Bring the warmth of a traditional Mexican breakfast right to your kitchen with this authentic Mexican Migas recipe — a hearty, flavorful dish made with crispy tortilla strips, scrambled eggs, sautéed veggies, and a kick of spice. Perfect for breakfast, brunch, or even a light dinner, migas are the ultimate budget-friendly comfort food that never fails to impress!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Corn tortillas (cut into strips or triangles) | 6 small |
| Eggs | 6 large |
| Olive oil or vegetable oil | 3 tbsp |
| Butter | 1 tbsp |
| Onion (finely chopped) | ½ cup |
| Jalapeño or serrano pepper (seeded and diced) | 1 |
| Garlic (minced) | 2 cloves |
| Roma tomatoes (diced) | 2 medium |
| Bell pepper (chopped, any color) | ½ cup |
| Shredded cheese (cheddar, Monterey Jack, or queso fresco) | 1 cup |
| Fresh cilantro (chopped) | 2 tbsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Lime wedges (for serving) | Optional |
| Salsa or hot sauce | For topping |
| Avocado slices | For garnish |
👩🍳 Instructions:
Step 1: Prepare the Tortillas
Cut your corn tortillas into strips or small triangles. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Fry the tortilla pieces until golden and crispy (about 3–4 minutes per batch). Remove and set on paper towels to drain excess oil.
Step 2: Sauté the Vegetables
In the same skillet, reduce the heat to medium and add 1 tablespoon of oil and 1 tablespoon of butter. Sauté the onions, bell pepper, and jalapeño for about 3–4 minutes until softened. Add the garlic and tomatoes, and cook for another minute until fragrant.
Step 3: Cook the Eggs
In a bowl, whisk the eggs, then pour them into the skillet with the sautéed vegetables. Stir gently with a spatula, cooking the eggs slowly to keep them soft and fluffy.
Step 4: Add the Tortillas
Once the eggs are halfway cooked, add the crispy tortilla strips to the pan. Stir to combine and let the tortillas soak slightly in the egg mixture while still staying a bit crunchy.
Step 5: Add Cheese & Seasoning
Sprinkle in the shredded cheese, salt, and black pepper. Stir until the cheese melts and the eggs are cooked through but still moist.
Step 6: Serve
Remove from heat and top with fresh cilantro, avocado slices, and a squeeze of lime juice. Serve with salsa, hot sauce, or a side of refried beans for the perfect Mexican breakfast!
Serving Suggestions:
Serve your migas with:
- Warm flour or corn tortillas on the side
- Refried beans or Mexican rice
- A drizzle of creamy avocado sauce or pico de gallo
- A cup of Mexican coffee (café de olla) or fresh orange juice
Storage & Reheating:
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm in a skillet over low heat to keep the eggs fluffy.
