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    Home » Breakfast and Brunch Recipes

    Mexican migas

    April 11, 2025 by Caroline's Cooking

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    Mexican migas is an easy, tasty breakfast combining eggs, crisp tortillas with little chunks of vegetable for flavor. A great way to use up leftover tortillas and scales up or down easily too.

    Mexican migas is a delicious, easy dish made with fried corn tortillas, eggs and a handful of additions. It's quick to make and packed with comforting flavor. Plus it's easy to scale up or down to the size of your breakfast crowd.

    Jump to Recipe
    view of plate of Mexican migas from side.

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    Mexico is probably the place that made me actually enjoy breakfast. Not that I didn't eat something in the morning, but for years it was little more than a banana or a slice of toast. I rarely gave breakfast much effort.

    When I spent some time in Mexico, though, I was introduced to a whole range of delicous breakfast dishes that were packed with flavor. From molletes, a great quick option, to heartier plates like huevos rancheros, there's much to enjoy.

    plate of Mexican migas from overhead with tomato and jalapeno above plate.

    As a bonus, in terms of making dishes at home, many are quick and easy and make use of leftovers. Many use up leftover refried beans, tortillas or salsa, or a combination of a few. And these migas are no exception.

    Origins of Mexican migas

    Mexican migas has evolved from an older dish from the Iberian peninsula, brought to the region by immigrants. "Migas" means "crumbs" and while the exact origins are unknown, it's believed to have been developed by farmers potentially as far back as the Middle Ages.

    Spanish migas and the Portuguese version both start with leftover bread as the "crumbs", generally combining it with olive oil and garlic, plus additions like chorizo and peppers in Spain and kale in Portugal, though it varies by region. 

    In Mexico City, you will find a version of migas using leftover bolillo rolls to make a soup, a little like sopa de ajo in Spain but more porky.

    But in general when you think of Mexican migas, the dish starts with leftover corn tortillas. While Spanish migas might have an egg served on top, Mexican migas always adds egg in with the tortillas as a core part of the dish.

    bowls of beated egg, chopped onion, tomato, jalapeno and plate of diced tortillas.

    Migas ingredients

    Mexican migas is at it's core chopped up leftover tortillas, fried in oil until crisp, with scrambled eggs mixed through. Beyond that, you do finds a few variations, generally by region. In the North, you might add some salsa , in other places you might add some Mexican chorizo.

    The version here is what is often called "migas a la Mexicana" which adds onion, jalapeño and tomato, the colors of the Mexican flag. Each adds flavor, as well of color, to make this an even tastier dish.

    In case you have come across migas in the Southern US, with even more additions, then you are thinking of Tex-Mex migas. The Tex-Mex version generally has the same additions as here, but might also add in pepper, cheese and possibly hot sauce. It's a huge breakfast staple in Texas as well as New Mexico (I enjoyed it most days during a visit to Santa Fe). 

    fried tortilla pieces draining on kitchen paper.

    What's the difference between chilaquiles and migas?

    In case you are thinking the ingredients sound familiar and are a bit like chilaquiles, you are not wrong. But the dishes are a little different, even if they are sometimes confused.

    Both use eggs and crisp tortillas, but while migas adds eggs directly in with the tortillas, in chilaquiles the egg is on top. Chilaquiles instead cooks the tortillas briefly in salsa, either tomato-based for red or salsa verde for chilaquiles verde. 

    Tips for making migas

    These are relatively easy to make, but a couple sips to help them turn out their best:

    • Cook the tortillas over medium-low heat - you want to crisp up the tortillas but you don't want them to burn, so cook them a little slower to achieve that. Then remove and drain excess oil while you cook the vegetable base. 
    • Soften the onion well - giving the onion time to soften brings out it's natural sweetness and flavor, so give it a little time to cook before you add the other ingredients.
    • Whisk the eggs before adding - while you can break them up in the skillet, it's easier to have them ready-mixed to avoid streaks of white or yolk. Cook briefly before adding back the tortilla chips and stir to combine everything evenly.
    egg cooking in skillet with dots of tomato, jalapeno and onion dotted through.

    I also don't recommend you try to make things quicker with tortilla chips but instead start with corn tortillas and fry them yourself. They will keep crisper better after you add the egg. You can keep the seasoning lighter, too, rather than whatever was on the chips. 

    You can cut the tortillas into small squares, as I did here, triangles or thin tortilla strips as you prefer. You can also vary the ratio of egg to tortilla to your taste - here I used 3 tortillas to 2 eggs, but this is a little heavier on the tortilla. Equal amounts of also works well, or less if the tortillas are that bit bigger.

    Serving ideas

    You can serve these just as they are or add a couple of additions. Some slices of avocado and/or a sprinkle of cheese work well to add a bit of freshness. Queso fresco or cotija both work well. Another popular choice is some refried beans in the side and/or some pico de gallo.

    plate of Mexican migas with fork with som eof mix resting on top.

    Mexican migas are easy to make, packed with flavor and a great use of leftover tortillas. It's a great quick breakfast but really just as good any other time of day. Find any excuse and enjoy.

    Try these other egg-based dishes that work for many meals:

    • French omelette with herbs
    • Vegetarian breakfast burrito
    • Menemen (Turkish scrambled eggs)
    • Huevos a la flamenca (Spanish eggs with chorizo, ham and peas)
    • Plus get more breakfast recipes and Mexican recipes in the archives.
    overhead view of plate of Mexican migas.
    Print Recipe

    Mexican migas

    This traditional Mexican dish is easy to make, tasty and a great use of leftover tortillas.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Breakfast
    Cuisine: Mexican
    Servings: 2
    Calories: 432kcal
    Author: Caroline's Cooking
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    Ingredients

    • ¼ onion medium
    • 1 Roma tomato or other medium tomato
    • 1 jalepeno pepper
    • 6 corn tortillas or less, depending on size and to taste
    • 4 eggs
    • 2 tablespoon vegetable oil
    • salt and pepper to taste

    To serve

    • avocado, queso fresco or cotija cheese and/or refried beans

    Instructions

    • Finely dice the onion, tomato and jalepeno chili. Cut the tortillas as you prefer, either in small squares, as here, strips or triangles.
    • In a medium bowl, whisk the eggs until well blended and with a few bubbles in the.
    • Warm the oil in a skillet/frying pan over a medium low heat and add the tortillas. Cook , stirring regularly to move them around and turn so that they crisp up on both sides. Take care not to let them burn or get too brown - reduce the heat is needed and remove chips as they become crisp if needed. As the chips are crisp, transfer to kitchen paper to drain off excess oil.
    • Once all of the tortilla pieces are crisp and removed from the skillet, add a little extra oil as needed then add the onion. Cook for a couple minutes until it is translucent and softened then add the jalapeno and tomato. Cook for a minute more.
    • Reduce the heat to relatively low then add the eggs. Cook for a minute until the egg are just starting to cook then add the tortilla chips. Continue to cook, stirring constantly so everything is well mixed and the eggs are a soft scramble. Season with a little salt and pepper. Remove from heat and serve.

    Video

    Notes

    I suggest Roma tomatoes as they have a good flavor and are relatively low moisture, which is good for this dish. With other types, you may want to drain off excess liquid before using.
    Corn tortillas are generally better than flour as they have more flavor.
    Note the eggs will continue to cook as long as they are in the warm pan, even off the heat, so take them off slightly before you think they are done to your liking or serve quickly.
    You can use slightly less tortillas if you prefer, and especially if your tortillas are bigger - here I used the small-ish taco size (but not as small as street taco size) and used three per serving, that's relatively high on tortillas compared to egg. Adjust to your taste. 
    This recipe scales up or down easily - just adjust all ingredients and use a larger or smaller skillet as needed. For a large quantity, you may need to cook the tortillas in batches.

    Nutrition

    Calories: 432kcal | Carbohydrates: 39g | Protein: 16g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 327mg | Sodium: 163mg | Potassium: 383mg | Fiber: 6g | Sugar: 3g | Vitamin A: 802IU | Vitamin C: 15mg | Calcium: 120mg | Iron: 3mg
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    See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

    This post was originally published in March 2016 and has been updated with some recipe tweaks, additional information and updated photos.

    And try more egg dishes fit for breakfast (or brinner!):

    • Avocado Egg Chilaquiles from Grumpy’s Honeybunch
    • Baked Scotch Eggs from Curious Cuisiniere
    • Egg Biryani from Food Lust People Love
    • Low Carb Breakfast Pizza from My Life Cookbook
    • Steak Benedict from Palatable Pastime
    • Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
    • Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
    • Tomato Asiago Frittata from Books n’ Cooks
    • Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table

    Remember to pin for later!

    Mexican migas is an easy, tasty breakfast combining eggs, crisp tortillas with little chunks of vegetable for flavor. A great way to use up leftover tortillas and scales up or down easily too.
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    1. Natalie says

      March 30, 2016 at 11:52 am

      These are so pretty. I love all the colourful veggies. I'll definitely need to try these out 🙂

      Reply
      • Caroline's Cooking says

        April 04, 2016 at 10:29 am

        Thanks Natalie, hope you enjoy!

        Reply
    2. Hilda says

      March 25, 2016 at 9:42 am

      Perfect for a weekend brunch. I know this recipe would be a hit with my family.

      Reply
      • Caroline's Cooking says

        March 25, 2016 at 6:56 pm

        Thanks Hilda, I agree!

        Reply
    3. Ashley says

      March 25, 2016 at 9:20 am

      I have never heard of migas but it looks Delicious. I would totally serve this for dinner straight from the skillet!

      Reply
      • Caroline's Cooking says

        March 27, 2016 at 5:51 pm

        Thanks Ashley. It's such a yummy dish, and no judgement however you eat it 🙂

        Reply
    4. nadia@maisontravers says

      March 25, 2016 at 7:35 am

      The colours alone are worth making this for. I miss Mexican food since I have moved to France so now need to make it all myself.

      Reply
      • Caroline's Cooking says

        March 25, 2016 at 6:53 pm

        Thanks Nadia - yes France has even less Mexican food available than the UK from memory, definitely need to make your own! Luckily these are really easy!

        Reply
    5. Sarah | Curious Cuisiniere says

      March 22, 2016 at 4:03 pm

      This looks like such a great way to start the day!

      Reply
      • Caroline's Cooking says

        March 24, 2016 at 10:21 am

        Thanks Sarah, it definitely is!

        Reply
    6. Kristen @ A Mind Full Mom says

      March 20, 2016 at 6:22 am

      These migas look incredible!!

      Reply
      • Caroline's Cooking says

        March 21, 2016 at 6:41 am

        Thanks Kristen, they taste so good and are nice and quick too - I can see them becoming a regular!

        Reply
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