This simple Migas recipe is a classic Mexican breakfast idea – with a twist! Corn tortilla chips are cooked with veggies, eggs, and cheese to create a mouthwatering mix of tender tortillas smothered with savory goodness and topped with your favorite fixings.
My flock of uppity hens is in full laying mode and if you could see my counter you would certainly say one thing: Where is the counter? I can’t see it under all those eggs. #truestory
This time of year I’m putting eggs in all the things, and this easy migas recipe is a family favorite. It’s a healthy spin on a breakfast classic and also a flavorful, creative way to use up extra eggs – a total win in my book!
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.
What Are Migas?
Mexican migas (which translates literally to “crumbs” or “scraps”) is a traditional breakfast made with corn tortillas, eggs, and a variety of vegetables, sauces, and cheese. The tortillas are cut into wedges and lightly fried before being cooked with the eggs and other fillings and toppings.
How is this Recipe Different?
Made with over a half dozen eggs, this migas recipe is a bit different than the traditional dish because I like to add baked sweet potato and use corn tortilla chips. The sweet potato is a total departure from the way my Nana used to make migas. If she were still around she’d probably say something like “Ay mija, en serio? Well, as long as it’s tasty.” Because ultimately, that’s what matters right? If it’s tasty and nutritious, it’s a breakfast winner. And this breakfast is TASTY! Picky 9-year-olds gobble it up. Plus, the sweet potato adds a boost of antioxidants and fiber. 🙂
The other thing I do differently from nana is use stale corn tortilla chips. I 100% know she would approve of this because it prevents food from going to waste and makes life easier in the process. Usually, you would take corn tortillas, cut them into strips and then toss them with a bit of salt and olive oil before baking them in the oven until they are crispy. But, especially on busy weeknights, I’m all about skipping that step and using good-quality tortilla chips instead.
What You’ll Need
Here’s a quick overview of what you’ll need to make migas. Be sure to scroll down to the recipe card for amounts.
- Large eggs – A 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
- Olive oil
- Yellow onion
- Garlic
- 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
- Tortilla chips – I used Late July Sea Salt Multigrain Tortilla Chips. La Nina chips also work well. You can use any restaurant-style tortilla chip. I don’t recommend using something like Tostitos because they are too salty.
- Avocado
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.
Tips for Success
- 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. Be careful to not overcook the eggs. You want them fully cooked, of course, but remove them 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.
Topping Ideas
Get creative with the toppings. I’ve included our personal favorites below but feel free to get creative. The best part of these is using what you have on hand. Some ideas:
- More cheese – Queso fresco, queso blano or Oaxaca cheese
- Sour cream – To make it easier to drizzle, you can mix 1/2 cup sour cream with about 1 tablespoon of milk.
- Pico de gallo salsa – Fresh salsa that you can make in just a few minutes.
- Salsa macha – A spicy and flavorful salsa that’s so good it’s also called “black magic oil.”
- Salsa verde or other hot sauce – A few splashes of Cholula hot sauce is also tasty!
- Fresh cilantro or parsley – Chop it up and sprinkle it on top.
- Avocado slices or guacamole
- Red bell peppers – Add cooked red peppers cut into strips, or diced raw red peppers for a crunch.
What Goes with Migas?
Traditionally, migas are served with things like fried eggs, carne asada steak, or machaca. But you can really serve them any way you like. I usually set up a migas toppings station, so that folks can add (or not add) their preferred fixings. Everyone gets a customized dish and I get a little less work.
Frequently Asked Questions
What is the difference between migas and chilaquiles?
There are two main differences: usually, migas are made with corn tortilla strips, while chilaquiles are made with corn tortilla wedges. Also, migas are cooked with eggs while chilaquiles are often cooked in a salsa mixture.
Where did Mexican migas originate?
There are many different versions of migas. Spain and Portugal have their own versions made with bread, and even Mexico City has a distinctive version made with bolillos. The kind of migas shown here originated with rancheros who were out on horseback all day and needed a hearty, filling breakfast to start the day.
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, add your toppings and dig in.
PrintSweet Potato Migas
With sweet potatoes, eggs and other fresh ingredients, these Sweet Potato Migas are a healthy spin on a Mexican breakfast classic.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 7 large eggs
- 2 tablespoons milk
- 3/4 cup shredded Mexican cheese, divided use (I used Sargento Mexican Cheese blend)
- 1/2 teaspoon kosher salt
- Ground black pepper to taste
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 1 tablespoon garlic, minced
- 1/2 cup baked sweet potato, gently mashed (about one small potato or ½ a medium potato)
- 1/4 cup restaurant salsa (I used homemade, but Newman’s Own or Tostitos Salsa works well)
- 1 large tomato, diced
- 4 large handfuls tortilla chips (Late July Seat Salt Multigrain Tortilla Chips or La Nina chips)
- 1 avocado, diced
Instructions
Make the egg mixture. In a medium bowl combine the eggs, milk, ¼ cup of cheese, kosher salt and a dash of black pepper. Whisk to combine.
Cook the onions. 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.
Add the sweet potato to the onions. Cook 1-2 minutes, stirring frequently.
Add remaining ingredients. Reduce heat to low. 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.
Cook. Raise the heat to medium and cook, stirring frequently until the eggs are cooked through and the chips have absorbed any extra liquid.
Serve. 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.
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This is one of our favorite dinners now!
★★★★★