Breakfast never tasted better, or whipped up faster, when you make this super flavorful easy Mexican migas recipe! Quick-fried corn tortillas meet fluffy scrambled eggs, a perfect dish on its own merit, but brought to new heights when topped with all the best fixins! Grab some cheese, tomatoes, avocado, salsa, hot sauce, crema, and everything else you like on eggs (put that ketchup away, dammit!), because these migas con huevos are essentially deconstructed breakfast tacos! Follow my special tips below for the fluffiest eggs and the crispiest tortillas, and learn how to determine the optimal egg-to-tortilla ratio!
The Breakfast of Champions
Lord knows I feed my kids cereal more often than not. It’s sad, but I am not a morning person, and especially not a 6:30am morning person.
So I let the kids just feed themselves a big bowl of sugared grossness. I suck.
When I do decide to participate in mornings, especially on the weekend, I like to keep it simple, and this migas recipe is exactly where it’s at. Ten minutes, max, and breakfast is served. Holla!
How To Make Migas Con Huevos
- Migas is just two ingredients: corn tortillas and eggs
- Fry the tortillas in a little bit of oil until crispy, then add the whipped eggs and scramble
There is a lot of debate on what ratio of tortilla-to-egg one should use in this recipe. I love a standard 1:1 ratio, meaning 1 tortilla to 1 egg. For this recipe we scaled that to four tortillas and four eggs, perfect for two people enjoying breakfast together.
I suggest starting your migas journey using the 1:1 ratio and work from there. Think you need more egg? Remove some tortilla! It’s easier to work adding and subtracting tortilla since those are solid and eggs are not. Just play until you find your perfect ratio and record that to memory for a perfect migas recipe, every time.
How Scrambled Eggs Can Be Fluffy
There are a few tricks to getting those perfectly curdled bites of scrambled egg. Nothing difficult, and all worthwhile tricks, so pay attention, friends!
- Add a splash of milk to your eggs
- Whip the eggs for a solid two minutes, or until they are bubbly/foamy. More air is key!
- Do not add salt to raw eggs, it causes them to become watery, so only add salt after they are cooked
- Cook on a lower temp, no higher than medium-low
The hardest thing to remember will be skipping the salt, I know, but I have faith you can do it!
Some people also say to use water instead of milk for fluffy egg perfection, but I’ve been making my scrambled eggs just like my Grandma Strand used to make, and those eggs were just the best ever in the universe. Fight me.
Perfect Tortilla Strips
You would be amazed at how easy it is to ruin fried tortilla strips. Like, it’s crazy. I do it all the time, especially when I’m not paying full attention to what I’m doing.
- Use limited oil, you want to soak the strips, but you don’t want a lot leftover or they’ll get soggy when you add the eggs
- Don’t heat the oil any hotter than just beyond medium or they’ll burn before they get crispy and that’s just gross
- Add a pinch of salt to the pan while the strips are frying for extra flavor, or get spicy with a pinch of chili powder
Once the tortilla strips are crispy, I like to push them off the side before adding the egg so they stay as crispy as possible, only folding them into the eggs once they’ve partially scrambled.
Easy Mexican Migas Recipe
Breakfast never tasted better thanks to this super flavorful easy Mexican migas recipe! Quick-fried corn tortillas meet fluffy scrambled eggs, topped with all the best fixins! Get breakfast on the table in just 10 minutes with this quick meal made for savoring!
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Easy Mexican Migas Recipe
- 2 tablespoons canola oil
- 4 corn tortillas
- 4 large eggs
- 1 tablespoon milk
- kosher salt, to taste
- cracked black pepper, to taste
- Heat canola oil in a large skillet over medium, medium-high heat. Cut the tortillas into thin strips then add to the hot oil and fry until crispy, about 5 minutes.
- While the tortilla strips fry, whisk together the eggs and milk in a medium-sized bowl until bubbly, about 2 minutes. When the tortilla strips are done, reduce heat to low, push the strips to one side of the pan, then add the egg to the bare part of the pan and gently scrape with a spatula, scrambling the eggs until cooked through, about 3 minutes. Fold the tortilla strips into the eggs as they cook, then sprinkle with salt and pepper and serve with your favorite toppings as desired.