When you have a stack of waning corn tortillas, your first thought should be this easy migas recipe. Like crusty baguettes and morning newspapers, fresh tortillas seemingly have a 24-hour lifespan, quickly turning brittle and leathery. No amount of careful reheating seems to revive them. But, cut up and crisped in a pan with a splash of oil? Transformative. Suddenly, a stack of stale, crumbly tortillas is full of promise.
Sometimes confused for chilaquiles (a dish of crispy tortilla strips coated with salsa and often topped with a fried egg), migas is a Mexican breakfast and brunch staple that translates to “crumbs” (its Spanish ancestor is made with breadcrumbs). Mexican and Tex-Mex migas comprise fried corn tortillas laced with fluffy scrambled eggs and topped with any number of flavorful garnishes: spicy chorizo, pico de gallo, guacamole, refried beans, Cotija cheese, the list goes on.
This version requires just a few ingredients, all of them economical, and most of them likely in your kitchen already. Can you use store-bought tortilla chips? Because they’re often thin and brittle, we don’t recommend it. Milk and cornstarch stretch the eggs a bit further and render them impossibly silky. Bulked up with a scoop of refried beans and a simple tomato salad on the side, these migas are an affordable breakfast, lunch, or dinner—and salvation for those leftover tortillas.
Editor’s note: Click through for our guide to eating well in Mexico City, or head over here for more of our best breakfast recipes →
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cup halved cherry tomatoes
cup finely chopped cilantro
Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
cup whole milk
Tbsp. vegetable oil
small corn tortillas, cut into ½"-wide strips
Tbsp. unsalted butter
small yellow or white onion, finely chopped
serrano chile, thinly sliced
tsp. ground cumin
Warm refried beans, sliced avocado, and hot sauce (for serving)
Gently toss 1 cup halved cherry tomatoes and ¼ cup finely chopped cilantro in medium bowl to combine. Cut 1 lime in half and squeeze juice from a half into bowl. Add a large pinch of kosher salt and toss to coat. Taste tomato salad and season with more salt if needed. Set aside. Slice remaining lime half into wedges and set aside separately for serving.Step 2
Whisk ⅓ cup whole milk, 2 Tbsp. cornstarch, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a medium bowl until cornstarch is dissolved. Add 8 large eggs and whisk until well combined; set aside.Step 3
Cook 1 Tbsp. vegetable oil and 6 small corn tortillas, cut into ½"-wide strips, in a large nonstick skillet over medium-high heat, stirring occasionally, until pale golden all over and charred in spots, 6–8 minutes; transfer to a plate.Step 4
Reduce heat to medium. Add 4 Tbsp. unsalted butter, 1 small yellow or white onion, finely chopped, 1 serrano chile, thinly sliced, and 1 tsp. ground cumin to same skillet and cook, stirring often, until butter is melted and onion is softened and translucent, 6–8 minutes.Step 5
Pour reserved egg mixture into skillet, then add tortilla strips. Cook, stirring slowly but constantly in large sweeping motions, until eggs are almost fully set, about 3 minutes (they should still look a bit runny on top).Step 6
Divide migas among shallow bowls or plates and spoon reserved tomato salad over. Place some warm refried beans and sliced avocado alongside. Serve with hot sauce and reserved lime wedges for squeezing over.