Migas with Scrambled Eggs
Crispy fried tortilla strips tossed into soft, fluffy scrambled eggs with onions, tomatoes, and jalapeños. A Tex-Mex breakfast staple that comes together in one skillet in under 20 minutes, delivering the perfect balance of crunch, heat, and creamy egg goodness.
For 4 servings
- prep
Cut the tortillas and beat the eggs.
1.Stack the corn tortillas and cut them into thin strips about 1/2 inch wide.2.Crack 6 eggs into a mixing bowl, add salt and black pepper, and beat until well combined. - fry · ~4 min
Fry the tortilla strips until crisp.
1.Heat 1 tablespoon oil in a large skillet over medium-high heat.2.Add tortilla strips in a single layer and fry, stirring occasionally, until golden and crisp (3 to 4 minutes).3.Transfer crisped strips to a plate lined with paper towels and set aside.TIPDon't crowd the pan — fry in two batches if needed for even crisping. - saute · ~4 min
Cook the onion, jalapeño, garlic, and tomato.
1.Add remaining 1 tablespoon oil to the same skillet and reduce heat to medium.2.Add diced onion and cook until softened (2 to 3 minutes).3.Add minced garlic and jalapeño; sauté until fragrant (30 seconds).4.Add diced tomato and cumin powder; cook until tomato softens (1 to 2 minutes). - saute · ~3 min
Scramble the eggs into the vegetable mixture.
1.Pour the beaten eggs directly into the skillet over the vegetables.2.Let the eggs set for 30 seconds, then gently stir with a spatula.3.Cook, stirring occasionally, until eggs are just set but still soft and creamy (2 to 3 minutes).TIPPull the eggs off the heat while they're still slightly wet — carryover heat will finish cooking them. - assemble
Fold in the crispy tortilla strips.
1.Add the fried tortilla strips to the skillet with the scrambled eggs.2.Gently fold everything together, distributing the strips throughout the eggs. - garnish
Garnish with cheese and cilantro. Serve immediately.
Top with shredded cheddar cheese and chopped cilantro. The cheese will melt slightly from the residual heat. Serve right away while the tortilla strips are still crisp.
TIPFor extra indulgence, serve with sliced avocado, sour cream, or your favorite salsa on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old tortillas; they fry up crispier and absorb less oil.
- 2Fry the tortilla strips in a single layer to ensure even golden browning.
- 3Remove the eggs from heat while still slightly wet to keep them creamy.
- 4If you prefer less heat, remove the jalapeño seeds and ribs before mincing.
- 5Fold tortilla strips in just before serving to preserve their crunch.
- 6Make ahead: fry tortilla strips up to 2 days in advance and re-crisp in a dry skillet.
Adapt it for your goals.
Protein-packed
Add 1/2 cup of cooked black beans or crumbled chorizo with the onions for a heartier breakfast.
vegetarianVegetarian
Skip the cheese or use a vegan cheese alternative to keep it plant-based without losing richness.
low carbLow-carb
Replace tortilla strips with crushed pork rinds or sliced bell peppers for a keto-friendly version.
spicySpicy
Use serrano peppers instead of jalapeño and add a dash of hot sauce for extra heat.
Why this is on our healthy list.
Good Source of Protein
Six large eggs provide about 36 grams of high-quality protein, supporting muscle repair and satiety.
Vibrant Vegetables
Fresh onion, tomato, and jalapeño add vitamins A and C, plus fiber, with minimal calories.
Corn Tortilla Nutrients
Corn tortillas are naturally gluten-free and provide small amounts of iron and calcium.
Frequently asked questions
Yes, but flour tortillas will be softer and less crisp; corn tortillas give the authentic Tex-Mex crunch.
