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Migas II

Migas II

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
SHELLSHOCK

SHELLSHOCK

This was my husband's favorite breakfast growing up in a Mexican household. Now we make it all times of day and even our kids always ask for seconds. Very simple, inexpensive, and quick to make. I sometimes add hot pepper sauce, or ingredients you would like in a omelet, but my husband prefers it the traditional way.

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Nutrition

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  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a large skillet over medium-high heat. Tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp.
  2. Pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. Season with salt to taste. Serve immediately.
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Reviews

KitchenDiva
145

KitchenDiva

3/3/2009

My grandparents came from Mexico and I grew up eating this dish. I prefer the ratio of 1 egg to 1 tortilla. I first cut the tortilla into thin strips about 2" long by 1/2 inch thick and fry the tortillas until they are crisp all the way through. Remove from pan, lightly salt and drain on paper towel. Then I add chopped onion and saute until soft, add the beaten eggs that have been lightly seasoned with garlic salt, then spread the fried tortilla strips over the eggs. You can now add salsa if you like or not. Once the eggs are set on the bottom, flip the eggs over small sections and cook until done. The tortilla strips should be softened and give the eggs an almost "meaty" taste. You may garnish with shredded cheese, sour cream and avacado slices. For meat-eaters you can add crumbled bacon as a garnish. Migas are a 5 star recipe and everybody that eats them, loves them.

Sizanne
111

Sizanne

12/17/2007

My best friend is Mexican and taught me how to make Migas. As we were cooking the tortillas, we decided to throw in some other things I had on hand...We ended up adding fresh pico de gallo, sliced jalapenos, shredded cheese, and cumin, which is a MUST for this dish. We then took flour tortillas, spread a layer of refried beans, added a serving of the migas, topped with hot sauce and sliced avocado, and rolled the tortilla into a breakfast burrito. SO GOOD! This is one of my favorite meals to make. Everyone loves it!

AJT6797
62

AJT6797

4/30/2004

I have been making something like this for a few years now after having eaten it in Mexico when I lived there. Now my children even love it! An addition I can suggest is to add salsa (any heat you desire)or a green tomatillo salsa to the pan after the eggs have set up. You can also sprinkle shredded cheese (your favorite or a good Manchego)to the top of everything OR serve it as is with a side of black beans and sliced avocado. Makes for a hearty brunch. Delicious!

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