Thursday, April 28, 2011

Tex-Mex Migas

Eggs, scrambled with hot peppers and tomatoes, and tossed with crispy fried tortilla strips, makes for a fine meal whether it be breakfast, lunch, or even breakfast for dinner.
Eggs, scrambled with hot peppers and tomatoes, and tossed with crispy fried tortilla strips, makes for a fine meal whether it be breakfast, lunch, or even breakfast for dinner.

How to Make Tex-Mex Migas

I love Tex-Mex migas! And seems I just about always have corn tortillas on hand so it's easy to whip 'em up too. Don't think they're just for breakfast either, because they make a mighty fine lunch, or even breakfast for dinner.

The translation of migas (pronounced "mee-yas") literally means "crumbs," primarily because migas originated as a dish that was made up from leftovers. In different parts of the world, migas are made with day old crumbled bread, some versions include different meats. I prefer the Tex-Mex version using crisped sliced corn tortillas.

A lot of folks also use salsa, but when they are at peak, I prefer to put fresh seeded and chopped tomatoes in my migas and serve the salsa on the side if I have some. When tomatoes aren't at their best, I use a well drained can of mild Rotel diced tomatoes.  Toss in some cooked sausage or cooked, crumbled bacon too for variety!

I made these for lunch again today and decided to update the post a bit since I originally added this to the site a couple years back. I left in the following tutorial photos even though they were for a smaller migas recipe, so the plated migas above have more ingredients added... just in case you're wondering why one thing's a bit different from the other. I was just too darned lazy today to photograph the step by step again. I swear y'all... this mood I'm in lately and not wanting to work -- I surely must have spring fever!

Migas are really easy to make, and a nice change from the usual scramble. Simply start by cutting corn tortillas in half and then into strips. Use about one tortilla per serving - this is two cut up tortillas pictured below.  Fry the strips in a little bit of canola oil until crisp.

Remove to a paper towel and allow to drain. Set aside.

In the same pan, add butter, and the chopped onion, jalapeño and serrano pepper, or use green bell pepper if you prefer less heat. If you prefer to use a can of Rotel diced tomatoes, you can even eliminate the peppers if you like.  (Onion and peppers shown here were for a smaller portion.)

Add the chopped tomato, or if you're using Rotel or other canned diced tomatoes, drain them well and add here. Let the tomatoes saute for a bit, about 5 minutes. (Tomato shown here was for a smaller portion.)

Beat the eggs together, add a splash of water, season with salt and pepper and pour them into the vegetable mixture.

Let the eggs set a bit, then return the fried tortilla strips to the pan.

Toss it all together, scrambling the eggs until cooked through.  Add cilantro if using, toss, plate up and enjoy!

For more of my favorite Tex-Mex dishes, visit my Pinterest page!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Tex-Mex Migas

©From the Kitchen of Deep South Dish
Prep time: 10 min | Cook time: 15 min | Yield: About 4 servings

  • 1/2 tablespoon cooking oil (canola, vegetable, olive)
  • 4 corn tortillas, halved and sliced
  • 1 tablespoon butter
  • 1/2 cup of chopped Vidalia or other sweet onion
  • 2 tablespoons jalapeño, seeded and chopped
  • 1 tablespoon serrano pepper, seeded and chopped (can substitute sweet bell pepper for less heat)
  • 1 cup of peeled, seeded, chopped raw tomato
  • 8 large eggs
  • Kosher salt and freshly cracked black pepper
  • Chopped fresh cilantro, to taste
  • Shredded cheddar, optional
  • Salsa, on the side, optional

Heat the oil in a skillet and add the sliced tortillas. Fry until browned and crisp, remove and drain on a paper towel and set aside.

Add butter to skillet and saute the onion and peppers until tender. Add the tomatoes and saute for about 5 minutes.  Break eggs into a small bowl, add a splash of water, season with salt and pepper and beat well. Pour the eggs over the sauteed vegetables and let set. Scramble slightly, then toss in the tortilla strips and continue cooking eggs to desired texture. Sprinkle with cilantro if desired, toss and then plate.

Serve with a garnish of shredded cheese and salsa on the side, if desired.

Cook's Notes: Can substitute a can of mild Rotel diced tomatoes, well drained, if desired. If using Rotel, you can eliminate the peppers also if you like. Simply add the drained tomatoes in after sauteing the onion.


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Posted by on April 28, 2011
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  1. I love Migas!

    I've been gone for a few days and I've been readin' your posts tryin' to catch up.
    Thank you so much for featurin' my blog! You are one of the kindest ladies. Since I've met you through blogville I have felt like you really are one of my dear friends. You are always willin' to help a newbie like me and you are always so gracious and honest in your comments. I love your blog, it is always the first one I read in the mornin'. I'm always referrin' about somethin' you've said, about your neck of the woods, to my husband. I heard him tell one of his friends the other day that Rebel has a friend down in Mississippi who said...
    And that's how I think of you, my friend down in Mississippi.

  2. Morning Mary,

    Well, it's afternoon already, gotta get used to the time change. I ditto what Rebel says about you, both of you have been so nice and I read both of your blogs everyday. You know my vegetable guy down the street sells jalepenos and serrano peppers. I have been wanting to use them in recipes since I really don't, but I love "hot and spicey", so this recipe should give me a good reason to buy some. Thanks and take care.

  3. Hey gals! Such sweet comments!!! Thanks so much. Well, I love you both and you know that I hope. Isn't it funny how even across the internet, food can still bring folks together?

    I am avoiding doing yardwork, but Hubs went to watch the Nascar race with a buddy anyway, so I'm gonna drag him out with me to do it tomorrow for sure. I was outside a minute ago with Boo and the leaves were falling so fast, it literally looked like it was raining leaves. That'll be going on for awhile, so it's a never ending job in early spring, but if you don't keep at it, it gets so thick the grass can't grow! It has to be my least favorite outdoor thing - well, right under weeding! I decided that I'm just gonna use most of the leaves in the beds around the perimeter of the yard. We usually pile up the mulch but then have to burn the rest.

    Now, off to see what the heck you're talking about in that link down there with that choking Rebel! Yikes!!

  4. Those look good. I've never heard of them before but will be sure to try it sometime. I also want to thank you for featuring me on your blog. It means a lot to me. I'm not real knowledgeable in the blog world but have learned a lot of new things from yours. Have a good week. Shaylynn

  5. I've never had migas, but it's obvious I need to try it. The sooner the better. I think my whole family would like it!

  6. This would be a fun brunch item for sure! Never had them, but why not switch up the usual menu item.

  7. I LOVE migas! This is on my list of top ten foods. I never get tired of them. Too bad they aren't on more menus. I'm certainly going to try your version.

  8. Oh wow, doesn't this look delicious!! Hope all is well with you and you fared through the storms. we are having a snowstorm right now, but are very thankful it's not the devastation that the south received! anne

  9. We make migas with leftover(stale) tortilla chips... usually the dregs in the bottom of the bag that no one has eaten. Perfect when camping.

  10. This is a great recipe. I eat eggs all the time... morning, noon, and night. I usually tend to throw in whatever is leftover in the fridge with them, because eggs go with pretty much everything. However I never thought to put corn tortillas mixed up with them! Thanks for the tip.

  11. How funny! I just made Migas last night for my Cinco de Mayo post next week. How cool is that. I love migas and yours look fantastic!

  12. My first experience with Migas was love at first bite. Need to make them more.

  13. I like using tortilla strips like that. They make a great garnish and add a lot of texture to a dish.

  14. I'm in Austin, TX and we LOVE migas (we pronounce it as mee-gus). The standard way to make them here is with chorizo (mexican ground sausage) and served in (or with) warm corn tortillas on the side (in addition to the strips in it). They pair beautifully with refried beans and skillet potatoes. :)

  15. WOW!!! This looks amazing! My kind of breakfast, indeed!! Will have to add this to my "must try" list!

    1. It's tasty & a different breakfast - hope that you enjoy it!

  16. Just came across your blog while searching for different migas recipes! Love it and shared ur pic on my blog!
    Cinella @ The Mami Blog

  17. I was inspired to make this today, so thank you! I also add some Fajitas that I made on Friday... It was so Yummy!

  18. i was looking for a recipe for left-over cornbread...Migas w/locb sounds very good, but no recipe...

    1. :) I'm completely confused about what you mean! If you mean there's no recipe for the migas, there sure is a recipe - there's even a printable! In fact, to leave this comment you had to pass right by it. :)

      Now, if you're talking about a recipe for using leftover cornbread to make migas, then migas don't use leftover cornbread. They use fried tortillas.

      Take your leftover cornbread, crumble it and freeze it for dressing. That's the only thing I ever use leftover cornbread for. Hope that helps!


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