Migas Casserole for a Crowd
Make Ahead Migas Casserole for a Crowd
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

Can be prepped the night before and held overnight in the refrigerator before cooking.  Makes 18 - 20 (4.5 ounce) servings.

Course: Breakfast
Cuisine: Mexican
Servings: 25 people
Author: Betsy Edwards
  • 1 onion chopped
  • 1 red bell pepper diced
  • 1 tablespoon Lawry’s seasoned salt
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 2 dozen large eggs
  • 1 (12 ounce) can evaporated milk (Do NOT use sweetened condensed
  • 2 cans Rotel tomatoes - Mild drained well
  • 2 cups Mexican Four Cheese
  • 3 cups tortilla chips broken up into dime-size pieces (This is a great way to use up chips that are getting stale.)
  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 until eggs are just about set, scraping the edges and sides a couple times during the cooking period.  

  5. When eggs are just about set, add 2 ½ cups of crunched up tortilla chips. Stir to evenly distribute. Cook another 5 minutes or until set.

MAKE AHEAD NOTE: Can be held for up to an hour on low setting in a slow cooker. If making ahead, do not add tortilla chips until 10 - 15 minutes prior to serving.
  1. Prior to serving, fluff eggs with a rubber spatula or large spoon.
  2. Serve with jalapeno peppers and salsa.