Migas: Authentic Mexican Breakfast with Crispy Corn Tortillas

Published June 6, 2024

Preparation Overview

  • Total Time: 30 minutes

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

Ingredients

  • 1 tablespoon unsalted butter

  • 2 tablespoons vegetable or canola oil, divided

  • 6 (4-inch) corn tortillas (preferably slightly stale for optimal crispiness)

  • 1 small yellow onion, diced (about 1 cup)

  • 1 jalapeño, seeded if milder heat is desired, diced

  • 2 garlic cloves, minced

  • ½ teaspoon ground cumin

  • ½ teaspoon salt (adjust to taste)

  • 1 teaspoon freshly ground black pepper

  • 6 large eggs

  • ¼ cup whole milk

  • 1 cup shredded cheese (Mexican blend or Cheddar, for richness)

  • Optional garnishes: Diced red onion, crumbled cotija cheese, fresh cilantro, salsa

Instructions

Step 1: Crisp the Tortillas

Heat butter and 1 tablespoon oil in a large, non-stick skillet over medium-high heat until the butter foams. Tear the corn tortillas into 1-inch pieces (using slightly stale tortillas ensures even crisping). Add the tortillas to the pan, spreading them in a single layer to maximize contact with the oil and butter. Fry, using a spatula to flip and rearrange the tortillas every 1–2 minutes, until golden-brown and crispy, about 5 minutes.

Step 2: Sauté Aromatics

Transfer the crispy tortillas to one side of the pan. Add the remaining 1 tablespoon oil to the empty side, then sauté the diced onion and jalapeño, stirring frequently, until the onion is translucent and the jalapeño softens, about 4 minutes. Add minced garlic and cook for 2 minutes until fragrant. Season with ground cumin, salt, and pepper; stir to combine with the tortillas. Reduce heat to low.

Step 3: Scramble Eggs with Aromatics

In a bowl, whisk eggs and milk until smooth. Add shredded cheese and whisk again to blend. Increase heat to medium-low. Slowly pour the egg-cheese mixture over the tortilla-aromatic base, using a spatula to gently push eggs toward the center as they begin to set. Softly scramble the eggs for 7 minutes, incorporating them fully while keeping them slightly runny (residual heat will finish cooking them).

Step 4: Serve Immediately

Garnish with diced red onion, crumbled cotija, cilantro, and salsa (if using). Serve hot, ideally with additional salsas or avocado for creaminess.

Reviews & Testimonials

  • Longtime Mexican Resident: "A go-to authentic dish—simple with stale tortillas, onions, and eggs, or elevated with spices. Served with moros y cristianos (refried black beans with corn) and plátanos con crema for dessert. Provecho!"

  • San Diego Native: "My Mexican friend’s recipe! Key upgrade: Add Hatch enchilada sauce during the final minute. Transforms it from good to exceptional."

  • Portuguese Foodie: "Mexican migas with corn tortillas is my favorite twist on Portugal’s bread-based migas. Crispy, creamy, and versatile."

  • Matzo Brei Comparison: "This is Mexican matzo brei! Scrambled eggs, crispy tortillas, and onions evoke comfort with a Mexican flair."

  • Potato Variation: "Added potatoes for heartiness—delicious! Now a regular in my rotation."

  • Indian Heritage: "Mirrors our bread bhurji: classic Indian scrambled bread with onions, now elevated with cheese. A modern family favorite."

Pro Tip: Toast ground cumin in a dry pan before adding to onions to enhance nutty aroma. Use a large skillet to avoid overcrowding tortillas during browning.

Provecho! (Enjoy!)