Soft Scrambled Migas with Crispy Tortillas and Quick Avocado Salsa

Soft Scrambled Migas are the answer when you want something delicious to serve for brunch and time is of the essence. These migas blend both crispy tortillas and torn tortillas for a mix of textures that make them extra special. Topped with a creamy lime avocado salsa, these migas tend to disappear as quickly as you make them.

The first time I had migas was on a trip to San Antonio to attend a friend’s wedding. After the first bite, the bride and groom weren’t the only ones declaring their everlasting love that weekend. I was already a huge fan of chilaquiles and a higher than frequent orderer of huevos rancheros. But migas are different. They, to me, are more about texture than either of those dishes. They feature the eggs, scrambled with crunchy tortilla strips and are so irresistible.

I had already been making eggs with tortilla pieces in them in my own home practically forever. When I scramble eggs, I love to toss in a few tortillas that I’ve torn into pieces just as the eggs are near completion. While still wet, the tortillas soften and become intrinsically part of the scrambled eggs. They soak up the flavors of the eggs and give them an almost custardy texture. And the eggs mix with those tortillas giving them a distinctly corn flavor that’s so delicious. It’s a perfect combo, and my favorite way to make scrambled eggs.

I also like to top it with a quick avocado salsa that’s heavy on the lime. What makes this so last minute friendly is that many of the aromatics in the eggs are the same as in the avocado salsa, so you can easily prep both parts of this dish.

So I designed this dish that plays with the best of both worlds. While not a traditional migas, it still plays with that crispy tortilla texture while also blending in the flavor of the soft tortillas. It comes together super quickly, so it’s a perfect dish to serve for brunch when friends are on their way over. I featured them here in a menu that’s designed specifically for that occasion.

Soft Scrambled Migas with Crispy Tortillas and Quick Avocado Salsa

Soft Scrambled Migas are the answer when you want something delicious to serve for brunch and time is of the essence. These migas blend both crispy tortillas and torn tortillas for a mix of textures that make them extra special. Topped with a creamy lime avocado salsa, these migas tend to disappear as quickly as you make them.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: Mexican

Ingredients Method

Ingredients

  

• 4 small corn tortillas
• 3 tbsp olive oil, divided
• 1/2 small red onion, diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and minced
• 8 eggs
• 1/4 cup milk
• 3 tbsp cotija cheese
• salt and pepper
• 1 lime

Quick Avocado Salsa

• 1 cup diced tomatoes
• 2 tbsp diced red onion
• 1 tbsp minced cilantro
• 1 tbsp jalapeno, seeded and diced
• 1 lime, juiced
• 1 avocado, diced

Method

 

1. Make the salsa by combining the tomatoes, red onion, minced cilantro, 1 tbsp diced jalapeño, diced avocado, lime juice, and salt in a small bowl. Set aside to let the flavors marry.
2. Slice two tortillas into thin strips. Heat 2 tbsp olive oil in a small pan over medium heat. When hot, add the tortilla strips and crisp, 3-5 minutes. Transfer to a plate and set aside.

   Tear the other two tortillas into small square and set aside.
3. Lower the heat to medium low. In the same skillet, add another tablespoon of olive oil. Add the red onion, garlic, and jalapeño. Cook for 2 minutes to soften.
4. Meanwhile, in a bowl, whisk the eggs with milk and a pinch of salt. Add in 2 tbsp of the cotija cheese. Pour the eggs into the skillet and cook gently.
5. When the eggs are nearing finishing but are still wet, add in the tortilla pieces. Finish cooking and scrambling the eggs and tortillas. Finish with a squeeze of lime and black pepper.
6. Plate by spooning the eggs and tortillas into a bowl. Top with a sprinkle of cotija cheese. Then spoon the avocado salsa on top. Top with the crispy tortilla strips. Serve warm and enjoy!

Hosting Notes

• Prep the avocado salsa and the migas at the same time. It’s designed so that you can just dice one jalapeño, add a bit of it into the salsa, then add the rest into the migas. Same goes for the red onion.
• For the salsa, you can prep all of it in advance, if you’d like, but I would save the avocado until closer to serving time. Avocados are best fresh.
• For the migas, cook the eggs on medium low. It takes a bit longer, but scrambled eggs are so much better cooked low and slow. You’re looking for soft curds to start forming before you add in the raw tortilla pieces.
• Serve any extra avocado salsa on the side.
• To serve this for a breakfast-for-dinner meal, add in refried black beans and rice. Oh and a Hibiscus Spiced Margarita.

A Migas Meet Up

My soft scrambled migas are a delicious addition to an impressive brunch that can be made in under an hour. Start by whipping together a lemon almond crumb cake. Finish with vanilla and citrus macerated fruit. Your friends will be thoroughly impressed and entirely full.

These migas would be a delicious addition to so many of my menus are recipes on The Mid Century Modern Romantic. They would go exceedingly well with Grapefruit Lavender Margaritas for a boozy lunch. Or pair them with the orange ricotta muffins on my spring brunch menu. You could also go for a more Mexican theme and serve them alongside delicious crispy chicken tacos or elegant shrimp tacos. The options are endless but trust me when I tell you the dish is not–these migas will disappear faster than the quick time it took to whip them up.