Sweet Potato Migas

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

5 from 1 reviews

With sweet potatoes, eggs and other fresh ingredients, these Sweet Potato Migas are a healthy spin on a Mexican breakfast classic. 


  • 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


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.

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