I’m sharing my Migas Recipe that takes leftover corn tortillas and scrambles them with eggs, jalapeño, and crumbled chorizo to create a clever, pantry-friendly breakfast.

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I never thought scrambled eggs could surprise me until I made Migas. The crackle of fried corn tortillas folding into soft eggs makes a weirdly addictive texture that keeps you reaching for more even after your plate is empty.

I keep it simple, play with heat and acidity and somehow every time it turns out a little different. Call it my Easy Migas Recipe or just something that wakes up breakfast and makes you actually pay attention.

If you like bold contrasts and food that looks humble but tastes clever you’ll want to try this right now.

Ingredients

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eggs bring protein and creamy texture, make the dish rich and satisfying.
Corn tortillas add crunchy starch and fiber, fried bits give great contrast.
Onion adds sweet sharpness when cooked boosts flavor depth and aroma.
Jalapeño brings fresh heat vitamin C, optional but brightens the dish.
Tomato gives juiciness, mild acidity and a fresh counterpoint to richness.
Cheese adds melty fat and salt, makes eggs gooey and extra comforting.
cilantro adds herbal brightness, small fresh pop that lifts heavy flavors.
Lime wedges bring sharp citrus, cuts richness and wakes up every bite.

Ingredient Quantities

6 large eggs

6 corn tortillas (about 6 inches), cut into 1 inch strips

3 tablespoons vegetable oil or lard, plus more for frying tortillas

1 small yellow onion, finely chopped

1 jalapeño, seeded and finely chopped (optional)

1 medium tomato, seeded and diced

1 clove garlic, minced

1/2 cup shredded cheddar or Monterey jack cheese (optional)

1/4 cup chopped fresh cilantro

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Fresh lime wedges for serving (optional)

Hot sauce for serving (optional)

How to Make this

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1. Crack 6 eggs into a bowl, add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and beat until blended; chop the onion, jalapeño (seed it if you want milder), tomato, garlic and cilantro, and shred the cheese if using.

2. Heat a small skillet or a shallow pan over medium-high and add enough vegetable oil or lard to shallow fry the tortillas strips; fry the 1 inch tortilla strips in batches until golden and crispy, about 1 to 2 minutes per batch, then drain on paper towels.

3. Pour off excess oil but leave about 3 tablespoons of the vegetable oil or lard in your large skillet, or measure out 3 tablespoons if you used a separate pan; heat that over medium.

4. Add the finely chopped onion and cooked jalapeño to the skillet, cook stirring occasionally until the onion is translucent and starting to brown, about 4 minutes.

5. Stir in the minced garlic and diced tomato, cook 30 to 60 seconds more until fragrant and the tomato softens but isn’t totally mushy.

6. Pour the beaten eggs into the skillet, let them sit 10 to 15 seconds to start setting then gently push and fold with a spatula, keeping the eggs soft and slightly runny because they’ll keep cooking.

7. When the eggs are about halfway done fold in the crispy tortilla strips so they soften a bit and get coated, continue cooking just until the eggs are set the way you like, dont overcook them or they’ll get dry.

8. If using cheese sprinkle the shredded cheddar or Monterey jack over the eggs now, cover briefly or remove from heat and let residual heat melt the cheese; taste and adjust salt and pepper.

9. Fold in the chopped cilantro, serve immediately with fresh lime wedges and hot sauce on the side, and if tortillas lost some crispness you can pop the finished migas under a hot broiler for 30 seconds to re-crisp.

Equipment Needed

1. Large skillet (10 to 12 in), nonstick or cast-iron, for cooking the eggs
2. Small skillet or shallow frying pan for frying the tortilla strips
3. Mixing bowl for beating the eggs
4. Whisk or fork to beat the eggs
5. Cutting board for chopping onion, jalapeño, tomato and cilantro
6. Chef’s knife, sharp
7. Spatula (silicone or wooden) for gently folding the eggs
8. Tongs or slotted spoon or spider to lift and drain tortilla strips
9. Paper towels and a plate to drain the fried tortillas, dont skip this
10. Measuring spoons and a box grater for the cheese

FAQ

Q: How do I keep the tortilla strips crispy?

A: Fry or bake the strips until they're well golden and very crisp, drain on paper towels, then fold them into the eggs at the very end. If you add them too soon they'll get soggy, so keep most of the crunch by adding them off the heat.

Q: Can I make migas ahead of time?

A: Sort of. You can fry the tortillas and cook the onions, jalapeño and tomatoes ahead and refrigerate up to 2 days. The eggs are best cooked right before serving, but you can reheat gently in a skillet; don't overcook or they'll get rubbery.

Q: Can I use flour tortillas or tortilla chips instead?

A: Yes. Corn gives the classic texture, but flour works if you toast it well. Store bought tortilla chips are an easy shortcut, just pulse a little in a bag if you want smaller pieces.

Q: How do I avoid rubbery or overcooked eggs?

A: Cook eggs over medium-low heat, stir gently and take them off the heat when they're still slightly moist. They'll finish cooking from residual heat. A splash of water helps make them fluffier, if you like.

Q: Is this recipe vegetarian or can I make it vegan?

A: It's vegetarian if you use vegetable oil instead of lard. For vegan, swap eggs for crumbled firm tofu or a chickpea-flour scramble, add a pinch of kala namak if you want an eggy taste.

Q: What are good toppings or customizations?

A: Try shredded cheddar or Monterey jack, fresh cilantro, a squeeze of lime, or hot sauce. Add cooked chorizo, bacon or sautéed peppers for more heft. Seed the jalapeño if you want less heat.

Migas Recipe (Scrambled Eggs With Crispy Tortillas) Substitutions and Variations

Eggs
- Crumbled firm tofu, sautéed with a pinch of turmeric for color, about 1 cup tofu per 2 eggs, great if you want it vegan.
- Just Egg or similar plant based liquid egg replacer, 1 to 1 swap and cooks like scrambled eggs.
- Chickpea flour batter, mix 1/4 cup chickpea flour with 1/4 cup water per egg, makes a hearty scramble.
- Egg whites only, use 2 whites for each whole egg to lighten it up.
Corn tortillas
- Flour tortillas cut into strips and pan crisped, softer texture but still tasty.
- Tortilla chips, whole or crushed, quickest way to get the crunchy bits.
- Day old corn tortillas fried until crisp, better texture than fresh for migas.
- Store bought tostadas or corn chips if you need a gluten free crunchy swap.
Vegetable oil or lard
- Butter, gives richer flavor but lower smoke point so keep the heat medium low.
- Olive oil, use light olive oil for a milder taste and higher smoke point than extra virgin.
- Avocado oil, neutral flavor and high smoke point, great for frying the tortillas.
- Ghee, if you want buttery flavor but with more heat tolerance.
Jalapeño
- Serrano pepper, noticeably hotter so use a smaller amount.
- Poblano pepper, much milder with a smoky pepper flavor.
- Green bell pepper, adds crunch and flavor with no heat at all.
- Pickled jalapeños, give tangy heat and you can skip fresh chopping.

Pro Tips

1. Fry the tortilla strips in batches so the oil stays hot and they crisp fast; drain and salt them right away so they stay flavorful and less greasy.
2. Reserve about 3 tablespoons of the frying fat for the eggs, but keep the pan at medium heat so the eggs don’t brown; pour them in when the aromatics are ready and pull the pan off heat while theyre still slightly wet to avoid overcooking.
3. For silkier eggs add a tablespoon of water to the beaten eggs before cooking; that little steam keeps them tender without watering down the flavor.
4. Fold the fried tortillas in when the eggs are half set so you get both soft coated pieces and some crunch, then add cheese off the heat or cover briefly so it melts without drying the eggs.