Breakfast,  Delicious,  Ethnic


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.


  • Aracelly de Haan


    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. 🙂

  • Theresa

    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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