MIGAS, friends. MI-GAAAAAAS.
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This recipe was super easy and DELICIOUS! My husband said it was an A+ recipe, so it will be in heavy rotation at our house from now on.
Jane
True meaning of life? I found it right in the middle of that bowl of crispy tortilla strips with sautéed garlic and jalapeño and slow-cooked eggs all snuggled in with a handful of melted cheese.
This is LIFE and LOVE to the highest degree. This is migas.
Migas is what I’m eating ALL DAY EVERY DAY and I know I usually get all drama on you about this stuff in terms of how much I’m really obsessed with a recipe or how many times I’ve made it, but truly – out of the last 6 meals in my life, 5 of them have been heaping bowls of this scrambled egg and crispy tortilla goodness known as migas.
In This Post: Everything To Know About Migas
- How This Migas Recipe Came To Be
- Frequently Asked Questions About Migas
- What is Migas?
- Ingredients in Migas
- How to Serve Migas
- WATCH How to Make Migas
How This Migas Recipe Came To Be
Here’s the funny thing about migas – I’ve never had the real thing. I know I KNOW, fraud alert code red, but hang with me pleezzzz because I know, regardless of the authenticity factor, that these are SO superdelicious and worth making for your next breakfast (or brunch or lunch or dinner). Because migas: all day every day.
I didn’t actually eat the real migas myself, but Bjork went to Austin with friends a few weeks ago which seems to be the Migas Mecca of the U.S. You know when you try to get friends who aren’t that excited about food to talk about food with you and it starts to feel all CSI-obsessive-interrogation after a while? This is me talking to Bjork about Austin and migas. In a casual passing moment, he mentioned that migas tacos were his favorite meal from the trip and I completely pounced. There was a barrage of questions – what did they taste like? what was in them? meat or no meat? sauce or no sauce? potatoes?! really? what was their texture? why did you like them? – which was SUPER successful as you an imagine coming from someone who does not understand the lifelong obsession with food.
But it all worked out. I cross-referenced the few bits and pieces of information that I got with the recipes I found online, and then I just went for it.
Clueless? Yes.
Hungry and ready to forge my own migas way? Bigger yes.
Migas: Frequently Asked Questions
Absolutely! Welcome to our favorite migas shortcut.
Yep! Would highly recommended browning up some chorizo to add to this deliciousness.
Similar flavors and ingredients, different method! Chilaquiles consist of fried tortillas simmered in a sauce, which is more of a salsa.
One reader gave flour tortillas a try and said it was successful! So we say go for it.
Skip the cheese, use olive oil instead of butter, and make the eggs a tofu scramble instead. Or use our sofritas recipe in place of the eggs.
So What IS Migas?
Migas can mean something different wherever you find yourself. A quick trip around the world:
- Spanish Migas: This can vary even within Spain, but typically makes use of leftover bread or tortas as a breakfast dish.
- Portuguese Migas: Also usually made with leftover bread, whether a wheat bread or cornbread (!!!). In some parts of Portugal, migas can also be made with potatoes instead of bread.
- Mexican Migas: Getting closer to this preparation, this variation of migas includes corn tortilla strips that are fried until almost crispy, and you add eggs to make a tortilla/egg mixture. Often, leftover hardened corn tortillas are used.
- Tex-Mex Migas: Similar to Mexican Migas, but with other ingredients such as onions, peppers, fresh tomatoes, cheese, spices and condiments like salsa, and refried beans.
Being that these Migas were born from a trip to Austin, these fall into the Tex-Mex category.
Ingredients In Migas
We’re firmly in the Tex-Mex category, so that means these migas consist of:
- Corn tortillas
- Jalapeño pepper
- Garlic
- Eggs
- Cheese
- Cilantro
- Refried black beans
- Alllllll the toppings – salsa, onion, avocado, gimmme all of it
The first time I made these migas was… ummm how should I say this… forgettable. The tortillas got completely mushy and I added mushrooms (SO SORRY) which made the whole thing very strange and we tried to put them in tacos and it just wasn’t anything amazing.
But the second time around? BOMB.COM.
I followed Sunny Anderson’s migas recipe trick where you actually fry your own tortillas first to make them super crispy and delicious (don’t panic – this is like a 5 minute endeavor) and then you just keep layering things into the pan, which, in my migas life includes: garlic. jalapeño. eggs. cheese. cilantro.
You serve that glorious meal up with some refried black beans, avocado, more cheese, or – yes, maybe in a taco? – and I’m telling you: MEANING. OF. LIFE.
I’m making this again for brunch with friends on Saturday and I am already hungry for it.
Migas. All day every day.
How To Serve Migas
You’ve got two options here:
- On their own: Typically, I eat these migas as a standalone breakfast dish on their own. You can make it for a crowd, let everyone add their own toppings, and just be very, very happy with the situation you’ve found yourself in.
- As a taco: Remember how I said Bjork had migas TACOS? Yes. You can put all this goodness inside a corn tortilla and go to town.
Either way, you will become a very large proponent of all things migas.
Prefer To Watch Instead Of Read?
The Best Migas
- Total Time: 30 minutes
- Yield: 3 1x
Description
Migas – eggs scrambled with crispy tortillas, garlic, jalapeño, and melted cheese served with black beans and avocado. Quick, easy, and SO DELICIOUS. Breakfast, lunch, dinner, or brunch!
Ingredients
- 1 1/2 tablespoons butter
- 1 1/2 tablespoon oil
- 5–6 small corn tortillas, cut into strips
- 1 jalapeno, minced
- 1 clove garlic, minced
- 5 eggs, beaten
- 1/2 cup shredded Pepperjack or other cheese
- 1/2 cup chopped cilantro
- salt to taste
- black beans, Cotija cheese, salt, pepper, avocado, tomato salsa for serving
Instructions
- Heat the oil and butter in a large skillet over medium heat. Add the tortillas and fry, stirring frequently, until very browned and crispy (see picture).
- Turn down the heat and let things cool down a little bit. Add the jalapeño and garlic. After a minute or two, add the eggs about 1/4 cup at a time, pushing the eggs around gently in the pan after each addition until all eggs have been added and all the eggs are almost all fully cooked but not quite. Season with salt.
- Remove from heat (the eggs will finish cooking off the heat) and stir in the cheese and cilantro. Serve with all the usual suspects. Black beans, avocado, salsa, cheese, salt, pepper, or hot sauce.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Cuisine: Spanish
Keywords: migas, eggs with tortillas, spanish migas
Other Top-Rated Breakfast Recipes
- Lemon Poppyseed Zucchini Bread (simple, fresh, and made with olive oil!)
- Simple Poached Egg and Avocado Toast (avocado toast never does you wrong)
- Amazing Wholesome Banana Muffins (wholesome ingredients and made in a blender)
- Biscuits and Gravy Egg Bake (yep – biscuits and gravy! genius)
- Fluffiest Blueberry Pancakes (one of the top-rated recipes on all of Pinch of Yum!)
One More Thing!
This recipe is part of our easy Mexican-inspired recipes page. Check it out!
I love these! I made them for my parents years ago, and my mom regularly asks for them. They are what I make for her birthday, Mother’s Day, and now grandparents day!
Made these this morning and they were so delicious! Thanks for an easy and delicious recipe!
Phenomenal! We used flour tortillas (what we had on hand) and it was so good! A few minutes into eating, I asked my husband what he thought of the meal and realized he was scraping the last bits from his plate.
This is seriously SO good and I’m such a big fan of your blog!
I am obsessed!! This was so good and I love the breakdown of the different types of migas!
Hi Lindsay,
I’m from Texas & Austin definitely has such a wonderful variety of delicious food to try. I’m wondering if you’ve made Indian Tacos. My aunt from Minnesota introduced me to them. She made regular tacos except she substituted Indian Fry Bread for the tortillas, Awesome!
Tina Bobbitt
These are so yummy! We are from Texas and my husband said today, “you know this is a really good version of migas”. I love to make a batch and then just heat up in a skillet two portions for me and my husband, and we have an extra yummy breakfast that changes up the normal for 2-3 days. So great!
Love this for breakfast. It’s an easy prep ahead breakfast, and then we just throw a portion in the skillet to heat up in the morning and it’s perfect and fast!
Wow!! Amazing!! My fussy family all loved it. I did cut down on the cilantro quite a bit though even though we all love cilantro. Two or 3 tablespoons was plenty
Me: What difference is one garlic clove going to make?
Me: (Takes a bite)
Me: Oh 🙂
So delicious and easy/quick to make
Try adding chorizo. My mom did everything you said from scratch, including making your own crispy tortilla, only difference (game changer for me) she always put chorizo in it. Give it a go!
Omg where have these been all my life? We made them for dinner last night and couldn’t believe how easy and delicious they were! Definitely will become part of our regular rotation!
Can I substitute tortilla chips tor the fried tortilla strips? And since your first attempt included them and was mushy, would you advise adding them toward the end of the cooking time?
Can’t wait to try these!
Sure! That’d be a great sub! Yep, that should work to add them near the end.
Does the calories per serving information include any of the black beans, Cotija cheese, or avocado, you mentioned?
The nutrition info here doesn’t include the black beans, Cotija cheese, avocado, or tomato salsa since the amounts will vary a lot from person to person. Enjoy, Matthew!
This is the best migas recipe EVER!! I’ve tried others that used stale bread but this is so so much better! My whole family swooned over this dish tonight — we will be eating this regularly from now on! YUM!!!
Thank you so much for this recipe! Made it a bunch and it’s perfect and delicious every time!
OMG this was good exactly as written. I can see how you can get hooked on this one!
So good! I agree, Migas all day long!
These are great! I made them with whole pinto beans and added a squeeze of lime. Thank you!
Love migas but never think of them – but they showed up in my inbox today just when I was trying to figure out what to have for dinner. Good timing! They were great. I used flour tortillas because that’s what I had and they worked fine. I also cooked some Mexican chorizo in a separate pan and then added it at the end. A great dinner!
Hi Lindsay! I love the looks of this recipe. Since I’m a one-person household, I eat a lot of leftovers. Do you think this would be okay reheated?
Hi Louise! We aren’t usually a fan of reheated eggs, but think it could work for this one. I’d just be sure to add the avocado fresh!
Migas are one of the tastiest things could make and it’s quick and delish! Even if you just make them with tortillas and egg ! Always my to go dish : )
would like to keep informed about more recipes
Does the nutritional info include the black beans, Cotija cheese, salt, pepper, avocado, tomato salsa for serving or just the eggs?
Love love love