1/1 Photo of Homesick Texan's Migas
Wendy H.'s Note:
Migas, which means "crumbs" in Spanish, are ubiquitous as a breakfast dish in Austin, a TexMex classic. I ate migas just about every chance I got when I lived there, and hadn't realize until now just how easy they are to make. Quick and easy, it's a great brunch dish. Intended to use up old, stale tortillas, you can still just as easily use fresh ones. Adjust the amount of jalapeno to your taste. Works well with any kind of salsa, including red or green, but I prefer a chunky one. This is the basic recipe; you can add practically any other ingredient you like, from various types of veggies and peppers to chorizo, bacon, etc. It's a great way to deal with leftovers. Adapted from the Homesick Texan blog.
My Private Note
Units: US | Metric
- 1Whisk together eggs and milk in a bowl. Add a dash of salt and pepper.
- 2Heat oil to medium high in a large skillet. Add tortilla strips and cook for about 3 minutes, turning once.
- 3Use slotted spoon to remove tortilla strips to a paper towel-lined plate to drain.
- 4Pour off excess oil, reserving about 2T in the skillet.
- 5Cook jalapenos and onions in the remaining oil for a couple of minutes.
- 6Add eggs and return tortilla strips to the skillet.
- 7Allow to set on the bottom (about 1 minute), then stir gently.
- 8Cook until almost the desired level of egg moisture is reached.
- 9Sprinkle cheese on top and continue to cook until melted.
- 10Add salt and pepper to taste.
- 11Top with salsa and cilantro.
- 12Serve immediately with refried beans and warm tortillas.
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Nutritional Facts for Homesick Texan's Migas
Serving Size: 1 (288 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 508.3
- Calories from Fat 344
- Total Fat 38.2 g
- Saturated Fat 12.6 g
- Cholesterol 403.8 mg
- Sodium 727.2 mg
- Total Carbohydrate 19.4 g
- Dietary Fiber 3.3 g
- Sugars 4.1 g
- Protein 22.8 g