Migas (Scrambled Eggs with Crispy Tortillas)
A quick and easy recipe for Migas, which are lightly scrambled eggs with crispy tortillas, jalapeno peppers, tomato and melted cheese. Truly NOM NOM.
Do you enjoy scrambled eggs with a twist? If so, you’re going to love Migas. Migas is a breakfast dish of scrambled eggs that have been cooked with peppers, onions and tomato, then finished with homemade crispy fried tortilla strips and melty cheese.
It’s totally up your spicy food loving alley, isn’t it?
There are variations of this dish in different parts of the world, including Spain and Portugal, but this version is more of an American style, mostly Tex-Mex with a Mexican influence.
What we’re doing here is cooking down peppers, onions and tomatoes, then adding a mixture of scrambled eggs to let them set.
You don’t want them to set too much, or else they’ll dry out. They’re best when they retain some of their moisture. When they’re just about done, we fold in some homemade fried tortilla strips and melty cheese, and…
BOOM!
It doesn’t get any better than this, my friends. Migas is nice and spicy and HUGE on flavor, and you can spice it up even more with your favorite hot sauce and spicy chili flakes, like I love to do.
Ready for some?
Let’s talk about how we make them, shall we? Let’s get cooking!
How to Make Migas – the Recipe Method
First, slice some corn tortillas into strips or squares, like so. I like to cut them into squares, as they incorporate more easily into the final dish, though strips are great, too.
Next, heat the vegetable in a large pan and add the sliced corn tortillas.
Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes.
Remove them from the pan and set them into paper towels to drain. Sprinkle them with a bit of salt while they are hot.
Next, add the peppers and onion to the hot pan and cook them down about 5 minutes. Stir in the tomato.
Pour in the scrambled eggs. Sprinkle with salt and pepper and stir.
Cook the eggs, stirring here and there, about 2-3 minutes, or until the eggs just begin to set.
Remove from heat and stir in the reserved crispy tortillas and shredded cheese.
Top with spicy chili flakes, extra sliced peppers and avocado. And hot sauce if desired!
BOOM! DONE!
That’s it! Pretty easy, right? And CRAZY tasty. I just love these. They’re definitely a favorite breakfast of mine.
About the Peppers
For this recipe, I’ve used both jalapeno pepper and red bell pepper. Jalapeno peppers will certainly give you a bit of heat, though more of an average level spiciness. I really love them for the balance of flavor and spice for everyday cooking.
You can easily add other peppers, like the spicy serrano pepper, or go hotter with habaneros or even up through any of the superhot chili peppers.
You can also easily omit the jalapeno peppers and use only bell peppers for a milder version of this recipe.
Recipe Variations
Migas is a great dish on its own, but as a variation, consider adding spicy Mexican chorizo for some added kick and flavor. You can even add in other crumbled sausage or ground chicken to make it more of a meal.
Salsa is also a popular addition. Scoop a few spoonfuls of Salsa Roja or your favorite Salsa Verde as a finisher. You’ll love the added flavor pop.
Check out the video below to see the cooking in action.
Try Some of My Other Popular Breakfast Recipes
- Shakshuka
- Jacked-Shuka – Extra Spicy Eggs in Hell
- Chilaquiles Rojos with Ancho Chili Sauce
- Huevos con Chorizo
- Menemen (Turkish-Style Scrambled Eggs with Peppers)
- Spicy Pepper Lover’s Omelet
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 3 tablespoons vegetable oil
- 2 corn tortillas cut into strips or squares
- 1 jalapeno pepper diced
- 1 small red bell pepper diced
- 1 small onion white or yellow, diced
- 4-5 eggs lightly scrambled
- 1 medium tomato diced
- Salt and pepper to taste
- ½ cup shredded pepperjack or Monterrey Jack cheese
- For Serving: spicy chili flakes extra sliced peppers, avocado, hot sauce
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Heat the vegetable oil in a large pan and add the corn tortillas. Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes. Remove them from the pan and set them into paper towels to drain. Sprinkle them with a bit of salt while they are hot.
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Next, add the peppers and onion to the hot pan and cook them down about 5 minutes.
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Stir in the tomato, then pour in the scrambled eggs. Sprinkle with salt and pepper and stir.
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Cook the eggs, stirring here and there, about 2-3 minutes, or until the eggs just begin to set.
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Remove from heat and stir in the reserved crispy tortillas and shredded cheese.
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Top with spicy chili flakes, extra sliced peppers and avocado. And hot sauce if desired!
Recipe Video
Heat Factor: Mild-Medium. You can up the heat by adding extra jalapeno peppers, and using a spicy hot sauce to finish. Reduce the heat by coring the jalapenos before cooking, or using bell peppers instead.
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This is right up my alley!! Thanks for sharing!
Thanks!
what is the difference between migas and chilaquiles??
Sharyn, Chilaquiles takes tortillas and mixes them with a sauce, then is topped with a fried egg or two, whereas Migas scrambled the eggs and folds in tortillas and cheese. Very similar ingredients, but different both texturally and in flavor. I love them both!