What’s in This Recipe for Migas?
Learning how to make migas is easier than it looks. This is a simple breakfast skillet made with eggs and crispy tortilla chips!
Eggs: Form the base of the migas and hold everything together. Oil: We like to use canola oil for frying because it has a neutral taste and a high smoke point. Seasonings: Garlic powder, onion powder, and salt season the eggs. Tortillas: Good quality corn tortillas are a must. We recommend using day-old tortillas, as they will be drier and absorb less oil, leading to crispier migas.
Variations on Migas Eggs
We paired our migas with cilantro, cotija cheese, pico de gallo, avocado, and refried beans. However, once you’ve learned the basics of how to make migas, feel free to get creative! Try adding:
Diced vegetables, such as tomatoes, onions, bell peppers, or jalapeños Meats, such as crumbled chorizo, chopped bacon or ham, or crumbled breakfast sausage Shredded cheese Diced potatoes Fresh sour cream or guacamole
How to Store and Reheat
Now that you’ve learned how to make migas, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
How to Freeze
To freeze migas, transfer the cooked mixture into the wells of a muffin tin and freeze until solid. Then, transfer to an airtight container and store for up to 3 months. Let thaw overnight in the refrigerator before reheating, or reheat directly from frozen.
Notes from the Test Kitchen
Want more heat? Add diced jalapeno to your egg scramble for fantastically spicy migas.
How to Make Migas Step by Step
Fry the Tortillas: Heat ¼ cup of canola oil in a large skillet set over medium-high heat. Add 8 large eggs, ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, and ½ teaspoon of kosher salt to a large bowl and whisk to combine. Once the skillet is heated, add in 6 corn tortillas cut into strips, and fry until golden brown and crispy. Turn the heat down to medium, and pour in the eggs. Cook the Eggs: Use a spatula to gently scramble the eggs, folding them into the tortilla strips, until they reach a soft, scrambled texture. Remove from heat and top with cilantro, cotija cheese, pico de gallo, and avocado slices. Serve with refried beans if desired.
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