Tex-Mex Migas

One of my favorite things to eat for breakfast is Migas. Simply put, Migas is a Mexican egg dish that consists of strips of corn tortillas that are pan-fried till just barely crisp, and then scrambled with egg. You’ll find all of these elements below with a few extra twists with my Tex-Mex Migas.

Tex-Mex Migas

Directly translated from Spanish, the word “Migas” means ‘crumbs.’ Across the map, Migas are made in many different variations. I am, of course, most familiar with the Tex-Mex variations, which is what I have tried to replicate here. At local restaurants across Texas (and especially in Austin), Migas are typically seen served on a platter with refried beans OR you even see some taco joints making Migas breakfast tacos. If Migas are on the menu, they are almost always a good choice.

What is the difference between Migas and chilaquiles?  This is a question I get asked often. While both of these breakfast dishes contain fried tortillas, the similarities end there. Migas have basically crushed tostadas scrambled with eggs, tomatoes, chiles, and onions and topped with cheese. Chilaquiles, however, consist of fried tortillas simmered in a sauce; they can be topped with cheese, crema and fried eggs. 

Tex-Mex Migas

All in all, these Tex-Mex Migas and all Migas are the perfect way to use up tortillas that might be going stale or old, and the best way to make a fantastic brunch! 

Tex-Mex Migas

Serves: 4 people
5 from 4 votes
Total Time25 mins


  • 8 eggs
  • 2 tbsp avocado oil
  • 6 corn tortillas sliced into ¼-in strips lengthwise then cut in half crosswise
  • 1 tbsp butter
  • ½ cup finely diced white onion
  • ½ cup seeded and finely diced poblano pepper
  • 2 cloves minced garlic
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • ¼ cup salsa verde plus more for serving
  • 2 tbsp. Lime juice or the juice of 1 lime
  • ½ cup of monterey jack cheese

Optional, For Serving:

  • Pico de gallo for serving
  • Avocado for serving
  • 1 lime cut into wedges, for serving


  • In a large bowl, whisk your eggs and set aside.
  • In a large skillet over medium heat, add the avocado oil. Once heated, working in batches, carefully place the corn tortilla strips into the skillet until crips on both sides; about 2 minutes. Transfer the crispy tortilla strips to a paper towel-lined plate until all are complete.
  • Next, melt the butter in the skillet then add the onion, poblano, garlic, salt and pepper and cook, stirring, until the vegetables are tender; about 3 minutes.
  • Add the crisp tortilla strips back into the skillet. Pour in the eggs, salsa verde and lime juice into the skillet and gently stir to combine with the vegetables. Cook, pushing the eggs toward the center with a spatula, until they are just set; about 4 minutes.
  • Once the eggs are set, turn off the heat and sprinkle the monterey jack over top and let melt.
  • I like to serve mine alongside sliced avocado. Topped with pico de gallo and a squeeze of lime. You can eat alone or alongside refried black beans. I also love to serve mine in warmed tortillas for a delicious breakfast taco.


  • Reply
    January 20, 2022 at 4:28 pm

    5 stars
    Once again, Alex making me look like a rockstar in the kitchen. Awesome recipe. Thanks!

  • Reply
    October 11, 2021 at 2:38 pm

    5 stars
    I had some leftover tortillas and veggies in my fridge and I decided to give this recipe a try. I’m SO glad I did! Super quick to make and it was delicious.

  • Reply
    August 17, 2021 at 3:01 pm

    5 stars
    So so yummy! Thank you! 🙂

    • Reply
      Tricia McCoy
      September 5, 2021 at 3:45 pm

      5 stars
      I love everything you make but this was extra delish!!

  • Reply
    Gwen Delmore
    May 12, 2021 at 8:59 pm

    I visited Austin over 10 years ago and still remember the migas we ate at least 3 times while we were there. It was a really good restaurant, but once I tried the migas that was all I wanted to order! I can’t wait to try your recipe!

    • Reply
      May 12, 2021 at 9:57 pm

      I hope you love it, Gwen!

  • Reply
    Martha R Gonzalez
    May 8, 2021 at 10:20 pm

    The word crumb in Spanish is migajas

    • Reply
      July 5, 2021 at 3:41 pm

      SO delicious!! I did everything as written other than subbed red, orange, and yellow bell peppers for the ploblano bc I didn’t have one on hand. I also added in some black beans that needed to be used in at the end. AMAZING!

  • Reply
    May 6, 2021 at 5:03 pm

    Do you think I could use Siete Cassava tortillas in place of corn?

    • Reply
      May 6, 2021 at 5:53 pm

      yes!!! you totally could– you’re just not going to have as much of the delicious, nutty flavor from the corn tortillas.

      • Reply
        May 9, 2021 at 5:38 am

        Thanks! Corn causes me inflammation and I’d love to make this 🙂

        • Reply
          May 6, 2022 at 5:50 pm

          I just made these with Siete tortillas and it was delicious!!! I used the burrito sized ones, which I believe are a combo of cassava, coconut, tapioca, etc. They crisped up nicely!

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