Tex-Mex Migas
Do you know migas? If not, let me get you acquainted! Migas (pronounced mee-guhz) are cheesy scrambled eggs tossed with crumbled tortilla chips, adding tasty salty-crunchy-corn notes. You’ll usually also see sautéed onions and peppers or tomatoes stirred in, along with your favorite toppings.
Migas are served in Mexico under different names, but this version is inspired by the Tex-Mex migas you can find in Austin, Texas. They’re a wonderfully comforting, full of flavor option for breakfast, brunch, lunch, or even dinner.
I took a liking to migas during a month-long visit to Austin, Texas, ten years ago. Ali and I hunted for migas around the city, and of course, some migas far outshine the rest.
Later, my family and I returned to Austin over spring break, and I came home craving to remake my old migas recipe. This streamlined and enhanced version makes the best migas ever, at least in my view!
Migas Origins
In Spanish, migas literally means “crumbs,” and there’s a traditional Spanish plate made with eggs and bread crumbs called migas. In this Mexican-inspired recipe, though, we’re using tortilla chip crumbs.
Migas bring to mind chilaquiles in a way, though they’re a distinct Mexican dish built from saucy tortilla chips, frequently topped with fried eggs. On the other hand, migas are mostly scrambled eggs with some tortilla chips folded in, plus optional sauces added on top.
Migas Tips
You’ll find the complete recipe below. In the meantime, here are my notes from testing:
Not every tortilla chip is the same.
Many recipes suggest frying your own tortilla chips, but you can still get excellent results with high-quality store-bought chips. Siete’s Maiz chips work wonderfully in this dish.
Cheddar beats Monterey Jack.
Cheddar melts just like Jack does, but it brings a sharper, more noticeable flavor.
Veggies make a difference.
For the best flavor, I suggest combining red bell pepper, red onion, and jalapeño. I also experimented with poblano pepper, but red bell pepper looks nicer and helps the tortilla chip’s corn flavor stand out more clearly.
You can skip the jalapeño if you want a milder outcome or you’d rather not chop up a small pepper, which can be a little annoying (you can always add a dash of hot sauce at the end to balance it).
Migas are best eaten right away.
Warm leftovers are still tasty, but the chips lose their signature crispness as they sit. If you want to revive them, you could top leftovers with a light scatter of freshly crushed tortilla chips.
Add toppings as you like.
Keep it simple or go all out! I strongly recommend a spoonful of sour cream and a squeeze of fresh lime juice. You can also try a bit of salsa, a couple dashes of hot sauce, sliced avocado or guacamole, and chopped fresh cilantro.
Watch How to Make Migas
How to Serve Migas
These migas combine protein, vegetables, and carbs in one bowl—so you can treat it as a meal by itself.
You can even turn migas into tacos with this recipe—just warm up small corn or flour tortillas, spoon in the migas mixture, then finish with a couple of toppings.
If you’re searching for migas pairings, consider these ideas for a full spread:
More Eggy Mexican Recipes
I love Mexican and Tex-Mex flavors with eggs any time of day! Here are a few favorites from my Mexican-inspired collection:
Print
Tex-Mex Migas
This Tex-Mex migas recipe combines cheesy scrambled eggs with crumbled tortilla chips, sautéed peppers and onion, and toppings of your choosing! Enjoy a taste of Austin, Texas with these tasty homemade migas. Recipe makes 4 bowls (or 8 to 12 migas tacos).
Scrambled eggs
Pepper mixture
Optional finishing touches (choose your favorites)
- In a bowl, whisk together the eggs, cream, salt, and a few twists of freshly cracked black pepper. Stir with a small whisk or fork until the eggs turn evenly yellow. Set the eggs aside for later.
- Cook the peppers and onions: Warm the olive oil in a large stainless-steel skillet over medium heat. Add the chopped onion, bell pepper, jalapeño (if using), cumin, and salt. Cook, stirring frequently, until the onions turn translucent and the peppers are tender, roughly 5 to 7 minutes.
- Move the peppers to a bowl. Let the skillet cool for a few minutes, then wash it before moving to the next step (or use a different large skillet).
- Put the skillet back on the stove over medium heat. Warm the pan until it’s hot enough that, if you flick a few droplets of water onto the surface at an angle, they skitter or bounce around and then evaporate almost right away.If droplets splatter and bubble when they touch, it’s not hot enough. Once you notice a drop dance, proceed to the next step right away.
- Stir in the butter and swirl it through the pan a few times. When the butter turns foamy and then calms down mostly, pour in the eggs. (If the butter has browned a lot by then, your pan is running too hot—begin again.)
- Let the eggs sit until a white ring appears along the edge of the pan, about 10 to 15 seconds. Move the eggs with the spatula, stirring from the bottom of the pan.
- Allow the eggs to rest for another 10 to 15 seconds, then stir once more, tilting the pan so the still-liquid eggs slide into the skillet. Do this again, stirring more frequently as the eggs heat up, until the eggs remain glossy but are mostly cooked through, about 1 ½ to 2 minutes total. Add the cooked pepper mixture, crispy tortilla chips and cheese, then take the skillet off the heat.
- Distribute the mixture onto plates without delay. Present with whatever toppings you like. Migas are best prepared fresh, while the tortillas still keep some crunch, though they’ll last in the refrigerator for as long as 4 days. Warm them softly in the microwave and finish with toppings immediately before serving.
Notes
Recipe inspired by the migas tacos at Veracruz All Natural in Austin, Texas, and modified from my once-posted recipe for Austin-Style Migas with Black Beans.
Make it gluten free: This recipe works gluten-free provided that your tortilla chips and optional corn tortillas are gluten-free.
Make it dairy free: Swap in non-dairy milk, such as plain almond milk, and skip the cheese. Finish your bowls with avocado for extra creaminess.
Nutrition
The information displayed is a rough estimate supplied by an online nutrition calculator. It shouldn’t be treated as a replacement for professional nutritionist guidance. See our full nutrition disclosure here.
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