Migas Recipe

how to make migas video (scroll down for migas recipe)

When I’m thinkin’ migas, I am definitely thinking Arby’s. Just kidding. Don’t know where that horrible “joke” came from. It’s late. I’m tired. And I could go for some spicy, cheesy migas right about now. Talkin’ Tex-mex migas, buddy!

That’s like the best scrambled eggs mixed with pico de gallo and topped with cheese and then you mix CHIPS right in there WITH the EGGS! It’s goddamn brilliant. Thank you, Mexico, for your culinary delights that continue to surprise and satisfy me in all the ways I wish a man could. Oh criminy! I’m kidding, guys! But you know I do love Mexican food.

Migas Breakfast Taco

Migas originally came from Spain and, like many traditional recipes from around the world, was invented as a way to use up old bread. Migas means “crumbs” in Spanish. Boom. Learned you something. Old corn tortillas used to be much easier to come by in Mexico than old bread, I imagine, seeing as how corn was native and all, so I guess that’s how we got migas like these. Watch the video and learn something else: How to make Migas and impress the pants off any sexy friend who’s lucky enough to spend the night at your house. “The pants? Really?” Oh yes, my love. Really really really. There is something inherently hot about migas. I’m not sure I know what yet, but by golly, I’ll get there someday. Right now I’m going to take a nap. And dream about migas.

Migas recipe


Migas Recipe

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4.7 from 3 reviews

  • Author: Hilah Johnson
  • Yield: 4 1x


  • 2 tablespoons oil
  • 3 corn tortillas
  • 6 eggs
  • 1/2 teaspoon, each, salt and pepper
  • 1/3 cup chopped onion
  • 1/3 cup chopped tomato (about one small roma), remove the seeds before you chop it
  • 2 Tablespoons minced jalapeno
  • 1/4 cup grated cheese
  • 1/4 cup chopped cilantro


  1. Heat up your oil in a heavy skillet over medium-high.
  2. Slice your tortillas into 1/4 inch strips.
  3. Fry those little boogers for a few minutes until they get crispied and browned.
  4. Remove from the skillet and set aside.
  5. Saute the vegetables, except cilantro, in the remaining oil for a couple minutes until softened.
  6. Add your eggs (which you have beaten the hell out of and salted and peppered like I showed you in the scrambled eggs video) and half the tortilla strips.
  7. Sprinkle them with cheese and continue to cook, disturbing infrequently, like I showed you in the scrambled eggs video.
  8. Add cilantro and the rest of the tortillas when the eggs are almost ready. TaDa! Migas!
  9. Now make a taco.
  10. Eat it. You’re welcome.

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Serve these in homemade flour tortillas and enjoy Breakfast Tacos at home!


  1. Chili on July 13, 2010 at 2:42 pm

    Oh man I LOVE migas. Magnolia Cafe’s in Austin “Love Migas” is the best in the world.

    • Hilah Cooking on July 13, 2010 at 3:15 pm

      They do have killer migas.

  2. Christopher Sharpe on July 13, 2010 at 3:28 pm

    It’s because of the Love Butter (garlic and serrano, I think).

    But as someone who ate some of the Migas in this video – I can safely say that this recipe gives the Love Migas a run for their money.

  3. Janet on July 13, 2010 at 5:53 pm

    When your cooking sets off the smoke alarm you KNOW it’s going to be good!

    • Hilah Cooking on July 13, 2010 at 10:17 pm

      I can’t believe Chris didn’t cut that! How embarrassing! I think it happened twice that day. Blerg.

      • Jamie K on November 29, 2010 at 7:46 am

        That was hilarious! Your podcasts ALWAYS make me smile! I feel like I’m watching one of my good friends cook. Love it!

        • Hilah Cooking on November 30, 2010 at 3:48 am

          Yay for friends!

  4. Memoria on July 13, 2010 at 10:24 pm

    These migas look amazing!! I never order them at restaurants, but now I think I will have to make some for myself.

    • Hilah Cooking on July 14, 2010 at 2:31 am

      Yes! You DO have to! And report back here!

  5. Steve on July 13, 2010 at 11:33 pm

    Looks like a great breakfast, lunch or dinner. Eggs get such a breakfast wrap it’s nice to let them shine anytime.

    • Hilah Cooking on July 14, 2010 at 2:31 am

      That’s true. I probably don’t eat eggs for non-breakfast meals enough.

  6. Thomas Andrew on July 14, 2010 at 12:16 am

    I do love a good breakfast and this recipe looks and sounds amazing! I like the idea of having the fried tortilla strips in the eggs. Hope you have a ton of fun this summer!

    • Hilah Cooking on July 14, 2010 at 2:30 am

      It is good! I hope you try it.

  7. Magic of Spice on July 14, 2010 at 10:54 pm

    Wow, so much fun and sounds great. You are a delight:) Followed you over from MANGIO DA SOLA…Congrats on your award:)

    • Hilah Cooking on July 15, 2010 at 8:15 pm

      Thanks! And thanks for letting me know how you found us – it’s helpful!

  8. Athena on July 16, 2010 at 1:26 am

    woah woah woah!

    Don’t you do rants?!

    • Hilah Cooking on July 16, 2010 at 2:18 am

      Guuurl, you know it!

  9. Betty on July 17, 2010 at 7:04 am

    Never had migas, but they sound delicious. Love all things egg, so will have to try them! Thanks for sharing 🙂

  10. Jill Hoefling on July 18, 2010 at 2:21 am

    okay, I’m ashamed to admit this, but despite living in Texas for 18 years, I have continued to be suspicious of “migas” having no idea what they actually contained. (As a point of reference, it took me a good 8 years to get on board with breakfast tacos.) Good lord, girl, if only I’d known! Breakfast tmrw (okay more like “brunch” around 2p.m. Or it may have to be dinner, because I don’t already have the ingredients on hand) is def migas that I’m making using your recipe!

    • Hilah Cooking on July 19, 2010 at 12:51 am

      Good golly! I’m glad you’ve come to your senses, girl!

  11. a on July 18, 2010 at 1:56 pm

    Thanks for this! Having moved from Austin last year I have been missing my morning jaunts for migas around town!

    • Hilah Cooking on July 19, 2010 at 12:52 am

      Now you can jaunt for migas in your own house!

  12. Victoria K. on July 19, 2010 at 1:54 am

    Yum! I’ve never had migas before, but I love chilaquiles and they appear to be similar 🙂 Great show! Enjoy your summer!

    • Hilah Cooking on July 19, 2010 at 1:52 pm

      They are similar but I prefer migas over chilaquiles. Hope you like them!

  13. Toni on July 28, 2010 at 5:35 pm

    I think of migas as breakfast Frito pie.

    • Hilah Cooking on July 28, 2010 at 5:44 pm

      That’s a good analogy.

  14. Bonnie Wilkinson on August 21, 2010 at 8:17 pm

    I always set the smoke alarm off when I’m cooking too! Those migas look divine. Your show is my new favorite cooking show, thank you!

  15. D'Aun on February 20, 2011 at 12:20 am

    So are these kind of similar to chilaquiles then?

    • Hilah Cooking on February 20, 2011 at 12:42 am

      Hi D’Aun! Yes, I guess they are related, but I’ve never had chilaquiles with egg. But both were probably invented to use leftover tortillas!

  16. Anastasia on March 20, 2011 at 8:57 am

    I actually don’t like mine with pico. But I do like it with bacon.

  17. Jess Mc on March 21, 2011 at 2:02 am

    Migas look interesting. I like how the way you’ve made them without meat – but with plenty of flavorful ingredients. I bet my husband would like them with the peppers…

    • Hilah Cooking on March 21, 2011 at 12:49 pm

      Hi Jessica! I hope you try it this way! In Austin, migas are always made without meat. How is it where you’re from?

  18. MichelleWilli29 on August 12, 2011 at 5:00 pm

    Hey Chica! I am a big migas fan. I am from Dallas and know all about the mexicano food..lol. My fiance’ is hispanic and loves him some migas! On occasion he asks me to add chorizo, which is good as well. I like pico, and plenty of Cilantro (my fave) However you like them, it’s all good in da hood! Have a Great weekend, thanks for sharing!

    • Hilah on August 12, 2011 at 8:55 pm

      I’m so glad you love cilantro. It’s ballznutz crazy to me that some people don’t like it!
      Hope you have a great weekend, too!

  19. Francisco on October 11, 2011 at 2:08 am

    Hello visited your site because I was trying to get a hold of your Breakfast Taco Book. Unfortunatley I don’t own a kindle.
    Then I was watching your Migas video and when I caught the bottle of Tapatio I just had to write you. I am just starting out selling my own Hot Sauces. I would love to send you some free bottles! Le me know how I can get them to you!

    • Hilah on October 11, 2011 at 11:21 am

      Hi Francisco!
      You can still get a pdf download of the book for free when you sign up for the newsletter if you want to check it out. https://hilahcooking.com/newsletter/
      I’d love to try your hot sauces! I saw your site and they look good. Great design.
      I’ll email you our address.
      Thanks! Glad you found my site!

  20. Lisa on December 9, 2011 at 1:10 pm

    I learned to make migas by watching your video. I planned to make them for a function tomorrow @ 10:00 but a work “emergency” came up and I won’t have time in the morning before. Any way to make them ahead?

    • Hilah on December 9, 2011 at 5:02 pm

      Hey Lisa!
      The best you could do would be to fry the tortillas, cool, and store in an airtight container. Saute the vegetables all together and refrigerate them. You could even beat the eggs with salt and pepper the night before and refrigerate. Then all you’d have to do would be reheat the veg, and add the eggs and tortillas and finish cooking. I hope that helps!

  21. Pat on December 16, 2011 at 6:32 pm

    I’m really offended because of your use of God’s name in vain.
    It’s a real turn off on a cooking website….or anyplace for that matter.

    • Hilah on December 17, 2011 at 6:10 pm

      Don’t worry, Pat. I talked to God, he said it’s cool.

      • dave on April 17, 2013 at 7:12 pm

        A turn on ya mean, you do a fun show! Isn’t that what we are about is fun and being happy??
        Great response!
        Would you want to be the ‘cook’ on a multi-day western river trip with friends?
        I’m cooking your beer/beef stew right now it smells great.
        Keep it up!

        • Hilah on April 18, 2013 at 10:56 am

          Thanks, Dave! A river trip sound fun and scary. The closest I’ve come to that is tubing. 🙂

          • Dave on April 19, 2013 at 9:08 pm

            Fun Yes, scary… depends on the river. Tubing is more risky than being in a 16 ft raft, think about it some more. Film it for future shows!

    • brenda brodie on June 16, 2012 at 10:32 am

      Pat, really?

  22. Ty Marie on March 8, 2012 at 11:14 am

    never tasted anything like it!!!

    • Hilah on March 8, 2012 at 8:55 pm

      Yay! (I hope that was a good thing!)

  23. Sri Ramkrishna on March 24, 2012 at 1:48 pm

    What was that ding and then the scream about? hah

    • Hilah on March 26, 2012 at 10:10 am

      Uh oh. Maybe I need to re-watch this video? Was I dinging and screaming??

      • Sri Ramkrishna on March 26, 2012 at 10:34 am

        Hah.. yeah, there was some ding like you’d use in a egg timer or something and then you spontaneously did a scream..! I laughed. 🙂 If that was the intention it worked!

  24. Dj on June 10, 2012 at 4:29 pm

    Hilah! Thanks for the FAB migas recipe! Had company from Ft Worth Texas and they love migas. Desperately searched the Internet for a recipe and lucked out and found your AMAZING recipe. Scared to death I wold screw them up, but they turned out PERFECTLY and they went WILD over them. Even served sliced leftover beef tenderloin along side after a quick simmer in some butter (Ruth Chris style) and voila a breakfast that was out of this world. All thanks to you Hilah. You ROCK!

    • Hilah on June 10, 2012 at 7:02 pm

      YAY! I’m so glad to have been a part of the best breakfast ever!!! That side of beef tenderloin sounds fantastic. Great job, DJ! 🙂

  25. brenda brodie on June 16, 2012 at 10:30 am

    Hilah, made this for myself for breakfast 2 days ago. So good a little pee came out. Made them for my son Jack, he scoffed 2 and then ate one of mine. Did some research on ancho chillis today, because we don’t have them in australia. Did you know there’s a penis chilli. Looks circumcised. My friend wonders if circumcised is hotter than uncut? What do you reckon? Not being weird, but .

    • Hilah on June 16, 2012 at 2:30 pm

      What?! You mean it’s called a penis chili?? Or it looks like one?

      • brenda brodie on June 16, 2012 at 5:47 pm

        It looks like one, and its called one. Not its botanical name I’m guessing. Bright red, shiny old pecker.Check it out through a seed bank website. See even that cracks me up. OH, and it comes in yellow and orange.

        • brenda brodie on June 16, 2012 at 6:23 pm

          Hilah, if you want to see it. It’s on my face book page. Amazing.

  26. jellyroll on July 29, 2012 at 9:36 am

    Awesome!!! thank you!

  27. Brenda Cecelones on August 20, 2012 at 11:03 pm

    My great-grandma and my grandma use to make these for breakfast almost every morning when we would visit in Texas but they always called them sopitas. They’d add homemade salsa or pico de gallo to the eggs, leave out the cheese and tear the tortillas instead of cutting them. Add a side of homemade refried beans and homemade flour tortillas to eat with and we’d leave that table full and happy. This is my favorite go to breakfast food.

    • Hilah on August 21, 2012 at 9:20 am

      Hi Brenda! That is a great memory! It’s so nice to be able to make the foods we grew up with and remember our loved ones, isn’t it?

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