Migas con Huevo is an essential South Texas recipe that I made for my kids while they were growing up. The recipe is very simple – bits of crispy corn tortilla combines with eggs. Kids really love this traditional dish. I loved making it because it is so darn easy! I have seen fancy versions with bacon or chorizo added, but truly the classic version always hits just right!
High heat and Low heat
The trick to making delicious Migas con Huevo is the temperature of your pan. Crisping the corn tortilla will require a high heat in your pan, while cooking the scrambled egg so that it is tender will require a low heat.
This is easily achieved if you remove the skillet from the heat after the tortilla bits are cooked. Simply allow the pan to cool for a bit while you are scrambling the eggs in a separate bowl. Once you have the eggs scrambled, return the pan to a medium low heat and add the scrambled eggs. Stir to combine the tortilla bits with the eggs and you are done!
A non-stick pan is not necessary, but I will admit, I have my favorite non-stick pan that I love using for Migas con Huevo. Non-stick pans allow you to use less vegetable oil when cooking your eggs. However, crisping the tortilla bits will require at least 1 1/2tbsp./22ml of vegetable oil, as the tortilla will absorb some of the vegetable oil while it is cooking.
Check out my video on Migas con Huevo where I make an easy salsa to go along with my breakfast. The other sides that I paired with my Migas con Huevo are refried beans, cubes of queso fresco and a large avocado filled with the fresh salsa. And yes, this qualifies as a great dish for “Breakfast for Dinner!” Savory, protein packed, filling, fresh and easy!Print
The secret to great Migas con Huevo
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Total Time: 7 minutes
- Yield: 2 servings 1x
1 ½ tbsp. vegetable oil (22ml)
1 corn tortilla (6”/15cm)
Salt and pepper to taste
Heat the vegetable oil in a small 8”/20cm skillet over medium high heat. Cut or break the tortilla into small bits, approximately into ½”/1 cm squares. Add the tortilla pieces to the hot vegetable oil and allow to crisp for 2-3 minutes.
Remove the skillet from the heat and allow to cool slightly. Meanwhile, crack the eggs into a mixing bowl and scramble until the eggs turn to a lemon color.
Return the skillet to a low heat on the stove. Add the scrambled eggs to the skillet with the tortilla bits. Stir to combine well and allow the eggs to cook slowly so that they are tender, about 2 minutes.
Serve the Migas con Huevo immediately once they are cooked.