Tex-Mex Breakfast Migas

When you hit the city limits of Austin, you can sense a certain buildup of energy. The Texas capital is a diverse place – it’s frenetic in some sectors and laid back in others. Geeks and hipsters mingle when it comes to entertainment, which some say is the heart and soul of this city. While most will agree, those who love food always offer a strong reminder that it’s more than music – it’s migas!

Breakfast migas are a hearty and not necessarily wholesome choice. After the workweek winds down, the partying starts. Breakfast or brunch becomes the time to relax over coffee or a Bloody Mary. Folks in the know swear this is the ultimate hangover food.

This Tex-Mex dish is different from the Spanish versions and even those of some regions in Mexico. There are no breadcrumbs and it is certainly not a soup. It’s a simply grand entree (yes, it’s scrambled eggs) with many of its own variations. The restaurants of Austin all present their own versions and those who move away won’t typically find migas anywhere else.

While this recipe is basic, you can turn it into a greater feast. Top with fresh tomatoes or a pico de gallo. Chorizo or breakfast sausage will certainly add flavor while beefing it up a bit. If you don’t have corn tortillas on hand (preferably stale), then use tortilla chips. Eat it plain, serve it with a side of refried beans, or wrap it up in a tortilla. See? So many options.

Breakfast Migas, Austin-Style

Yields 2 servings

4 large eggs
2 Tablespoons milk
3 Tablespoons olive oil
2 (stale) corn tortillas, cut into bite-size strips
1 jalapeno, diced
¼ medium onion, diced
¾ cup cheese (cheddar, jack, blend)
½ cup chunky salsa
4 cilantro sprigs – leaves chopped (optional)


1. Whisk 4 large eggs with 2 tablespoons of milk and set aside.
2. Heat 3 tablespoons olive oil in a skillet and add strips of corn tortilla. Turn to crisp.
3. When tortillas are fried crisp (3-5 minutes), add diced onions and jalapenos. Stir continuously. Turn heat down to medium-high.
4. Just as onions start to brown, add the egg mixture.
5. Let the egg mix stand for about 30 seconds, then gently fold, letting it all blend and break up.
6. As the eggs begin to firm up, sprinkle in the cheese and fold it in.
7. Heat the salsa in a microwave and add across the top of the skillet mixture. Leave it a few seconds longer, and fold in the salsa for a final toss.
8. Plate it up and top with chopped cilantro (optional).

This amount will make two main servings along with a side of choice. It’s an easy recipe to double, triple, or make for a crowd. When making larger quantities, you may want to substitute tortilla chips. These can be added after the cheese and before the salsa to remain crisp.




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