The Best Tex-Mex Migas

The Best and Easiest Migas recipe using leftovers! These Tex-Mex Migas use chips, tortillas, eggs, meat and toppings for a new favorite healthy breakfast. Top with my easy homemade guacamole and fresh lime crema!

I don’t know if there’s anything “traditional” about migas, 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.

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, or nacho nights, or parties where people bring chips.

So keep that in mind as you make migas, okay? Let’s do this.

The Best Tex-Mex Migas

What are Migas made of?

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 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 that have 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 want them to be crispy, so get your cast iron skillet warmed up, add a smidgen of oil if you need to and start frying. While those are going, let’s move on.

2. You need vegetables

I REALLY like mine 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? Bell peppers? 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 probably debatable.

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

• Chopped up homemade breakfast sausage patties
• Leftover Italian meatballs (regular size and giant size)
• Shredded chicken (from a whole chicken in the Instant Pot or slow cooker)
• Slow cooker carnitas
• Instant Pot Korean beef
• Kielbasa
• Chicken sausage
• And my parents used chorizo when I was a kid.

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.

Also, slow cooker refried beans would make for a great SIDE DISH. Don’t add them directly to the migas or you’ll make a mess. But on the side? oh yes please.

4. You need eggs

Allow two eggs per person. I’ve written this recipe for one 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 migas 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, migas is REALLY GOOD with everything we’ve already talked about.
But ALL THE GLORIOUS TOPPINGS are what makes you want to make migas again tomorrow! Because the possibilities are endless!!

• Salsa – Red? Green? Store-bought? Homemade? I won’t judge.
• Pico / Tomatoes / Onions– totally your call here. No one will scold you for adding extra onions and fresh jalapenos on 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 personally, but if you’re treating yourself, how about that Monterey jack cheese?
• Sour Cream – hold me!
• Diced Jalapenos – seriously? How can you not?!
• Salt and pepper

How to Make Migas

Here is the best part about making Migas – It is SO easy!

1. You LITERALLY toss it all in a skillet.
2. Add the eggs.
3. Top it with your favorite toppings and call it done!

CAN LIFE GET ANY BETTER?! I think not.

More Favorite Breakfasts

• Sweet Potatoes and Runny Eggs
• The Best Scrambled Eggs Ever
• Apple and Carrot Fritters
• High Protein Oatmeal

Loving Leftovers

Love meal planning but hate leftovers? Download my free eBook Loving Leftovers and learn how to save money by turning leftovers into recipes your family will love!

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The Best Tex-Mex Migas

Print Recipe

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The Best and Easiest Migas recipe using leftovers! These Tex-Mex Migas use chips, tortillas, eggs, meat and toppings for a new favorite healthy breakfast. Top with my easy homemade guacamole and fresh lime crema!

• Author: Tiffany
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Yield: 1 serving 1x
• Category: Main Meals
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 leftover corn tortillas
• 1–2 Tbsp coconut oil
• 2 eggs
• 1 Tbsp water
• 1/2 cup each: diced onion, diced mushrooms, chopped fresh spinach (or use whatever vegetables you’d like)
• 1/3 cup leftover meat (I like carnitas best)
• Toppings: salsa verde, chopped tomatoes, avocado or guacamole, sour cream, cheese, cilantro, pico de gallo, diced jalapenos, etc.

Instructions

1. In a cast iron skillet, cook your leftover tortillas until they’re no longer soft. You want them to be crispy!
2. Meanwhile, crack eggs into a mug, add 1 Tbsp of water and whisk well. Set aside.
3. When the tortillas are done, remove from the skillet and set aside. Add oil if needed and cook your vegetables if they were raw, or cook until they’re heated through if they’re leftover.
4. Add your meat and stir to combine well.
5. Add your tortillas and eggs and cook JUST until the eggs are done, as they’ll continue to cook slightly on the plate.
6. Top with your favorite toppings and enjoy!

Have you ever made migas before? Are you pro-meat or anti-meat? Tell me what toppings you’d put on top – I want to hear your thoughts!

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