It’s clear that every good Mexican can have a complete and delicious breakfast in no time with just a couple of tortillas and eggs. And while chilaquiles might have been the first thing that came to mind, we have another option that you’re sure to love: migas norteñas.
That’s right, this dish is typical of northern Mexico, specifically the states of Coahuila and Monterrey. It’s a very filling breakfast that will give you the energy you need to start your day, and what better way to enjoy it than with a good, freshly brewed coffee?
Migas norteñas are very easy to prepare. You only need some beans, tortillas, and eggs to savor the best flavors of northern Mexico. While it’s unclear who first created this dish or when, it’s one of the region’s typical breakfasts and is sure to become a favorite. Here’s our recipe for migas norteñas so you can enjoy a truly Mexican breakfast.
Migas Recipe Mexican Breakfast Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked Carolina® White Rice | 1 ½ cups |
| Unsalted butter | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Medium yellow onion, finely chopped | 1 |
| Bell pepper, stem and seeds removed, finely chopped | ½ |
| Tortilla chips, lightly crushed | 1 cup |
| Large eggs | 12 |
| Homemade or store‑bought salsa | ¼ cup (plus extra for serving) |
| Canned pinto beans, drained and rinsed | 1 cup |
| Ground cumin | ½ teaspoon |
| Ground chili powder, such as Ancho | 1 teaspoon |
| Kosher salt | ½ teaspoon |
| Freshly ground black pepper | ½ teaspoon |
| Shredded pepper jack cheese | 1 ½ cups |
| Sour cream | ½ cup |
| Green onion, green and white parts, thinly sliced | ½ cup |
Step-by-Step Guide:
This flavorful twist on Mexican migas is made with a combination of Carolina® White Rice, pinto beans, salsa, eggs, crispy tortilla chips, and a variety of Mexican‑inspired seasonings. Perfect for enjoying a comforting meal any time of day.
Step 1:
Melt the butter and olive oil in a large skillet over medium heat. Add the onion and pepper and sauté, stirring occasionally, until the onion is almost tender, about 5 minutes. Add the tortilla chips and continue cooking, stirring occasionally, until the chips are golden brown, about 2 minutes more.
Step 2:
Crack the eggs into a large bowl and whisk to combine the whites and yolks. Add the sauce, rice, and beans. Season the mixture with cumin, chili powder, salt, and pepper, and stir until evenly blended. Pour the egg mixture into the skillet.
Using a heat‑resistant rubber spatula, gently break up the eggs until they are fluffy. Avoid burning them; you’ll know they have the perfect texture if they stick to the spatula but still retain some liquid. Add the cheese and continue cooking until it is melted and gooey, and the eggs are set.
Step 3:
Divide the crumbs among plates. Top with sour cream and onion and serve immediately with additional sauce on the side for those who want more.
Crumbs Between Friends
Although this dish may have originated from traditional Spanish migas, which are cooked with leftover bread or flatbreads, this recipe has evolved to adapt to the cuisines of different parts of the world. Even within Spain, different versions of the original recipe have been created.
The word “migas” in Spanish means “small pieces of bread” or, in the case of this recipe, grains of rice. This variation of the recipe is based on a traditional Mexican breakfast dish, migas, which is made with Mexican tortillas, but in this case, we will use white rice instead of tortillas.
Using a base of butter and oil will help keep the vegetables and tortilla chips crispy while they absorb delicious flavor. After the vegetables and tortilla chips are cooked and crispy, add the seasoned egg mixture, salsa, rice, and beans, and cook, stirring frequently, until the eggs are fully cooked. Finally, add the cheese, and when it’s melted, serve and enjoy.
This dish is perfect for any time of day, whether it’s for sharing at a family breakfast, a comforting lunch, or a hearty dinner. If you enjoy savory egg recipes for breakfast, we recommend trying our Breakfast Scramble with Rice.
Nutrition Facts
*Assumes 1 serving = 1 large plate (2 corn tortillas cut and fried, 2 large eggs, ¼ cup shredded cheese, salsa, onion, jalapeño). Recipe yields 2 servings.*
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 520 kcal | 26% |
| Total Fat | 32 g | 41% |
| Saturated Fat | 10 g | 50% |
| Trans Fat | 0 g | |
| Cholesterol | 385 mg | 128% |
| Sodium | 680 mg | 30% |
| Total Carbohydrate | 30 g | 11% |
| Dietary Fiber | 5 g | 18% |
| Total Sugars | 4 g | |
| Protein | 26 g | 52% |
| Calcium | 220 mg | 17% |
| Iron | 2.8 mg | 16% |
Disclaimer: Nutrition estimates are for general guidance only, based on a 2,000‑calorie diet. Actual values vary with tortilla type, cheese amount, and added toppings (avocado, sour cream).
Let me know if you’d like a lighter version (less oil/cheese) or a vegetarian/vegan adaptation.