Migas con Huevo is our favourite Mexican breakfast dish featuring stale corn tortillas cooked in a skillet with scrambled eggs.
Our homemade “Migas a la Mexicana” is a great way to use up leftover maiz tortillas that are starting to go stale. The quick and easy recipe is both tasty and affordable.
We love serving Huevos con Migas at brunch with spicy salsa, sour cream, chopped cilantro, sliced avocado and spritz of lime!
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What Are Migas con Huevo?
Migas, which translates to “crumbs” in English is a dish traditionally made from stale bread in Spanish and Portuguese cuisines. Originally introduced by shepherds, Spanish migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters in southern Spain.
The same name is used for a different dish made from maize or flour tortillas in Mexican and Tex-Mex cuisines. Migas con Huevo, also known as Huevos con Migas, Huevos Migas and Migas a la Mexicana, is a popular brunch and breakfast dish.
In different regions of Mexico, migas is a breakfast dish consisting of crispy crumbled corn tortilla chips, which are cooked in a skillet with scrambled eggs. The preparation makes use of hard and stale corn tortillas left over from previous meals. The delicious dish is a hearty and inexpensive working-class breakfast.
Travel to Mexico by Cooking Migas con Huevo at Home
I love traveling to Latin America.
As a professional food and travel journalist, I’ve had the opportunity to enjoy amazing meals in Central America, South America and the Caribbean, from traditional markets to award winning restaurants.
For over ten years, I’ve been on the hunt for the best Migas con Huevo recipe. I’ve embarked on culinary adventures at local restaurants in Cuba, Belize, Guatemala, Nicaragua, Costa Rica, Panama, Jamaica, Puerto Rico, Curacao, Colombia, Ecuador, Peru, Bolivia, Chile, Argentina, Uruguay and Brazil.
In Mexico, I’ve forked through steaming plates of Huevos Migas at restaurants in Puerto Vallarta, Los Cabos, Mexico City, Merida, Chichen Itza and Playa del Carmen.
Migas a la Mexicana is a brunch lovers dream! The simple and affordable dish features fresh eggs, sour cream, crunchy fried corn tortillas, spicy salsa, sliced avocado, cilantro and lime.
After enjoying your first forkful, you’ll realize why a Tortilla Scrambled Eggs is a must-try when visiting Mexico!
Where To Eat Mexican Tortillas Fried Eggs
If you live in a large city in Canada or America you’ll likely have access to a local Mexican restaurant that serves Migas con Huevo.
Haven’t traveled to Mexico before? It may be helpful to first sample Migas a la Mexicana at a local restaurant to better understand how it is served. You’ll get an idea for the best tortilla to egg ratio, ideal spicy heat level and tasty side dishes to serve at the table.
In Toronto, the best Mexican restaurants that may offer Huevos con Migas include El Rey, La Carnita, Playa Cabana, El Catrin, Campechano, El Trompo, Fonda Lola, Hot Mess Tex Mex, Rosalinda, Reposado Bar, Grand Electric and Milagro.
My Family Loves Homemade Huevos Con Migas
I love cooking Mexican food for my friends and family.
I first made this Huevos Migas recipe on a sunny summer morning, which we enjoyed al fresco on our backyard patio.
I knew my parents would love this Mexican breakfast dish because they enjoy brunch, scrambled eggs and spicy Mexican cuisine.
After taking our first bites everyone’s eyes bulged with glee. Migas a la Mexicana is now our go to recipe to make when we’ve got stale corn tortillas loitering in the fridge or freezer.
We often make Tortilla Scrambled Eggs for breakfast the day after we serve Asado de Boda, Salsa de Huevo and Chicken Fajita Tacos.
Health Benefits
Our Mexican Tortillas Scrambled Eggs recipe is packed full of healthy ingredients!
Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.
Packed with calcium and friendly probiotic bacteria, sour cream and yogurt help keep your bones strong and your gut healthy. Yogurt may also help reduce the risk of obesity, diabetes and some types of cancer.
Corn is rich in vitamin C, an antioxidant that helps protect your cells from damage and wards off diseases like cancer and heart disease. Yellow corn is a good source of the carotenoids lutein and zeaxanthin, which are good for eye health and help prevent the lens damage that leads to cataracts.
Rich in a group of phytochemicals called carotenoids, tomatoes may help reduce the risk of heart disease and stroke, and provide protection against cancer. Tomatoes are also a good source of immune-boosting vitamin C.
Avocados contain almost 20 different vitamins and minerals, phytochemicals, and good fats that together support your heart health and nervous system.
A good source of bone-strengthening vitamin K, cilantro is also rich in antioxidants that help protect the eyes from damage by free radicals.
A rich source of phytochemicals and vitamin C, limes help boost your immune system and neutralize free radicals that cause disease and skin aging. Lemons also protect against heart disease and help improve blood flow to the brain.
Migas con Huevo Recipe Cooking Tips
Migas con Huevo is a delicious breakfast recipe featuring fresh Mexican flavours.
- We suggest cooking the dish in a large nonstick skillet.
- We’ve used fresh eggs in this recipe but you can reduce calories by adding a carton of prepared egg whites.
- We’ve used sour cream in this recipe but you can substitute with traditional Mexican crema.
- We’ve cooked the corn tortillas in canola oil but you can use another vegetable oil with a high smoke point like avocado oil.
- Once you’ve mastered the basic recipe you can add additional ingredients to suit your tastes like peppers, onions, potatoes, tomato, zucchini, ham, chorizo or shredded cheese.
- Serve the dish with your favourite salsa. You can make Huevos Migas mild or spicy depending on what salsa you serve. If you’re hosting guests for brunch offer a few salsa options as well as bottles of hot sauce.
- You can serve the dish with sliced avocado or a dollop of guacamole.
- We like to squeeze a wedge of lime over the tortillas scrambled eggs before serving to add acidity to the dish.
- If you like cheese feel free to sprinkle with crumbled feta or cotija.
What To Serve with Migas con Huevo
There’s nothing more satisfying than forking through a steaming plate of Migas con Huevo.
The simple and affordable breakfast dish serves 4 adults so we suggest preparing it when company is coming or at a family gathering.
If you’re hosting a Mexican-themed feast you might want to serve our Migas con Huevo recipe with:
- Air Fryer Nachos
- Chipotle Mexican Bean Soup
- Cheesy Vegetarian Antojito
- Jalapeno Poppers
- Chicken Fajita Tacos
- Mexican Sweet Potato Rice
- Tommy’s Margarita
- Mexican Mule Tequila Cocktail
- Mexican Vegan Cucumber Radish Salad with Chipotle Peanuts
- Albondigas al Chipotle Smoky Mexican Meatballs
- Salsa de Huevo Vegetarian Mexican Scrambled Eggs
You May Also Enjoy These Brunch Recipes…
- Homemade Buttermilk French Toast
- Oladiki Oladushki Buttermilk Pancakes
- Sweet Potato Porridge Gluten Free Breakfast Bowls
- Indian Fruit Chaat Masala Salad
- Creamy Vegetarian Strapatsada Greek Scrambled Eggs
- Cheesy Savoury Vegetable Muffins
- Roasted Garlic Gruyere French Tomato Tart
- Ejjeh Vegetarian Lebanese Herb Omelette
- Healthy Baked Pork Sausage Stuffed Apples
- Southern Smoked Baked Beans with Bacon
- Vegan Buckwheat Gluten Free Porridge
- Homemade Sourdough French Toast
- Kardemummabullar Swedish Cardamom Buns
- Healthy Breakfast Polenta Bowl
How To Make Migas A La Mexicana
Migas con Huevo Mexican Tortilla Scrambled Eggs
Equipment
- Large Skillet
- measuring cups
- measuring spoons
- Mixing bowls
- Wooden spoon
Ingredients
- 8 Eggs
- 2 tbsp Sour Cream
- 1/2 tsp Kosher Salt
- 1/4 cup Canola Oil
- 4 Stale Corn Tortillas cut into 1 cm squares and dried out
- 1 cup Salsa of your choice
- 1 Avocado cut in half, pitted, peeled, cut into 1/2 inch slices
- 2 tbsp Cilantro chopped
- 1 Lime sliced into wedges
Instructions
- In a bowl, whisk the eggs, sour cream and salt until well combined.
- Warm the oil in a nonstick pan over high heat until it is hot but not smoking. Drop a piece of tortilla into the oil and listen for a sizzle. When you hear it, add the rest of the tortillas and stir them with a wooden spoon. They will soften as they soak up oil, and then turn crispy. Right after this happens, discard the excess oil and turn the heat to low.
- Add the egg mixture to the pan and scramble together with the fried tortillas. Taste and add more salt if needed. Serve immediately, topped with salsa, sliced avocado, and chopped cilantro. Spritz with lime.
Nutrition
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