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Mexican Migas con Huevo

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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.
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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.

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:

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

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

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

  4. Karen @ Seasonal Cravings

    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

  5. Denay DeGuzman

    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

  8. Valentina

    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

  14. Krysti R.

    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

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