Migas con Huevo is a delicious breakfast my family loves.
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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!
Table of Contents
- Olive oil – to fry the tortillas and to cook the eggs
- corn tortillas
- Onion diced and garlic clove minced
- 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 ½ teaspoon garlic powder and fresh onion for ½ teaspoon onion powder.
Other ingredients that make great additions: ½ diced green bell pepper or to make it spicier, add diced roasted poblano peppers. Also consider adding chopped tomatoes to the egg dish.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Frequently Asked Questions
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.
Migas feature scrambled eggs while chilaquiles, if ordered with eggs, are typically served with a fried egg.
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.
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.
Hungry for More?
Migas con Huevo
- 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.
This post was recently republished with new images. You might remember the old ones.
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.