Migas
Updated Jan 12, 2026
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Migas is one of my go-to Tex-Mex breakfasts when I want something lively, cheesy, and super satisfying. I scramble eggs with sautéed peppers and onions, then toss in crispy tortilla chips and a good handful of cheese for a fun mix of textures and flavors. It’s comforting, and perfect for weekends or anytime you want a colorful, tasty breakfast that feels a little special.
If you’re looking for a breakfast that’s fun, flavorful, and just a little bit festive, you are going to love Migas, the Tex-Mex classic that scrambles fluffy eggs with sautéed peppers and onions, then folds in crispy tortilla chips and plenty of melty cheese for a dish that’s comforting and downright delicious. It comes together in about 25 minutes, feeds a crowd easily, and tastes even better with your favorite toppings like fresh salsa, creamy avocado, or a dollop of sour cream.
Migas is one of those breakfast dishes that, once you discover it, you can’t help but wonder where it has been all your life (unless you’ve been lucky enough to eat it all your life!). (And if you like these, then you are also going to love Huevos Rancheros!)
Serve this breakfast star alongside the Best Pancakes, Candied Bacon, or Sour Cream Cinnamon Coffee Cake.
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What's In This Post?
What Are Migas?
Migas originally was a dish made with stale bread in Spanish and Portuguese cooking, originating in the Iberian Peninsula. This particular version is inspired by a Mexican version of migas that is more familiar to many of us now, made with leftover fried tortillas instead of bread. The dish has become a big Tex-Mex favorite here in the States. The name means crumbs or scraps, which, of course, explains how this dish came to be: a thrifty and crafty way of using up leftovers.
What Is the Difference Between Migas and Chilaquiles?
Tex-Mex or Mexican Migas is made with crumbled tortilla chips and added to scrambled eggs, with the tortilla chips holding some of their crunch in the cooking. In chilaquiles, the fried tortillas are simmered in a spiced sauce until they become quite soft.
Ingredients
- Onion – For a touch of sweetness and depth of flavor.
- Bell pepper – You can use red, yellow, or orange.
- Jalapeño pepper – For a bit of spiciness.
- Baby spinach – I like baby spinach because it is much more tender and wilts down perfectly.
- Eggs – The star of the dish.
- Hot sauce – For a subtle kick throughout the dish.
- Tortilla chips – These are essential for turning a normal egg dish into migas.
- Cheddar cheese – I mean, who doesn’t want cheesy eggs?
- Salsa – For serving.
How to Make Migas
- Sauté the veggies: Sauté the onions, bell peppers, and jalapeño with butter over medium-high heat for about 5 minutes. Add the spinach, and sauté until it starts to wilt.
- Cook the eggs: Beat the eggs with the hot sauce. Add the eggs and tortilla chips to the skillet and scramble until the eggs are almost cooked and the chips have softened.
- Finish and serve: Sprinkle the cheese over the top, cover the pan, and let sit until the cheese is melted and the eggs are fully cooked. Serve with the salsa.
How to Serve Migas Con Huevos
The Tex-Mex version of migas (migas con huevos, or migas with eggs) that appears most often on menus in this country usually includes add-ins or toppings like salsa, tomatoes, peppers, onions, cheese, refried or other beans, avocado, and sour cream or crema. It is usually served for breakfast, though I could eat it at any time of day and be thrilled.
I like to serve this dish right out of the pan and let people help themselves. Obviously, make sure everyone knows the pan is hot! Pass any extra toppings on the side, and let folks doctor up their portions.
What to Serve With Migas
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Migas
Ingredients
- 2 tablespoons unsalted butter
- 1 onion (chopped)
- ½ cup chopped red, orange or yellow bell pepper
- 1 jalapeño pepper (seeded and minced)
- Kosher salt and freshly ground black pepper (to taste)
- 2 cups baby spinach
- 8 large eggs
- 1 teaspoon hot sauce (or to taste)
- About 20 tortilla chips
- ⅔ cup grated cheddar cheese
- Fresh salsa (homemade or store-bought to serve)
Instructions
- In a large skillet, melt the butter over medium heat. Add the onions, bell peppers, and jalapeño, and season with salt and pepper. Sauté the vegetables for about 5 minutes, until tender. Add the spinach, and sauté for 1 more minute until it starts to wilt.
- Meanwhile, beat the eggs with the hot sauce. Add the eggs and tortilla chips to the skillet and scramble until the eggs are almost cooked and the chips have softened slightly and broken up a bit into the eggs.
- Sprinkle the cheese over the top, cover the pan, and let sit for a minute until the cheese is melted and the eggs have finished cooking. Serve with the salsa.
