Heirloom Tomato Street-Corn Breakfast Migas

Migas, Spanish for “crumbs,” turns leftover tortillas into a beloved Mexican breakfast scramble. This skillet version folds in sweet street corn, juicy heirloom tomatoes, and cotija for a bright, high-protein start.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 420 cal
• 22g protein
• 32g carbs
• 24g fat

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Ingredients

• 8 large eggs
• 6 corn tortillas
• 1 1/2 cups fresh sweet corn kernels
• 2 cups heirloom tomatoes, diced
• 1/2 cup white onion, diced
• 1 jalapeño, minced
• 2 garlic cloves, minced
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 lime
• 1 avocado, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Stack the corn tortillas and cut them into roughly 1-inch strips or bite-size squares; set aside on a plate.
2. 2Heat a large nonstick or cast-iron skillet over medium-high heat and add half the olive oil. Add the tortilla pieces in a single layer and cook, tossing occasionally, until golden and crisp at the edges, about 4 to 5 minutes; transfer to a paper-towel-lined plate.
3. 3In the same skillet, add the remaining oil, then the diced onion, jalapeño, and corn kernels. Cook without stirring for 2 minutes so the corn chars, then stir and continue until the onion softens and corn is sweet and browned, about 4 minutes more.
4. 4Stir in the minced garlic and chili powder and cook just until fragrant, about 30 seconds. Add the diced heirloom tomatoes and salt; cook until the tomatoes soften and release juices but still hold shape, 2 to 3 minutes.
5. 5Reduce heat to medium-low. Whisk the eggs with salt and pepper in a bowl until just blended, then pour them into the skillet over the vegetable mixture.
6. 6Gently fold the eggs with a spatula, incorporating the reserved crispy tortilla pieces as the eggs begin to set. Cook until the eggs are softly scrambled and still slightly glossy, about 2 to 3 minutes; do not overcook.
7. 7Remove the skillet from heat. Squeeze fresh lime juice over the migas, then top with crumbled cotija, chopped cilantro, and avocado slices.
8. 8Serve straight from the skillet or plated with extra warm tortillas on the side for scooping. The mix of charred corn, juicy tomatoes, and soft eggs should taste bright, savory, and ready in under 30 minutes.