Tex-Mex MigasThere are plenty of foods that I miss while living in Dallas, Texas. Afterall, this is where I first experienced Tex-Mex cuisine; a combination of Texas and Mexican cuisines. One of my favorite restaurants was Chuy’s which served up big as your face burritos. There were also some really killer places beyond Chuy’s, and those are the places that had things on their menu that I had never seen or heard before, such things as Migas.

There is not a whole lot of work that goes into a miga, as it is somewhat of a throw together scrambled egg, with the real kicker being lightly fried day-old corn tortillas. As most days go, I looked around my kitchen, scanned the refrigerator, and thought of all of the things that I could possibly make, however had not had in a very long time. My attention quickly turned to the small stack of El Rey corn and flour tortillas on the counter; BINGO. Migas here I come.

Migas is a traditional breakfast dish. In their basic form, migas consists of scrambled eggs with strips of fried corn tortillas, onions, jalapenos, tomatoes, and shredded cheese. Migas are often served with refried beans, pico de gallo, and believe it or not, more tortillas to roll into breakfast tacos.


  • 1-2 day old corn tortillas, cut into strips or squares
  • 2 eggs, beaten
  • 1 tbsp olive oil
  • 1 tsp butter
  • 4 tbsp of diced red onion
  • 2 tbsp of diced jalapeno, seed in
  • 4 tbsp fresh diced tomato
  • salt and pepper
  • Shredded Mexican cheese; I used Queso Fresco

Bring the olive oil to a medium heat into your skillet. Once heated, add the tortilla strips, and cook until a light golden brown, roughly 3-5 minutes. Remove the tortillas with a slotted spoon and let any of the oil drain onto a paper towel. Return the skillet back to the burner and add the butter. Once melted, toss in the red onion and jalapeno. At this moment you can probably get a great idea of what these are going to taste like as the aroma is really killer. Cook to soften the onion and peppers, then add in the beaten eggs, tomato, and toss in the tortilla strips. Combine everything until the eggs are cooked through. Top with your favorite Mexican cheese, plate and serve with your favorite beans, tortillas, pico de gallo, or simply surround the dish with your favorite hot sauce.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Migas”

  1. Dax,

    Romke pointed me to your website. I can not get enough of it!!! You are very talented and all your recipes look yummy!! I have yet to try one but I know one is due soon. Just looking at the pictures and reading the blogs make my taste buds salivate. 🙂

  2. I’ve been making this for years and never knew it had an actual name. In a pinch nacho chips work well instead of tortillas.

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