One of my favorite things to eat for breakfast is Migas. Simply put, Migas is a Mexican egg dish that consists of strips of corn tortillas that are pan-fried till just barely crisp, and then scrambled with egg. You’ll find all of these elements below with a few extra twists with my Tex-Mex Migas.
Directly translated from Spanish, the word “Migas” means ‘crumbs.’ Across the map, Migas are made in many different variations. I am, of course, most familiar with the Tex-Mex variations, which is what I have tried to replicate here. At local restaurants across Texas (and especially in Austin), Migas are typically seen served on a platter with refried beans OR you even see some taco joints making Migas breakfast tacos. If Migas are on the menu, they are almost always a good choice.
What is the difference between Migas and chilaquiles? This is a question I get asked often. While both of these breakfast dishes contain fried tortillas, the similarities end there. Migas have basically crushed tostadas scrambled with eggs, tomatoes, chiles, and onions and topped with cheese. Chilaquiles, however, consist of fried tortillas simmered in a sauce; they can be topped with cheese, crema and fried eggs.
All in all, these Tex-Mex Migas and all Migas are the perfect way to use up tortillas that might be going stale or old, and the best way to make a fantastic brunch!
- 8 eggs
- 2 tbsp avocado oil
- 6 corn tortillas sliced into ¼-in strips lengthwise then cut in half crosswise
- 1 tbsp butter
- ½ cup finely diced white onion
- ½ cup seeded and finely diced poblano pepper
- 2 cloves minced garlic
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- ¼ cup salsa verde plus more for serving
- 2 tbsp. Lime juice or the juice of 1 lime
- ½ cup of monterey jack cheese
Optional, For Serving:
- Pico de gallo for serving
- Avocado for serving
- 1 lime cut into wedges, for serving
- In a large bowl, whisk your eggs and set aside.
- In a large skillet over medium heat, add the avocado oil. Once heated, working in batches, carefully place the corn tortilla strips into the skillet until crips on both sides; about 2 minutes. Transfer the crispy tortilla strips to a paper towel-lined plate until all are complete.
- Next, melt the butter in the skillet then add the onion, poblano, garlic, salt and pepper and cook, stirring, until the vegetables are tender; about 3 minutes.
- Add the crisp tortilla strips back into the skillet. Pour in the eggs, salsa verde and lime juice into the skillet and gently stir to combine with the vegetables. Cook, pushing the eggs toward the center with a spatula, until they are just set; about 4 minutes.
- Once the eggs are set, turn off the heat and sprinkle the monterey jack over top and let melt.
- I like to serve mine alongside sliced avocado. Topped with pico de gallo and a squeeze of lime. You can eat alone or alongside refried black beans. I also love to serve mine in warmed tortillas for a delicious breakfast taco.