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Migas: All Day Every Day

25 reviews / 4.8 average

MIGAS, friends. MI-GAAAAAAS.

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.

HOW TO MAKE OUR MIGAS (45 Secs):

Migas in a bowl with a fork.

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.

Tortillas for Migas in a pan.
Onions and peppers.

The first time around 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.

Migas ingredients in a pan.
Migas ingredients in a pan with a wooden spoon and an avocado.
Print
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Migas in a bowl with avocado and refried black beans.

Migas: All Day Every Day


  • Author: Pinch of Yum
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • 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

Scale
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoon oil
  • 56 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

  1. 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).
  2. 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.
  3. 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.
  • Category: Dinner
  • Cuisine: Spanish

Keywords: migas, eggs with tortillas, spanish migas

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One More Thing!

This recipe is part of our easy Mexican-inspired recipes page. Check it out!

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87 Comments

  1. Pinch of Yum Logo

    oh my gosh. THIS is why Austin has been on my list of foodie places I NEED to go for like…as long as I have known about Austin. So glad you good force details out of Bjork for this one…because it looks SO up my alley.






    1. Pinch of Yum Logo
      DREWB

      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!






  2. Pinch of Yum Logo
    Holly Deffenbaugh

    What an awesome looking breakfast. I must try this out this weekend. Can’t wait.

  3. Pinch of Yum Logo

    If you like migas, breakfast chilaquiles will SO be in your wheelhouse. You should look into them! They’re everyone’s favorite greasy Mexican breakfast in San Antonio.

    1. Pinch of Yum Logo

      Yes. I’ve had them and they were all I ate on our honeymoon in Mexico a few (uhh 7!!!!) years ago. I need to make those next.

  4. Pinch of Yum Logo

    I’ve never understood the difference between migas and chilaquales? Both are this stir-fry kinda thingy with fried tortillas. Any thoughts? Insight?

    1. Pinch of Yum Logo
      Donovan

      Chilaquiles are fried tortilla strips cooked in sauce like enchilada sauce with cheese melted in and then usually topped with eggs

      1. Pinch of Yum Logo
        Al

        The sauce is actually a salsa, red or green, your choice

        And they’re so much better with chorizo mixed in, not Spanish chorizo, which is more like a sausage link, but a Mexican chorizo that’s is more like a loose beef crumble but a mix of pork n beef.






  5. Pinch of Yum Logo

    It looks like you paired with re-fried beans or mashed black beans? Do you have a recipe for that?! Looks fantastic – can’t wait to serve this up at home!

  6. Pinch of Yum Logo

    This first time I had migas was in Austin too!!! And yeah they were life changing. Mmmm time to go back or just make them here at home? BOTH!!!!

  7. Pinch of Yum Logo
    Marta Ortiz

    That’s so funny to me…Migas have been my favorite breakfast food ever since I was a kid…if you’re ever in Corpus Christi, Texas let me know…my mom will make you the best migas you’ve every had in your life!

  8. Pinch of Yum Logo
    María Aranda

    Hola Lindsay. Thank you for all your delicious recipies, I love them. But now I want to tell you than this dish is a very traditional and simple everyday food in my country named “chilaquiles”. Migas is made of bread, a lot of garlic , and chicken broth with tomato and onion, is a soup. . Chilaquiles are almost exactly this with tortillas and chile, served with frijoles. We eat them in breakfast. Thank you for read. A big hug. Sorry my bad English.

  9. Pinch of Yum Logo

    So I have uncooked tortillas in the freezer, do I just fry them a little longer, they never came with instructions.
    It was an unpleasant meal when i never cooked them before.
    Next week’s food sorted!!

  10. Pinch of Yum Logo
    Donovan

    As a native Austinite I can say that it looks like you got it right! Now I’m hungry for migas myself.

  11. Pinch of Yum Logo

    i don’t knowhow they should taste either…. Yet theh look stunning and delicious so I could pretend thry are the real deal haha thanks for sharing!

  12. Pinch of Yum Logo
    Lance

    As a Texan, migas are serious. I totally get ya on the all day every day vibe. I’ve actually whped up a batch with that sweet potato turkey chili you mentioned before, though that variation is more on the level of Chilaquilles (so worth investigating further *hint)

    Great job, btw!






  13. Pinch of Yum Logo
    Maureen Anderson

    Awesome….I can’t handle spicy. I love mild banana peppers tho. Any other alternative ideas for those with less tolerance? I can’t wait to make them

  14. Pinch of Yum Logo
    Tammy

    Got this update in my inbox around lunchtime, left work & went straight to the shops for the ingredients (ok was only short the toppings…) made for dinner because breakfast for dinner is my favourite thing. OMG!!! AH-mazing and probably now to be a staple in our house. Thanks!






    1. Pinch of Yum Logo

      Right? I have already made it like 6 times since posting this and that NEVER happens around here. Definitely one for the back pocket. 😉

    1. Pinch of Yum Logo

      Good for you Vickie! That’s amazing. I’ve been making this for healthier breakfasts and dinners by adding sautéed red peppers and spinach. That stretches it quite a bit further – so half my plate is the veggies and then I can make the serving sizes a bit smaller. For weekend brunches though, I splurge and go big. 🙂

    1. Pinch of Yum Logo

      Seriously! He actually does take pictures of his food when he travels without me because he knows I’ll ask! hahaha! what a weird life habit.

    1. Pinch of Yum Logo

      Glad to hear that Heather! I’ve wondered about flour tortillas… I’ll have to give that a try if you say it’s good!

  15. Pinch of Yum Logo

    Migas are great! I had them (and heard of them) for the first time last fall when I traveled to Austin and now I am glad there is this delicious looking recipe that I can use to make them here at home in NYC!