Mexican Migas

This recipe is for a simple Mexican breakfast that is loved by many, including both children and adults. What makes Migas great is that they do not use many ingredients, are relatively quick and easy to make, and they make good use of leftover tortillas. And, obviously, they’re very delicious, too!

In This Post

• What are Migas?
• What does Migas mean?
• Are Migas crunchy?
• Are Migas and Chilaquiles the same?
• What is the difference between Migas and Chilaquiles?
• What are some variations to this breakfast dish?
• How do you garnish Migas?
• What are Migas in Spain?
• Tips for making the best Migas
• How to make Migas Recipe
• What to Serve with Migas
• 📖 Recipe
• 💬 Comments

What are Migas?

Migas consist of crispy pieces of tortillas that are mixed with scrambled eggs. You can also add some diced vegetables to them.

What does Migas mean?

The word “Migas” literally means “crumbs” in Spanish. Mexican Migas do not use bread, but the original Migas dish in Spain did use leftover bread, so that’s why that became the name of the dish.

Are Migas crunchy?

Since the pieces of tortillas are lightly fried in a pan, and a lot of times those same pieces are leftover tortilla chips, then yes, the final dish will have some crunchiness to it. I think the crunch from the tortillas makes a nice contrast with the soft texture of the eggs!

Are Migas and Chilaquiles the same?

No, they are two separate and distinct dishes. However, there are a few people in some areas of Mexico that will sometimes refer to chilaquiles as “Migas”, and that can confuse some people.

What is the difference between Migas and Chilaquiles?

Migas and Chilaquiles both start off with tortilla chips (or pieces of leftover tortillas), but what is added to them is what differentiates the two dishes.

This recipe is made by scrambling eggs together with the tortillas, while Chilaquiles are made by pouring salsa over the tortillas (no eggs are required). Migas will generally only have the scrambled eggs as the only protein, but Chilaquiles can be served with chicken mixed in it, with a fried egg on top, or with a piece of meat on the side (you can also serve the chilaquiles plain).

You can also make a dish that adds both scrambled eggs and salsa to the tortillas, making a sort of fusion of both migas and chilaquiles! It would probably still be referred to as migas, since the eggs are scrambled.

What are some variations to this breakfast dish?

The simplest version of Migas consists of the tortilla chips mixed into the scrambled eggs.

Some people like mixing in some diced vegetables, like onion, tomato, jalapeños, and maybe even bell peppers. Although it’s not as common, you can also add diced potatoes to your migas.

How do you garnish Migas?

Migas do not require a garnish, but if you want you can garnish them with cilantro and slices of avocado.

What are Migas in Spain?

The original Migas recipe from Spain used pieces of leftover bread. First the bread was soaked in water (often overnight), then it was cooked in oil or lard with pieces of leftover meats like ham and chorizo. It was a popular breakfast meal for shepherds and hunters.

Tips for making the best Migas

To make the best Mexican Migas, I recommend you use day-old tortillas. It’s best if you take them out of your fridge and leave them on your counter overnight to let them dry a little. You want them to have very little humidity, this way they will render very crunchy migas without absorbing too much oil.

I would also advise you to remove the frying pan from the heat as soon as the eggs are cooked, or just a little bit before that. Remember that the eggs will continue to cook with the residual heat of the pan.

Other Authentic Mexican Breakfast Ideas:

• Red Chilaquiles
• Green Chilaquiles
• Mexican Scrambled Eggs
• Entomatadas
• Molletes
• Refried Beans (as a side dish for breakfast)

How to make Migas Recipe

Serves 2

Ingredients:

• 4 tbsp. vegetable oil
• 4 corn tortillas
• ⅓ cup white onion, chopped
• 1 Serrano pepper or ½ Jalapeño pepper, diced
• 1 cup of chopped tomatoes (about 2 large plum tomatoes)
• 4 large eggs
• Salt to season

To serve:

• Black beans
• Queso Fresco
• Avocado slices (optional)
• Green onion, chopped (optional)

Directions:

• Cut the corn tortillas into small squares, about 1½ in. wide. You can use a knife or a pair of kitchen scissors to cut them.
• Heat the oil in a large frying pan. Once it is hot, place the tortilla pieces in the oil and fry them until they are golden brown. Make sure to use a frying pan that is large enough, in order to not overcrowd the pan. Stir and turn the tortilla pieces as needed until they acquire a golden-brown color. This step will take about 6 minutes.
• Remove the crispy tortilla pieces and place them on a plate covered with a paper napkin (to absorb any excess oil from the tortillas). Remove the oil that was left in your frying pan, leaving only one tablespoon of that oil to cook the rest of the ingredients with.

• Return the frying pan to the stove and place it over medium heat. Add the chopped white onion and lightly fry it for a few seconds, then stir in the chopped serrano pepper. Keep cooking for about 2 minutes.
• Add the chopped tomato and cook for about 3 more minutes, then add the eggs. Let the eggs start to cook without stirring them yet.
• Once the egg whites start to look cooked around the edges, gently stir the eggs. Once you see the egg yolks start to cook, stir in the tortilla chips, season with salt, and gently mix them together with the eggs. When the eggs are cooked to your liking, remove the frying pan from the heat. The tortillas should still be crispy by the time you serve your migas. Do not wait until the eggs are cooked to add the tortilla chips. Remember that the eggs will keep cooking even after you remove the frying pan from the heat.

What to Serve with Migas

Migas, like many Mexican Breakfasts, are traditionally served with refried beans or plain cooked beans topped with some crumbled Queso Fresco, and some avocado slices on the side. Some people also place a spicy salsa on the table for those that want to add more heat to their Migas.

📖 Recipe