Migas Recipe
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These Migas are made with crispy, homemade tortilla chips, fluffy scrambled eggs, roasted poblano peppers and lots of cheese. Serve this with some refried beans, straight out of the pan or in a tortilla, this dish is perfect for breakfast, lunch or dinner!
Migas
Migas are Spain’s version of scrambled eggs complete with homemade, crispy tortilla chips, roasted poblano peppers, lots of cheese, some tomatoes and cilantro. The word “Migas” actually means “crumbs” or “scraps” because they are usually made with stale tortillas, eggs, salsa and some crumbly cheese.
Because it’s called crumbs or scraps, you wouldn’t think that this could be a delicious dish, but it really is. It has lots of great flavors in it, and you can make it as spicy as you like. The great thing about it is that you can eat it right from the skillet, or a plate if you want to be more civilized, or in a tortilla. Plus, the extra various toppings you can add over these migas makes this dish an absolute delight.
Ingredient Notes
For Tortillas
- Olive Oil – You will use this to fry the tortilla pieces.
- Tortilla – I used corn tortillas, cut into small bite-sized pieces. You can also use store-bought corn tortilla chips to save time.
For Migas
- Onion – One large chopped white onion.
- Peppers – I used Poblano peppers that I personally roasted, peeled and chopped, but you can use canned green chilies as well.
- Jalapeno – Thinly sliced jalapeno pepper. You can sub this with Habanero or Serrano pepper, depending on how spicy you like your migas.
- Eggs – Fresh large eggs.
- Cheese – I used shredded Monterey Jack cheese and some crumbled Cotija to top the migas with. You can also substitute that with Feta cheese.
- Tomatoes – Two large chopped Roma tomatoes.
- Cilantro – Freshly chopped cilantro.
How To Make Migas
- Fry the tortilla chips: Heat the 3 tbsp of olive oil in a large skillet over medium-high heat. Add the tortilla pieces, a few at a time, and fry until crisp. Transfer them to a paper-towel lined plate and season with salt. Repeat with remaining strips.
- Cook first ingredients: Drain all the oil but 1 tbsp from the skillet. Add the onion, poblano peppers (or canned green chillies) and jalapeno pepper to the skillet. Cook for 3 minutes or until the onion has softened a bit.
- Cook eggs with cheese: Whisk the eggs in a bowl, season with salt and pepper and whisk in the water. Pour the egg mixture in the skillet and start swirling it around the pan to scramble the eggs. When the eggs are about half way cooked add 1 cup of the shredded cheese and gently toss it.
- Mix in the tortillas: Next add the crispy corn tortillas and toss them in with the eggs. Add the chopped tomatoes and cilantro and gently toss everything together. Finally, sprinkle the rest of the cheese and toss it in with the eggs.
- Ready to serve: Serve Migas with crumbled Cotija, refried beans, avocados, Pico de Gallo, toasted tortillas and lime wedges.
Frequently Asked Questions
What is the difference between migas and chilaquiles?
Migas are crushed tortillas with scrambled eggs, tomatoes and chiles. Chilaquiles, they don’t usually contain eggs, they are fried tortillas simmered in a sauce and topped with cheese and crema.
Do I need to use only fresh ingredients?
No! The convenience of this recipe is you can use either the fresh ingredients or you can use store bought ingredients as well such as corn tortilla chips and canned green chillies to help you get done and ready in little to no time.
What other toppings can I add to my migas?
Here, the sky is the limit, my friend! You can eat the meal as is or enhance it with some more flavors such as chopped red onions, salsa, extra cilantro, sliced avocado or even some extra peppers for some added crunchy texture.
How can I serve this?
While the recipe is great by itself, there are some extra options you can add to make it into an even tastier breakfast. Some of the ways you can serve this are:
Breakfast Burritos: You can wrap your Migas as a filling in a tortilla wrap.
Breakfast Tacos: Stuff some of the Migas mix into a corn tortilla shell.
If you’re looking for something extra, you can add some refried beans on the side, sour cream, or a delicious Avocado Salad.
Expert Tips
- While you can use canned green chilies, if you decide to roast your own poblano peppers, make sure you clean up the seeds before you add them to the fire. This will help the cleaning process once they are done and roasted.
- To help clean the roasted peppers, once they are done you can add the roasted peppers in a ziploc bag while they’re still hot. This will help them soften and steam through. Leave them in the bag for about 10-15 minutes. once removed, the roasted peel will come off easily. Then simply chop them up in small strips, then once again horizontally to get those nice cubed pepper pieces you need for your recipe.
- If you want to add some extra ingredients, keep in mind this recipe was made to use up leftovers from Taco nights or Nacho nights. So, other tasty ingredients you can add into your scrambled egg mix are bell peppers, mushrooms, corn, spinach, garlic or even julienned carrots.
- Are you thinking of adding some extra protein? Some of the tastiest meats you can add are ground beef, sausage or even leftover shredded chicken.
Leftovers
While Migas is amazing to repurpose all those leftovers, it is best served fresh. Leftovers will tend to get soggy when refrigerated, so I recommend consuming this right after you finish cooking it on the stove.
More Delicious Recipes To Try
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Migas Recipe
Video
Ingredients
Tortilla Chips
- 3 tablespoons olive oil
- 8 corn tortillas (cut into small pieces, or tortilla chips)
Migas
- 1 large onion (chopped)
- 2 medium poblano peppers (roasted, peeled and chopped or 2 cans diced green chilies)
- 1 jalapeno (seeded and chopped)
- 6 large eggs
- salt and pepper (to taste)
- ¼ cup water
- 2 cups Monterey Jack cheese (shredded)
- 2 large Roma tomatoes (chopped)
- ¼ cup cilantro (chopped)
- ¼ cup cotija cheese (crumbled, or feta cheese)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Fry the tortilla chips: Heat the 3 tbsp of olive oil in a large skillet over medium-high heat. Add the tortilla pieces, a few at a time, and fry until crisp. Transfer them to a paper-towel lined plate and season with salt. Repeat with remaining strips.
- Cook first ingredients: Drain all the oil but 1 tbsp from the skillet. Add the onion, poblano peppers (or canned green chillies) and jalapeno pepper to the skillet. Cook for 3 minutes or until the onion has softened a bit.
- Cook eggs with cheese: Whisk the eggs in a bowl, season with salt and pepper and whisk in the water. Pour the egg mixture in the skillet and start swirling it around the pan to scramble the eggs. When the eggs are about half way cooked add 1 cup of the shredded cheese and gently toss it.
- Mix in the tortillas: Next add the crispy corn tortillas and toss them in with the eggs. Add the chopped tomatoes and cilantro and gently toss everything together. Finally, sprinkle the rest of the cheese and toss it in with the eggs.
- Ready to serve: Serve Migas with crumbled Cotija, refried beans, avocados, Pico de Gallo, toasted tortillas and lime wedges.
Equipment
Notes
- While you can use canned green chilies, if you decide to roast your own poblano peppers, make sure you clean up the seeds before you add them to the fire. This will help the cleaning process once they are done and roasted.
- To help clean the roasted peppers, once they are done you can add the roasted peppers in a ziploc bag while they’re still hot. This will help them soften and steam through. Leave them in the bag for about 10-15 minutes. once removed, the roasted peel will come off easily. Then simply chop them up in small strips, then once again horizontally to get those nice cubed pepper pieces you need for your recipe.
- If you want to add some extra ingredients, keep in mind this recipe was made to use up leftovers from Taco nights or Nacho nights. So, other tasty ingredients you can add into your scrambled egg mix are bell peppers, mushrooms, corn, spinach, garlic or even julienned carrots.
- Are you thinking of adding some extra protein? Some of the tastiest meats you can add are ground beef, sausage or even leftover shredded chicken.
- While Migas is amazing to repurpose all those leftovers, it is best served fresh. Leftovers will tend to get soggy when refrigerated, so I recommend consuming this right after you finish cooking it on the stove.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
