This post may contain affiliate links. See our Privacy Policy.
Migas are one of those wonderfully simple dishes that turn everyday staples into something special. Lightly crisped corn tortilla strips give the eggs great texture, while the tomato, onion, and chile add freshness and a little kick.
This quick skillet breakfast is perfect for busy mornings, and it’s endlessly adaptable—serve it as-is, load it into warm tortillas, or pair it with beans or salsa for something more hearty.
What You’ll Like About This Dish
Fast and easy. Ready in minutes with minimal prep.
Great texture. The crisp tortilla strips make the eggs unique.
Flavorful. Tomato, onion, and chile add brightness and heat.
Flexible. Eat on its own or turn it into breakfast tacos.
Ingredient Notes
- Corn tortillas – Cut into thin strips and lightly crisped for the classic migas texture.
- Tomato – Adds juiciness and sweetness.
- Onion – Finely chopped for flavor without overpowering the eggs.
- Jalapeño or mild chile – Adjust to your heat preference.
- Eggs – Beat well for soft, fluffy curds.
- Butter + oil – Butter adds richness; oil helps crisp the tortillas.
Steps to Make Mexican Scrambled Eggs (Migas)
- Crisp the tortilla strips in oil and drain.
- Sauté the tomato, onion, and chile in butter.
- Return the tortilla strips to the skillet.
- Add the beaten eggs and cook, stirring, until softly set.
- Season and serve warm.
Tips
- Use day-old tortillas for easier crisping and better texture.
- Remove the seeds from the chile if you prefer mild heat.
- Cook the eggs gently to keep them soft and fluffy.
- Add cheese at the end if you want a richer scramble.
Recipe Variations
- Tex-Mex style. Add shredded cheese, cilantro, or a spoonful of salsa.
- Veggie-forward. Stir in spinach, bell peppers, or mushrooms.
- Spicy version. Use serrano chiles or add crushed red pepper flakes.
- Breakfast taco version. Spoon the migas into warm tortillas and top with salsa or avocado.
Serving Suggestions
- Serve with refried beans or black beans.
- Pair with warm tortillas or toast.
- Add sliced avocado or a spoonful of salsa.
- Garnish with cilantro or green onions.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm gently in a skillet over low heat or microwave briefly. Eggs may firm slightly but will still be tasty.
Mexican Scrambled Eggs (Migas)
Ingredients
- 3 tbsp vegetable oil
- 4 soft corn tortillas, cut into thin strips
- 2 tbsp butter
- ½ cup chopped tomato
- ¼ cup chopped onion
- 1 small jalapeño pepper, seeded and finely chopped
- 4 large eggs, well beaten
- salt and freshly ground black pepper, to taste
Recommended Equipment
Instructions
- Heat 3 tablespoons of vegetable oil in a skillet over medium heat and sauté the tortilla strips until they are lightly browned. Transfer the tortilla strips to paper towels to drain and wipe out the pan, leaving about 1 teaspoon of oil.3 tbsp vegetable oil | 4 soft corn tortillas
- Place the skillet over medium heat and melt the butter. Add the chopped tomato, onion, and jalapeño pepper and cook for about 1 minute, stirring constantly. Return the tortilla strips to the skillet.2 tbsp butter | 1/2 cup chopped tomato | 1/4 cup chopped onion | 1 small jalapeño pepper
- Pour beaten eggs into the skillet over the tortilla strips and vegetables and cook until the eggs set, stirring frequently. Sprinkle with salt and pepper, to taste.4 large eggs | salt and freshly ground black pepper
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
