Mexican Migas: The Non-Spicy Cousin Of Chilaquiles

I always knew when my mom was making migas as a kid. The house smelled of corn tortillas, onion, egg and cheese. It’s a distinctive smell that can not be replaced by any other, and I would say, “Are you making migas?” It seems nothing has changed — now when I make them my family asks me the same exact question and it’s always posed in a hopeful way. I just enjoy seeing the smile on their faces when I say “Yes…. I am making migas!”

  • Mexican Migas 1 of 12

    This quick meal can be made in about 15 minutes. It's a crowd pleaser for sure. 

  • What You’ll Need 2 of 12

    These simple things are always in my fridge. 

  • Triangle Corn Tortilla 3 of 12

    Cut corn tortilla into triangle shapes or cut into pieces with your hand. Fry until golden crisp. 

  • Crispy 4 of 12

    Fry on both sides until golden crisp and then remove from oil and drain on a paper towel. Meanwhile fry up the rest of your tortilla triangles into chips. 

  • Saute Onion 5 of 12

    Saute the onion in a little bit of oil, and fry for about 5 minutes. 

  • Add In The Chips 6 of 12

    Mix chips and onions together in the pan. 

  • Eggs 7 of 12

    Stir it up... little darling. Stir it up.....

  • Pour It In 8 of 12

    Pour the scrambled egg over the chips. Cook until all egg is cooked. 

  • Cooked 9 of 12

    Make sure the egg is cooked before adding in the cheese. 

  • Queso Enchilado 10 of 12

    I am seriously obsessed with queso enchilado. I used a combo of jack cheese and queso enchilado for these migas. 

  • Cheesy 11 of 12

    Once the top is sprinkled in cheese, remove from flame and let it sit for a couple of minutes so the cheese can melt a little. 

  • Avocado And Crema Mexicana 12 of 12

    Top with avocado and crema Mexicana, and you'll have a meal the whole family can enjoy!

Ingredients for Mexican migas:

  • 1/3 – cup vegetable oil
  • 10 – corn tortillas (cut into triangles)
  • 1/4 – cup chopped onion
  • 5 – eggs
  • 1/2 – cup jack cheese (grated)
  • 1/2 – cup enchilado cheese (grated) ( I use Cacique)
  • Avocado slices
  • Crema Mexicana (I use Cacique)


  1. In a large frying pan over a medium flame add vegetable oil and allow to get hot.
  2. Add in half of the tortilla triangles and fry to a crisp about 3 minutes on each side.
  3. Remove from pan and drain on a paper towel lined plate.
  4. Continue with remaining tortilla triangles until all are fried.
  5. Saute onions in remaining oil in the pan for 4 minutes, then add in all the tortilla chips and mox to combine.
  6. Whisk the eggs and pour them over the tortilla chips.
  7. Mix to completely combine and cook until the eggs are cooked through.
  8. Sprinkle with both cheeses, then allow them to melt slightly.
  9. Remove from flame and serve with avocado slices and crema.
  10. Enjoy!


For more recipes from Nicole Presley click over to her blog: Presley’s Pantry 

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Article Posted 5 years Ago

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