on Jul 08, 2022, Updated Jan 10, 2024
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A madcap Tex-Mex scramble of eggs, tortilla chips, peppers, onions, and cheese is the kind of breakfast that makes a whole lot of people a whole lot of happy.
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!).
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What Are Migas?
Migas originally was a dish made with stale bread in Spanish and Portuguese cooking, originating in the Iberian Peninsula. There is also 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 the tortilla chips crumbled up and added to an egg mixture, and the tortilla chips hold some of their crunch in the cooking In chilaquiles, the fried tortillas are simmer in a spiced sauce and they become quite soft.
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.
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- 2 tablespoons unsalted butter
- 1 onion (chopped)
- ½ cup chopped red, orange or yellow bell pepper
- 1 jalapeno pepper (seeded and minced)
- Kosher salt and freshly ground 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)
- In a large skillet, melt the butter over medium heat. Add the onions, bell peppers, and jalapeno, 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.