Best-Ever Migas

Park Feierbach

This Mexican traditional breakfast is so much greater than the sum of it's parts. Crispy fried tortillas meet scrambled eggs, creating that magical crisp-gone-soggy texture that's irresistibly satisfying. Topped with radishes and cilantro for freshness, cotija for a pop of salt, and avocado for creaminess, this skillet breakfast is more than enough reason to get out of bed. (A mimosa margarita wouldn't hurt either!)

Made this? Let us know how it went in the comment section below!

Advertisement - Continue Reading Below
Yields: 2 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 25 mins
3 tbsp.

vegetable oil


corn tortillas, ripped into 2-inch pieces (about 1 1/2 cups)  


jalapeño, finely chopped


cloves garlic, crushed and chopped


small onion, diced


large eggs

Kosher salt

1/2 c.

mild salsa

1/4 c.

cilantro leaves


avocado, pitted and thinly sliced 


radishes, thinly sliced 

1/4 c.

cotija cheese, crumbled

Hot sauce, for serving

  1. Heat oil over medium high in a medium non stick skillet. Add tortillas and cook until crispy on one side, about 5 minutes.  
  2. Add jalapeño, garlic, and onion. Continue to cook until softened, about 4 minutes. Lower heat to medium low and add the eggs, season with salt, and stir vigorously until everything is scrambled together, about 1 minute. Add salsa and stir to combine with the eggs and tortilla, 1 minute more. 
  3. Remove from heat and top with cilantro, avocado, radishes, cheese, and hot sauce.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at
Advertisement - Continue Reading Below