Heat the corn tortillas directly over a gas burner or on a large griddle. Place in a tortilla warmer or kitchen towel. (You can do this on a side burner while you cook the migas.)

Whisk the eggs together in a large bowl before crumbling the Corn Dippers into the bowl. Mix together and set aside.

Heat the olive oil in a skillet over medium heat. Add the onion, jalapeño, and poblano and cook until soft but not brown, about 5 minutes.

Reduce to a medium-low heat before adding the eggs. Stir everything together until the eggs are fully scrambled.

Remove from the heat and fold in the cheese and pico de gallo.

Add about 3 oz of the migas to each tortilla and top with queso fresco, cilantro, and salsa verde or your desired toppings.