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Migas for Breakfast

I am so not a native Texan, and it shows. Though I live smack dab in the middle of this ginormous state, I have deep Midwestern roots – Minnesotan to be exact. That’s why when I bring homemade fermented salsa to a gathering with a “medium spice” label on it, folks say things like “That salsa’s delicious, but it isn’t anywhere near medium heat.”

Though I’ll probably always be a Minnesotan (you betcha!), I am quite fond of this huge state we now call home, and part of that is because of the food.

There’s Texas chili, which some say must not contain beans. There’s homemade corn tortillas and cumin-spiked stews, and fresh (very spicy to my palate) salsa. Their Dairy Queen radio commercials even advertise spicy nachos and the grocery store sells fried chicken, fried okra, fried green beans, and fried chicken livers.

In fact, the one day I asked “What is that?” the nice old lady said “Those are fried chicken gizzards. Ya’ want some?” I replied “No thanks.” She looked at me and said “You aint from around here, are ya’ honey?”

Nope, I’m not. But I sure am happy to adapt to the food culture down here, particularly when we can grow our own cilantro and sweet potatoes. Or, when I can make those homemade corn tortillas and fry them up with home-rendered lard and homegrown eggs.

That is the basis for the dish Migas. I imagine it came from the need to use up leftover corn tortillas. They fry with onions or peppers or simply by themselves before you add your beaten eggs. Spice it up with some cayenne or chili powder, and plenty of salt.

Beyond that, the sky is the limit. Add salsa or cilantro, or fresh tomatoes and onions. Sprinkle some cheese and hot sauce over top and call it a day. Or get really fancy and fry up some spicy sausage or bacon to go with it.

It’s something we make frequently around here and since we eat some type of Tex-Mex nearly every day, it is also a great way to use up those corn tortillas. But is it delicious?

Yeah sure ya betcha!

Print Recipe


Course: Breakfast

Serves: 4


  • 12 large eggs beaten in a bowl
  • 8 corn tortillas cut or torn into strips
  • 4 tablespoons bacon grease, lard, or coconut oil
  • 1/2 medium onion diced
  • 1/2 – 1 cup sweet or spicy peppers diced
  • salt and spices to taste
  • cheese, cilantro, salsa, tomatoes, or onions as desired


  1. Melt fat in a large skillet over medium heat. Once skillet is hot add peppers and onions (if using) along with torn corn tortillas to the pan. Stir to coat evenly and fry until tortilla pieces begin to brown and crisp up, about five minutes.
  2. Add beaten eggs and cook as you would scrambled eggs. Season with salt and pepper, cayenne, or chili powder.
  3. Serve topped with fresh herbs, chives, tomato, salsa, or grated cheese and sour cream. Beans make a nice, and unusual, accompaniment to this breakfast dish.

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