MMMMMMMMM…..migas. An easy, filling breakfast of crispy, fried corn tortilla squares and scrambled eggs. I enhance the basic recipe with roasted poblano or red peppers and shredded cheese!
What are migas?
Migas is the Spanish word for crumbs. Depending on the region of Mexico, migas will refer to a dish made with leftover corn tortillas or stale bread.
In Morelos and Hidalgo, migas refers to a dish made with garlic, chorizo, scrambled eggs, and fried strips of stale bread. This mixture is then cooked in a sauce with strips of poblano or ancho peppers and cheese.
If you live in the US southwest, you are probably more familiar with the version using fried corn tortilla pieces or corn tortilla chips. This version is similar to migas made in Nuevo Leon or Oaxaca, which use onion, garlic, chiles, tomatoes, fried tortilla pieces, and scrambled eggs. These types of migas would be what we would call in central Mexico, huevo con tortilla (eggs with tortilla).
Here I present an original version, using fried corn tortilla pieces, scrambled eggs, and roasted peppers. I like this version because there are no spicy chiles, making it kid-friendly!
What is the difference between migas and chilaquiles?
You may be wondering what the difference is between migas and chilaquiles, another favorite Mexican breakfast using fried corn tortillas. Migas are fried corn tortilla pieces that are then mixed with vegetables and scrambled eggs. Chilaquiles have a base of fried corn tortilla pieces, but instead of being mixed with eggs, the fried tortillas are topped with warm salsa, Mexican cream, and cheese. You can find my chilaquiles recipes here and here.
How to make migas
Making migas is so simple, I hope it becomes one of your next favorite go-to breakfasts. First, start by frying the corn tortilla squares in vegetable oil until they begin to turn golden brown. Next, add the diced onion and continue frying until the onion turns translucent. I then add in my strips of roasted peppers, your choice of poblano or red bell. Keep working this mixture until the peppers are warmed through. Next, you will need to add in the eggs. Make sure to lightly whip these with the milk before adding them to the pan. Add salt to taste and scramble until the eggs are just shy of your desired doneness.
At this point, you want to add in the shredded cheese. Give everything a final mix, turn off the heat and let the cheese finish melting.
I think this recipe makes a nice hearty breakfast for two people. If you are serving this with side dishes like Mexican-style black beans, fresh fruit, or a grilled nopal (prickly pear cactus pad), you should be able to stretch this dish to 3-4 people.
Of course, this migas recipe is a perfect base for experimenting with your own favorite vegetables, flavors, and shredded cheese! Enjoy!
Migas (Huevo con Tortilla)
- 3-4 tbsp vegetable oil I use safflower
- 2 corn tortillas about 6 inches in diameter, cut into small squares
- 1/2 cup diced white onion This is about 1/2 a small white onion
- 1 roasted poblano pepper or roasted red bell pepper, cut into thin strips or squares
- 4 eggs
- 1 tbsp milk
- 1/4 cup shredded cheese of choice Cheddar, chihuahua, manchego, monterrey jack, queso fresco, etc.
- salt to taste
- Heat vegetable oil over medium-high heat in a non-stick skillet until shimmering, 2-3 minutes
- Cook tortilla squares until they start to turn golden, stirring ocassionally, about 5 minutes
- Add diced onions and cook until they begin to soften and become translucent, stirring occassionaly, about 3-4 minutes
- Add in the pepper strips, and mix thoroughly, allowing them to heat through, 2-3 minutes
- Whip the milk and eggs together in a bowl and add to the pan. Add salt to taste
- Reduce the heat to medium-low and stir to incorporate thoroughly. Stir frequently to ensure that the eggs are cooking evenly and no ingredients are sticking to the bottom of the pan.
- Just before the eggs are done to your liking, add in the cheese and stir to incorporate. Turn off the heat and allow the cheese to melt slightly.
- Serve immediately