Migas Casserole
Make Ahead Migas Casserole
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Can be prepped the night before and held overnight in the refrigerator before cooking. This is a great way to use up chips that are getting stale.

Course: Breakfast
Cuisine: Mexican
Servings: 6 people
Author: Betsy Edwards
  • 1/2 onion chopped
  • 1/2 red bell pepper diced
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 6 large eggs
  • ¾ cup evaporated milk - Do NOT use sweetened condensed
  • 1 can Rotel tomatoes - Mild drained well
  • 1 cup Mexican Four Cheese (or Monterey Jack/Cheddar mix)
  • 1 1/2 cups tortilla chips broken up into dime-size pieces.
  1. Roughly chop the onion, and peppers.  Put in a large bowl and mix in the spices.

  2. Drain the Rotel very well and add the Rotel, cheese, eggs and the evaporated milk to the bowl. Mix well to break up the eggs. Pour in a 1-gallon plastic freezer bag.

MAKE AHEAD NOTE: Can hold overnight in the refrigerator.
  1. When ready to cook, pre-heat oven to 350 degrees.

  2. Spray the inside of a 9 x 13 inch disposable baking dish with cooking spray.

  3. Pour migas mix into the baking dish

  4. Cook, uncovered, for 20 – 25 minutes, scraping the edges and sides a couple times during the cooking period.

  5. When eggs are just about set, stir in 2 ½ cups of crunched up tortilla chips and cook 5 more minutes or until set.

MAKE AHEAD NOTE: Can be held for up to an hour on low setting in a slow cooker. (Note, if holding, do not stir in tortilla chips until 10 minute prior to serving.)
  1. Prior to serving, fluff eggs with a rubber spatula or large spoon.

  2. Serve with jalapeno peppers and salsa.