Here’s a delicious, authentic Mexican Migas recipe — not to be confused with Tex-Mex-style migas (which often include cheese and tortillas). This is the classic Mexican breakfast dish made with day-old corn tortillas, eggs, onions, chiles, and tomatoes, pan-fried until golden and satisfying.
It’s rustic, flavorful, budget-friendly, and comes together in about 20 minutes!
🌮🍳 Homemade Mexican Migas
🕒 Ready in: 20 minutes
🍽️ Serves: 2–3
📋 Ingredients:
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5–6 corn tortillas, cut into strips or small squares
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4 large eggs
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1 small onion, finely chopped
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1 small tomato, diced
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1 jalapeño or serrano chile, finely chopped (optional but traditional)
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2–3 tablespoons oil (vegetable, canola, or lard)
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Salt and pepper, to taste
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Fresh cilantro, for garnish
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Avocado slices, for serving (optional)
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Salsa or hot sauce, to taste
🔪 Instructions:
1. Crisp the tortillas:
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Heat oil in a large skillet over medium heat.
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Add tortilla strips and fry until golden and crispy, stirring occasionally (about 5–7 minutes).
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Remove excess oil if needed, but leave the tortillas in the pan.
2. Sauté the aromatics:
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Push tortillas to one side or remove temporarily.
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Add a touch more oil if dry, then sauté onions and chiles until soft (2–3 minutes).
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Stir in the diced tomato and cook another 1–2 minutes until soft.
3. Add the eggs:
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Beat the eggs in a bowl with a pinch of salt and pepper.
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Pour over the mixture in the pan.
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Let the eggs set slightly, then gently stir everything together — tortillas, veggies, and eggs — until eggs are fully cooked but still soft.
4. Finish and serve:
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Taste and adjust seasoning.
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Garnish with fresh cilantro, avocado slices, and serve with salsa or hot sauce on the side.
🌟 Optional Additions:
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Crumbled queso fresco or cotija cheese
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Spoonful of refried beans on the side
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Squeeze of lime juice for brightness
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Chorizo or bacon for extra protein (cook before the eggs)
🥄 Serving Suggestion:
Serve with warm corn tortillas, black beans, or Mexican rice for a heartier meal.