Migas Recipe

By
Ubish Yaren
Ubish Yaren
Ubish Yaren
Ubish Yaren born and raised in Mexico. He is a former sous chef specializing in Mexican food with a huge passion to show and share the importance of Mexican food for the world. Ubish does food tours in Mexico City and believes that the best taco is the one you are eating now.
Learn about The Spruce Eats' Editorial Process
Updated on 01/14/23
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Migas in a pan

The Spruce Eats / Diana Chistruga

Prep: 10 mins
Cook: 16 mins
Total: 26 mins
Servings: 2 servings

There are two different dishes called migas in Mexican cuisine: One is a soup made with chiles and beef bones, and the other is a breakfast dish made with fried pieces of tortilla and scrambled eggs. If you were looking for that egg dish, good news—this is the recipe for that dish.  

Migas can be translated to "crumbs" in English. The dish is a great way to use up stale tortillas. In fact, the secret to the best migas is using your dried-out, leftover tortillas rather than fresh. We recommend removing the tortillas from the packaging (if you keep yours in a plastic bag) and allowing them to dry out for an hour or two before cooking this dish.

The tortillas are sliced into strips, fried in oil with onions and bell pepper, then scrambled with eggs. Top with Oaxaca cheese (or mozzarella) and finish in the oven. You can top your migas with your favorite salsas, more cheese, or even nopales.

Traditionally, the eggs in migas should be hard-scrambled rather than soft, but you do you. Adjust your cooking times accordingly. 

"The migas were delicious! The crunchy tortilla strips, scrambled eggs, and melty cheese are flavored with onion and bell pepper, making a fresh, homemade dish that is well balanced and unexpectedly easy. My migas were excellent with some tomato salsa, and I will definitely make them again." —Diana Rattray

migas with oaxacan cheese/tester image
A Note From Our Recipe Tester

Ingredients

  • 3 large eggs

  • 1 teaspoon kosher salt

  • 3 tablespoons vegetable oil

  • 3 medium corn tortillas, cut into 1/4-inch strips

  • 1/4 cup diced white onion

  • 1/4 cup diced green bell pepper

  • 100 grams (about 1 cup) shredded Oaxaca cheese, or mozzarella

  • 1 medium avocado, sliced, for optional garnish

  • 2 tablespoons grated cotija cheese, for optional garnish

  • Salsa, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Migas ingredients in bowls

    The Spruce Eats / Diana Chistruga

  2. Position a rack in the center of the oven and heat to 350 F. In a medium bowl, add the eggs and salt. Whisk to combine. Set aside.

    Eggs and salt in a glass bowl, stirred with a fork

    The Spruce Eats / Diana Chistruga

  3. Heat the vegetable oil in a medium nonstick, oven-proof skillet over medium heat. When the oil shimmers, add tortillas and fry, stirring occasionally, until crisp, about 2 minutes.

    Tortilla slices in a pan with a wooden spoon, on a burner

    The Spruce Eats / Diana Chistruga

  4. Add onions and the bell peppers. Cook, stirring frequently until softened, about 5 minutes.

    Tortilla strips, onions and peppers in a pan with a wooden spoon, on a burner

    The Spruce Eats / Diana Chistruga

  5. Add the eggs, stirring to combine the ingredients. Continue to cook, stirring often, until eggs are cooked until just set.

    Eggs, tortilla strips, onions and peppers in a pan, on a burner

    The Spruce Eats / Diana Chistruga

  6. Top evenly with the Oaxaca cheese, transfer to the oven and bake until the cheese melts, about 8 minutes.

    Melted cheese on top of the tortilla and eggs mixture in a pan

    The Spruce Eats / Diana Chistruga

  7. Remove from the oven and top with avocado, cotija cheese, and salsa, if using.

    Migas in a pan, topped with avocado, cotija cheese, and salsa

    The Spruce Eats / Diana Chistruga

Recipe Tips

  • For crispier tortillas, try drying them out, first. Remove tortillas from packaging for an hour or two before cooking.
  • Adding the salt to the eggs before cooking can help keep them from becoming watery. Cooking eggs with acidic ingredients like tomatoes can also cause “weeping,” which is why this recipe does not call for them. Add tomatoes after cooking in the form of pico de gallo or salsa.

Recipe Variations

  • You can substitute the Oaxaca cheese with mozzarella. Monterey Jack cheese is also an option.
  • Top with pico de gallo or any other salsa.
  • For more colorful migas, use a combination of red and green bell pepper.
  • Garnish migas with coarsely chopped cilantro leaves, if desired.
  • For a bit of heat, add a teaspoon or two of minced jalapeño pepper to the skillet with the onion and bell pepper.

How to Store

  • If you have leftover migas, refrigerate in a covered container for up to 2 to 3 days.
  • To reheat migas, put them in a small baking dish, cover with foil, and bake in a preheated 325 F oven for about 10 minutes, or until hot.
Nutrition Facts (per serving)
585 Calories
45g Fat
22g Carbs
23g Protein
×
Nutrition Facts
Servings: 2
Amount per serving
Calories 585
% Daily Value*
Total Fat 45g 58%
Saturated Fat 13g 67%
Cholesterol 329mg 110%
Sodium 1080mg 47%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 23g
Vitamin C 14mg 70%
Calcium 434mg 33%
Iron 2mg 11%
Potassium 283mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)