Sweet Potato Migas
Turn basic tortilla chips into a filling Mexican breakfast made with eggs, tender sweet potato, and restaurant salsa. Plus lots of melty cheese!
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This migas recipe is a simple twist on a Mexican classic! Corn tortilla chips are cooked with veggies, eggs, and cheese to create a mouthwatering mix of tender tortillas smothered with savory goodness and topped with your favorite fixings.
If you love eggs (or have a flock of uppity chickens, like I used to) this recipe is for you. Made with over a half dozen eggs, migas is simple to prepare and hearty enough to keep bellies full until lunch time. It’s also a unique take on an authentic Mexican meal, adding flavor and interest to your regular breakfast routine.
Migas (which translates to "crumbs" or "scraps" from Spanish) is a Mexican breakfast made with corn tortillas, eggs, and a variety of vegetables, sauces, and cheeses. The tortillas are cut into wedges and lightly fried before being cooked with the eggs and other fillings and toppings.
I make two kinds of migas: traditional migas made just the way my grandmother used to, and sweet potato migas.
The sweet potato is a total departure from classic migas. If Nana were still around she'd probably say something like "Ay mija, en serio? Well, as long as it's tasty." Because ultimately, that's what matters right? If it's delicious and nutritious, it's a breakfast winner. And this breakfast is GOOD! Picky kids and teens gobble it up. Plus, the sweet potato adds a boost of antioxidants and fiber to complement all the protein from the eggs. 🙌
The other thing I do differently than Nana is use stale corn tortilla chips. I 100% know she would approve of this because it prevents food from going to waste and makes life easier in the process. Usually, you would take corn tortillas, cut them into wedges and then toss them with a bit of salt and olive oil before baking them in the oven until they are crispy. But, especially on busy weekends, I'm all about skipping that step and using good-quality tortilla chips instead. (You can use tortilla chips that are not stale, too. I just like to use up stale chips this way.)
Migas are so easy to make that they’re often my go to when I don’t really feel like cooking. Between the tortilla chips, eggs, spices and sweet potato, every bite is satisfying. My family always devours this dish.
More Breakfast Ideas To Try
⭐ Huevos Rancheros ← My all time fav breakfast.
Ingredient Notes
Here are a few notes on some of the ingredients in this recipe. For a full printable list, scroll down to the recipe below.
Milk – Any kind of cow milk works (fat-free, low-fat, or whole). You can also use unsweetened plant-based milk.
Cooked sweet potato – Here is how to bake a sweet potato. Or you can cook it in the microwave or Instant Pot (details below).
Restaurant salsa – Newman’s Own or Tostitos Salsa both work well.
Tortilla chips – I use Late July Sea Salt Tortilla Chips or La Nina chips. You can use any restaurant-style tortilla chip. I don’t recommend using something like Tostitos because they are too salty compared to other brands. Basically, look for the kind of tortilla chips you’d find at a quality Mexican restaurant.
Topping Ideas
Get creative with the toppings! You can really go to town with whatever combination satisfies your tastes. Here are some of our favorite options:
More cheese – In addition to what is in the recipe, add queso fresco, queso blano or Oaxaca cheese
Sour cream – To make it easier to drizzle, mix 1/2 cup sour cream with about 1 tablespoon of milk. Or, you could use Mexican crema.
Pico de gallo salsa – Fresh salsa that you can make in just a few minutes.
Salsa macha – A spicy salsa that’s also called “black magic oil.”
Salsa verde or other hot sauce – A few splashes of Cholula hot sauce is tasty.
Fresh cilantro or parsley – Chop it up and sprinkle it on top.
Diced avocado, or guacamole
Bell peppers – Add cooked red or purple peppers cut into strips, or diced raw red peppers for a crunch. When I cook the peppers, I usually toss slices with some olive oil, salt and a couple cloves of minced garlic. Then I cook them on the stove over medium heat until the skins have blistered a bit.
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