Migas
Crispy fried corn tortilla strips scrambled with fluffy eggs, onions, jalapeños, and tomatoes. This classic Tex-Mex breakfast is topped with melted cheese and fresh cilantro, ready in under 30 minutes.
For 4 servings
- prep
Prep the ingredients.
1.Cut 4 corn tortillas into 1-inch strips.2.Dice half an onion and 1 tomato.3.Seed and mince 1 jalapeño.4.Crack 6 eggs into a bowl, add a pinch of salt and pepper, and beat lightly. - fry · ~3 min
Fry the tortilla strips.
1.Heat 2 tablespoons oil in a large skillet over medium-high heat.2.Add tortilla strips in a single layer and fry for 2-3 minutes, stirring occasionally, until golden and crispy.3.Transfer to a paper towel-lined plate and set aside.TIPUsing stale tortillas gives you crispier strips — fresh ones can get chewy. - saute · ~6 min
Sauté the aromatics.
1.Reduce heat to medium and add 1 tablespoon butter to the same skillet.2.Add diced onion and cook until softened (3-4 minutes).3.Stir in minced jalapeño and cook for 1 minute until fragrant.4.Add diced tomato and cook for 2 minutes until just softened.TIPDon't overcook the tomatoes — they should still hold their shape. - saute · ~3 min
Scramble the eggs.
1.Pour the beaten eggs into the skillet with the vegetables.2.Let them set for 30 seconds, then gently stir with a spatula.3.Cook for 2-3 minutes until eggs are softly scrambled but still slightly wet.TIPPull the eggs off the heat when they are still a little moist — carryover heat will finish them. - mix · ~1 min
Fold in the tortilla strips.
1.Add the crispy tortilla strips to the skillet.2.Gently fold them into the egg mixture until evenly distributed.3.Sprinkle shredded cheddar cheese on top and let it melt for 1 minute. - garnish
Garnish with fresh cilantro and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old corn tortillas for maximum crispiness — fresh tortillas can turn chewy instead of crunchy.
- 2Fry tortilla strips in a single layer to ensure even browning without steaming.
- 3Cook eggs on medium heat and stir gently for soft, fluffy curds — high heat makes them rubbery.
- 4Remove the scrambled eggs from the heat while still slightly wet; residual heat finishes cooking them.
- 5Toss the crispy tortilla strips back in right before serving to keep them from getting soggy.
- 6Serve migas immediately — the tortilla strips lose their crunch as they sit.
Adapt it for your goals.
High-protein
Add 1/2 cup of cooked black beans or crumbled chorizo when sautéing the aromatics for extra protein and heartiness.
low oilLow-oil
Toast the tortilla strips in a dry skillet until crisp, then use a nonstick pan and cooking spray for the eggs to reduce oil without sacrificing texture.
vegetarianVegetarian
Skip the cheese or use a dairy-free shredded alternative — the eggs and vegetables already deliver satisfying richness.
spicySpicy
Keep the jalapeño seeds or add a minced serrano chile for a fierier kick that stands up to the creamy eggs.
Why this is on our healthy list.
Good Source of Protein
Six eggs provide about 36 grams of high-quality protein, supporting muscle repair and satiety.
Rich in Vitamin C
Fresh tomatoes and jalapeño contribute vitamin C, which supports immune health and iron absorption.
Contains Fiber from Corn
Corn tortillas offer dietary fiber, aiding digestion and helping you feel full longer.
Low-Carb Adaptable
By using fewer tortillas or swapping for low-carb alternatives, this dish can fit into a reduced-carb eating plan.
Frequently asked questions
Corn tortillas are traditional for migas because they crisp up better and hold their crunch longer than flour tortillas.
