This Migas Casserole tastes like the skillet migas you'd order at a Texas breakfast spot, but it bakes in the oven. My version includes stirring the eggs partway through and adding the chips near the end keeps it closer to traditional migas than a typical fluffy breakfast casserole.
Note from Erin
Migas is one of my favorite breakfast foods. Seriously, I order it anytime it’s on the menu when I go out for breakfast! I first had migas at Magnolia Café in Austin, and I’ve spent more than 20 years trying to recreate the perfect migas at home.
But I never made it for company or a large group because cooking migas in a skillet requires a lot of babysitting. I wanted a version I could put in the oven and walk away from, while still getting the scrambled egg texture of traditional migas.
Helpful Ingredient Tips
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Tortilla chips: I usually use Tostitos Cantina chips and crumble them into roughly 1- to 2-inch pieces. The 3 cups in the recipe is my preferred amount, but you can adjust it. After stirring the chips into the partially cooked eggs, you want tortilla pieces scattered throughout, with plenty of egg still visible between them.
- Milk: In testing, I found that using just a small amount of milk helped the eggs have more of a scrambled egg consistency instead of the fluffy texture of a typical breakfast casserole. I usually use 2% milk, but anything from nonfat to whole milk will work because it's such a small amount.
- Cheese: I prefer migas with cheese, but I've tested this casserole without it, too. I served the cheese-free version to some friends, and everyone still loved it! You can leave it out completely or use pepper jack for a little more heat.
- Hot Sauce: I usually use Sriracha because I like the flavor it gives the eggs, and it reminds me of the migas I first had in Austin. Cholula, your favorite Mexican hot sauce, or even salsa works, too.
Adjusting the Heat
This casserole has mild heat as written, though the exact spice level will depend on your jalapeños. If you're serving kids or anyone who is sensitive to spice, reduce the jalapeños to one. For a spicier casserole, use serrano peppers and add extra hot sauce.
Tips to Make the Best Migas Casserole
Add the Vegetables
- Don't worry about distributing the vegetables perfectly evenly across the baking dish. They'll get mixed throughout when you stir the eggs halfway through baking.
- The vegetables go in raw and come out crisp-tender, so there's no need to sauté them first.
Whisk the Eggs
- Give the egg mixture one final stir just before pouring them into the 9x13 pan so that the seasonings don’t settle into one spot.
Bake the Eggs
- During the first bake, look for edges that are beginning to set with a center that's still pretty runny. You don't want the eggs fully cooked before you stir in the chips and cheese.
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Finish and Serve
Melted cheese on top doesn't necessarily mean the eggs underneath are done. Gently press a spoon into the center, and if the egg is still runny, give it a few more minutes. An instant-read thermometer takes out the guesswork: 150°F will give you soft cooked eggs.
Top Tip!
Wait until the eggs are partially baked before adding the tortilla chips. This gives the chips mixed into the eggs time to soften while the ones on top retain a little crunch.
Make Ahead⏳
When I’m having company I like getting as much done ahead as I can, so I put the vegetables and egg mixture into the baking dish, then cover and refrigerate it overnight. Then I just pull it out as the oven is preheating.
What’s the Difference Between Migas and Chilaquiles?
I get why people mix these up, since they both start with corn tortilla chips and show up on a lot of the same breakfast menus here in Texas. But for me it comes down to eggs versus salsa.
Chilaquiles are a Mexican classic of chips soaked in red or green salsa, and Tex-Mex migas are chips stirred into soft scrambled eggs with peppers, onion, and cheese. I'll take migas every single time!
How to Serve Migas Casserole
I like serving migas with warm corn tortillas. Spoon some of the casserole into a tortilla and it becomes almost like a breakfast taco. You can also serve it with salsa, avocado, sour cream, cilantro, or sliced jalapeños so everyone can add their favorite toppings.
Recipe
Migas Casserole with Soft Scrambled Eggs
Recipe by:Ingredients
- ½ cup (80 grams) onion diced
- ½ cup (74.5 grams) bell pepper diced, any color
- ½ cup (74.5 grams) tomato diced, seeds removed
- 2 jalapeños finely minced (remove ribs and seeds for less heat)
- 10 large eggs
- ⅓ cup (79 ml) milk
- 2 teaspoons hot sauce like Sriracha
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 3 cups tortilla chips lightly crushed, divided
- 1 ½ cups (170 grams) Monterey Jack cheese shredded, divided
- Optional toppings: chopped cilantro, salsa, sliced jalapenos, avocado, or sour cream
Instructions
- Preheat the oven to 350°F (177°C). Lightly spray a 9x13 baking dish with nonstick spray. Scatter the onion, bell pepper, tomato, and jalapeño evenly across the bottom of the dish.½ cup onion, ½ cup bell pepper, ½ cup tomato, 2 jalapeños
- Whisk the eggs, milk, hot sauce, and spices in a large bowl until well combined, then pour the mixture over the vegetables.10 large eggs, ⅓ cup milk, 2 teaspoons hot sauce, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon chili powder, ½ teaspoon garlic powder
- Bake in the preheated oven for 18 to 20 minutes, until the edges are beginning to set and the center is still slightly glossy.
- Remove the dish from the oven and sprinkle 2 cups of the crushed tortilla chips and 1 cup of the Monterey Jack over the top. Gently stir in the eggs with the chips and cheese to create crumbles.1 ½ cups Monterey Jack cheese, 3 cups tortilla chips
- Sprinkle the remaining cheese over the surface. Return the pan to the oven and bake for 5 to 8 minutes, until the eggs are fully set and the cheese is melted.
- Remove from the oven and add the remaining chips over the top of the casserole. Serve warm with salsa, avocado, sour cream, or pico.
Notes
- Removing tomato seeds prevents excess liquid in the casserole.
- Use jalapeños for everyday heat or swap in serranos for a sharper kick.
- For a heartier version, add ¾ to 1 cup of cooked and crumbled bacon or chorizo. Both are common additions to migas and an easy way to add meat to the casserole.
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Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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