Migas Bar


Migas. What’s not to love? Fried tortillas and scrambled eggs. Now I know there are a hundred different ways to make migas, so I guess what you could call this is a basic migas recipe, but the taste and texture is anything but basic.

What’s beautiful about migas is that you can add or delete any ingredients to your liking depending on your crowd. I had 5 kids and two adults to feed that weren’t exactly keen on a bunch of vegetables. If it were up to me, I’d have thrown in a big hunk of tomatoes, onions, peppers, jalapeños, etc…but, I wanted to avoid the eye-rolling.

Enter the Migas Bar. Add what you like, leave off what you don’t like. Here are some ideas for your bar: bacon {duh}, ham, sausage or chorizo, hashbrowns, different kinds of cheeses, different flavors of hot sauce, green/red/yellow salsas, pico de gallo, peppers, tomatoes, onions, roasted garlic, fresh cilantro or any other fresh herbs. You can also add corn or flour tortillas to the bar. Get creative!

This is great for a crowd. So, next time you are cooking brunch for dear mom on Mother’s Day, or pops on Father’s Day, consider this. All of the ingredients, including the migas, can be made ahead early and kept warm in the oven.

How to cut tortillas for migas

I like to cut my tortillas small so they fry to a crispy, golden crunchy consistency. And it’s best to add them back into the scrambled egg mixture toward the end of cooking.

Yvearl’s Recipe: Migas Bar {Basic Migas Recipe}


  • 12-14 corn tortillas, cut into squares like pictured above.
  • 12-14 large eggs
  • 1 1/2 cups {more or less for shallow frying tortillas} unrefined coconut oil or peanut oil, plus 2 T for eggs
  • 1 1/4 tsp salt
  • 3/4 tsp black pepper
  • 1/2 tsp cumin
  • bar ingredients {see above for ideas}


  1. Heat oil in a large cast iron skillet. Oil should come up 1 inch in the pan and once tortillas hit the oil it should sizzle, approximately at 375°
  2. Add tortillas and quickly fry to light brown. Depending on your skillet size, this may need to be done in batches.
  3. Remove tortillas from oil and drain on paper towels.
  4. In a medium bowl, crack eggs one at a time. Do not scramble.
  5. In a separate, large non-stick skillet heat 2 T oil on medium high.
  6. Add eggs and let them cook until whites start to cook. Then slowly break yolks.
  7. Add salt, pepper and cumin.
  8. Cook eggs slowly and stir slowly until cooked through about 3/4 of the way.
  9. Add fried tortillas and stir eggs and tortillas until cooked through.
  10. Taste and add salt and pepper as needed.
  11. Remove migas from pan.
  12. Serve migas with bar ingredients.

Number of servings (yield): 8


One Response to “Migas Bar”

  1. Matt says:

    As one of the picky “adults” that didn’t want the chunky tomatoes or onions in the migas, I thought this was a terrific way to please the crowd. And the smell that emanated from the kitchen that morning was incredible.

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