|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||58%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||10%|
|Total Sugars 3g|
|Vitamin C 14mg||70%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are two different dishes called migas in Mexican cuisine: One is a soup made with chiles and beef bones, and the other is a breakfast dish made with fried pieces of tortilla and scrambled eggs. If you were looking for that egg dish, good news—this is the recipe for that dish.
Migas can be translated to "crumbs" in English. The dish is a great way to use up stale tortillas. In fact, the secret to the best migas is using your dried-out, leftover tortillas rather than fresh. We recommend removing the tortillas from the packaging (if you keep yours in a plastic bag) and allowing them to dry out for an hour or two before cooking this dish.
The tortillas are sliced into strips, fried in oil with onions and bell pepper, then scrambled with eggs. Top with Oaxaca cheese (or mozzarella) and finish in the oven. You can top your migas with your favorite salsas, more cheese, or even nopales.
Traditionally, the eggs in migas should be hard-scrambled rather than soft, but you do you. Adjust your cooking times accordingly.
"The migas were delicious! The crunchy tortilla strips, scrambled eggs, and melty cheese are flavored with onion and bell pepper, making a fresh, homemade dish that is well balanced and unexpectedly easy. My migas were excellent with some tomato salsa, and I will definitely make them again." —Diana Rattray
3 large eggs
1 teaspoon kosher salt
3 tablespoons vegetable oil
3 medium corn tortillas, cut into 1/4-inch strips
1/4 cup diced white onion
1/4 cup diced green bell pepper
100 grams (about 1 cup) shredded Oaxaca cheese, or mozzarella
1 medium avocado, sliced, for optional garnish
2 tablespoons grated cotija cheese, for optional garnish
Salsa, for serving, optional
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F. In a medium bowl, add the eggs and salt. Whisk to combine. Set aside.
Heat the vegetable oil in a medium nonstick, oven-proof skillet over medium heat. When the oil shimmers, add tortillas and fry, stirring occasionally, until crisp, about 2 minutes.
Add onions and the bell peppers. Cook, stirring frequently until softened, about 5 minutes.
Add the eggs, stirring to combine the ingredients. Continue to cook, stirring often, until eggs are cooked until just set.
Top evenly with the Oaxaca cheese, transfer to the oven and bake until the cheese melts, about 8 minutes.
Remove from the oven and top with avocado, cotija cheese, and salsa, if using.
- For crispier tortillas, try drying them out, first. Remove tortillas from packaging for an hour or two before cooking.
- Adding the salt to the eggs before cooking can help keep them from becoming watery. Cooking eggs with acidic ingredients like tomatoes can also cause “weeping,” which is why this recipe does not call for them. Add tomatoes after cooking in the form of pico de gallo or salsa.
- You can substitute the Oaxaca cheese with mozzarella. Monterey Jack cheese is also an option.
- Top with pico de gallo or any other salsa.
- For more colorful migas, use a combination of red and green bell pepper.
- Garnish migas with coarsely chopped cilantro leaves, if desired.
- For a bit of heat, add a teaspoon or two of minced jalapeño pepper to the skillet with the onion and bell pepper.
How to Store
- If you have leftover migas, refrigerate in a covered container for up to 2 to 3 days.
- To reheat migas, put them in a small baking dish, cover with foil, and bake in a preheated 325 F oven for about 10 minutes, or until hot.