Tex-Mex Migas Recipe – Love and Lemons

This migas recipe is one of my favorite Tex-Mex breakfasts. Eggs are scrambled with tortilla chips, veggies, and cheese. It’s quick and delicious!

In this migas recipe, I scramble eggs with crumbled tortilla chips, melty cheese, and fresh veggies like tomatoes, jalapeño, and onion. It’s based on the countless versions of migas I’ve tried in Austin… and when I say countless, I really mean it. Here in Austin, Texas, migas are on the menu at just about every breakfast and brunch spot, and whenever I see them, I order them. I love the combination of the fresh ingredients with the crisp tortilla chips and gooey cheese.

Lucky for me (and you!), migas are easy to make at home. I make this recipe nearly every week for a quick breakfast, lunch, or even dinner. There’s no need to go to a restaurant to enjoy them!

What are migas?

Tex-Mex migas consist of scrambled eggs cooked with crispy fried tortilla strips or tortilla chips, cheese, and veggies like jalapeño and onion. Sometimes a salsa like pico de gallo is used in place of the vegetables.

In Spanish, the word “migas” means “crumbs.” The Tex-Mex dish I know and love evolved from Spanish migas, a tapa starring olive oil-fried breadcrumbs designed to use up stale bread, and Mexican migas, a soup thickened with day-old bread. These Tex-Mex migas likely originated in Mexico too, as a way to use up stale tortillas.

Key Ingredients

Here’s what you’ll need to make this migas recipe:

• Eggs – They add protein and bind the scramble together.
• Tortilla chips – They add rich corn flavor and delicate crunch. I often use crushed tortilla chips here because it’s quick and easy (and a great use for those little pieces left at the bottom of the bag). You can also cut stale tortillas into strips and fry them up to use in this recipe. See my homemade tortilla chips post to learn how. Note: I recommend using corn tortillas over flour tortillas for a richer flavor.
• Tomatoes – For sweetness and juicy texture. I like to use Roma tomatoes here because they’re less watery than other kinds.
• Jalapeño – For heat. Add a whole pepper to make this dish spicy, or use just 1/2 for a milder version. If you don’t want any heat, feel free to skip.
• Onion and garlic – For savory flavor.
• Shredded Monterey jack cheese – For richness and gooey, creamy texture. Cheddar or pepper jack would be great here too!
• Cilantro – For fresh flavor. If you’re not a cilantro person, it’s ok to leave it out.
• Extra-virgin olive oil – For sautéing the veggies and cooking the eggs. If you have a different cooking oil of choice, feel free to use it instead.
• And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Migas

Know how to make scrambled eggs? This recipe is almost as simple.

Start by sautéing the veggies. Cook the tomatoes, jalapeño, onion, and garlic until they soften, about 2 minutes.

Add the beaten eggs and crushed tortilla chips to the pan. Stir to scramble, cooking until the eggs are lightly set and the ingredients are well combined.

Stir in the cheese and remove from the heat. Season to taste, top with cilantro, and serve!

So easy!

How to Serve Migas

My favorite way to eat migas is in breakfast tacos. (Shoutout to Veracruz All Natural and Paperboy for making my favorite migas tacos in Austin!) Simply sub them in for the eggs, pico, and cheese in this breakfast tacos recipe.

You can also serve this migas recipe with tortillas on the side and assemble tacos as you eat. I enjoy them with avocado, lime wedges, and dashes of hot sauce or salsa verde too. Refried beans are a great way to round out the meal!

More Tex-Mex Breakfasts to Try

If you love this recipe, try one of these Tex-Mex breakfast recipes next: