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Migas II


"This was my husband's favorite breakfast growing up in a Mexican household. Now we make it all times of day and even our kids always ask for seconds. Very simple, inexpensive, and quick to make. I sometimes add hot pepper sauce, or ingredients you would like in a omelet, but my husband prefers it the traditional way."
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20 m servings 269 cals
Original recipe yields 5 servings


  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat the oil in a large skillet over medium-high heat. Tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp.
  2. Pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. Season with salt to taste. Serve immediately.

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Read all reviews 98
  1. 128 Ratings

Most helpful positive review

My grandparents came from Mexico and I grew up eating this dish. I prefer the ratio of 1 egg to 1 tortilla. I first cut the tortilla into thin strips about 2" long by 1/2 inch thick and fry the ...

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My grandparents came from Mexico and I grew up eating this dish. I prefer the ratio of 1 egg to 1 tortilla. I first cut the tortilla into thin strips about 2" long by 1/2 inch thick and fry the ...

My best friend is Mexican and taught me how to make Migas. As we were cooking the tortillas, we decided to throw in some other things I had on hand...We ended up adding fresh pico de gallo, sli...

I have been making something like this for a few years now after having eaten it in Mexico when I lived there. Now my children even love it! An addition I can suggest is to add salsa (any heat y...

I grew up eating this dish as well. I don't know if it was because my Mexican father taught my mother to make it (and she revised it), but we always added diced tomatoes and green chile salsa. T...

Great starter recipe! I sauteed around 1/4 cup of chopped onions in butter until soft before adding the torn tortillas. It was very tasty. Even my children, who usually don't care for eggs, e...

I loved the idea of this recipe, but didn't have any corn tortillas on hand. I did have corn chips, though, so I crushed them into the beaten eggs and then scrambled it all together. Delicious!

I added jalopinos, onion and tomato to the mixture. I also added chedder cheese on top. At the table I added salsa and sour cream. The end result oh so good!!!!!

I prefer a 1:1 egg tortilla ratio and half butter half evoo. I like to add red bell for color and diced (already cooked) potatoes. Zip thru tortillas with pizza cutter.

Very good recipe.A friend of mine once told me about migas.This was my first time cooking/trying them and I was very impressed.It really hits the spot.I just made a serving for myself so I used ...