Loaded with color and textures, this Mexican migas recipe is the perfect way to start the day. Topped with tomatoes and cilantro, this easy scrambled eggs recipe with crispy tortillas will be your new favorite breakfast.
Authentic Mexican Migas
Super soft and crispy, these Mexican migas are an explosion of textures that’ll make breakfast time exciting again. Packed with crispy tortillas and topped with cilantro, it’s an authentic Mexican recipe from start to finish.
Made with only 5 ingredients, this recipe is spicy, tangy, and smokey from the chorizo and chilorio. Don’t worry if you don’t have any on hand, though. You can leave them out completely! Ready in only 30 minutes, it’s a no-fuss recipe full of easy cheats that’ll have you reaching for leftover tortillas to help you put breakfast on the table faster.
Served warm with a side of refried beans or used to make Mexican tortas (sandwiches), these colorful Mexican migas are loaded with flavorful possibilities. They’re so good you might start making them for dinner. Who’s hungry?
What Are Migas?
Migas are crispy bits of corn tortillas scrambled with eggs and other mix-ins like tomatoes, onions, or chorizo. Simpler versions of them don’t even require add-ins, only consisting of tortillas and eggs. They’re a typical Mexican breakfast that is drizzled with salsa or topped with pico de gallo, cilantro and onions. Migas are served on their own or with a side of refried beans. You could also serve them with Frijoles Charros (charro beans).
Are Migas The Same as Chilaquiles?
No, migas and chilaquiles aren’t the same thing. While they both use crispy tortillas, migas are basically a form of scrambled eggs with add-ins. On the other hand, chilaquiles aren’t scrambled at all. They’re tortilla chips tossed in salsa and served with toppings. Chilaquiles can also be made with green salsa for Chilaquiles Verdes.
Aside from salt and pepper, these Mexican migas only require 5 ingredients. Check the recipe card at the bottom of the post for full ingredient amounts.
- Chorizo – You can also opt to use all chorizo or all chilorio for the recipe. If you have the time, this Homemade Chorizo is delicious.
- Corn tortillas – I have a great recipe for Homemade Corn Tortillas, but you can also use store bought. Please don’t use flour tortillas for this, they will get soggy.
- Vegetable oil – Canola and corn oil are good substitutes.
- Salt and pepper
What’s the Difference Between Chorizo and Chilorio?
Although chorizo and chilorio are made with chile-marinated pork meat, their taste and presentation are different. Chorizo is made with ground or finely diced pork. It’s cooked in a guajillo sauce until nice and dry. If you add chile de arbol, you can also make it spicy. You can add it to scrambled eggs, taco meat mixtures, etc.
Chilorio is a saucier shredded pork dish that you can serve on its own. While its marinade does contain guajillo chiles, it’s more of a blend of several mild, dried chiles with a bit of tang from orange juice and vinegar.
How to Make Migas
As long as you don’t burn the tortillas, this Mexican migas recipe is practically fail-proof.
- Fry the tortillas. Add the oil to a large pan over medium-high heat. Add the bits of tortilla and stir them into the oil. Let them fry for 5-6 minutes, stirring occasionally, or until golden brown and crispy. Transfer them to a paper towel-lined plate to drain excess oil and set them aside. Don’t leave them unattended because burned tortilla chips are very bitter.
- Cook the chorizo. Add the chorizo and chilorio to the same pan. Mix well and cook them for 5-6 minutes or until they begin to release some of their fat and become fragrant.
- Add the eggs. Pour the eggs into the pan and stir rapidly to mix them with the chorizo mixture. Add the crispy tortillas back in. Season with salt and pepper to taste. Mix. Cook the migas for 6-8 minutes or until the eggs are set to taste. Don’t cover the pan so that the tortillas don’t soften.
- Serve. Remove them from the heat. Serve on their own or with a side of refried beans for breakfast.
These variations will have you making Mexican migas like a true local:
- Skip the chorizo. Keep things simple by skipping the chorizo and chilorio altogether. Just scramble the crispy tortillas and eggs for the easiest migas ever.
- Add tomatoes. Add some diced tomatoes, onions, and jalapeños to the pan after you’ve cooked the chorizo and chilorio. Let the mixture cook for another 5-6 minutes or until the onions have softened before adding the eggs. This will give you a mix of two Mexican breakfasts: migas and huevos a la mexicana.
- Make soft migas. If you don’t feel like frying the tortillas, you don’t have to. Just heat the tortilla bits for 1-2 minutes before adding the eggs. Cook as usual. The result will be a yummy and very traditional version of migas.
Tips for Success
Although this Mexican migas recipe is already quite simple, who doesn’t want a couple more cheats to make them even easier?
- Use stale tortillas. Since you’re going to fry them, no one’s going to be able to tell if you used week-old tortillas to make this amazing breakfast dish.
- Crack the eggs in the pan. To reduce clean-up, you can crack the eggs right into the pan as long as you scramble them quickly into the mixture.
- Use tortilla chips. Store-bought tortilla chips (or you can also use leftover homemade tortilla chips!) will cut down the cooking time— just watch the amount of salt you add to the recipe afterward.
- Tear them. As long as the pieces are relatively even in size, you can skip slicing the tortillas. Just tear them apart!
What to Serve With Chorizo Migas
Once cooked, you can top them with chopped cilantro, diced onions, and tomatoes for extra crunch in every bite.
These Mexican migas are quite hearty, but you can definitely serve them with a couple of sides to make your breakfast extra filling. Typical sides include Easy Refried Beans (Frijoles Refritos), Calabacitas Recipe (Mexican Squash), and Chile Rellenos in Cream Sauce (Rajas Con Crema).
For something more on-the-go, spread a Bolillo Bread with refried beans to taste and load the migas right in to make yourself a traditional Mexican breakfast sandwich. You can also add salsa and sliced avocado.
How to Store & Reheat Leftovers
Refrigerate any cooled leftovers in an airtight container for up to 5 days. Once reheated, they won’t be crispy but they’ll still taste amazing.
You can reheat Mexican migas in the microwave or in a pan. If you’re using the microwave, sprinkle 1/2-1 teaspoon of water over them and then heat them for 1-2 minutes or until warm to taste. If you’re using the stove, add them to a pan over medium-low heat. Let them heat for 4-6 minutes, stirring occasionally.
More Authentic Mexican Dishes
- Colorado Green Chili (Chili Verde)
- Pork Pozole Verde
- Calabacitas Recipe (Mexican Squash)
- Chili Colorado
- Mexican Street Corn (Elote)
- Add the oil to a large pan over medium-high heat. Add the bits of tortilla and stir them into the oil. Let them fry for 5-6 minutes, stirring occasionally, or until golden brown and crispy. Transfer them to a plate and set them aside.
- Add the chorizo and chilorio to the same pan. Mix well and cook them for 5-6 minutes or until they begin to release some of their fat and become fragrant.
- Pour the eggs into the pan and stir rapidly to mix them with the chorizo mixture. Add the crispy tortillas back in. Season with salt and pepper to taste. Mix. Let the migas cook for 6-8 minutes or until the eggs are done to taste.
- Serve. Remove them from the heat. Serve on their own or with a side of refried beans. Enjoy.
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