My all-time favorite Tex-Mex migas recipe! It’s super-simple to make with leftover chips and salsa, and always a crowd fave.
I first posted here on the blog about migas five years ago after visiting Austin for the first time, when I was introduced to their brilliant, iconic Tex-Mex scramble. Then proceeded to fall even more in love with them two years later, when my friend, Kathryne, and I spent a month snowbirding and eating all the tacos in Austin. And ever since, they have become one of my go-to brunch recipes that we make around here constantly — especially when serving a crowd.
But! I’ve been meaning to pop back in here and update this recipe for years because I recently figured out a shortcut to this already-simple recipe that I have been loving lately. Authentic migas are supposed to be made with leftover corn tortillas, which are then cut into small strips, and fried in oil until crispy — which is a delicious way to go. But since I often do not have leftover tortillas on hand — yet always have a bag full of corn tortilla chips in the pantry — I’ve been making migas with crumbled chips instead. And it has turned this dish into just about the easiest migas recipe ever.
Just scramble up some eggs and veggies, add in some cheese, salsa and the tortilla chips, load the scramble up with your favorite toppings, and a mega delicious plate of migas will be yours to enjoy in no time. Here’s how to make them!
Migas Ingredients:
The best thing about migas is that you probably already have these ingredients on hand! You’ll just need:
- Eggs: Which we will soft scramble. (I like to add a bit of milk to my eggs to make them extra creamy.)
- Onion, Jalapeño and Garlic: I like adding these in to give the eggs some extra flavor and texture. But you can skip this step if you’re in a hurry and just add a bit of extra salsa instead.
- Corn Tortilla Chips: Traditional migas call for frying up leftover corn tortillas, which you’re welcome to do. But more often, I just crumble up leftover tortilla chips, which is much speedier. Plus I always (like, always) have them on hand.
- Salsa: Any red or green salsa that you have on hand will do!
- Cheese: I like to use shredded cheese for the egg scramble, but you could also add some crumbled queso fresco or cotija if you prefer.
- LOTS of Toppings! A must, in my book. :) Chopped fresh cilantro, diced red onion, sliced avocado, diced tomato, extra salsa — whatever sounds good!
How To Make Migas:
As I said, these Tex-Mex migas are ridiculously easy to make. Simply:
- Sauté the onion, jalapeño and garlic: In a large sauté pan, cook until they are nice and soft.
- Add eggs: And slow scramble until they are cooked to your desired consistency.
- Add cheese, tortilla chips and salsa: Stir until combined, then cook for 1 or 2 minutes to warm through.
- Serve and garnish: Serve warm, and garnish with lots and lots of your favorite toppings!
How To Serve Migas:
There are all sorts of ways you can serve up migas, including:
- Plain: My favorite — just served up as below in a big bowl, with lots and lots of toppings.
- Breakfast tacos: Serve your migas in corn tortillas to have migas tacos.
- Breakfast burrito: Wrap your migas up in a big flour tortilla for an easy migas burrito.
Potential sides could also include:
- Beans: Black or pinto beans are a traditional side in Texas, either served refried or soupy.
- Fresh fruit or smoothie: The sweetness is a nice balance to the savory.
- Iced coffee: My favorite side to go with migas in the morning. ;)
The Best Tex-Mex Migas Recipe
Ingredients
- 12 large eggs
- 1/4 cup milk
- 1/2 teaspoon each: ground cumin, fine sea salt, freshly-cracked black pepper
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 1 jalapeño, seeded and finely chopped
- 3 cloves garlic, minced
- 2 large handfuls corn tortilla chips, roughly crumbled
- 2/3 cup salsa, homemade or store-bought
- 2/3 cup shredded Mexican-blend cheese, plus extra for serving
- toppings: chopped fresh cilantro, diced red onion, sliced avocado, diced tomato, extra salsa
Instructions
- In a large bowl, whisk together eggs, milk, cumin, salt and pepper. Set aside.
- Heat oil over medium-high heat in a large sauté pan. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for 1-2 additional minutes, stirring occasionally, until the garlic is fragrant.
- Add the egg mixture, and reduce heat to medium. Cook for 5-6 minutes, stirring frequently, until the eggs are completely scrambled. Stir in the tortilla chips, salsa and cheese. Cook for 2 minutes, stirring occasionally. Taste and season with extra salt and pepper if needed.
- Serve warm, garnished with your desired toppings. (I say the more, the merrier!)
Notes
Did you make this?Let me know how it turned out in the comments below!
We are pretty adventurous cooks and eaters, but have never had Migas. One of the strengths of your recipes is that they are a framework, with many options given per personalize. We loved this dish, and have added it to our collection of “clean out the fridge” recipes.
I LOVE this recipe and make it all the time. :) I usually add some bell peppers along with the jalapeños to get some more veggies in, and it’s the perfect vegetarian dinner! Thanks Ali — your recipes never disappoint!
Great Migas recipe! I also use crumbled corn tortilla chips. l’ve lived in San Antonio and mainly Austin for 40 years or so and am familiar with several Migas variations. This one is very close to several restaurants. The one trick I would add that Little Mexico and a few others do is once the Migas is pretty much done, plate and sprinkle copious amounts of cheese on top of the eggs and a little on the beans then slip under your oven on broiler for a couple of minutes till the cheese melts. *Warn the person you’re serving it to, “Hot plate!”, just like they do in the restaurant.
Hubby was surprised it tasted so good, first time making this and definitely not last time!
I made this on Christmas morning for mine and my sisters kids. It was delicious and everyone loved. My youngest (20) never eats eggs and she went back for seconds.
Can this be store in the refrigerator? If so, how many days!?
Have had this recipe forever and finally got to it last nite (from my pile!) and it was DELICIOUS! I made some roasted herbed potatoes to go with them and just wanted to thank you; they were perfect. My husband had the leftovers for breakfast and said they reheated well too.
I made these this morning but I did a little different, I put the chips in the toaster oven because they were stale to ‘freshen’ them up so they are nice and crispy again, I started them at 350° for 5 minutes and because I was still making the rest of the dish I turned the oven down to warm (I believe it is 225°) to keep them warm until I was ready to assemble.
I whisked my eggs in a small bowl and salt and peppered them, I cooked a strip of bacon in a small skillet and placed on a paper towel to drain and discarded most of the grease, then I got a small plate and put the tortilla chips on it and sprinkled with a Mexican cheese blend. Then I poured the eggs into the skillet that I cooked the bacon in and immediately topped with Pico de Gallo and stirred just until set but not all the way set.
Then I put the eggs on top of the tortilla chips, sprinkled a bit more cheese and placed back into the toaser oven set to broil just until the cheese was melted.
I did it this way primarily because I don’t want the chips to get soft at all.
Now the question I have for you Ali is how is your recipe different than Chilaquiles?
The difference is Chilaquiles frequently has little to no egg.
Delicious and quick! Reminds me of migas I would have in Austin all the time!
Delicious! I introduced my Indian husband to Migas for the first time and he was blown away. I did a combo of this recipe and the Cookie and Kate one to get the beans all in one recipe :) . Love your recipes as always!