Migas (Corn Tortilla and Egg Scramble)

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Servings:

4

Migas, the Tex-Mex tortilla-and-egg scramble, is all about delicious contrast. It starts with corn tortillas, which are pan-fried in oil until golden and shatteringly crisp. Onion, poblano, and juicy tomatoes are cooked until softened, then scrambled with beaten eggs, cheddar cheese, and those crispy tortilla pieces. The end result is creamy, crunchy, and full of flavor. You can stop there if you'd prefer, but we like a shower of fresh cilantro to bring a burst of freshness to the dish. Serve it with avocado, salsa, or even a side of refried beans. Migas is not your average scramble—and it's well worth making at home.

A skillet with corn tortilla and egg scramble accompanied by a small bowl of salsa — Jacob Fox

What Are Migas?

Migas originated as a Mexican breakfast dish made with scrambled eggs, fried tortillas, and aromatics like onions and chiles. It's a great way to use up leftover ingredients, particularly corn tortillas, and is filling and easy to make.

Over time, a cheesier version became popular north of the border and has solidified its place in Tex-Mex cuisine. Our recipe, which gets its creaminess from a generous amount of shredded cheddar cheese, is based on the latter.

Key Tips for Making This Recipe

Use a nonstick or well-seasoned cast-iron skillet to keep the eggs from sticking as they cook.
Cook some of the moisture out of the tomato to keep the scramble from becoming soggy. You'll know it's been cooked long enough when the tomato begins to soften, and no juices are visible in the pan.
To keep the eggs from overcooking, remove the skillet from the heat just before the eggs are set to your liking. They'll continue to cook a bit more after they're removed from the skillet, so it's always best to leave them just slightly underdone.

Why We Love Poblano Peppers

For big chile flavor without the heat, we use poblano peppers for this scramble. Considered mild to medium hot on the Scoville scale, poblanos are spicier than bell peppers but milder than jalapeños. This makes them an ideal option for breakfast dishes as well as for stuffing, like in this cheesy vegetarian main.

Directions

Ingredients arranged including eggs cheese tortillas pepper tomato onion salsa and a small bowl of oil — Jacob Fox

Cook tortillas:

In a large cast-iron or nonstick skillet, heat oil over medium-high. Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes. With a slotted spoon, transfer to paper towels to drain. Discard all but about 1 tablespoon of oil from skillet.

Jacob Fox
Cook onion and chile; add tomato:

Add onion and chile and cook until onion is soft, about 5 minutes. Add tomato and cook until it begins to break down, 2 to 3 minutes. Season with salt and pepper.

Jacob Fox
Add eggs, tortillas, and cheese and cook:

Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa or hot sauce if desired.

Jacob Fox

What to Serve With Migas

The beauty of migas is that they contain protein, calcium, and carbohydrates all in one dish, making them a complete (and nutritious!) meal. Even so, a plate of creamy refried beans or a few slices of avocado would be a great pairing, adding even more filling power and beneficial nutrients.

If you'd like to dress your scramble up, consider adding a drizzle of crema (sour cream thinned with a bit of lime juice and seasoned with salt) or a sprinkling of chopped fresh cilantro or scallions.

Frequently Asked Questions

How are migas different than chilaquiles?

Migas and chilequiles are both made with fried corn tortillas, but they differ in terms of texture and other ingredients. Whereas migas always contain eggs, chilaquiles primarily consist of fried tortillas simmered in salsa until softened. Fried eggs are sometimes added for protein, though you'll often find chilaquiles topped with shredded chicken or served with beans.
Can you use flour tortillas instead?

No, we do not recommend using flour tortillas instead. Because they are much softer, flour tortillas won't crisp up as well in the hot oil. This dish is all about the contrast between the crunchy tortillas and creamy scrambled eggs, and corn tortillas do the job much better.
Why are my scrambled eggs dry?

If your scrambled eggs are dry, they were likely overcooked. To ensure your eggs stay moist and creamy, take them out of the pan just before they're completely set—they will continue to cook even after they are off the heat thanks to a process known as carryover cooking. It's also best to stir eggs gently as they cook, which will help form large, soft curds rather than small ones that dry out more easily.