Migas are a popular Mexican breakfast dish. You can find many variations of them online, especially native to Texas. They are most authentic with corn tortillas and eggs mixed with ranchero sauce. Add a little bit of queso fresco and enjoy with some Mexican refried beans. You have the breakfast of champs!
I grew up eating my mother’s migas recipe below. Before you turn away, just know it is delicious!! Especially if you are into a lot of cheese. When I asked my mother where she learned how to make these migas, she said she learned from her mom and grandma. So I’m going to just say it’s a family recipe! I never knew that until now.
Overall, I love these and eat them when I’m homesick. They are definitely Tex-Mex and not your typical pancakes and bacon for breakfast! My tips for recipe is to not use corn tortilla chips. I think you will appreciate the flavor of this dish if you actually take the time and toast your corn tortillas on a pan. It really doesn’t take long!
Enjoy this recipe with refried beans of course! Or on a flour tortilla for a breakfast taco! I promise you’re going to love them!
Let me know how your migas turned out below!
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 2
- 4 white corn tortillas, chopped
- 4 slices deli ham, chopped
- 2 tbsp cooking oil
- 4 eggs, scrambled
- 3 tbsp tomato sauce
- Pinch of salt
- Pinch of black pepper
- 1/4 mild cheddar cheese, shredded
Chop tortillas and ham before cooking. In medium pan, add chopped tortillas and oil. Fry the tortillas on medium-low heat to avoid burning. Make sure to turn the tortillas often to get an even fry on each side. When tortillas are almost toasted, add in ham to cook. Once the ham and tortillas are cooked, add in scrambled eggs. As the eggs start cooking, add tomato sauce, salt, and pepper. You can add a little bit of cheese to the scrambled eggs while they are still raw to have a cheesier dish. Mix well until scrambled. Add cheese to top of dish and serve.