Mexican
Migas
Corn tortilla strips fry until crisp, then scramble with eggs, onion, jalapeño, and cheddar. The eggs cook until the whites are set and the yolks form soft, moist curds.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Crisping the tortillas first keeps some crunch inside the eggs.
- Beating the eggs with a spoon of milk makes softer curds.
- Jalapeño and tomato cook just long enough to soften.
- Cheese melts off the heat so it does not seize.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Beat the eggs with the milk, salt, and pepper.
- 2
Heat 1 tbsp vegetable oil in a skillet over medium heat, about 325°F. If the oil smokes, turn the heat off and let the pan cool slightly. Fry the tortilla strips until crisp, about 3 minutes. Remove them.
- 3
Add the remaining oil, onion, and jalapeño. Cook until the onion softens, about 3 minutes. Add the tomato and cook 1 minute.
- 4
Pour in the eggs. Stir slowly over medium-low heat, about 275°F, until the whites are set and the yolks are cooked into soft, moist curds with no liquid egg left, about 3 minutes.
- 5
Fold in the tortilla strips and cheddar until the cheese melts.
- 6
Top with cilantro and salsa and serve.
Pro tips
- Keep the heat moderate so the eggs stay custardy instead of dry.
- Pull the pan early if you see no liquid egg; residual heat finishes them.
- Corn tortillas crisp better than flour tortillas in this dish.
Easy substitutions
- cheddar
- Monterey Jack
- jalapeño
- 2 tbsp diced green chile
- salsa
- pico de gallo
Storage and reheating
Storage
Refrigerate in a covered container up to 2 days.
Reheating
Warm in a skillet over low heat until hot, knowing the tortillas will be softer the next day.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 366
- Protein
- 20 g
- Carbs
- 22 g
- Fat
- 22 g
- Fiber
- 3 g
Budget friendly · Stovetop · Vegetarian, Gluten-Free
You might also like
Chilaquiles
Corn tortilla chips soften in a simmered tomato-chipotle sauce and are topped with fried eggs. The egg whites are cooked until set and the yolks stay soft.
30 min · Easy
View recipe
Biscuits and Gravy
Buttermilk biscuits bake at 425°F while pork sausage cooks to 160°F for a peppered milk gravy. The biscuits are split and covered while both are hot.
40 min · Medium
View recipe
Banana Pancakes
Mashed ripe bananas go into a simple buttermilk-style pancake batter that cooks on a griddle until the centers are set. The bananas replace most of the sugar.
30 min · Easy
View recipe
Breakfast Burritos
Flour tortillas wrap scrambled eggs, diced potato, cheddar, and salsa. The filling is vegetarian as written, with a cooked-sausage swap if you want meat.
35 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Breakfast Casserole
Pork sausage is browned to 160°F, then baked with bread cubes, eggs, and cheddar at 350°F. The center should be just set and read about 170°F.
1 hr 10 min · Easy
View recipe
Chorizo Breakfast Tacos
Crumble spiced chorizo with scrambled eggs and tuck into warm corn tortillas. A quick salsa and cilantro finish make a filling savory breakfast.
25 min · Easy
View recipe
Classic Waffles
A buttermilk-style batter of milk, melted butter, and eggs cooks in a waffle iron until the centers are set and the grids are deep golden. They are crisp at the edges and tender inside.
35 min · Easy
View recipe
Denver Omelet
Beaten eggs wrap diced ham, bell pepper, onion, and cheddar in a folded omelet. The whites are cooked until set and the yolks are just set, with no liquid egg left.
22 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.