Migas con Huevo

Migas con huevo is a traditional Mexican breakfast made with fried tortilla pieces, eggs, and salsa. This dish is perfect for using up leftover tortillas and is served with crumbled cheese, onions, and cream.

this recipe

Growing up, weekends were all about family and food, and one of my fondest memories is of my abuelita Elvira making migas con huevo for our big family.

She will just use any leftover chunky salsa she had on hand, tortillas, and throw this recipe in no time. Even now, it is my favorite comfort food and I am happy to share the recipe with you.

One thing though, don’t get confused! Even if they sound similar, migas con huevo are NOT chilaquiles. They’re softer and a bit more moist, while chilaquiles are crispy and crunchy. Totally different vibes!

You’ll Need

Ok, the ingredients are simple. Scroll down to see the full measurements and to print the recipe, but basically you’ll need:

• Tortillas: Stale corn tortillas works better for this recipe, go on and use those leftovers sitting in the fridge!
• Salsa: Pretty much you can use any type of salsa you prefer, if you want migas a bit spicy use this salsa roja recipe. Store-bought salsa is a good option too.
• Pork lard: This is optional and you can swap it with your preferred cooking oil.
• Eggs: Large eggs.
• Toppings: Mexican crema (or sour cream), onion, and queso fresco or any cheese you prefer.

How To Make Migas con Huevo Breakfast

First things first, we’re making the salsa. If you happen to have some salsa from another recipe, feel free to use that. No need to stress! But if you’re making it fresh, here’s what you do.

Throw a couple of tomatoes into a pot with whatever chilies you have on hand. You can use red or green, dry or fresh, whatever feels right for the heat level you want.

Want it spicy? Add more chiles. Want it mild? Go easy. Once the tomatoes are nice and soft, dump everything into a blender, and toss in a large piece of onion and a garlic clove.

Add a cup of water or chicken broth (if you want extra flavor) and blend until smooth. Set that aside, you’ll need it in just a bit.

Now, grab those tortillas and cut them into small pieces. You want them to be bite-sized, so they’ll fry up nicely and mix well with the eggs.

Here’s a tip: if you have the time, let your tortillas sit out for a day or so, covered with a towel. They’ll stale a bit, and that’s exactly what you want.

Trust me, it makes the dish even better. But if you’re in a hurry, no worries, just cut ’em up and get going!

Next, heat up your oil or lard in a frying pan over medium heat. Toss in the tortilla pieces and fry them until they’re lightly golden but not fully crispy.

You want them soft but with just a little crunch. It’s all about balance here!

Alright, now it’s egg time! Crack a few eggs directly into the pan with the tortillas. Stir everything together so the eggs coat all the tortilla bits, and cook until they’re just right.

Don’t rush this part, you want the eggs to be perfectly scrambled, but still soft and moist.

Now, pour your freshly made salsa into the pan with everything else. Season with a little salt, give it a good stir, and let it cook for just a couple of minutes.

You can decide how juicy you want your migas to be, leave them a little saucy if you like it moist, or cook a bit longer if you prefer them drier. Your call!

Okay, the magic’s almost done. Plate your migas con huevo and then top them with some crumbled queso fresco.

I like to add a little onion, chopped finely, and drizzle some creamy Mexican crema on top. It’s the perfect finishing touch that takes these migas from great to wow!

Little Notes

One of the best things about migas con huevo is how versatile it is. You can throw in any leftover veggies, meats (chorizo, ham), or even bits of cheese. It’s a total fridge-cleaning dish, and the more you add, the tastier it gets!

The salsa you use can totally change the flavor of this dish. For a kick, go for dried chiles like ancho or guajillo, or even toss in a chipotle pepper for smokiness.

Prep Ahead

Migas con huevo is one of those breakfast you can totally prep ahead and save time in the kitchen (my kind of recipe!). To do that, just:

• Make a large batch of salsa and freeze it or store in the fridge. Or stock up your pantry with your fav store-bought salsa.
• Keep a bunch of tortillas in the freezer, you don’t even need to fully thaw them, just let them soft enough to cut them.

And that’s it! The recipe can really come together in about 10 minutes, perfect for those busy mornings when you want a hearty Mexican meal.

More Breakfast Recipes

• Leftover breakfast tamales
• Chayotes con huevo scramble
• Breakfast tacos

If you loved this Mexican migas con huevo recipe, don’t forget to sign up for my newsletter and follow this blog on Pinterest. Happy cooking!