Cheesy, crispy and super hearty, Migas con Huevo is a delicious Mexican breakfast dish that is an absolute riot of flavors and textures.
If you’ve been looking to try a unique way to enjoy your classic breakfast scrambled eggs, you’ve got to give this recipe a shot!
The recipe is super easy, and if you already have some tortilla chips and salsa ready, the dish comes together in just 10 minutes.
I’ve recently been trying a lot of authentic Mexican recipes- their bold, spicy and tangy flavors are irresistible.
My Mexican roasted potatoes and Cebollitas Asadas (Mexican grilled onions) were both big hits, and that inspired me to try out something that could be more filling and wholesome- something that could be a great breakfast.
And that’s when I thought of trying out my take on the classic Migas recipe.
What's So Great About the Recipe?
Apart from the fact that this is an easy recipe, I’m genuinely impressed by its versatile flavors.
I mean c’mon- eggs, salsa and crunchy chips- why didn’t I try it out before?
If you’ve tried and enjoyed Huevos Rancheros, you’ll fall in love with this easy recipe- it’s a promise!
Ingredients For the Migas con Huevo Recipe
You’ll need just a few basic pantry staples for the Migas recipe.
Eggs: Eggs are the hero ingredient of this easy breakfast meal.
Veggies: To make the fresh salsa, I used tomatoes, onions, jalapenos and some garlic.
Tortillas: I used corn tortillas to make the tortilla chips from scratch. You can also choose to use any store bought, packaged tortillas too.
Cilantro: A generous sprinkle of chopped fresh cilantro leaves can really amp up the flavors of the dish.
Cheese: Shredded cheese just brings a delicious richness to the dish. Feel free to use any kind of cheese you like.
Seasonings: I kept the seasonings simple and used just salt and pepper. If you love a fiery kick, you can also try sprinkling some Tajin seasoning into the mix.
See recipe card for quantities.
Also Read: Best Onion for Salsa and Pico de Gallo
How to Make Migas con Huevo
Got all the ingredients ready? Here’s what you’ll need to do next to make the Migas con Huevos.
In a small bowl, whisk eggs and season with salt and pepper.
Cut the tortillas into small pieces.
Layer the pieces of tortillas on a lined baking sheet and bake until golden and crisp.
In a skillet over medium heat, sauté chopped onions, garlic and jalapenos with a tablespoon of oil.
Add the chopped tomatoes and mix well.
Pour in the eggs and add a pinch of salt and pepper.
Start scrambling the eggs, add the tortillas and mix.
Top with shredded cheese, sliced jalapenos and garnish with chopped cilantro.
Serve hot and enjoy!
Substitutions & Variations
- I used jalapeños for this recipe, but if you fancy a stronger, spicier taste, you can use other peppers like serrano peppers.
- Want to tone down the heat? Use poblano peppers instead.
- To bring an extra bit of tomato-ey flavor, you can also add a dash of tomato sauce into the salsa.
To cut down the cooking time for this recipe, you can prepare the salsa and crispy tortillas up to 2 days in advance, and then just assemble everything together when you want to enjoy the dish.
How to Store the Leftover Migas
If you have any leftovers, you can cover them up with some cling wrap or transfer them to an airtight container and refrigerate them for up to a day.
I wouldn’t recommend storing them beyond this point.
To reheat them, pop them into a frying pan, sprinkle a bit of water and cover it with a lid, letting it reheat over medium heat.
Tips & Tricks to Nail the Recipe
- I would recommend using a spicy salsa (think pineapple Pico de Gallo or mango Pico de Gallo) to add some extra flavor to the eggs.
- Use a good quality skillet to make the Migas con Huevo. If you’re making this as a breakfast for the entire family, you might want to use a large skillet.
- In addition to everything else, you can also add some refried beans or crispy corn into the mix to make the Migas breakfast more filling. I love using my corn Pico de Gallo to bring a bit more deliciousness and texture to the dish.
- This dish is typically made using leftover corn tortillas, so if you have some at hand, all you need to do is cut them up, bake or fry them until they’re crunchy and then use them for the recipe.
Also Read: Elote Casserole
How to Serve Mexican Migas
You don’t need to put in any extra effort to serve Migas- it is pretty wholesome all by itself.
If you really want to go the extra mile, you can top it off with some sour cream or queso fresco. I personally love topping it with some avocado lime crema to add that extra bit of flavor and deliciousness.
To bring some extra heat, you can also top the Migas with a few splashes of some fermented jalapeno hot sauce or just any of your favorite hot sauce for that matter.
You sure can! While the flavors that fresh salsa offer are truly unmatched, you can also choose to use jarred salsa to speed up the cooking time.
Looking for other recipes like this? Try these:
Migas con Huevo
- 2 eggs
- 1 tomato
- 2 jalapenos
- 1 onion
- 2-3 garlic
- ½ teaspoon oil
- 1 corn tortilla
- ½ shredded cheese
- ½ teaspoon cilantro
- salt to taste
- ½ teaspoon black pepper
- In a small bowl, whisk eggs and season with salt and pepper.
- Cut the tortillas into small pieces.
- Layer the pieces of tortillas on a lined baking sheet and bake until golden and crisp.
- In a skillet over medium heat, saute chopped onions, garlic and jalapenos with a tablespoon of oil.
- Add the chopped tomatoes and mix well.
- Pour in the eggs and add a pinch of salt and pepper.
- Start scrambling the eggs, add the tortillas and mix.
- Top with shredded cheese, sliced jalapenos and garnish with chopped cilantro.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove