Migas. This quick and easy Mexican breakfast recipe uses up leftover tortillas to create a flavorful breakfast skillet! Serve with fresh flour tortillas or refried beans for a complete meal!

Overhead picture of Migas served over refried beans on a white plate.

Migas (me-guhs) is a comforting breakfast dish that is made of leftover corn tortillas, eggs, and whatever else you happen to have on hand! There’s no wrong way to prepare this dish. I have seen it made with sautéed peppers (of any kind), onion, and garlic. Cover it in salsas, serve it with refried beans, or tortillas. This breakfast recipe is perfect because it can be made with what you have on hand or leftovers. 

Migas Ingredients: 

Ingredients needed to make Migas laid out on the counter.

Notes on Ingredients:

  • Oil: use any kind of high smoke point oil: extra virgin olive oil, avocado oil, or canola oil. 
  • White Corn Tortillas: these are my favorite type of tortillas to have on hand in my home, you can also use yellow corn tortillas. Avoid flour, you won’t get the end result you are expecting. 

How to make Migas: 

  • Cut and Fry Tortillas: Cut the tortillas into strips or squares. You’ll find the dish is easier to eat if you make the cuts bite sized instead of cutting large tortilla chip size. 
  • Prepare the Eggs: mix the eggs with milk and seasonings. 

Pro Tip: Get the tortillas as crisp as possible without burning them. They may seem too crispy, but they soften when you add in the eggs. 

Collage showing eggs with cream and salt and pepper in a bowl. And tortillas that have been cut and fried in a skillet.
  • Cook the Eggs: After the tortillas are crisp, pour the egg mixture into the skillet and cook until the eggs start to bubble up, gently scraping the eggs with a silicone spatula to help scramble them. 
  • Add the Cheese: when the eggs are partially cooked, add the shredded cheese and continue to cook while scraping, until the eggs are fully cooked, no longer runny and the cheese is melted. 
Skillet with scrambled eggs and tortillas with fresh cilantro garnish and lime wedges.

How to Serve Migas

Migas served in corn tortillas with avocado and crumbled queso fresco.

More Breakfast Recipes: 

Overhead picture of Migas served over refried beans on a white plate.

Migas

Migas. This quick and easy Mexican breakfast recipe uses up leftover tortillas to create a flavorful breakfast skillet! Serve with fresh flour tortillas or refried beans for a complete meal!

Ingredients

  • 3 tbsp avocado oil, or extra virgin olive oil
  • 6 white corn tortillas, cut into bite size pieces
  • 8 large eggs
  • 2 tbsp milk
  • salt & pepper
  • ½ cup Monterey Jack Cheese, shredded

Serving Options

  • 2 cups refried beans
  • 4 corn/flour tortillas

Toppings (Optional)

  • Salsa
  • pico de gallo
  • queso fresco or cotija, crumbled
  • avocado
  • cilantro, diced

Instructions

  • Fry Tortillas: Heat olive oil in a large skillet over medium heat. 
  • Add the corn tortillas to the skillet and cook until crispy. Sprinkle with a pinch of salt.
  • Prepare Eggs: In a medium size bowl whisk together the eggs, milk and salt and pepper as desired.
  • Cook the Eggs: Pour the egg mixture into the skillet over the fried tortillas. Allow the eggs to cook, once they start bubbling, carefully scrape the eggs with a silicone spatula to scramble them. 
  • Add Cheese: When eggs are partially cooked, add the shredded Monterey Jack Cheese and stir to combine until cheese is melted.
  • Continue cooking until the eggs are fully cooked, no longer runny. 
  • Remove the skillet from the heat. 
  • Serve over refried beans or on corn or flour tortillas.
  • Garnish with optional toppings.

Video

Nutrition

Serving: 1serving, Calories: 441kcal, Carbohydrates: 31g, Protein: 22g, Fat: 25g, Saturated Fat: 7g, Cholesterol: 341mg, Sodium: 911mg, Potassium: 215mg, Fiber: 7g, Sugar: 4g, Vitamin A: 683IU, Calcium: 234mg, Iron: 3mg
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Recipe first published on November 2, 2017. Updated February 19, 2021 with new images, information and video.

Photography by KJandCompany.co