This migas recipe is one of my favorite Tex-Mex breakfasts. Eggs are scrambled with tortilla chips, veggies, and cheese. It's quick and delicious!
In this migas recipe, I scramble eggs with crumbled tortilla chips, melty cheese, and fresh veggies like tomatoes, jalapeño, and onion. It’s based on the countless versions of migas I’ve tried in Austin… and when I say countless, I really mean it. Here in Austin, Texas, migas are on the menu at just about every breakfast and brunch spot, and whenever I see them, I order them. I love the combination of the fresh ingredients with the crisp tortilla chips and gooey cheese.
Lucky for me (and you!), migas are easy to make at home. I make this recipe nearly every week for a quick breakfast, lunch, or even dinner. There’s no need to go to a restaurant to enjoy them!
What are migas?
Tex-Mex migas consist of scrambled eggs cooked with crispy fried tortilla strips or tortilla chips, cheese, and veggies like jalapeño and onion. Sometimes a salsa like pico de gallo is used in place of the vegetables.
In Spanish, the word “migas” means “crumbs.” The Tex-Mex dish I know and love evolved from Spanish migas, a tapa starring olive oil-fried breadcrumbs designed to use up stale bread, and Mexican migas, a soup thickened with day-old bread. These Tex-Mex migas likely originated in Mexico too, as a way to use up stale tortillas.
Migas vs Chilaquiles
If you’re thinking, “Wait, this sounds a lot like chilaquiles,” you’re not totally wrong. Both migas and chilaquiles star fried tortillas or tortilla chips and are commonly eaten for breakfast.
The difference? Migas are an egg scramble with tortilla chips mixed in, while chilaquiles consist of tortilla pieces coated in a sauce. Eggs are then sometimes served on top. Try this recipe first, and then go make my chilaquiles!
Key Ingredients
Here’s what you’ll need to make this migas recipe:
- Eggs – They add protein and bind the scramble together.
- Tortilla chips – They add rich corn flavor and delicate crunch. I often use crushed tortilla chips here because it’s quick and easy (and a great use for those little pieces left at the bottom of the bag). You can also cut stale tortillas into strips and fry them up to use in this recipe. See my homemade tortilla chips post to learn how. Note: I recommend using corn tortillas over flour tortillas for a richer flavor.
- Tomatoes – For sweetness and juicy texture. I like to use Roma tomatoes here because they’re less watery than other kinds.
- Jalapeño – For heat. Add a whole pepper to make this dish spicy, or use just 1/2 for a milder version. If you don’t want any heat, feel free to skip.
- Onion and garlic – For savory flavor.
- Shredded Monterey jack cheese – For richness and gooey, creamy texture. Cheddar or pepper jack would be great here too!
- Cilantro – For fresh flavor. If you’re not a cilantro person, it’s ok to leave it out.
- Extra-virgin olive oil – For sautéing the veggies and cooking the eggs. If you have a different cooking oil of choice, feel free to use it instead.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Migas
Know how to make scrambled eggs? This recipe is almost as simple.
Start by sautéing the veggies. Cook the tomatoes, jalapeño, onion, and garlic until they soften, about 2 minutes.
Add the beaten eggs and crushed tortilla chips to the pan. Stir to scramble, cooking until the eggs are lightly set and the ingredients are well combined.
Stir in the cheese and remove from the heat. Season to taste, top with cilantro, and serve!
So easy!
How to Serve Migas
My favorite way to eat migas is in breakfast tacos. (Shoutout to Veracruz All Natural for making my favorite migas tacos in Austin!) Simply sub them in for the eggs, pico, and cheese in this
You can also serve this migas recipe with tortillas on the side and assemble tacos as you eat. I enjoy them with avocado, lime wedges, and dashes of hot sauce or salsa verde too. Refried beans are a great way to round out the meal!
More Tex-Mex Breakfasts to Try
If you love this recipe, try one of these Tex-Mex breakfast recipes next:
Tex-Mex Migas Recipe
Ingredients
- 1 teaspoon extra-virgin olive oil
- ¼ cup diced white onion
- 2 roma tomatoes, diced
- ½ to 1 jalapeño pepper, stemmed and diced
- 1 garlic clove, finely chopped
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 5 large eggs, beaten
- ¼ cup crumbled tortilla chips
- ½ cup shredded Monterey jack cheese
- ¼ cup chopped fresh cilantro
For Serving
- 4 tortillas, warmed
- 1 avocado, sliced
- Lime wedges
- Homemade Salsa or Tomatillo Salsa
Instructions
- Heat the olive oil in a medium nonstick skillet over medium heat. Add the onion, tomato, jalapeño, garlic, salt, and several grinds of pepper. Cook for 2 minutes, stirring, or until softened. Add the eggs and crumbled chips and stir to scramble. Stir in the cheese and remove from the heat. Season to taste.
- Divide the migas between two plates and sprinkle with the cilantro. Serve with the tortillas, avocado slices, lime wedges, and salsa.
I love Migas for breakfast, brunch, lunch or dinner. A real favorite for me. I do wait until the eggs are almost finished before adding cubed Monterey Jack and chopped green onions. The cubes don’t melt as completely as shredded cheese and I love that. After plating I top with fresh chopped tomato or homemade chunky salsa or pico di gallo. Thank you for highlighting this really yummy dish!
I used to live in Austin and I adored migas. The little hole in the wall taco place I went to was so good. When I make them, however, I don’t really taste the tortillas. It makes all the difference in the taste. Do you have any suggestions?
Thanks.
maybe try more tortillas or a brand with thicker chips? You could also bake or fry corn tortillas instead of using chips – that would be more authentic.
Every time I go back to visit Austin, I always make a stop at Veracruz at Radio Coffee & Beer. BEST breakfast tacos!
I’m with you on that!
These were so good and really quick to make. They will definitely be part of our regular rotation around here!
I’m glad you enjoyed them!
I have lived in Austin since the mid 70’s. It’s to imagine not knowing about mogas, but I forget how localized many Tex Mex dishes are. I had a funny experience with Migas once. I was down in Mexico visiting a family for a work situation. The first morning I was presented with a totally American breakfast. I guess my face fell a little and they asked if I would like something different the next day. I said Migas. They looked at me in a very puzzled way and explained to me that literally meant leftovers. It was then I understood that the chips were the leftovers. And the dish was not made there. The next day I did, however, have the best huevos rancheros I’ve ever eaten. ?
Hi Kathy!
I live in Mexico, in the northern states, maybe that is the reason that we really eat migas =) we cook them different here, we don´t use tortilla chips, we put tortillas with little oil first and then the eggs.
But if someone give me the option of migas or huevos rancheros, I would choose huevos rancheros!
I love this story, thank you for sharing 🙂