Migas

Name: Migas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons vegetable or canola oil; 6 (4-inch) corn tortillas; 1 small yellow onion, diced (about 1 cup); 1 jalapeño, seeded if desired, and diced; 2 garlic cloves, minced; 1/2 tablespoon ground cumin; Salt and black pepper; 6 large eggs; 1/4 cup whole milk; 1 cup shredded cheese, such as Mexican blend or Cheddar; Diced red onion, cotija, cilantro and salsa, for serving (optional)

By Kia Damon

Published June 6, 2024

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: 4(516)
Comments: Read comments

In a world full of breakfast scrambles, migas is a quick, flavorful dish that deserves to be in your rotation. Pieces of tortillas (leftovers are perfect here) are pan-fried then mixed with cheesy eggs studded with softened jalapeño, onion and fragrant garlic. Together they make a filling breakfast of pantry ingredients that goes from stove to table in about 30 minutes. If you like your jalapeños on the spicier side, keep some of the seeds in while dicing. Just be careful to keep your hands away from your eyes in the process. If you’d like to top your migas, cotija, onion and cilantro are all great candidates but you can also go the extra mile and add your salsa of preference. If you’re in the mood for something smoky and blended, try a salsa taquera. If you desire a salsa with a bit more freshness, try a salsa fresca — just be mindful of the amount of jalapeños in both.

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Ingredients

Yield:4 servings

1tablespoon unsalted butter
2tablespoons vegetable or canola oil
6(4-inch) corn tortillas
1small yellow onion, diced (about 1 cup)
1jalapeño, seeded if desired, and diced
2garlic cloves, minced
½tablespoon ground cumin
Salt and black pepper
6large eggs
¼cup whole milk
1cup shredded cheese, such as Mexican blend or Cheddar
Diced red onion, cotija, cilantro and salsa, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Heat butter and 1 tablespoon oil in a large skillet over medium-high. Tear the tortillas into 1-inch pieces and add them to the pan, fanning them out so they all touch the oil and butter. Fry, using a spatula to flip and shift the tortillas around, until crispy and browned, about 5 minutes.
Step 2
Move the tortillas to one side of the pan, add the remaining tablespoon oil and then the onion and jalapeño. Cook, stirring often, until the onion is translucent and the jalapeño is softened, about 4 minutes. Add the garlic and cook, stirring often, until softened, 2 minutes. Season with cumin, ½ teaspoon salt and 1 teaspoon pepper, and stir to combine with the tortillas, then turn the heat down to low.
Step 3
In a bowl, whisk together the eggs and milk. Follow with the shredded cheese, whisking to combine. Turn the heat up to medium-low and slowly pour the egg mixture into the pan, using a spatula to move the eggs around as they begin to cook. Continue to softly scramble the eggs, incorporating them with the other ingredients and pulling the pan off of the heat when they’re solid but still a little runny, about 7 minutes. The residual heat will continue to cook the eggs without toughening or drying them out.
Step 4
Serve immediately, garnished with red onion, cotija, cilantro and salsa if desired.

Ratings

4 out of 5

516 user ratings

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Comments

Barbara1 year ago

After having lived in Mexico for over twenty years, this is one of our go-to recipes. It is an authentic dish frequently made in kitchens everywhere. It can be a simple as stale corn tortillas, onions and eggs. Or as complicated as you want. We serve it with a dish that my mother-in-law from Colima called moros y cristianos, that is, refried black beans with corn. Plus salsas, avocado, etc. Sometimes platanos con crema for dessert. Provecho!

Laurie Zucker-Conde1 year ago

How strange and wonderful. Corn tortilla Migas?! In Portugal, Migas are made with leftover bread, garlic, and olive oil. Also delicious!

Gilder1 year ago

I’m from San Diego and was introduced to migas by a Mexican friend. This is pretty similar, sautéing onions and torn corn tortillas until crispy, adding whisked eggs, then some cheese, and then, the big difference, is pouring enchilada sauce over the whole thing for the last minute or so. Seriously, SO good! It would not be nearly as good without the enchilada sauce, IMO. If I don’t use my own (and I rarely do when I make this; it’s a quick meal) I use Hatch enchilada sauce.

Nicole3 months ago

This was so good! It came together so quickly with minimal clean up. I added a can of black beans just after adding the eggs. I couldn't stop eating it!

Max4 months ago

For me, micas always have to have dived potatoes. Start cooking them first since they take the longest. Then add the veggies and aromatics as instructed, and if you’re feeling very indulgent, add some chorizo (or Soyrizo). Sacrilegious, I know, but sometimes we omit the tomato, especially if we’re adding chorizo, and serve with salsa or pico later.

Suzette5 months ago

I had Mexican crema on hand, so I substituted this for the whole milk. I also had pickled red onion. I would recommend these additions

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