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April 11, 2024


Searching for a simple and flavor-packed breakfast? That’s easy. Meet our migas recipe, aka the best Tex-Mex breakfast ever.


a plate of migas topped with pico de gallo, avocado, cilantro and cotija

A Quick, Easy Migas Recipe

The Spanish word “migas” means ‘crumbs,’ but in the food world, “migas” means different things depending on where you are! Our very favorite version is this Tex-Mex migas recipe, which consists of strips of corn tortillas (NOT tortilla chips), pan fried to crispy perfection, scrambled into cheesy eggs with peppers and onions. If you want to make the very best migas, use Homemade Corn Tortillas and serve them with fresh, homemade Salsa Verde. Or, on a busy morning, use store-bought tortillas and salsa — no biggie. For even more egg inspo, check out our Best Egg Recipes Ever, or for if you simply cannot be confined by eggs, our 50 BEST Breakfast Ideas is for you.

oil, corn tortillas, onion, bell pepper, garlic, eggs, salt, chili powder, cilantro, jack & cotija cheeses in prep bowls

Migas Ingredients

  • Vegetable oil

  • Corn tortillas

  • Onion

  • Bell pepper

  • Garlic

  • Eggs. Use large eggs, or add a couple extra if yours are on the smaller side.

  • Chili powder

  • Salt

  • Fresh cilantro. As ever, if you’ve got the gene that makes cilantro taste like soap, go ahead and skip it.

  • Monterey Jack cheese

  • Cotija cheese

corn tortillas cut in strips being fried in vegetable oil
eggs being whipped in a bowl with chili powder and salt
bell pepper, onion and garlic being cooked in a skillet
seasoned eggs being poured over bell pepper, onion and garlic in a skillet

How To Make Migas

  1. Slice and dice your peppers, onions and corn tortillas. A really good knife is your BFF here.

  2. Get ready. Heat two tablespoons of oil and one tablespoon of butter in a non-stick skillet set to medium-high, and line a plate with a paper towel.

  3. Fry the corn tortillas in the oil until they’re nice and crispy, then move them to the paper towel-lined plate.

  4. Egg time. Cook the onion and pepper, then add the garlic. Whip the eggs in a mixing bowl with chili powder and salt, and pour them into the pan.

  5. Get cheesy! Stir in the Jack cheese, cilantro and tortilla strips to the mix.

  6. Serve it up, quick! Best eaten immediately, with plenty of salsa, avocado and pico de gallo on the side.

fried tortilla strips, monterey jack cheese and cilantro being added to migas in a skillet
migas in a skillet topped with pico de gallo, avocado, cilantro and cotija

How To Store + Tips For The Best Migas Ever

  • Like most egg dishes, migas are best enjoyed fresh and don’t make very good leftovers.

  • Fresh corn tortillas are a must! Do not attempt this migas recipe with flour tortillas.

  • Don’t overcook your eggs! The best scrambled eggs are just barely cooked through, still glistening and light and fluffy.

  • If your pan is too dry, feel free to add more oil or butter.

  • Experiment with the bell peppers! Red and green peppers will be the most mild in flavor, but if you like to walk on the wild side try adding some jalapeno peppers or even serrano peppers for heat.

a plate of migas topped with pico de gallo, avocado, cilantro and cotija

After Migas? Mix It Up!

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  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  15 min
  • Calories: 304


  • 2 tablespoons vegetable oil
  • 4 (6-inch) corn tortillas, cut into ½ -inch strips
  • ½ yellow onion, diced (about 1 cup)
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 12 large eggs
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • ¼ cup minced fresh cilantro, plus more for serving
  • 1 cup shredded Monterey Jack cheese
  • ½ cup crumbled cotija cheese, for serving
  • Pico de gallo, for serving
  • Avocado, pitted and sliced, for serving


  1. Heat the oil in a large, non-stick skillet over medium-high heat. Once the oil is glistening, add the tortilla strips and cook, stirring regularly, until crispy, about 5 minutes. Transfer to a paper towel-lined plate.

    corn tortillas cut in strips being fried in vegetable oil
  2. Add the onion and bell pepper to the same pan. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more.

    bell pepper, onion and garlic being cooked in a skillet
  3. Reduce the heat to medium. In a medium bowl, beat the eggs with the chili powder and salt. Pour the beaten eggs into the pan and cook, stirring frequently, until the eggs are just starting to set, about 3 minutes. Stir in the cilantro, cheese, and tortilla strips. Cook, stirring occasionally, until the eggs are scrambled to preference, 2-3 minutes more.

    seasoned eggs being poured over bell pepper, onion and garlic in a skillet
  4. Divide the migas among 6 plates. Serve garnished with the cotija, pico de gallo, avocado, and cilantro.

    a plate of migas topped with pico de gallo, avocado, cilantro and cotija

Nutrition Info

  • Per Serving
  • Amount
  • Calories304
  • Protein18 g
  • Carbohydrates11 g
  • Total Fat20 g
  • Dietary Fiber2 g
  • Cholesterol392 mg
  • sodium721 mg
  • Total Sugars2 g


Questions & Reviews

Join the discussion below.

  • Connie


    This recipe looks absolutely delicious, but I do have a question unrelated to the recipe. I was just wondering what the color of that Le Creuset Signature skillet is. Thank you so much for your help and I hope you have a Happy Mothers Day!


    Thanks Connie! It is called Oyster.

  • Tresa

    I have made this so many times and it is the best! A delicious way to liven up your eggs!

    Thanks Tresa!

  • Kate

    Love this recipe. So good!

    Thank you Kate! We love this one too!

  • Tracy

    This recipe was awesome! I cooked the tortillas in the air fryer to save time and calories, but otherwise followed the recipe. My Texas belly is happy and my Michigan man is hooked!

    Love this Tracy! Glad you were both happy with it!