The first time I ever had Migas, my mother-in-law made them for us at her house. They were so good and I was surprised at just how easy they are to make. A quick, delicious, protein packed breakfast that the whole family loves!
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Migas is a versatile dish that’s not only easy to prepare but also packed with protein thanks to the eggs that star in the recipe. Originating from Spanish and Portuguese cuisine, this hearty meal has been adapted in various ways around the world, especially in Mexico and the American Southwest. While there are different versions of this recipe, the Mexican version of migas combines scrambled eggs with crispy pieces of corn tortilla, sometimes seasoned with spices, mixed with vegetables or meats for added flavor and texture, or simply topped with salsa, as is the tex-mex migas that we prefer.
In Spain, migas are made with bread instead of corn tortillas. I haven’t ever tried this recipe but it sounds like a great option, especially if you are short on time and have no corn tortillas on hand.
To make this protein-rich migas recipe, you start by browning corn tortillas in a little bit of oil in a pan. Then you crack eggs into them and cook together.
For an extra protein boost, you can include ingredients like black beans or refried beans and top with melty cheese, which not only enhance the flavor but also contribute additional protein.
Migas can be easily customized based on what you have on hand. Adding ingredients like bell peppers, onions, or tomatoes can provide extra nutrients and flavor complexity. For those who enjoy a bit of spice, a dash of chili powder.
The combination of eggs and corn tortillas in migas makes it an ideal choice for a filling breakfast or brunch, offering both substantial protein and a satisfying texture. Plus, it’s a fantastic way to use up leftover tortillas, turning simple ingredients into a delightful and nutritious meal.
What does the word “migas” mean?
The meaning of “migas” means “crumbs.” So using old corn tortillas or tortilla crumbles left in the bag is a perfectly great way to make this recipe.
Can you use flour tortillas in migas?
Absolutely! Flour tortillas work wonderfully in migas and are actually quite common in many recipes. They add a slightly different texture compared to traditional corn tortillas, but you can still do it. Just make sure your gluten free folks know that you used flour instead of corn.
What oil should I use for the corn tortillas?
I tend to use avocado oil when frying the corn tortillas for migas, but you can certainly use vegetable oil or olive oil. I made this recipe in my new HexClad pan and it turned out so well. It didn’t stick and it cooked up so nicely!
What can you serve with migas?
If you have time, you can serve taco potatoes with migas. Other ideas include sausage links, strips of bacon, or Mexican chorizo.
What can you put on top of migas?
Top with pico de gallo, hot sauce, tomatillo sauce, your favorite salsa or some chopped jalapeños that can elevate the dish to a whole new level, if you want spiciness. You can also add your favorite toppings like sour cream, cheddar cheese, poblano peppers, red onion, roma tomato, red bell pepper, or diced onions. You can even add some more pieces of tortillas on top, or pack in leftover corn tortillas for migas breakfast tacos. Can be a delicious dinner idea, serve with corn tortilla chips and lots of cheese!
Other breakfast recipes made with eggs:
Air Fryer Bacon and Egg Biscuit Bombs
Mickey Mouse Egg White Omelette Toast
I love this super easy breakfast idea. It is a good recipe to keep in your library of breakfast dishes for busy school mornings. With these basic ingredients, you will likely have them on hand when you make this recipe.
I hope you enjoy this recipe for Migas!
Migas Recipe - Easy and Quick Breakfast with Protein!
Migas are a delicious, easy recipe for busy mornings! Corn tortillas, eggs, salt, and a little oil plus the toppings of your choice is all that you need to make this breakfast.
Ingredients
- 8 corn tortillas, cut or torn into small pieces
- ⅛ cup of avocado or vegetable oil
- 8 eggs
- salt to taste
Instructions
- Heat a skillet with oil on medium high heat.
- Add in corn tortilla pieces.
- Stir constantly until cooked and crispy.
- Turn down heat to low when tortillas start to get golden brown.
- Add eggs and stir.
- Salt to taste.
- Prepare just like scrambled eggs, stirring the eggs and tortillas until cooked.
- Serve with salsa, green onions, and other breakfast items if desired.
Notes
Store leftovers in a covered container for 1-2 days.
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