil
2 corn tortillas, cut into 2" strips
1/2 yellow onion, finely diced
1 jalapeno pepper, seeds and veins removed, finely diced
1 red bell pepper, diced
½ tsp salt
¼ cup shredded cheese (I prefer either shredded queso Oaxaca or crumbled cotija, but shredded cheddar or pepper jack work great as well)
1 avocado, sliced
1 Tablespoon chopped cilantro
Salsa of your choice
- Beat the eggs in a bowl along with the milk, salt, and paprika. Set aside.
- Heat the oil in a heavy bottomed skillet over medium heat. Fry the tortilla strips in the oil until they’re nice and crispy, but be sure not to burn them. Remove the strips from the oil and set aside on a paper towel to drain.
- Add the peppers and onions to the pan and cook until softened, about 3 minutes.
- Pour in the egg mixture and tortilla strips. Let sit until the eggs begin to set slightly on the bottom, about 2 minutes, then stir, scrapping all of the set eggs off of the bottom of the pan. Continue to stir and cook until the eggs are done to your liking.
- Divide the egg mixture between 4 plates or bowls and top with cheese, avocado, cilantro, and salsa.
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