Pin it
Migas takes plain scrambled eggs and turns them into a lively Mexican breakfast that brings both coziness and fun to your morning meal. This filling dish mixes crunchy corn tortilla pieces with soft eggs, giving you awesome texture contrasts while the fresh veggies and melty cheese pack in savory flavors that'll definitely wake up your senses.
I first tried Migas at a tiny family restaurant while visiting Austin, and it immediately became my favorite breakfast choice. The owner taught me her trick of getting the tortilla strips extra crunchy, which really makes this dish special.
Must-Have Basic Components
- Corn tortillas: Go for soft, intact ones without any dry edges for the crunchiest strips
- Quality eggs: Pick grade A large eggs that aren't cold for extra fluffiness
- Jalapeños: Choose bright, firm peppers with no wrinkles for just the right amount of heat
- Roma tomatoes: Get ones that aren't too soft with deep color for better taste and texture
- White onion: Select ones that feel heavy with tight, papery skin for sweetness
- Cheese: Shred your own Monterey Jack or Pepper Jack for superior melting and flavor
Step-By-Step Making Process
- Step 1: Ready The Tortillas
- Slice corn tortillas into skinny strips about 1/4 inch wide. Pour vegetable oil into a big skillet and heat it over medium-high until it's glistening. Fry your strips in small batches until they turn golden, taking about 2-3 minutes each time. Take them out with a slotted spoon, put them on paper towels, and sprinkle salt on them while they're still hot.
- Step 2: Sauté The Flavor Base
- Turn the heat down to medium and pour out most of the oil, keeping around 2 tablespoons. Throw in your diced onions and cook until they go clear, about 4-5 minutes. Add your chopped jalapeños and cook for 2 more minutes. Mix in the diced tomatoes and cook until they get juicy.
- Step 3: Cook The Eggs
- Beat your eggs with salt and pepper until they're mixed well and a bit foamy. Pour them into the pan over your veggies. With a wooden spoon, slowly pull the cooked egg from the sides toward the middle. When the eggs are mostly set but still a little wet, mix in your crunchy tortilla strips. Scatter cheese on top and let it melt a bit.
Pin it
When I was little, my grandma always said good Migas should have both chewy and crunchy tortilla bits mixed in. She'd collect leftover tortillas all week just to make Migas on Sunday mornings.
Mix It Up However You Want
What's great about Migas is how you can change it up any day of the week. Sometimes I toss in black beans for more protein, and other days I'll add fresh corn for a touch of sweetness. The basic recipe works great with whatever veggies you happen to have on hand.
Pin it
After making Migas countless times over the years, I've learned it's more than just following directions - it's about knowing how each ingredient adds to the whole dish. The secret is getting just the right mix of soft and crunchy textures so every mouthful is so good you can't wait for the next bite.