• Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Recipe by  Janice

“A quick and easy egg dish with Southwestern flair. Serve with picante sauce if desired.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
  2. Pour egg mixture into skillet and cook over medium/low heat until eggs are set.

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Reviews (26)

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I have been making these for years, as my husband is Mexican. We break the corn tortillas into chuncks and fry in a bit of veg. oil till a little crispy, then add egg mixture and cook until eggs are done, flipping once. We use all sorts of leftovers to make this, hot dogs, chorizo, sausage and bacon. My husband even tried it with leftover pizza leaving out the corn tortillas, the crust subbed for that and it was very good!



BismillahirRahmanirRahim This was great! I left out the onion and ham, and added some pepperjack cheese and salsa and a dash of chili powder and it was nuts. Tossing in a can of diced tomatoes with green chilies is even better than salsa, if you plan ahead or are the kind of person who happens to have that kind of thing laying around.



This is not migas recipe. Corn tortilla should be fried and eggs should be scrambled. I did not care for this.

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Amount Per Serving (4 total)

  • Calories
  • 225 cal
  • 11%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 10.1 g
  • 3%
  • Protein
  • 14.2 g
  • 28%
  • Cholesterol
  • 336 mg
  • 112%
  • Sodium
  • 357 mg
  • 14%

Based on a 2,000 calorie diet



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Extreme Veggie Scrambled Eggs


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