Migas con Huevo - A Mexican Breakfast

If you’ve got leftover corn tortillas sitting around — don’t throw them out! This simple and flavorful dish turns basic ingredients into something filling and flavorful. In about 20 minutes, you’ll have a classic Tex-Mex breakfast.

What Are Migas con Huevo?

Migas con huevo is a traditional dish originating from Spain and Portugal. The name migas actually means “crumbs,” and the original version was made with stale bread. When the recipe made its way to Mexico, bread was swapped out for corn tortillas. Over time, it evolved into what we now know as migas con huevo — fried tortilla strips or pieces mixed with scrambled eggs, tomatoes, onions, and jalapeños.

Here at Tex-Mex at Home, this is one of our go-to recipes when we want something easy, filling, and full of flavor. Let’s get started!

🍳 Ingredients (Serves 3–4)

- 2 tablespoons of oil, divided

- 6 corn tortillas, cut into strips or small triangles

- ¼ cup white onion, finely chopped

- 1 medium tomato, finely diced

- 2 jalapeño peppers (deseeded and deveined to avoid heat)

- 6 eggs

- ½ teaspoon of salt (or to taste)

Instructions

1. Cut and Fry the Tortillas

Start by cutting your corn tortillas into bite-sized pieces. I usually go with triangles, but strips or squares work too. This is a great way to use up leftover tortillas that are a little too dry for tacos.

Heat a large skillet over medium heat and add 1 tablespoon of oil. Once hot, add the tortilla pieces. Fry for about 5–7 minutes, stirring occasionally, until golden brown and crispy. This step gives your migas their signature crunch, so make sure they are extra crispy. Transfer to a paper towel-lined plate to absorb the excess oil. Set aside while you cook the rest of the dish.

2. Sauté the Onion and Jalapeño

In the same pan, add the remaining tablespoon of oil along with your chopped onion and jalapeño. Cook for 2–3 minutes until the onions are translucent.

3. Add Tomato and Eggs

Add your diced tomato and let it cook down for an additional 3–4 minutes, until softened. Now pour in your 6 eggs and mix everything together.

Here’s the trick: don’t add the crispy tortilla pieces yet! Let the eggs cook for a minute or two first, so your tortillas stay crispy.

4. Mix It All Together

Once the eggs are mostly cooked, gently fold in your tortilla chips and mix until everything is coated. Cook for one more minute, season with salt to taste, and you’re done. Our migas con huevo is ready!

How to Serve Migas

If you’re making these for brunch, serve them with refried beans on the side and a sprinkle of cheese on top. It’ll taste just like something from my family’s kitchen in the Rio Grande Valley of South Texas.

Other great toppings include salsa, avocado slices, shredded cheese, or queso fresco.

✅ Recipe Notes

-       Day-old corn tortillas work best for migas because they crisp up more easily.

-       To reduce the spice level, remove the seeds and veins from your jalapeños.

-       Migas are best enjoyed fresh, but you can prepare your ingredients in advance (meal prep) to save time.

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💬 Frequently Asked Questions About Migas con Huevo

What is the difference between migas and chilaquiles?

Migas are made by mixing crispy fried tortilla pieces into scrambled eggs with tomato, onion, and chiles. Chilaquiles, on the other hand, are tortilla chips simmered in salsa and topped with eggs, cheese, and crema. Migas = crispy, chilaquiles = saucy.

Can I use flour tortillas instead of corn tortillas in migas?

Corn tortillas are traditional and give the best texture. Flour tortillas absorb more oil and don’t get as crisp.

How do you keep migas from getting soggy?

Fry the tortillas until they’re golden brown and add them to the eggs only after the eggs have mostly cooked. That way, they stay.

Are migas gluten-free?

Yes! As long as you use 100% corn tortillas, this migas recipe is naturally gluten-free. Just double-check your packaging.

Can I make migas ahead of time?

Migas are best enjoyed fresh, but you can prep the veggies and tortillas in advance. The full dish cooks in under 20 minutes, so it’s easy to pull together when you’re ready.

What should I serve with migas?

Great sides for migas include refried beans, avocado, queso fresco, and salsa. Perfect for a complete Tex-Mex breakfast or brunch.

Where did migas originate?

Migas originated in Spain and Portugal as a way to use stale bread. When the dish came to Mexico, it evolved to use corn tortillas instead. Now it’s a staple in Mexican and Tex-Mex cuisine.