1 small onion, minced
2 cloves of garlic, minced
2 chili peppers, minced
2 tablespoons green onions
1 small tomato, diced and gently squeezed (to remove excess liquid)
4 soft corn tortillas, cut into 1 inch strips
4 soft corn tortillas, warmed (to serve along side)
1 tablespoon salsa
1 tablespoon sour cream
4 eggs
1/3 cup, cheddar cheese cubed
1 tablespoon butter
1 tablespoon oil

Saute onion, garlic, chili peppers, tomato, and tortilla strips in the oil and butter for 10-15 minutes until vegetables are soft. Whisk eggs with sour cream, green onions, and salsa. Stir cheese into egg mixture and scramble together with the vegetable / tortilla mixture until the eggs are to the desired consistency. Serve with the warm corn tortillas.

My thoughts:

I sort of think of this as the Mexican version of matzo brei, except spicy. We had it for breakfast and it is just as easy to make as scrambled eggs but a little more fun.


  1. that’s so funny because i totally wanted migas for breakfast this morning but was out of corn tortillas! instead it was french toast. delicious but not the same. sigh!

  2. That looks really good. I think breakfast for lunch sounds like a good idea for us today!

  3. Is the only difference between migas and chilaquiles the fact that chilaquiles uses fried tortilla strips? This looks tasty, either way!

  4. By the Bay: That is the only difference that I am aware of!