Skip to Content

Migas Scrambled Eggs with Tortilla Chips and Chorizo

Migas are Mexican scrambled eggs with crispy tortilla strips. But really that is a bit of an understatement!


Migas scrambled eggs are one of our favorite ways of preparing breakfast. This easy recipe is easily adapted for more-or less, and is a great way of using various leftovers found in the fridge.

What are migas?

Migas- which means little crumbs- is a Mexican recipe for eggs that traditionally uses fried tortilla strips that are stirred into the eggs while scrambling.

My migas recipe is not authentic. My migas recipe takes a shortcut and uses leftover tortilla chips.

You know? Those leftover broken chips at the bottom of the bag are perfect for this Mexican scrambled egg recipe.

Chilaquiles are not migas, which some people often confuse. Chilaquiles are fried tortillas simmered in a sauce with the eggs softly scrambled into the  sauce. My version is a bit different, but the flavor profile is the same.

Migas Scrambled Eggs

Migas are scrambled eggs with all the fixin’s, so to speak, but they would not be migas without the corn tortilla strips or in this case, the leftover tortilla chips!

I love migas because of everything that can be stirred into them. Want to add chorizo? Do it!

What about sauteed chiles? Check? And no real sauce is needed-just your favorite salsa, which can be stirred in or spooned on top.

This migas recipe can also become migas tacos when you spoon the mixture onto soft corn tortillas. Top with some lettuce and tomato and extra salsa and you have a taco feast.

These scrambled eggs are also the perfect breakfast burrito component. Stir in some fried potatoes or beans and place in a large flour tortilla and presto- one great breakfast burrito.

One great versatile recipe that can easily accommodate all your preferences!


What to serve with migas? A big bowl of fresh fruit is always a pleasure, but I never miss an opportunity to serve some sort of fried potatoes or hash browns. These muffin tin baked hashbrowns would be perfect!

Don’t like chorizo? Leave it out. These creamy eggs will still be delicious and this way you can have bacon on the side!

Whatever you like can be added-just don’t forget the tortilla chips. And hey! Nacho cheese tortilla chips work too!

On mornings when you wake up and feel like breakfast but didn’t plan ahead, I almost always have enough on hand to make migas.

My guess is you do, too!

(This is an updated post from 2015.)

May conjures up memories; in particular end of school memories. Let’s face it. May always ended up in a blur. And then it was over. School was out and we all took a deep breath and breathed a big sigh of relief. It always seemed teachers would cram every possible thing that didn’t get finished, into the last few weeks of school. I love teachers, but as a parent May was the month I cursed them.

May was also the month that every  music teacher had a recital and every sports team had a tournament and churches and temples planned end of the year events, and then there were graduations and theater performances. As they grew, we added in prom and finals and award nights. This craziness never included things like getting the yard ready for summer and making sure all summer activities were planned.

And YES! I almost forgot. Mother’s Day. Somewhere in all the chaos we are supposed to celebrate the reason of our children’s existence. Yes. The Mother. OK. Fathers get their day, too. And they get it when summer has begun. When summer is still fresh and no one is bored. And the mothers can actually cook. Well, at least in this family.

Mexican scrambled Eggs

So Mother’s Day it is. I miss Mother’s Day with my children. Even with all the chaos, we celebrated. The morning always began with a needle pointed tray (made by my beloved grandmother, Ilse), delivered to my bed. The tray was filled with fresh orange juice and a freshly made omelet and the one red tulip that grows outside our front door. The meal was determined by what I had in the house, so if I wanted something GOOD, I learned to have all the prerequisites on hand.

Then came presents, which in later years were usually bedding plants. Yeah. You know the rest. The day involved the planting of the flower boxes and the cutting of the lawn and the hosing of the deck, so that summer could officially arrive. The best part was that the kids always helped. I could guarantee that Mother’s Day was the one day that found us all working in the yard. Now I am not a big fan of yard work, but that day, yard work always seemed so easy.

Well, this year isn’t going to be like that. The kids will not be home. I will miss them. They will miss me. Of course, they will miss me. Zoe will remember who taught her to make an omelet. (It wasn’t me.) Alex will probably remember the trips to buy flowers and the washing of the dishes. I will still lay in bed and read the paper. I’ll let Manservant let the dogs out and feed the puppy and give Freddie her medicine. And then maybe I’ll get up and make these eggs. And pray for rain.

Other Mother’s Day recipes:
Colorado’s Best Hash

Turkey Hash with Mushrooms
Everything but the Bagel Scrambled Eggs

Everything but the bagel scrambled eggs
Overnight Mexican Egg Casserole

Overnight Mexican Egg Casserole

I’d Love it if You’d Follow Me and Pin and Share!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Migas Scrambled Eggs with Tortilla Chips and Chorizo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 20 Minutes
  • Yield: 4 - 8 Servings 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: Mexican


Migas, Mexican scrambled eggs, with crisp tortilla chips, chorizo and salsa, make breakfast good enough to wake up for!



56 oz chorizo

1/2 c chopped onions

48 eggs (2 eggs per person)

1/4 t each of oregano, garlic powder, Lawry’s seasoning salt

2 oz cream cheese cubed

1/2 c green chilies chopped

1/4 c  chopped cilantro

1/2 c of your favorite salsa

2 handfuls of your favorite tortilla chips

Garnishes such as avocado, green onion, tomatoes, olives some grated cheese


In cast iron or non stick skillet, brown chorizo over medium heat. Stir and smush into tiny bits. (Your pan should contain enough grease to finish the recipe. If not add a touch of butter.)

Stir in onions and saute until softened.

Whisk eggs with seasonings. Over medium low heat, stir in eggs.

After eggs are cooked slightly, add cream cheese and cilantro. Let cream cheese melt in a bit, while stirring.

When eggs are almost set, stir in salsa and tortilla chips. Cook until desired consistency is reached. Garnish as desired.


This recipe is designed for four. If you are serving 8, please increase the measurements of your add-ins.





Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Tuesday 22nd of June 2021

A fabulous breakfast after sleeping in. Enjoy getting up when YOU want to get up. It's so nice. Your migas puts mine to shame. What a hearty breakfast! Love the addition of the chorizo and avocado. Now that's a power breakfast for sure.

Lea Ann (Cooking On The Ranch)

Monday 1st of June 2015

It's been far too long since I've made Migas. Your skillet is so pretty, nice fan on those avocado. :_


Wednesday 13th of May 2015

I am so embarrassed to say...I have never had migas...and from your description I know I will versatile indeed...great egg dish Abbe.Have a great week :)


Tuesday 12th of May 2015

Sorry you couldn't be with your kids, but I hope you enjoyed your day. Cannot wait to make this dish!! :D Hugs!

dedy oktavianus

Tuesday 12th of May 2015

Just perfect to sarting a day!!!healthy and delicious.....Dedy@Dentist Chef