Kitchen > Recipes > Migas (Mexican Scrambled Eggs with Crispy Tortilla Pieces)

Migas (Mexican Scrambled Eggs with Crispy Tortilla Pieces)

Migas (Mexican Scrambled Eggs) | Border Park Kitchen

For food allergies and intolerances, please carefully check the ingredient list on each product before using or consuming.


  • 10 organic eggs
  • 1 tsp sea salt
  • 2 cloves garlic, minced (optional)
  • 4 tbsp olive oil
  • 10 good quality corn tortillas, ripped into small pieces (about 2cm x 2cm)


  1. Preheat frypan. Preheat a large heavy-based frypan over medium high heat for 5 minutes.
  2. Whisk eggs and seasonings. In a medium-sized bowl, whisk eggs with salt and garlic. Set aside.
  3. Heat oil. Once frypan is hot, carefully add oil let it warm up for a few minutes. To test if it’s sufficiently heated, add a small piece of tortilla. It should sizzle when it hits the pan and turn golden.
  4. Fry tortilla pieces. Add tortilla pieces, stirring occasionally, and fry for 5 – 8 minutes until golden and crispy. The crispier they are now, the better tasting end result (remember, they’ll be mixed with egg shortly, and will lose some of their crispiness).
  5. Cook eggs. Move tortillas to one side of pan. Pour in whisked eggs on opposite side to tortillas. Use an egg flip to gently fold the eggs over a few times as they cook. Incorporate tortillas with eggs. Continue cooking for 2 – 3 minutes until eggs are just set. (Note: Avoid over-cooking, or they’ll dry out and turn rubbery.)
Serve with:  

Top with raw tomato salsa or homemade chilli sauce, chopped fresh coriander, grated cheese and diced avocado. For an authentic version, top with queso fresco, a soft, crumbly, slightly tangy Mexican cheese. (Use a mild Danish-style Feta in Australia).


Ensure tortillas are gluten-free, if necessary. For a dairy-free option, use dairy-free cheese or a sprinkling of nutritional yeast when serving.


Replace garlic with 1 tsp dried onion flakes. Use regular flour tortillas, gluten-free wraps or tortilla chips.

More substantial:  

Add 250g shredded chicken, cooked mince or chopped chorizo in step 5. Alternatively, serve migas in warmed tortillas (a double tortilla delight!) or alongside Frijoles (Mexican beans).

Boost the flavour:  

Add 1 tsp ground cumin or minced chilli to taste. Serve with sliced jalapenos or a hot sauce.

Storage suggestions:  

Best eaten immediately as this is when the tortillas will be the crispiest and most delicious. However, can be stored in an airtight container in the fridge for up to 4 days.

Time Saving Tips:  

If you use a jar of minced garlic, this is a no-chop recipe!

Peri’s Tip:  

Because there are so few ingredients in this dish, it heavily relies on the tortillas (and eggs) for it’s flavour. If possible, go for an authentic corn tortilla that’s been soaked in limewater (known as nixtamalization). Buy from a local tortillería, or in Australia try the la Tortilleria brand (available online from Farmhouse Direct), or in the US try the El Milagro brand (available from Amazon).

Recipe Notes:

It’s easy to make these into a portable snack (that taste equally good hot or cold):

  1. Follow recipe to step 4.
  2. Place enough crispy tortilla pieces in a greased muffin tray to fill each hole to ¾.
  3. Pour over whisked eggs.
  4. Top with grated cheese and a dollop of hot sauce, if desired.
  5. Cook in a 200˚C oven for 15 – 20 minutes, or until fully set.

Peri's Recipe Reflections:

Migas, which means “little crumbs” in Spanish, is one of our favourite lunches breakfasts, lunches and dinners!

Our kids love it because it features tortillas (or corn chips in a pinch) and it can be lathered with homemade chilli sauce and cheese ?

And I appreciate it because it’s quick and easy enough for our kids to make themselves, especially because it has few ingredients (read – inexpensive and perfect for families on a budget).

And speaking of ingredients, it’s also the perfect no-waste recipe because the main ingredient is something you might otherwise throw away – stale or dried-up tortillas. (Yep, those tortillas that someone forgot to properly close the seal of, and now they’re as hard as boot leather!).

If you find some brittle wraps languishing in your pantry, use them up in this recipe. In fact, skip the fresh ones, and wait til you’ve got stale tortillas.

Uh huh, you read that correctly.

The tougher and harder your tortillas are to start with, the crispier (and moreish) they’ll become when fried. That’s because they won’t so readily absorb the oil, but will just curl up and become crunchy.

So next time you’re stumped for what to make for lunch or a mid-week dinner (or you need a lazy weekend breakfast), keep these Migas in mind.

And in case you missed it, see the Recipe Notes above for how to make these babies into a portable meal ….. ** cue the Hallelujah chorus because school lunches will be sorted forever!! **

If you make them, I’d love to know what you and your family think ?


Peri x



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