The word “migas” means crumbs in Spanish so, in this dish, leftover tortillas are the crumbs used to make a delicious and satisfying breakfast.

Prep Time:
15 min
Cook Time:
30 min


  • 6 corn tortillas (7 inch/18 cm), chopped into 1-inch (2.5 cm) pieces
  • ¼ cup ( 60 mL ) canola oil, divided
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 jalapeño pepper, seeded and diced
  • 2 cloves garlic, minced
  • ½ tsp ( 2.5 mL ) each salt and pepper, divided
  • 8 eggs
  • 1 tomato, chopped
  • 1 cup ( 250 mL ) shredded Monterey Jack cheese
  • 2 tbsp ( 30 mL ) chopped fresh cilantro


  1. Preheat oven to 375°F (190°C). Toss tortillas with 2 tbsp (30 mL) oil until coated. Transfer to two parchment paper–lined baking sheets; bake on top and bottom racks of oven, switching and rotating trays halfway through, for 8 to 10 minutes or until crisp and browned around edges.
  2. Heat remaining oil in large skillet set over medium-high heat; cook onion, red pepper, jalapeño, garlic, and half of the salt and pepper for about 5 minutes or until vegetables start to soften.
  3. Meanwhile, whisk together eggs, 2 tbsp (30 mL) water and remaining salt and pepper. Pour egg mixture into skillet; cook, stirring frequently, for 1 to 2 minutes or until soft curds start to form. Stir in tortilla chips and tomato; cook, stirring, for about 5 minutes or until eggs are set. Sprinkle with cheese and cilantro.


• Serve with hot sauce, sour cream, tomato or tomatillo salsa.

• Alternatively, instead of crisping the tortillas, use lightly salted corn tortilla chips.