Quick and Easy Tex-Mex Migas

These Tex-Mex migas are sure to be your new favorite breakfast! Use this versatile recipe as a guide and add leftover meat, veggies, and eggs to tortilla chips for a hearty, yummy, customizable breakfast.

I don’t know if there’s anything “traditional” about this migas recipe, but I do know this: migas is one of my FAVORITE ways to use up leftovers.

In fact, I have been known to intentionally put meals on the meal plan just so that I have leftovers to make myself migas for breakfast (and lunch). Like Instant Pot Korean Beef. Or Slow Cooker Carnitas.

I’m sure there are plenty of ways you can make migas but let me show you how it’s done in the Crumbs house.

WHY MAKE THIS MIGAS RECIPE

First, the name of the game here is LEFTOVERS.

The whole point of making migas is yes, to fill our bellies with food that is UH-MAZING, but it’s also to use up the randomness of leftovers from taco nights, nacho nights, or parties where people bring chips.

Migas is also amazing because it’s:

• Frugal. Since you’re using up leftovers in this migas recipe, you’re not using new ingredients AND you’re not wasting food!
• Versatile. Migas is a meal that works with so many different components!
• Family favorite. Everyone gets to choose what goes into their migas breakfast, and then choose their favorite toppings.
• Protein rich. An easy way to start your day with a big boost of protein!
• Allergy-friendly. Again, since you’re using leftovers and what you normally have on hand for migas, you’ll be able to adapt it to any dietary needs you have.

THE BEST TEX-MEX MIGAS

So, what do you need to make the best Tex-Mex migas?

1. YOU NEED EITHER LEFTOVER TORTILLA CHIPS OR LEFTOVER CORN TORTILLAS.

To be very honest with you, there’s no such thing as leftover tortilla chips in our house.

I’m a recovering peanut butter cup addict and current tortilla chip addict, so “leftover” and “tortilla chips” are NEVER spoken in the same sentence.

That leaves us with corn tortillas. Here’s how you make Homemade Corn Tortillas, which are CRAZY easy and CRAZY good.

But if you don’t do homemade tortillas, you can use store-bought. Aim for the kind with just corn masa, salt, and lime listed. Avoid the ones that have hydrogenated oils and anything you can’t pronounce. (Here’s why we avoid hydrogenated oils.)

You start your migas with tortilla chips and you want them to be crisp, so get your cast iron skillet warmed up, add a smidgen of oil if you need to, and start frying the corn tortillas. While those are going, let’s move on.

2. YOU NEED VEGETABLES

I REALLY like my migas with onion, spinach, and mushrooms. But use what you like, and what you have on hand. Because remember, the name of the game here is LEFTOVERS.

Rummage through your fridge and pull out what you have…Red onion? Red Bell pepper? Tomato? Jalapeno? Garlic? Carrots?

Really friends, no vegetable is off limits. If you’re not sure if it will work for this recipe or not, ask yourself if it would taste good with salsa on top. If the answer is yes, then go for it.

3. YOU NEED MEAT

LEFTOVER meat, to be exact. And this is technically optional.

Personally, I like meat in my migas. I’ve tried…

Winners. Every single one of them. And the previous flavor of the meat makes NO difference.

So again, rummage through your fridge and choose your meat.

If you’re going meatless, beans (cooked in the slow cooker or cooked in the Instant Pot) or lentils would definitely work. Our favorite black beans recipe usually gives us a few extra to add to our breakfast.

Also, Slow Cooker Refried Beans make for a great SIDE DISH. Don’t add them directly to the migas or you’ll make a mess. But on the side? For sure!

4. YOU NEED EGGS

Allow two eggs per person. I’ve written this recipe for one person, which I KNOW is a rarity around here, but my egg-loving partner in crime is at school when I make this. So, I’m used to making this migas breakfast for one.

Feel free to double or triple the recipe, but make sure you use a bigger pan!

5. YOU NEED TOPPINGS!

Toppings, toppings galore people! THIS is where the fun begins.

Yes, this migas recipe is REALLY GOOD with everything we’ve already talked about.

But ALL THE GLORIOUS TOPPINGS are what make you want to make migas again tomorrow! Because the possibilities are endless!!

• Salsa – Red? Green? Store-bought? Homemade? I won’t judge.
• Pico de gallo / Tomatoes / Onions – totally your call here. No one will scold you for adding extra onions and fresh jalapenos to your migas. Or for using up that last tomato hanging out in the crisper drawer.
• Cilantro – a must-do in my book, but that’s just me.
• Avocado – oh yes!
• Shredded Cheese – I skip cheese most days, but if you’re adding some, how about Monterey jack cheese?
• Sour Cream – hold me!
• Diced Jalapenos – seriously? How can you not?!
• Salt and pepper
• Hot sauce or buffalo sauce

Psst! Want to kick this up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)

HOW TO MAKE MIGAS WITH TORTILLA CHIPS

Here is the best part about learning how to make migas with tortilla chips: It is SO easy!

Step 1. In a cast iron skillet, cook your leftover tortillas until they’re no longer soft. You want them to be crispy!

Step 2. Meanwhile, crack large eggs into a mug, add 1 Tablespoon of water, and whisk well. Set aside.

Step 3. When the tortillas are done, remove them from the skillet and set aside on a paper towel-lined plate. Add oil if needed and cook your vegetables if they are raw or cook until they’re heated through if they’re leftover.

Step 4. Add your meat and stir to combine well.

Step 5. Add your tortillas and egg mixture and cook JUST until the eggs are done, as they’ll continue to cook slightly on the plate.

Step 6. Top with your favorite toppings and enjoy!

CAN LIFE GET ANY BETTER?! I think not.

MIGAS BREAKFAST TIPS

• Save the little bits! Even a tiny bit of the veggie side dish from last night’s dinner makes for a good migas addition. And if there’s not enough of the protein for a full meal, it’s perfect to add to your migas breakfast.
• You can also freeze those little bits until you have enough to make migas for yourself or the whole family.
• This migas recipe is perfect for using up the broken chips at the bottom of the bag.
• Don’t have chips or tortillas? Serve your migas over leftover rice or Oven-Roasted Breakfast Potatoes instead. You won’t get the crispy factor, but it will still taste delicious.
• Don’t have leftover meats or veggies? You can make a simplified version of migas by just cooking up tortilla chips or tortilla strips, scrambled eggs, and a bit of salsa.
• You can also load all of the migas goodness into a tortilla and have migas breakfast tacos. Yum!

MIGAS FOOD FAQS

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