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    Home » Recipes » Breakfast » Mexican Migas con Huevo

    Mexican Migas con Huevo

    Last Updated March 3, 2023. Originally Posted March 3, 2023 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Migas con Huevo is a flavorful and authentically Mexican breakfast! This delicious dish is made of fried tortillas mixed with eggs and topped with salsa for the perfect Sunday brunch.
    Jump to Recipe Print Recipe
    A fork holding migas over a plate.
    A plate of migas con huevo with a fork next to a small bowl of chopped cilantro.
    A decorative plate of migas con huevo with a fork next to a small bowl of green onions.
    A plate of migas con huevo with a fork next to a small bowl of chopped cilantro.
    A plate of migas con huevo with a fork next to a small bowl of chopped cilantro.

    Migas con Huevo is a delicious breakfast my family loves.

    Originally, this dish was created by Spanish shepherds from day-old bread – literally “crumbs.”

    The Mexican version, however, uses fried tortillas and is on the table in no time flat.

    Similar to chilaquiles verdes, but in this recipe, eggs are mixed with crispy tortillas and made with only a few ingredients. The result is something so tasty!

    Ingredients

    The ingredients needed to make migas labeled and sitting on a marble surface.
    • Olive oil – to fry the tortillas and to cook the eggs
    • corn tortillas
    • Onion diced and garlic clove minced
    • Eggs
    • Ground cumin
    • Ground oregano
    • Salt – for both tortillas and eggs
    • Pepper – for the eggs

    Please note that you do not need to use fresh corn tortillas. The good news is that leftover corn tortillas work just as well. Or, use leftover tortilla chips.

    Swap out fresh garlic for 1/2 tsp garlic powder and fresh onion for 1/2 tsp onion powder.

    Other ingredients that make great additions: 1/2 diced green bell pepper or to make it spicier, add diced roasted poblano peppers. Also consider adding chopped tomatoes to the egg dish.

    Instructions

    Tortillas cut on a wooden cutting board and frying in a skillet.
    • Cut them into small squares.
    • Heat oil in a large skillet.
    • Add your corn tortilla pieces to the pan and fry until golden brown.

    Remove each fried tortilla and place them on a paper towel to drain off the excess oil. Don’t forget to salt them.

    In order to make crispy tortilla strips, you must use corn tortilla, not flour.

    Some people prefer strips to squares. Whatever you prefer is fine.

    Eggs beating in a bowl.
    • In a medium bowl, whisk the eggs until you have a smooth egg mixture.
    • Set aside until ready to use.

    If you are using medium eggs, add another egg to the bowl.

    Milk is optional. Use only a splash of milk, if using.

    Onion, eggs, and fried tortillas cooking in a large skillet.
    • Add onion and garlic to a non-stick pan and cook for a minute at medium heat in the hot oil.
    • Add the egg mixture to the pan.
    • Season with cumin, oregano, salt, and black pepper.
    • Immediately, add the crispy tortilla chips to the pan.

    Have all your ingredients ready to go. This will only take a few minutes.

    The crispy corn tortillas will get a little soft, but that’s what we’re after.

    Eggs and tortillas mixed in a large skillet.
    • Gently fold the tortillas into the eggs.
    • Cook for 3-4 minutes or until done.

    Also consider adding shredded monterey jack cheese or cheddar cheese right at the end for another layer of deliciousness.

    It goes great next to a green pina colada smoothie.

    Optional Toppings:

    • Cilantro
    • Green Onions
    • Hot sauce
    • Slices of serrano pepper (chile serrano)
    • Pico de Gallo
    • Avocado Slices
    • Sour cream
    • Queso fresco

    There are many regional variations of this dish all across Mexico and in parts of the U.S. so the choice of toppings also varies. Choose the ones that you and your family loves.

    A fork holding migas over a plate.

    Storing and Reheating:

    Place any leftovers of the egg scramble in an airtight container and store in the fridge for up to 4 days.

    To reheat, place in the microwave for 2 minutes. Or, reheat in a small skillet for 3-4 minutes, stirring occasionally.

    A plate of migas con huevo with a fork next to a small bowl of chopped cilantro.

    Frequently Asked Questions

    What is the difference between migas and chilaquiles?

    Migas feature small squares or small strips of corn tortillas mixed with eggs. Chilaquiles, however, use tortilla chips drenched in salsa. The eggs are optional in chilaquiles.

    How are the eggs cooked in migas vs. chilaquiles?

    Migas feature scrambled eggs while chilaquiles, if ordered with eggs, are typically served with a fried egg.

    What is the difference between migas and huevos rancheros?

    Migas are made with freshly fried tortillas mixed with eggs while huevos rancheros are made with fried tortillas topped with a fried eggs and a ranchero sauce.

    A decorative plate of migas con huevo with a fork next to a small bowl of green onions.

    More Mexican Breakfasts:

    • Huevos Rancheros
    • Mexican Molletes
    • Huevos a la Mexicana

    Migas con Huevo is a dish that the entire family will love.

    This Mexican breakfast dish uses simple ingredients and is ready in minutes. Serve with a side of refried beans, warm flour tortillas, and your favorite salsa.

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    A plate of migas con huevo with a fork next to a small bowl of chopped cilantro.

    Migas con Huevo

    Migas con Huevo is a flavorful and authentically Mexican breakfast! This delicious dish is made of fried tortillas mixed with eggs and topped with salsa for the perfect Sunday brunch.
    4.97 from 31 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 13 minutes
    Total Time: 18 minutes
    Servings: 4
    Calories: 344kcal
    Author: Maggie Unzueta

    Ingredients

    • ¼ cup olive oil + 2 tablespoons, divided
    • 6 corn tortillas cut into squares
    • ½ onion diced
    • 1 garlic clove minced
    • 8 eggs
    • ¼ teaspoon ground cumin
    • ¼ ground oregano
    • 1 tbsp Salt
    • 1 teaspoon Pepper
    • Toppings:
    • Cilantro optional
    • Green Onions optional

    Instructions

    • In a large skillet, heat ¼ cup olive oil.
    • Add corn tortillas and fry until golden. 4 minutes.
    • Remove from pan and place on a paper towel to drain.
    • Salt the tortillas.
    • Add remaining 2 tablespoons of oil to the pan.
    • Add onion and garlic.
    • Cook for 1 minute.
    • In a large bowl, whisk the eggs.
    • Add eggs to the pan.
    • Season with cumin, oregano, salt and pepper.
    • Immediately add fried tortillas.
    • Gently fold the tortillas with the eggs.
    • Cook for 3-4 minutes or until eggs are completely cooked.
    • Top with cilantro and green onions.
    • Enjoy!

    Notes

    Top with cilantro and green onions. You can also top this dish with queso fresco, avocado, or Mexican crema and serve with refried beans.

    Nutrition

    Calories: 344kcal | Carbohydrates: 21g | Protein: 14g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 327mg | Sodium: 1889mg | Potassium: 287mg | Fiber: 3g | Sugar: 2g | Vitamin A: 731IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    This post was recently republished with new images. You might remember the old ones.

    Mexican Breakfast Migas are great way to start the day. Mexican food. Sunday Brunch. By Mama Maggie’s Kitchen

    Filed Under: Breakfast, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Jeni @ Biscuits & Booze

      September 6, 2017 at 9:01 am

      5 stars
      Wait – she ironed your UNDERWEAR? HATS. OFF. Wow. And also – migas! Yummy!

      Reply
      • Maggie Unzueta

        September 9, 2017 at 11:17 am

        She loves to iron. At least one of us does. LOL!

        Reply
    2. Ariana

      September 6, 2017 at 9:36 am

      Looks so delicious! I’m no cook but this looks simple enough that even I can make it. Thanks for the post!

      Reply
      • Maggie Unzueta

        September 9, 2017 at 11:17 am

        So easy! I’m sure you’ll love it.

        Reply
    3. Pam

      September 6, 2017 at 10:52 am

      This looks like a hearty and awesome breakfast. And, what a rockstar you had for a mom!

      Reply
      • Maggie Unzueta

        September 9, 2017 at 11:16 am

        Yeah, she’s pretty amazing. Thank you.

        Reply
    4. Karen @ Seasonal Cravings

      September 6, 2017 at 11:03 am

      I’ve been wanting to try these for so long. We need to mix up our breakfast game here for the new school year. So many great flavors!

      Reply
      • Maggie Unzueta

        September 9, 2017 at 11:15 am

        This is a great way to mix it up. Hope you like it!

        Reply
    5. Denay DeGuzman

      September 6, 2017 at 11:04 am

      5 stars
      How delicious! I love your photos and instructions, and how easy it is to make these Mexican Breakfast Migas from scratch. Nothing says yum better than a home-cooked meal.

      Reply
      • Maggie Unzueta

        September 9, 2017 at 11:14 am

        I totally agree. Home cooking is the best!

        Reply
    6. prasanna hede

      September 6, 2017 at 12:02 pm

      5 stars
      Lovely recipe. I make similar version often.My kids would love this.

      Reply
      • Maggie Unzueta

        September 9, 2017 at 11:14 am

        I’m sure of it. Enjoy!

        Reply
    7. Amy @ The Cook Report

      September 6, 2017 at 1:06 pm

      5 stars
      This looks like the perfect breakfast!

      Reply
      • Maggie Unzueta

        September 9, 2017 at 11:14 am

        It is! Easy and delicious. 🙂

        Reply
    8. Valentina

      September 6, 2017 at 1:24 pm

      5 stars
      I have one of those “run here, run there” lives, and this is indeed a perfect fit for that. And oh my gosh, YUM!!!

      Reply
      • Maggie Unzueta

        September 9, 2017 at 11:09 am

        This is a such a great, EASY recipe. Enjoy!

        Reply
    9. Marlynn | UrbanBlissLife

      September 6, 2017 at 2:11 pm

      I bet the green onions taste amazing in this! Such a fun way to mix up breakfast a bit!

      Reply
      • Maggie Unzueta

        September 9, 2017 at 11:08 am

        Yes! I’m all about big breakfasts on the weekend.

        Reply
    10. Magaly

      September 6, 2017 at 6:55 pm

      Yum. Fresh and easy, what else could you ask for? Love the underwear ironing too! Ahh childhood…:)

      Reply
      • Maggie Unzueta

        September 9, 2017 at 11:08 am

        LOL. She loves to iron 🙂

        Reply
    11. Michael @ Super Millennial

      September 6, 2017 at 9:07 pm

      This looks so delicious I can’t wait to make it this weekend!

      Reply
      • Maggie Unzueta

        September 9, 2017 at 11:07 am

        You are going to lick your plate! 🙂

        Reply
    12. Lauren

      September 7, 2017 at 6:24 pm

      Solid recipe. My husband often adds Chorizo

      Reply
      • Maggie Unzueta

        September 9, 2017 at 11:06 am

        Your husband knows what’s up. I gotta add chorizo!

        Reply
    13. vicki

      September 9, 2017 at 5:19 am

      This looks like my kind of breakfast! Can’t wait to make it!

      Reply
      • Maggie Unzueta

        September 9, 2017 at 11:03 am

        You’re going to love it!

        Reply
    14. Krysti R.

      October 20, 2019 at 9:57 am

      5 stars
      Fellow San Diegan here. Your recipes have my suegra (de guadalajara) finally approving of my cooking 😂 Just made the migas this morning. Didn’t have a fresh tomato so i subbed it out for half a can of rotel tomatoes with diced chiles. It was amazing. Thank you so much for all of the wonderful recipes!!

      Reply
      • Maggie Unzueta

        October 20, 2019 at 10:01 am

        I might turn into your suegra one day. lol. 🙂
        Rotel tomatoes are a good substitute. Sounds like it turned out yummy. Happy cooking!

        Reply

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