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The Best Tex-Mex Migas

Cast iron skillet with migas, topped with cilantro and sliced avocado. Text overlay says, "One Skillet Tex-Mex Style Migas".

5 from 2 reviews

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!


  • 2 leftover corn tortillas
  • 12 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.


  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!