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    Home » Most Recent

    Migas: Eggs and Tortillas Recipe (Plus Bacon!)

    May 16, 2018 By Patrick 24 Comments

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    Finally some Migas!

    This could easily become your default breakfast dish for lazy weekend mornings, so consider yourself warned!  They are addictive and once you've had a home-cooked version you'll be left wondering why eggs n' bacon in the States are served up so...boring?

    Green sauces work wonders on eggs so we're bombing these Migas with a freshly made Salsa Verde.  It's worth giving the Salsa Verde a try if you're new to it -- it adds life to the dish and you can easily make it on the side while the Migas are cooking.

    Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious! mexicanplease.com

    How To Make Migas

    Don't tell your partner that Migas came about as a convenient way to use tortillas that are past their prime.  Tell them Migas is an authentic dish from a different era and they're about to head back in time for some good eats.

    So yes, keep all your aging tortillas around because you can always bring them back to life in a batch of Migas.

    We're adding bacon to these Migas (bacon!) but you can consider this optional if you want a vegetarian version.  Lately, I've been using the oven to cook bacon, so we'll hit two birds by cooking the bacon and roasting the tomatillos at the same time.

    Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious! mexicanplease.com

    The bacon will need 20 minutes in a 400F oven to fully cook.  Tomatillos typically need about 15 minutes to roast, but it's no biggie if you leave them in there a little longer.  If you want, you can line the baking sheet with parchment paper for easy clean-up.

    Note:  cutting out the stems of the tomatillos is an old habit from Mexico but this is optional.  If you do cut them out be sure to pour any leftover juices into the blender when it comes time to make the Salsa Verde.

    While that's cooking you've got time to prep the other ingredients.

    Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious! mexicanplease.com

    So in the above pic we're using:

    1/4 small onion
    1/2 jalapeno
    1 garlic clove

    You'll also need 3-4 corn tortillas:

    chopping corn tortillas for migas

    Cut them into 1/4" strips.  (Store-bought tortillas are perfect for this recipe but if you're curious here's how to make your own corn tortillas.)

    Heat up 2 Tablespoons of oil and 1 Tablespoon of butter in a skillet over medium-high heat.  Add the tortilla strips and cook until browned, approx. 5-7 minutes.

    Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious! mexicanplease.com

    Add the onion and jalapeno and cook for a couple minutes until softened.  If it seems like there's not any oil leftover feel free to clear some space and add a glug of oil.

    Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious! mexicanplease.com

    Add the minced garlic and cook for 30 seconds or so, turning down the heat to medium-low.

    Whisk together six eggs and add them to the pan along with 1/2 teaspoon of salt and some freshly cracked black pepper.

    Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious! mexicanplease.com

    Let the eggs cook on medium-low heat, stirring regularly.

    Meanwhile, the bacon should be done.  Here's what our sheet pan looked like after 20 minutes:

    Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious! mexicanplease.com

    Add the tomatillos to a blender along with:

    1/2 onion
    2 jalapenos
    10-12 sprigs cilantro
    1 garlic clove

    Combine well and take a taste.

    Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious! mexicanplease.com

    Note that I'm adding 2 jalapenos to the Salsa Verde and this creates a zippy, concentrated version of our traditional Salsa Verde.  Instead of dousing the Migas in gobs of sauce, this will let you add the green sauce flavor in just a few spoonfuls.  (Here's a look at instructions for our usual Salsa Verde.)

    Chop up the bacon and add it to the pan right when the eggs are on the verge of being done.  We'll also add 1/2 cup shredded cheese.

    adding bacon to migas

    Combine well and give a final taste for seasoning.  If you're not using bacon you might have to add a bit more salt.

    Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious! mexicanplease.com

    These are best served right away so garnish them with freshly chopped cilantro and chow down!

    Don't forget to add a few spoonfuls of your lip-smacking Salsa Verde.

    Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious! mexicanplease.com

    Migas!

    There is something remarkably satisfying about eggs and semi-crispy tortillas all packed into one bite.  And of course, well...bacon!

    Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious! mexicanplease.com

    Give these Migas a try if your breakfast routine is getting a bit stale.  They're a great dish to add to your kitchen repertoire and they'll instantly brighten up your morning.  Plus there's a decent chance you already have everything on hand to make them.

    Feel free to use the comments section below if you have any questions.

    Buen Provecho.

    Want the latest recipe?  Click your favorite from these options and follow me:  Instagram,  Facebook,  Pinterest,  TikTok,  YouTube.

    Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious! mexicanplease.com

    Migas

    Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious! 
    3.75 from 8 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 3
    Calories: 593kcal
    Author: Mexican Please

    Ingredients

    • 6 eggs
    • 4 slices bacon
    • 3-4 corn tortillas
    • 1/4 onion
    • 1/2 jalapeno
    • 1 garlic clove
    • 1/2 cup shredded cheese (Jack or Cheddar)
    • 1/2 teaspoon salt
    • freshly cracked black pepper
    • 2 tablespoons olive oil
    • 1 tablespoon butter
    • freshly chopped cilantro (optional)

    For the Salsa Verde:

    • 4-5 tomatillos
    • 1/2 onion
    • 1 garlic clove
    • 10-12 sprigs cilantro
    • 2 jalapenos

    Instructions

    • Start by rinsing and de-stemming the tomatillos.  Add them to a baking sheet along with 4 slices of bacon.  Cook in a 400F oven for 20 minutes.  I line the baking sheet with parchment paper for easy clean-up.
    • Finely chop 1/4 onion, 1/2 jalapeno, and single garlic clove. 
    • Cut the corn tortillas into thin strips approximately 1/4" wide. 
    • Heat up a skillet over medium-high heat.  Add 2 tablespoons of oil and a single tablespoon of butter.  When the oil is hot add the tortillas strips and cook until they are crispy and brown, stirring regularly, approx. 5-7 minutes.  I usually add a pinch of salt here too. 
    • Add the onion and jalapeno to the pan and saute until they are softened.  (You can add a glug of oil to cook the onion and jalapeno if you need to.)  Add the minced garlic and cook briefly, 30 seconds or so.   Turn the heat down to medium-low. 
    • Whisk together 6 eggs and add them to the pan along with 1/2 teaspoon of salt and some freshly cracked black pepper.  Stir regularly as the eggs cook over medium-low heat. 
    • Meanwhile, add the roasted tomatillos to a blender along with 1/2 onion, 2 jalapenos, 10-12 sprigs cilantro, and a single garlic clove.  Combine well and take a taste.  I rarely add salt to this Salsa Verde but you can add a pinch if you think it needs it.   Note:  2 jalapenos creates some real zip so feel free to dial back on the jalapenos if you want a milder version.
    • When the eggs are just about done, add the cooked, chopped bacon and 1/2 cup shredded cheese.  Combine well and take a final taste for seasoning.  (Note:  if you're not using bacon you might need to add a pinch of salt.)
    • Garnish with chopped cilantro and serve immediately next to a bowl of your freshly made Salsa Verde so people can add a few spoonfuls at a time. 

    Notes

    We typically make Salsa Verde using serranos so feel free to use those if you have some on hand, but this version uses jalapenos and they work just as well. 
    Instead of frying up the tortillas I used some baked tostada shells in these Express Migas. 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

     

    You might also like our Vegetarian Chilaquiles.

    This recipe is proof that Chilaquiles are wildly versatile. I'm using Black Beans, Avocado and Pickled Jalapenos for this batch -- along with a homemade Tomatillo Chipotle Salsa! mexicanplease.com

     

    Our latest recipe is a batch of Agua de Jamaica.

    Agua de Jamaica iis one of Mexico's most popular agua frescas. This version uses less sugar but feel free to sweeten it up if you want to. So good! mexicanplease.com

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    Reader Interactions

    Comments

    1. Melody Frans

      January 24, 2021 at 9:07 am

      5 stars
      Delicious, and the cilantro definitely adds a nice touch. I am going to try it without the bacon next time only because I prefer the flavors of the jalapeno, tomatilla sauce and onions. I used sharp cheddar cheese and will try something different . . . any suggestions? My h'tusband loved the migas and asked why I hadn't made them before now!

      Reply
      • Patrick

        January 26, 2021 at 3:16 pm

        Thanks Melody! I think Jack cheese works well in these Migas so that could be worth a go. Cheers.

        Reply
    2. Jessica

      April 12, 2020 at 7:16 am

      5 stars
      The first time I made this I was shook- so much delicious flavor was bursting in my mouth. It brought back memories of sitting at a restaurant in Mexico overlooking the blue pacific ocean. My annual spring trip to Cabo San Lucas got cancelled this year so I have been cooking up a storm from this website- as I LOVE authentic Mexico food and visit 1-2 times a year. For the first time this week I made homemade tortillas from this website and used those in this recipe. I also made homemade salsa from this website too that I used (also my first time making homemade salsa). I left out the cheese because I am dairy free (but it would be spectacular with it). In fact, I loved this so much I made it again two days later...for my Sunday Easter brunch. This is THAT good I had it for Easter morning. Thank you for such sharing amazing authentic mexican recipes!!!

      Reply
      • Patrick

        April 13, 2020 at 12:09 pm

        Thanks much for your note Jessica! So glad to hear you have added homemade salsa to your repertoire -- that is a gamechanger 🙂

        Reply
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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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