Migas with smoky poblano peppers and salsa verde is an easy Mexican breakfast recipe. This base of this dish is fried corn tortilla strips and eggs and can be modified in an endless amount of ways to suite individual tastes and preferences.
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Of all the recipes I make on repeat, this Mexican Migas recipe is by far the one I make the most for breakfast or brunch. It’s so easy to make and one of the best, most satisfying meals to start the day.
I think the most fun thing about Migas is the ability to add or omit anything you want to really make them your own.
The flavor of smoky poblano works really well with the salsa verde in this recipe, but you can swap them out for jalapeño or bell peppers. You can even swap out salsa verde for a red salsa if you like. It’s a completely customizable recipe.
What Are Migas?
Migas is a breakfast recipe that is made in Spain, Portugal and Mexico. Depending on where migas are being served, they can be made with tortilla strips, stale bread, eggs, meats, cheese, and vegetables like peppers, onions, and tomatoes.
Migas vs Chilaquiles
While migas are made with strips of corn tortillas, chilaquiles are made with tortilla chips that are cooked in salsa and sprinkled with cheese. Eggs are mixed into the tortilla strips in migas, but served on top of or on the side of chilaquiles with beans.
Why This Recipe Works
Migas is a quick and easy hot breakfast to serve any day of the week.
It’s a filling dish that is loaded with flavor. You can easily swap ingredients to make them just the way you want!
This is a naturally gluten free dish that is also fairly low in carbohydrates. Even with corn tortillas, there are only approximately 24 grams of carbohydrates per serving.
How To Make Migas
Ingredients
- 8 eggs
- salt
- pepper
- 2 tablespoons butter
- 12 corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas)
- 1 poblano pepper (finely diced): you can use a bell pepper or jalapeño pepper, if preferred.
- 1/4 cup fresh cilantro (loosely packed, minced)
- 4 ounces Monterey Jack cheese (shredded): for spicier migas, use pepper jack cheese.
- 1/4 cup salsa verde (homemade or store bought: you can use more or less to suite your own tastes)
Optional Toppings:
- Crumbled cojita or queso cheese
- Fresh cilantro
- Avocado
- Tomato
- Corn
- Black Beans
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Slice the tortillas into 1/2-inch wide strips. Cut the longer strips in half.
Dice the poblano pepper, mince the cilantro, and shred the cheese.
Create!
Crack the eggs into a medium bowl. Season with salt and pepper and whisk well. Set aside.
Melt the butter in a large, deep skillet over medium heat. Add the tortilla strips and cook, stirring frequently, until just starting to brown.
Add the poblano peppers and continue to cook, stirring often to prevent burning, until the tortilla strips are browned and crisp.
Spread the tortilla strips out into the bottom of the skillet. Pour the eggs evenly over the top. Sprinkle on the cilantro and cheese.
Cook, carefully stirring and turning, until the eggs are just set.
Spread the migas out into the bottom of the pan and top with dollops of the salsa verde.
Present!
Garnish with crumbled cojita or queso cheese, cilantro, avocado, tomato, corn and/or black beans, if desired.
Tips and Techniques
- Easily modify this recipe to suite your own tastes. A bell pepper or jalapeño pepper can be used instead of a poblano pepper. You can also swap out Monterey Jack cheese for spicy pepper jack cheese. A variety of toppings can be used, as well.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days. If possible, leave the salsa verde off until after reheating to prevent sogginess.
FAQ’s
Can You Make Migas Ahead Of Time?
While migas can be made ahead of time and reheated, they are best when made fresh. The tortilla strips can turn soft when stored in the refrigerator, especially if salsa is added.
Can You Freeze Migas?
Freezing migas is not recommended. Migas are best made fresh so that the tortilla strips stay crisp.
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Migas
Ingredients
- 8 eggs
- salt
- pepper
- 2 tablespoons butter
- 12 corn tortillas (cut into 1/2-inch wide strips)
- 1 poblano pepper (finely diced, or bell pepper or jalapeño pepper, if preferred)
- 1/4 cup fresh cilantro loosely packed, minced)
- 4 ounces Monterey Jack cheese (shredded, for spicier migas use pepper jack cheese)
- 1/4 cup salsa verde (homemade or store bought)
Instructions
- Crack the eggs into a medium bowl. Season with salt and pepper and whisk well. Set aside.8 eggs, salt, pepper
- Melt the butter in a large, deep skillet over medium heat. Add the tortilla strips and cook, stirring frequently, until just starting to brown.2 tablespoons butter, 12 corn tortillas
- Add the poblano peppers and continue to cook, stirring often to prevent burning, until the tortilla strips are browned and crisp.1 poblano pepper
- Spread the tortilla strips out into the bottom of the skillet. Pour the eggs evenly over the top. Sprinkle on the cilantro and cheese.1/4 cup fresh cilantro, 4 ounces Monterey Jack cheese
- Cook, carefully stirring and turning, until the eggs are just set.
- Spread the migas out into the bottom of the pan and top with dollops of the salsa verde.1/4 cup salsa verde
- Garnish with crumbled cojita or queso cheese, cilantro, avocado, tomato, corn and/or black beans, if desired.
Notes
Tips and Techniques
- Easily modify this recipe to suite your own tastes. A bell pepper or jalapeño pepper can be used instead of a poblano pepper. You can also swap out Monterey Jack cheese for spicy pepper jack cheese. A variety of toppings can be used, as well.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days. If possible, leave the salsa verde off until after reheating to prevent sogginess.
Dina and Bruce says
This was a party in our mouths! So tasty!!
Dannii says
The flavour in this was amazing. I loved the peppers in it.
Kechi says
This was so flavorful and satisfying! I have bookmarked to make it again over the weekend!
Alison Corey says
Migas with smoky poblano peppers and salsa verde – now that’s a breakfast recipe that caught my attention! The combination of fried corn tortilla strips, eggs, and the added smokiness from poblano peppers was a flavor explosion. I appreciate how versatile this dish is, allowing for endless modifications to suit individual tastes and preferences.
Tara says
Oooh you had me at the smoky poblano peppers. Such fantastic flavors and I loved the minimal prep.