Go Back

Migas

A delicious and nutritious Mexican dish that combines crispy corn tortillas with eggs and vegetables, perfect for any meal of the day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 6 pieces Corn Tortillas Gluten-free and low in calories.
  • 4 large Eggs High in protein and essential nutrients.
Vegetables
  • 1 medium Bell Pepper Adds sweetness and crunch.
  • 1 medium Onion Adds flavor and richness.
  • 1 medium Tomato Provides freshness and high fiber.
Seasoning
  • 1 teaspoon Salt Enhances flavors; use sparingly.
  • 2 tablespoons Oil Use heart-healthy options like olive or avocado oil.

Method
 

Preparation
  1. Slice the corn tortillas into thin strips for frying.
  2. In a frying pan, heat a small amount of oil over medium heat.
Cooking
  1. Add the tortilla strips to the hot oil and fry until golden and crispy, about 3-4 minutes.
  2. While the tortillas are frying, crack the eggs into a mixing bowl, add a pinch of salt, and whisk until well combined.
  3. Remove the crispy tortillas from the pan and set aside. In the same pan, sauté chopped onions, bell peppers, and tomatoes until tender, about 5-7 minutes.
  4. Combine the crispy tortilla strips with the sautéed vegetables in the pan.
  5. Push the tortilla and vegetable mixture to the side and pour in the beaten eggs, letting them sit briefly before scrambling everything together. Cook until the eggs are fully set, about 3-4 minutes.
Serving
  1. Serve warm, garnished with fresh herbs or avocado if desired.

Notes

Migas can be meal prepped ahead of time. Store leftovers in an airtight container in the fridge for up to three days. It can also be frozen, though texture may change on thawing.