Recipe: Tex-Mex Migas

Recipe: Tex-Mex Migas

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Emily Han
Jan 29, 2016
(Image credit: Melissa Ryan)

Poking around the kitchen the other morning, I discovered a handful of eggs, two leftover tortillas, a knob of cheese, and a jar of salsa. It was clear what I had to do: Make migas.

(Image credit: Melissa Ryan)

"Migas" is the Spanish word for "crumbs," and in Spain it's a dish typically comprised of stale bread and other ingredients. In Texas, where I grew up, migas are made with tortillas or corn chips, scrambled eggs, and, in true Tex-Mex fashion, plenty of cheese. It's nothing fancy — just great, hearty comfort food for breakfast, late-night, or any time, really. My stepmother used to make it for Christmas brunch, served with warm tortillas for scooping and sides like beans, guacamole, and other condiments.

Below is a recipe, but it's only meant as a guide. To the basic combination of tortillas, eggs, and cheese, improvise according to taste and what you have on hand. I always add onions and roasted tomato salsa, and depending on the season and fridge contents, I might add avocados, tomatoes, chili peppers, bell peppers, cilantro, scallions, garlic, (soy) chorizo, etc.

Tester's Notes

While I've had chilaquiles (fried tortilla chips cooked in sauce) before for breakfast, I'd never had migas and thought it was a really interesting and versatile dish. It's a great way to bulk up eggs and use up some leftover tortillas at the same time, and it's substantial enough to have as an easy dinner.

- Christine, January 2016

Tex-Mex Migas

Serves 4


2 tablespoons olive oil
2/3 cup diced onion (about 1 small)
2 jalapeño peppers, seeded and minced
Salt and pepper
4 corn tortillas, cut or torn into 1/2-inch pieces
8 large eggs
1/4 cup salsa
1 cup shredded cheddar or Monterey Jack cheese
Garnish and serving options: Salsa, pico de gallo, cheese, sour cream, avocado, cilantro, scallions, corn or flour tortillas, beans

Heat the oil in a large cast iron or nonstick skillet over medium heat until shimmering. Add the onion and jalapeños, season with salt and pepper, and cook until the onion is soft and translucent. Meanwhile, place the eggs and salsa in a medium bowl, season with salt and pepper, and whisk to combine; set aside.

When the onion is ready, add the tortillas and cook, stirring frequently, until soft, 1 to 2 minutes.

Reduce the heat to low and add the eggs. Scramble until eggs are almost set, then fold in the cheese and remove from heat. Garnish and serve immediately.

Updated from a recipe originally published December 2009.

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