This Cinco de Mayo, celebrate the occasion with Migas, a signature Tex-Mex breakfast that always hits the spot. It’s a real crowd-pleaser and perfect for large brunches with family and friends. Scrambled eggs are cooked with jalapeños, onions, tomatoes, crispy tortilla strips, and so much more!
What are Migas Made of:
Good morning! What better way to start the day than with a real Tex-Mex classic that checks all of the right boxes? Migas is a scrambled egg based dish that’s complete with flavorful additions like tomatoes, onions, and jalapeños, then made even more mouthwatering with a medley of bold seasonings. When your fresh plate of Migas is topped with garnishes like fresh avocado and queso fresco, it’s pretty impossible not to dig in! It's a favorite of mine, along with Chilaquiles!
Migas is traditionally served as a breakfast or brunch item, but I love them as a breakfast for dinner too! Since it’s pretty much just dressed up scrambled eggs with all the right Tex-Mex fixins, it’s best enjoyed at the start of your day. Complete the perfect brunch with Easy Peach Bellinis to wash it all down with! Oh, and you’ll want a sweet offering to serve alongside your savory Migas like Homemade Cinnamon Rolls.
How to Make Migas
- Cook the jalapeño. Heat a large skillet over medium heat, then add the vegetable oil and onion. Cook until it becomes translucent then add the jalapeño.
Crisp up the tortilla pieces. Cook for an additional two minutes then add the tortilla pieces. Stir and cook until the tortillas start to turn a light golden color.
- Make it flavorful. Add the tomatoes, cumin powder, chili powder, salt and black pepper, stir and cook for another minute.
- Cook the eggs. Pour in the whisked eggs and stir until cooked through.
- Garnish and enjoy! Serve immediately with salsa, avocado, cilantro, table crema and queso fresco.
How to Make Migas Ahead of Time
Here’s the deal - Migas is a dish that’s served nice and fresh, and doesn’t store very well. However, you can prepare it ahead of time by prepping your ingredients! Chop all of your veggies accordingly and keep them fresh in an airtight container in the fridge for about 2 days prior to making Migas. You can also cut up the tortillas and keep those pieces fresh in an airtight container for up to 2 days at room temp.
Ingredients Notes for Migas
- Eggs - When it comes to egg based dishes, the quality of the eggs comes into play. Try to buy the best quality of eggs that you can! The darker yellow/gold the yolk is, the better the egg will be.
- Tortillas - White corn tortillas are my favorite to use in this recipe. They should be fried until crispy. While you could simply use tortilla chips, they will be much crunchier than what’s intended for this classic recipe.
- Seasonings - Make your Migas spicy by sprinkling in some cayenne powder!
- Garnishes - You can also make your homemade Migas hotter by drizzling some hot sauce on top of each serving. I really love them with our homemade Salsa Verde!
- 8 Large eggs
- ⅓ Cup milk
- 3 Tablespoons of vegetable oil
- 1 White onion diced
- 1 Jalapeño diced (remove the seeds if you want it less spicy)
- 10-12 Corn tortillas cut into bite size pieces
- 2 Roma tomatoes diced
- ½ teaspoon cumin powder
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- To serve: salsa sliced avocado, cilantro, table crema and queso fresco
- Whisk the eggs and milk together in a medium size bowl and set aside.
- Heat a large skillet over medium heat, then add the vegetable oil and onion. Cook until it becomes translucent then add the jalapeño.
- Cook for an additional two minutes then add the tortilla pieces. Stir and cook until the tortillas start to turn a light golden color.
- Add the tomatoes, cumin powder, chili powder, salt and black pepper, stir and cook for another minute.
- Pour in the whisked eggs and stir until cooked through.
- Serve immediately with salsa, avocado, cilantro, table crema and queso fresco.