This Easy Mexican Migas recipe is the perfect traditional breakfast. It only takes 4 ingredients and you probably already have them in your pantry!
Ingredients
The basic recipe for these easy Mexican Migas recipe is simply eggs, tortillas and a little vegetable oil. Add some chopped onion while cooking for a little added flavor. The onion will get a nice caramelization for a bit of a sweet taste.
This recipe is served in Mexico using leftover tortillas. They may be a little dried out or perhaps broken. I always prefer yellow corn tortillas for everything. If you have some more fragile white corn tortillas, this is a perfect use for them too.
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What’s the Difference Between Migas and Chilaquiles?
Both Migas and Chilaquiles are made from leftover tortillas. The primary difference between them is that migas are made by cooking with scrambled eggs. Chilaquiles are covered in chile sauce, either red or green. A fried egg may be added when serving.
What Does Migas Mean?
In Spanish, the word Migas means “crumbs”. While you don’t use actual crumbs, it sounds like the perfect interpretation of leftovers to me!
How to Serve Migas
Since Migas was invented in order to use up leftovers, you can really use whatever leftovers you have available.
Serve with refried or charro beans. If you have some tamal filling leftover from making tamales, have that on the side. You can serve with chopped tomatoes or pico de gallo.
Add queso fresco, cilantro, chile sauce and chopped onion when serving.
More Recipes
Have a look at all my other Mexican Food Recipes or try out these favorites:
Recipe
Easy Mexican Migas Eggs Breakfast
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- 1 Skillet 9-11"
Ingredients
- 2 tablespoons Vegetable Oil
- 4 Corn Tortillas, yellow or white, cut into bite-sized pieces
- ¼ Onion, optional
- 4 large Eggs, whisked well with a fork
- Salt and Pepper, to taste
Instructions
- On medium high, heat the oil in a large skillet.
- Add tortilla pieces (and optional chopped onion) to skillet. Toss frequently to avoid burning. After about 1-2 minutes, reduce heat to medium and continue tossing frequently until the tortillas begin to crisp up. Take care that you don't burn them.
- Reduce heat to just below medium and add eggs. Continue tossing together continuously to avoid burning the eggs (not too aggressive). If necessary, lift the pan from the heat and continue cooking, placing back on the burner when more heat is needed.
- The eggs will be ready once they have solidified and they're no longer liquidy. Remove from heat. They will continue cooking a little in the skillet so you don't want to overcook them. Add salt and pepper, to taste, if desired.
- Prepare any desired toppings and serve immediately.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Gwynn says
What an excellent use for tortillas that have gone a little dry. I never knew I could mix them in with scrambled eggs. It’s my first time trying a Mexican breakfast, but it makes a great lunch as well.
Jamie says
Wow! This is such a great-looking breakfast dish! It looks absolutely delicious plus the bright color and vibe of this meal will start our day great with an amazing vibe!
Ann says
Breakfast is my favorite meal of the day! This sounds like a tasty recipe to try! Thanks for the recipe share!
Amy Liu Dong says
I really love this recipe. It is so easy and so delicious. My husband and my kids love it so much!