Migas-Stuffed Mexican Toast


Think of this breakfast migas recipe like a savory stuffed French toast. A scrambled egg, sausage, and salsa mixture fills each slice of bread, while a crushed tortilla chip coating ensures the exterior has a satisfying crunch.

Migas-Stuffed Mexican Toast
Photo: Andy Lyons
Prep Time:
25 mins
Chill Time:
2 hrs
Bake Time:
30 mins
Total Time:
2 hrs 55 mins


  • 4 ounce bulk pork sausage

  • 1 6 inch corn tortilla, chopped

  • ¼ cup salsa

  • 2 eggs, lightly beaten

  • 4 1 1/2-inch-thick slices French bread or challah bread

  • 4 eggs

  • 1 cup Mexican crema or milk

  • 1 teaspoon bottled hot pepper sauce, such as Cholula brand

  • 1 cup finely crushed tortilla chips (3 1/2 ounces)*

  • 1 avocado, halved, seeded, peeled, and diced

  • Salsa

  • Mexican crema


  1. For migas filling, in a medium nonstick skillet cook sausage over medium heat about 5 minutes or until browned, using a wooden spoon to break up meat as it cooks. Drain off fat.

  2. Add chopped tortilla, the 1/4 cup salsa, and the 2 eggs to meat in skillet. Cook, without stirring, until mixture begins to set on the bottom and around the edges. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Remove from heat.

  3. Using a small sharp knife, cut a 3-inch pocket about 2 inches deep in the top-crust side of each bread slice, cutting to but not all the way through to the other side. Divide migas filling evenly among bread slices, spooning it into the pocket of each bread slice. Place bread slices in a 2-quart rectangular baking dish; set aside.

  4. In a medium bowl whisk together the 4 eggs, the 1 cup crema, and the hot sauce. Slowly pour the crema mixture over bread slices. Using the back of a wide spatula, press bread down lightly to soak with crema mixture. Cover and chill for 2 to 24 hours, turning bread slices over once or twice during chilling time.

  5. Preheat oven to 350°F. Place crushed tortilla chips in a shallow dish. Dip the bread slices in the crushed tortilla chips, turning to coat and pressing lightly to help crushed chips stick.

  6. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread slices in prepared baking pan. Bake, uncovered, for 30 to 35 minutes or until golden brown, turning once halfway through baking.

  7. Serve with avocado, additional salsa, and additional crema.


To get 1 cup finely crushed tortilla chips, start with 4 cups chips. Place chips in a large resealable plastic bag. Seal bag and use a rolling pin to crush finely.

Nutrition Facts (per serving)

692 Calories
40g Fat
58g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 692
% Daily Value *
Total Fat 40g 51%
Saturated Fat 14g 70%
Cholesterol 356mg 119%
Sodium 1171mg 51%
Total Carbohydrate 58g 21%
Total Sugars 5g
Protein 25g
Vitamin C 3.3mg 17%
Calcium 163mg 13%
Iron 4.5mg 25%
Potassium 469mg 10%
Folate, total 154.2mcg
Vitamin B-12 1mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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