Migas Recipe | Easy Recipes for you

Migas, a vibrant Tex-Mex breakfast dish, promises a fiesta of flavors and textures guaranteed to energize your mornings. Imagine crispy tortilla strips dancing in a fluffy bed of scrambled eggs, infused with the warmth of spices and the freshness of vegetables. This dish, with its rich history and versatility, offers a delicious way to start your day or indulge in a comforting brunch.

However, migas translates to “crumbs” in Spanish, aptly referring to the crispy corn tortillas that form the backbone of this dish. These are fried until golden and tossed with fluffy scrambled eggs, creating a delightful contrast in textures. The spice profile varies depending on your preference, but traditionally includes chili powder, cumin, and maybe a kick from jalapenos. Onions, peppers, and other vegetables add pops of color and flavor, while cheese melts into the mix for a creamy richness.

Overall, the beauty of Migas lies in its adaptability. Customize it with your favorite ingredients, from chorizo and black beans for a heartier protein boost, to fresh cilantro and avocado for a vibrant finish. Top your plate with salsa, pico de gallo, or sour cream for extra excitement. Whether you’re a seasoned Tex-Mex enthusiast or simply seeking a flavorful and exciting breakfast adventure, Migas is a dish waiting to be discovered.

Migas Recipe

Migas Ingredients

  • 4 cups stale bread, preferably rustic or country-style, cut into small cubes
  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 eggs
  • Salt and pepper to taste
  • Optional toppings: chopped cilantro, crumbled feta cheese, sliced avocado, salsa verde

How to Make Migas

  1. Prepare the Bread:

    If using fresh bread, cut it into small cubes and spread them out on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the bread cubes are dry and slightly crispy. Alternatively, use leftover stale bread for an authentic touch.

  2. Saute the Aromatics:

    In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

  3. Add the Bell Peppers:

    Add the diced red and green bell peppers to the skillet and cook for 5-6 minutes, or until softened. The peppers should be tender but still slightly crisp.

  4. Incorporate the Bread:

    Push the sautéed vegetables to one side of the skillet and add the remaining 2 tablespoons of olive oil to the empty space. Add the bread cubes to the skillet and toss to coat them in the oil. Cook the bread cubes for 5-6 minutes, stirring occasionally, until they are golden brown and crispy.

  5. Scramble the Eggs:

    Push the bread and vegetables to the side of the skillet once again, creating a clear space. Crack the eggs directly into the skillet and scramble them with a spatula until they are cooked to your desired consistency. Season the eggs with salt and pepper to taste.

  6. Combine and Serve:

    Once the eggs are cooked, mix them together with the bread and vegetables in the skillet, ensuring that everything is evenly combined. Remove the skillet from the heat and transfer the migas to a serving platter.

  7. Garnish and Enjoy:

    Garnish the migas with chopped cilantro, crumbled feta cheese, sliced avocado, or salsa verde for added flavor and freshness. Serve the migas hot, accompanied by crusty bread or tortillas, if desired.


What is the difference between migas and chilaquiles?

Here are the  differences between Migas and Chilaquiles:

  1. Migas:
    • IngredientsMigas consist of lightly fried pieces of tortillas mixed with scrambled eggs.
    • Name Origin: The term Migas literally translates to “crumbs” in Spanish.
    • Texture: The tortilla chips in Migas provide a satisfying crunchiness, which contrasts beautifully with the soft texture of the scrambled eggs.
    • Variations: While Mexican Migas skip the bread, the original Spanish version incorporated leftover bread, giving rise to the name.
    • SimplicityMigas typically rely solely on scrambled eggs, making them a straightforward breakfast option.
  2. Chilaquiles:
    • IngredientsChilaquiles also start with tortilla chips (or leftover tortillas), but their preparation diverges.
    • Salsa: In Chilaquiles, salsa is poured over the chips (no eggs required).
    • Meat Options: Unlike MigasChilaquiles can be served with chicken, fried eggs, or various meats.
    • Versatility: Imagine a fusion of both—scrambled eggs and salsa atop tortillas—still referred to as Migas due to the scrambled eggs.

If you found this article helpful, we invite you to share it with fellow friends and family and leave a comment to share your thoughts.

Leave a Reply

Your email address will not be published. Required fields are marked *