What? You've never heard of Migas?
It's basically a scrambled egg dish that can be served at breakfast, lunch, brunch or even dinner. But it's more than that and unique.
It's heavenly, really. Once you try this, you will be making it again and again. I'm sure of it. You won't be able to resist.
I know I can't.
My dad has been making this dish for as long as I can remember. But, he never called it migas. He just called it mexican eggs or tortillas and eggs.
It wasn't until just recently that I became aware of it's name. In Spanish it means crumbs, referring to pieces of tortilla chips I suppose.
Mexican eggs are so delicious I just have to tell you all about it.
I have been making this for my family for a while now. I have a quick version you can throw together in a matter of minutes.
When I have a relaxed morning I make the longer version. Both are delish.
Migas is considered a Tex-Mex dish and is quite flexible. But to be called Migas it has to include corn tortillas in some fashion.
To make the quick version, use tortilla chips. Fresh corn tortillas are necessary for the longer, slightly tastier version.
It's those corn tortillas that really give this dish it's unique wonderful flavor.
There are many ingredients you can put in your Migas. Here is a list of some possibilities:
You can get as fancy as you want and add all kinds of ingredients just make sure those corn tortillas are in there.
And do not try and substitute flour tortillas. They are not allowed in this dish. :)
Let me start you off with the quick and easy version.
This serves two, so feel free to double or even triple it for a larger crowd.
Heat a frying pan over medium heat and add the oil. Break up the tortilla chips so they are in smaller pieces and throw them in the pan.
Pour the eggs over the top and stir them a bit. Add the cheese and scramble/stir the eggs until they are done to your liking. Some people like their scrambled eggs a little more firm than others. Do what works for you.
You don't need to add salt as the cheese should take care of the saltiness for you. Serve them up with salsa if you like or eat them as is. They are wonderful. Everybody who I have made this for loves them.
Scrambled eggs cook up pretty quick so it is best to have all your ingredients chopped, diced etc. before you start.
The recipe below will serve 2 to 3 people. In my house this will feed my two sons.
First chop up that green chile and onion and set aside. Slice the corn tortillas and grate the cheese if it needs it. Place all of your ingredients in arms reach of your stove.
Now you're ready.
Heat your frying pan over medium heat. You might need more than 2 tablespoons of olive oil. When the oil is hot (you can tell by dipping a piece of corn tortilla into the oil, it should bubble up.)
Use tongs to cook the tortillas in the oil. Turn the heat down if you notice the chips are browning too quickly. Keep turning them over as they can burn easily.
Take the chips out when they become crispy and slightly brown. Place them on a plate covered in paper towels to drain. You will probably have too much oil in the pan when your are done cooking the tortillas.
Pour out all but about a tablespoon oil.
Don't pour it down the drain. You will be cursing me when you have to call the plumber. Pour it into a cup to cool and dispose of it in a sealed container and throw in your garbage.
With a tablespoon of oil left in the frying pan, add the onion and saute until translucent (about 1 minute). Add the chips back to the pan and pour the scrambled eggs over the chips and stir a bit.
Add the chopped green chiles by sprinkling them all over the eggs. Use a spatula and scrape from the edge to the middle of the pan and turn the eggs over.
Add the cheese and cook till you are happy with them. And believe me, you will be happy with them!
You can add salsa, cilantro, or what ever you wish, or you can serve Migas just as it is. It's up to you and your taste buds.
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California