Rustic Migas With Scrambled Eggs and Crispy Tortilla Strips

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 8 corn tortillas (6-inch), cut into 1/2-inch strips
• 1/4 cup (60 ml) neutral oil (canola/avocado), for crisping tortillas
• 1/2 medium yellow onion, diced (about 1 cup)
• 1/2 red bell pepper, diced (about 3/4 cup)
• 1 small jalapeño, seeded and minced (optional)
• 1 clove garlic, minced
• 8 large eggs
• 2 tablespoons milk or water (optional, for softer eggs)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1 tablespoon unsalted butter
• To serve (optional): salsa (1/2 cup), crumbled queso fresco (1/2 cup), chopped cilantro (1/4 cup), lime wedges

Do This

• 1) Cut tortillas into strips; whisk eggs with milk/water, cumin, pepper, and 1/2 teaspoon salt.
• 2) Heat oil to 350°F in a skillet; fry tortilla strips until crisp, 3–5 minutes. Drain and lightly salt.
• 3) Pour off excess oil, leaving 1 tablespoon in the skillet; sauté onion and bell pepper 3–4 minutes.
• 4) Add jalapeño (optional) and garlic; cook 30–45 seconds.
• 5) Lower heat; melt butter. Add eggs and gently scramble, 2–4 minutes.
• 6) Fold in most tortilla strips; finish with remaining salt to taste.
• 7) Top with salsa, queso fresco, and cilantro if you like; serve hot.

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Why You’ll Love This Recipe

• Crunchy tortilla strips and soft scrambled eggs in every bite.
• One skillet recipe that’s fast enough for weekdays but special enough for weekends.
• Easy to customize with the peppers you have and the heat level you like.
• Rustic, hearty, and made from simple pantry staples.

Grocery List

• Produce: 1/2 medium yellow onion, 1/2 red bell pepper, 1 small jalapeño (optional), 1 clove garlic, cilantro (optional), limes (optional)
• Dairy: 8 large eggs, unsalted butter, milk (optional), queso fresco (optional)
• Pantry: corn tortillas, neutral oil (canola/avocado), kosher salt, black pepper, ground cumin, salsa (optional)

Full Ingredients

Crispy Tortilla Strips

• 8 corn tortillas (6-inch), cut into 1/2-inch strips
• 1/4 cup (60 ml) neutral oil (canola, avocado, or vegetable oil)
• 1/4 teaspoon kosher salt (for seasoning the fried strips)

Vegetables

• 1/2 medium yellow onion, diced (about 1 cup)
• 1/2 red bell pepper, diced (about 3/4 cup)
• 1 small jalapeño, seeded and minced (optional, for heat)
• 1 clove garlic, minced

Eggs and Seasoning

• 8 large eggs
• 2 tablespoons milk or water (optional, helps keep the eggs tender)
• 1 teaspoon kosher salt, divided (start with 1/2 teaspoon in the eggs)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1 tablespoon unsalted butter

Optional Toppings (Highly Recommended)

• 1/2 cup salsa (red or green)
• 1/2 cup crumbled queso fresco (or shredded cheddar/Monterey Jack)
• 1/4 cup chopped fresh cilantro
• Lime wedges

Step-by-Step Instructions

Step 1: Prep the tortillas and egg mixture

Stack the 8 corn tortillas, slice them into 1/2-inch strips, and set aside. In a medium bowl, whisk together the 8 eggs, 2 tablespoons milk or water (if using), 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground cumin. Whisk until the yolks and whites are fully combined and slightly frothy.

Step 2: Crisp the tortilla strips

Set a large skillet (10–12 inch cast iron or nonstick) over medium-high heat. Add 1/4 cup (60 ml) oil and heat until it reaches 350°F (a strip should sizzle immediately on contact).

Add the tortilla strips in an even layer (work in two batches if your pan is crowded). Fry, stirring and turning often, until deeply golden and crisp, 3–5 minutes. Transfer to a paper towel-lined plate and season with 1/4 teaspoon kosher salt while hot.

Step 3: Sauté the onions and peppers

Carefully pour off excess oil from the skillet, leaving about 1 tablespoon in the pan. Return the skillet to medium heat. Add the diced onion and bell pepper, and cook, stirring often, until softened and lightly browned at the edges, 3–4 minutes.

Step 4: Bloom the garlic (and jalapeño if using)

Add the minced jalapeño (if using) and the minced garlic. Cook, stirring constantly, until fragrant, 30–45 seconds. Keep it moving so the garlic doesn’t burn.

Step 5: Lower the heat and start the eggs gently

Reduce the heat to low (or medium-low if your stove runs cool). Add 1 tablespoon butter and let it melt, coating the bottom of the pan. Pour in the whisked eggs.

Let the eggs sit undisturbed for 20–30 seconds, then use a spatula to slowly push the eggs from the edges toward the center. Continue gently scrambling until the eggs are mostly set but still look a little glossy, 2–4 minutes.

Step 6: Fold in the tortilla strips without losing the crunch

Turn off the heat. Fold in about 3/4 of the crispy tortilla strips, saving the rest for topping. The goal is a mix of tender and crunchy: some strips will soften slightly in the eggs, while others stay crisp.

Taste and add the remaining 1/2 teaspoon kosher salt as needed (you may not need all of it depending on your tortillas and toppings).

Step 7: Serve hot with simple toppings

Spoon the migas into warm bowls or plates and top with the reserved tortilla strips for extra crunch. Add salsa, queso fresco, cilantro, and a squeeze of lime if you like. Serve immediately while the eggs are hot and the tortillas still have texture.

Pro Tips

• Use slightly stale tortillas if you can: They fry up extra crisp and absorb less oil. If your tortillas are very fresh, let the strips sit out for 10 minutes before frying.
• Watch the oil temperature: Aim for 350°F. Too cool and the strips get greasy; too hot and they brown before they fully crisp.
• Don’t overcook the eggs: Pull them when they’re still a bit glossy; residual heat finishes the job and keeps them tender.
• Reserve some tortilla strips: Mixing all of them in makes the dish uniformly soft. Saving a handful for the top gives you that signature crunch.
• Cast iron adds rustic browning: A cast iron skillet gives great flavor, but a nonstick pan makes gentler scrambling easier. Either works.

Variations

• Cheesy Migas: Add 1 cup (4 oz / 115 g) shredded Monterey Jack or cheddar at the end and fold until just melted.
• Smoky Migas: Add 1/2 teaspoon smoked paprika to the eggs and swap the bell pepper for 1/2 cup diced poblano.
• Heartier Breakfast: Add 1/2 cup cooked crumbled chorizo or breakfast sausage (drain well) right before the eggs go in.

Storage & Make-Ahead

Migas are best eaten right away for the best tortilla crunch. If you have leftovers, cool to room temperature within 1 hour, then refrigerate in an airtight container for up to 2 days. Reheat in a skillet over medium-low heat for 4–6 minutes, stirring gently; if it seems dry, add 1–2 teaspoons of water. For a fresher texture, make and store the fried tortilla strips separately at room temperature (covered) for up to 1 day, then fold them into freshly scrambled eggs when ready to eat.

Nutrition (per serving)

Approximate, per 1/4 recipe (without optional toppings): 390 calories, 18 g protein, 28 g carbohydrates, 24 g fat, 3 g fiber, 650 mg sodium.