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Sweet Potato Migas

With sweet potatoes, eggs and other fresh ingredients, these Sweet Potato Migas are a healthy spin on a Mexican breakfast classic. Perfect for breakfast, brunch or even dinner!

A plate of sweet potato migas with another in the background

Today’s breakfast idea is not only a healthy spin on a Mexican classic but also a flavorful, creative way to use up any extra eggs – a total win in my book!

These Sweet Potato Migas are made with a baked sweet potato, eggs, stale tortilla chips (similar to my chilaquiles), cheese and a handful of other simple ingredients. The sweet potatoes add a nutritious and flavorful twist to traditional migas and my kiddo absolutely loves this recipe!

Made with over a half dozen eggs, this has become one of my go-to’s when I need to use up some eggs from my laying hens and want a meal vs baked goods. Think of these sweet potato migas as a breakfast burrito in a pan. They’re perfect for breakfast but also make a mean brunch or dinner too! You can make a full meal out of them or serve them as a side – just be prepared for everyone to want a second helping!

Sweet potato migas in a pan topped with avocado and sour cream

What Are Migas?

Migas (which translates literally to “crumbs”) is a traditional Mexican breakfast, typically made with leftover corn tortillas, eggs, and a variety of vegetables, sauces, and cheese. The add-ins and toppings tend to change depending on the region. Migas are similar to chilaquiles but more of a crushed tostada, instead of a casserole.

Like my vegetarian black bean chilaquiles, I make these Sweet Potato Migas even easier by using leftover tortilla chips instead of the stale tortillas traditionally used.

What You’ll Need

Sweet potato migas are made with eggs and a handful of other fresh ingredients. You can add your favorite toppings to this list and feel free to add veggies according to preference.

  • Large eggs – Great way to use farm-fresh eggs! (If you need to use up eggs, check out my Too Many Eggs category.)
  • Milk – Your preferred dairy milk.
  • Shredded Mexican cheese – Divided to be used in the egg mixture and as a topping.
  • Kosher salt & black pepper – A pinch for flavor.
  • Olive oil – For sautéing the onion the garlic. You can substitute your preferred cooking oil.
  • Yellow onion – Adds flavor and texture.
  • Garlic – For flavor.
  • Baked sweet potato – Here is how to bake a sweet potato.
  • Restaurant salsa – I used homemade, but Newman’s Own or Tostitos Salsa both work well.
  • Tomato – Adds flavor and a pop of color.
  • Tortilla chips – I used Late July Sea Salt Multigrain Tortilla Chips. La Nina chips also work well.
  • Avocado – An easy migas topping.

How to Make Sweet Potato Migas

Migas is incredibly simple to make and only requires a few steps! Start to finish, you can have this on your table in under 30 minutes!

  • Prepare the egg mixture. Whisk the eggs, milk, 1/4 cup of cheese, salt and pepper in a medium bowl.
  • Cook the onion and sweet potato. Warm olive oil in a large skillet. Cook the onion until translucent, then add the garlic and cook for an additional 60 seconds. Add the sweet potato and cook for 1-2 minutes.
  • Add the remaining ingredients. Reduce heat. Add salsa, egg mixture, tomato and tortilla chips to the skillet. Mix. Return heat to medium and cook until the eggs are cooked through.
  • Garnish and serve. Top with remaining cheese and serve. Add avocado and any other desired toppings, like salsa and sour cream on the side.
Two plates of migas with sweet potatoes, topped with sour cream and avocado

Tips for Success

Here are a few tips to make sure you can make the best migas:

  • Use a non-stick pan. There’s nothing fun about all of your ingredients sticking to the pan! Use a non-stick pan so that you can enjoy every last crumb.
  • Don’t overcook the eggs. One thing I do recommend is being careful to not overcook the eggs. You want them fully cooked, of course, but remove from the heat as soon as they’re ready so you don’t end up with dry migas.
  • Spice it up. A few drops of salsa verde is an easy way to kick up the heat, if you prefer.
A plate of sweet potato migas topped with sour cream, salsa and avocado

Serving Suggestions

I typically serve these sweet potato migas as a complete meal for breakfast or brunch – they’ve even made it to the dinner table once or twice!

Traditionally, migas are served with things like carne asada and machaca, which I’m sure would both be delicious with these sweet potato migas as well!

I like to set up a little migas toppings station, so that everyone can add (or not add) their preferred toppings! Everyone gets a customized dish and I get a little less work.

A plate of sweet potato migas topped with sour cream, salsa and avocado

Tasty toppings for migas:

Get creative with the toppings. I’ve included my (and my family’s) personal favorites for these sweet potato migas but feel free to get creative. The best part of these is using what you have on hand. Some ideas:

  • Queso fresco or queso blanco
  • Sour cream
  • Salsa fresca
  • Salsa verde or other hot sauce. A few splashes of Cholula hot sauce are tasty!
  • Fresh cilantro or parsley
  • Avocado slices
  • Diced Jalapenos
  • Red peppers, cooked or raw.

How to Store & Reheat

Sweet potato migas are at their absolute best when served fresh from the pan, with perfectly cooked eggs and melty cheese. But, if you have leftovers you can store them in the fridge for up to 2 days. Just reheat in the microwave or on the stovetop.

I don’t recommend freezing migas.


Sweet Potato Migas

With sweet potatoes, eggs and other fresh ingredients, these Sweet Potato Migas are a healthy spin on a Mexican breakfast classic. Perfect for breakfast, brunch or even dinner!

  • Author: Rustic Family Recipes
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mexican


  • 7 large eggs
  • 2 tablespoons milk
  • ¾ cup shredded Mexican cheese, divided use
  • ½ teaspoon kosher salt
  • Ground black pepper to taste
  • 1 tablespoon olive oil
  • ½ cup yellow onion, diced
  • 1 tablespoon garlic, minced
  • ½ cup baked sweet potato, gently mashed (about one small potato or ½ a medium potato)
  • ¼ cup restaurant salsa (I used homemade, but Newman’s Own or Tostitos Salsa works well)
  • 1 large tomato, diced
  • 4 large handful tortilla chips (I used Late July Seat Salt Multigrain Tortilla Chips, La Nina chips also work well)
  • 1 avocado, diced



  1. In a medium bowl combine the eggs, milk, ¼ cup of cheese, kosher salt and a dash of black pepper. Whisk to combine.
  2. In a large skillet, warm the olive oil over medium-high heat. Add the onion and cook 3-4 minutes until translucent, stirring frequently. Add the garlic and cook about 60 seconds, stirring frequently.
  3. Add the sweet potato and cook 1-2 minutes, stirring frequently.
  4. Reduce heat to low.
  5. Add the salsa, egg mixture, diced tomato and tortilla chips, lightly crushing the chips with your hands as you add them to the skillet. Mix everything together, stirring the chips into the egg mixture and salsa.
  6. Raise the heat to medium and cook, stirring frequently until the eggs are cooked through and the chips have absorbed any extra liquid.
  7. Sprinkle the remaining ½ cup shredded cheese on top and serve. You can add more cheese to each individual serving if you like. Top with diced avocado. You can also add dollops of sour cream and extra salsa on the side.

Keywords: migas tex mex, mexican egg breakfast, sweet potato breakfast, migas buenas, migas con huevos

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