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


Migas Styled in a skillet with avocado and salsa

How Do You Brunch?

We are BIG brunch fans around here. Whether it's pulling out all the stops on a Saturday morning and making way too much food for our families, or heading downtown on a Sunday to sip mimosas and overload on fluffy pancakes, we just can’t get enough. In fact, the recipe for this easy Mexican breakfast is inspired by one of our long time favorite brunch spots right here in Portland, Oregon: Mother’s Bistro. We’ve been piling into the quaint and crowded Portland favorite for years, making our loud and hungry families brave long lines, all for a coveted table to enjoy some of our favorite breakfast food in the city. Their migas always hits the spot for us, but we wanted to create a simple version we could make at home to enjoy any day of the week.

ingredients prepped for homemade migas

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What Is Migas?

Directly translated from Spanish, the word “migas” means ‘crumbs’. And in the culinary world, “migas” can mean many different things depending on where you are! The migas we love and decided to try to replicate fall under the umbrella of Tex-Mex migas, and are closely associated with Austin, Texas.

Simply put, migas are a simple Mexican egg dish that consists of strips of corn tortillas (NOT tortilla chips) pan fried till just barely crisp, and then flooded with whipped egg and bright spices and quickly cooked together. This ultra-craveable Mexican-inspired breakfast food plays nice with whatever it’s served with—be it waffles or home fries, hash browns or pancakes—and we cannot get enough.

crispy corn tortilla strips in a skillet
crispy corn tortilla strips on a paper towel lined plate
green bell peppers and onions sautéed in a cast iron skillet
beaten eggs in a cast iron skillet along with green bell peppers and onions

How Do You Make Migas?

Now that we’ve sold you on its merits, let’s get down to how you make this easy migas recipe.

  1. Heat two tablespoons of oil and one tablespoon of butter in a skillet set to medium-high.
  2. Add freshly-cut strips of corn tortillas and a pinch of salt and cook until just crispy (about 5-7 minutes).
  3. Add onion and bell pepper to the skillet and saute until tender. Add the garlic and stir for 30 seconds, then turn the heat down to low.
  4. Whip eggs in a bowl with chili powder and salt, then add to the pan.
  5. When the eggs are almost cooked through, add the Monterey cheese, cilantro and tortilla strips to the mix.
  6. Toss a few times until eggs are cooked through.
  7. Garnish, eat, enjoy!
eggs scrambled with corn tortilla strips, green bell peppers and onions in a cast iron skillet
cheese, fresh cilantro and crispy corn tortilla strips added to migas in a cast iron skillet

Tips For Making The Best Migas:

  • Good quality, 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. NEVER allow your eggs to brown.
  • If your pan is too dry, feel free to add more oil or butter.
  • Let a non-stick skillet be your friend here. There’s nothing worse than losing half your migas to the bottom of the pan.
  • Use the whole egg! You need those egg yolks for maximum flavor folks! You could attempt this Mexican egg dish with just egg whites, but I cannot guarantee the results. Use large eggs, or add a couple extra if yours are on the smaller side.
  • Feel free to experiment with your 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. Mmmmm.
migas topped with pico de gallo, fresh avocado and fresh cheese in a cast iron skillet

What Do You Serve With Migas?

This is the best part! I love the texture and flavor of crispy corn tortillas mixed with savory peppers, onions and eggs, but I ADORE all of the fun things that I get to serve alongside this easy migas recipe.

Try topping this Mexican-inspired breakfast dish with:

  • Our super simple pico de gallo with cabbage.
  • This restaurant style salsa—it’s good on everything, but puts this migas recipe over the top.
  • Fresh avocado, and lots of it!
  • Chopped cilantro for an herbaceous bite.
  • Cotija cheese is our favorite Mexican cheese and is the perfect finish to this simple migas recipe.

Try serving your migas with:

  • A side of bacon or grilled chorizo
  • Refried beans (black or pinto are our favorites)
  • Atop roasted potatoes
  • Next to anything sweet….it’s all about balance!
close up of migas in as a cast iron skillet with a spoon

Equipment You Need to Make This Easy Migas Recipe:

Migas really are a snap to make—you don’t need much! Just:

Other Brunch Dishes We Love:

finished migas in a cast iron skillet topped with fresh avocado, fresh cheese, pico de gallo and fresh cilantro

Migas for Every Meal? Sure...Why Not?

So, you’ve tried our migas and it’s love...we get it! How about the next time you whip up this classic Mexican breakfast dish you snap a picture and post it to Instagram tagging @themodernproper and #themodernproper so we can ooh and ahh over it with you? As always, happy eating!


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


  • 2 tbsp canola oil
  • 4 corn tortillas, cut into 1/2-inch strips
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 12 eggs, scrambled
  • 2 tsp chilli powder
  • 1 tsp salt
  • 1 cup Monterey jack cheese
  • ¼ cup cilantro minced, plus more for garnish
  • cotija for serving
  • pico for serving
  • avocado for serving


  1. Heat the canola oil in a skillet over medium-high heat. When the oil is hot add the tortilla strips and fry until crispy, stirring regularly, about 5 minutes. Set crispy tortilla strips aside onto a paper towel lined plate.
  2. Add the onion and bell pepper to the same pan. Sauté until softened. Add the garlic and sauté for 1 minute longer.
  3. Turn the heat down to medium. Beat the eggs with the chili powder and salt. If you need to, add a bit more oil at this point to avoid the eggs sticking to the pan. Once the extra bit of oil has heated, add the eggs to the pan.
  4. Stir frequently while the eggs cook. When the eggs are halfway cooked (still glistening, but less wet) add in the cilantro, Monterey jack cheese and tortilla strips. Cook until eggs are fully cooked then remove the pan from the heat.
  5. Garnish with cotija (or your favorite cheese), pico (or salsa), avocado and extra cilantro!

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 Babcock


    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 C Baker

    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!