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freshly made migas in a black skillet.
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4.8 from 5 votes

Migas Recipe

These Migas are made with crispy, homemade tortilla chips, fluffy scrambled eggs, roasted poblano peppers and lots of cheese. Serve this with some refried beans, straight out of the pan or in a tortilla, this dish is perfect for breakfast, lunch or dinner!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American, Tex Mex
Keyword: migas, migas recipe
Servings: 4
Calories: 475kcal


Tortilla Chips

  • 3 tablespoons olive oil
  • 8 corn tortillas cut into small pieces, or tortilla chips


  • 1 large onion chopped
  • 2 medium poblano peppers roasted, peeled and chopped or 2 cans diced green chilies
  • 1 jalapeno seeded and chopped
  • 6 large eggs
  • salt and pepper to taste
  • ¼ cup water
  • 2 cups Monterey Jack cheese shredded
  • 2 large Roma tomatoes chopped
  • ¼ cup cilantro chopped
  • ¼ cup cotija cheese crumbled, or feta cheese


  • Fry the tortilla chips: Heat the 3 tbsp of olive oil in a large skillet over medium-high heat. Add the tortilla pieces, a few at a time, and fry until crisp. Transfer them to a paper-towel lined plate and season with salt. Repeat with remaining strips.
  • Cook first ingredients: Drain all the oil but 1 tbsp from the skillet. Add the onion, poblano peppers (or canned green chillies) and jalapeno pepper to the skillet. Cook for 3 minutes or until the onion has softened a bit.
  • Cook eggs with cheese: Whisk the eggs in a bowl, season with salt and pepper and whisk in the water. Pour the egg mixture in the skillet and start swirling it around the pan to scramble the eggs. When the eggs are about half way cooked add 1 cup of the shredded cheese and gently toss it.
  • Mix in the tortillas: Next add the crispy corn tortillas and toss them in with the eggs. Add the chopped tomatoes and cilantro and gently toss everything together. Finally, sprinkle the rest of the cheese and toss it in with the eggs.
  • Ready to serve: Serve Migas with crumbled Cotija, refried beans, avocados, Pico de Gallo, toasted tortillas and lime wedges.



  1. While you can use canned green chilies, if you decide to roast your own poblano peppers, make sure you clean up the seeds before you add them to the fire. This will help the cleaning process once they are done and roasted.
  2. To help clean the roasted peppers, once they are done you can add the roasted peppers in a ziploc bag while they're still hot. This will help them soften and steam through. Leave them in the bag for about 10-15 minutes. once removed, the roasted peel will come off easily. Then simply chop them up in small strips, then once again horizontally to get those nice cubed pepper pieces you need for your recipe.
  3. If you want to add some extra ingredients, keep in mind this recipe was made to use up leftovers from Taco nights or Nacho nights. So, other tasty ingredients you can add into your scrambled egg mix are bell peppers, mushrooms, corn, spinach, garlic or even julienned carrots.
  4. Are you thinking of adding some extra protein? Some of the tastiest meats you can add are ground beef, sausage or even leftover shredded chicken.
  5. While Migas is amazing to repurpose all those leftovers, it is best served fresh. Leftovers will tend to get soggy when refrigerated, so I recommend consuming this right after you finish cooking it on the stove.


Serving: 1serving | Calories: 475kcal | Carbohydrates: 10g | Protein: 26g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 338mg | Sodium: 534mg | Potassium: 404mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1463IU | Vitamin C: 59mg | Calcium: 531mg | Iron: 2mg