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Overhead picture of Migas served over refried beans on a white plate.
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5 from 2 votes


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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: Mexican, Tex Mex
Servings: 4
Calories: 441kcal
Author: Serene


  • 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


  • 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.



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