Migas (Spanish Scrambled Eggs)

Jump to Recipe Print Recipe

It is no secret that the cost of eggs are skyrocketing! Buying a dozen can honestly feel like you are breaking the bank. So when we use them, let’s make sure it counts! Migas is a great breakfast or brunch dish to feed a crowd, and it is so jam packed with other cost effective ingredients, like veggies and crispy tortilla strips, it can really make a few eggs stretch! Plus, it is a flavor bomb of textures and flavors, especially this take that is laced with Mexican chorizo!

Crispy Tortillas

First of all, what the heck are Migas? “Migas,” comes from the Spanish word “migajas,” which means crumbs. It is a dish that originated from Spain and Portugal consisting of scrambled eggs with bread and or meat folded in. The dish was for hunters and Shepards to keep them well fed while out working. Over time, the dish adapted to whatever leftovers were on hand, and thus, tortillas were thrown into the mix on this side of the globe, which is why many people associate this dish with Tex Mex cuisine.

So for this dish, the first step is to prep our tortillas. The key is to get them crispy first, as corn tortillas tend to disintegrate and become pasty with moisture. To begin, add 3-4 tbsp of vegetable or canola oil to a medium sized skillet over medium high heat. Next, cut 6 small corn tortillas into slices or cubes, and place them in the hot pan. Fry them until golden brown, about 3-5 minutes, flipping occasionally.

Remove the crispy tortillas from the pan, and season immediately with salt. Drain any excess oil and return the pan to the stove. Now you can totally use store-bought tortilla chips or strips here, but I like the warm crisp of a freshly fried tortilla in this dish.

Migas

Next, and this is totally optional, but I LOVE the flavor of Mexican chorizo, so I like adding it to just about any Mexican or Tex Mex breakfast I make. To the same pan you fried the tortillas in, cook about 6 oz of Mexican chorizo for 4-5 minutes. Remove the sausage from the pan and set aside

Next, to the same pan, add in 1/2 cup of diced white onions and 1/3 cup each of red and green bell peppers. Cook for 3-4 minutes or until the onions soften and become translucent. In a separate bowl, beat together 6 eggs, 1/3 cup sour cream, and salt and pepper to taste.

Pour the eggs in the pan with the peppers and onions and reduce the heat to medium low. After about 30 seconds, begin dragging a wooden spoon or spatula along the bottom of the pan slowly to create fluffy scrambled eggs. Once the eggs are almost set but still look very wet, add in ⅔ cup of shredded cheddar or Monterey Jack cheese, 3tbsp of cilantro, the crispy tortillas, and the cooked chorizo.

Now, fold to combine all of the ingredients, trying not to break of the eggs too much, and top with more cheese, about 1/3 cup. At this point, I like to turn the heat off and cover my pan for a minute or 2 to allow the cheese on top to melt. Once the cheese is melted, garnish with whatever toppings you’d like, like sour cream, pico de Gallo, sliced jalapeños, or avocado, and serve immediately.

Talk about making a meal stretch! Just 6 eggs can feed 4 people with some leftover. Well, that is of course until everyone realized how delicious this dish is! Migas are the perfect way to start the day, and keep you full. And did I mention they taste amazing! Crunchy, cheesy, fluffy, and a little spicy.

Want More Egg Recipes?

• French Baked Eggs (Shirred Eggs)
• Mexican Eggs Benedict
• Candied Bacon And Caramelized Onion Deviled Eggs
• Bacon And Veggie Egg Muffins
• Bacon Egg And Cheese Biscuit Casserole
• Steak Egg And Cheese Burrito
• The Perfect Omelette With Ham And Swiss
• Stuffed Breakfast Bombs

Migas

Eggs are becoming costly, so make them stretch with this hearty, packed take on scrambled eggs, filled with crispy corn tortillas.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast, Brunch

Cuisine portuguese, spanish, Tex Mex

Servings 4 servings

Ingredients

  

• 6 small corn tortillas
• 6 oz mexican chorizo
• ½ cup white onion diced
• ⅓ red bell pepper diced
• ⅓ green bell pepper diced
• 6 large eggs
• ¼ cup sour cream
• salt and pepper to taste
• 1 cup shredded cheddar or Monterey Jack cheese divided
• 3 tbsp cilantro minced

Garnish

• sour cream
• cilantro
• avocado slices
• pico de gallo
• sliced jalapeno

Instructions

 

• Add 3-4 tbsp of vegetable or canola oil to a medium sized skillet over medium high heat.
• Cut your tortillas into slices or cubes, and place them in the hot pan.
• Fry until golden brown, about 3-5 minutes, flipping occasionally. Remove the crispy tortillas from the pan, drain any excess oil.
• In the same pan, cook the chorizo for about 4-5 minutes or until it becomes darker brown and a lot of the moisture has evaporated. Remove from pan and set aside
• Add in the diced onions and peppers. Cook for 3-4 minutes or until the onions soften and become translucent.
• Beat together the eggs, sour cream, and salt and pepper to taste.
• Pour the eggs in the pan with the peppers and onions and reduce the heat to medium low.
• Drag a wooden spoon or spatula along the bottom of the pan slowly to create fluffy scrambled eggs.
• Once the eggs are almost set but still look very wet, add in ⅔ cup of the cheese, cilantro, the crispy tortillas, and the cooked chorizo.
• Fold to combine and top with the remaining cheese. I covered my pan for a minute or 2 to allow the cheese on top to melt.
• Garnish with whatever toppings you'd like and serve immediately.

Keyword avocado, breakfast, brunch, cheese, chorizo, corn tortilla, eggs, jalapeno, pico de gallo, scrambled eggs, tex mex, tortillas

Share on Facebook

Tweet