tex-mex migas

October 27, 2010

I didn’t truly discover Migas until the last time I was in Austin, a year ago. I’d heard of them before but never really paid much attention. Well. The more fool me. You can bet your bottom dollar that on this trip, I will be making my merry way to brunch and ordering a giant plate of migas on more than one occasion. It’s only right.

Migas are made up of scrambled eggs, fried corn tortilla strips, salsa and cheese. As with Spanish Migas, the Tex-Mex version is based on the use of day-old bits and bobs – tortillas that have been sitting around for a while are perfectly used up here, in the same way that day old peasant bread is used in Spanish migas. I made them for us the morning after a night of enchiladas.

They are also a winning hangover cure, in case you’re in the market for that kind of thing. If you’re in Austin, head to Trudy’s for some of the best. If you’re not in Austin, try these.


adapted from The Homesick Texan


  • 5 eggs
  • generous splash of milk
  • 3 tbsp peanut oil
  • 3 corn tortillas cut into strips or 1 cup tortilla chips, crumbled into small pieces
  • 1/4 an onion, diced
  • 1 jalapeno pepper, diced (de-seed it if you’re not a fan of heat)
  • 1/2 cup of shredded cheese such as Longhorn cheddar or Monterrey Jack
  • 1/2 cup of salsa
  • 1/2 cup fresh cilantro
  • Salt and pepper to taste


1. In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.
2. In a large iron skillet, heat up peanut oil on medium-high, and place tortilla strips into skillet, cooking for about three minutes, turning once. Remove the tortilla strips with a slotted spoon to a paper-towel-lined plate. Drain the oil from the skillet leaving 2 tablespoons in the skillet.
3. Add onions and jalapenos to the pan, and cook for a couple of minutes
4. Add egg mixture and tortilla strips to the skillet and let eggs sit for about one minute or until set on the bottom and then gently stir.
5. Sprinkle cheese on top of eggs and continue to cook until melted.
6. Add salt and pepper to taste and top eggs with salsa and cilantro.

Serves two.

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{ 5 comments… read them below or add one }

Erica October 27, 2010 at 8:31 am

I’m loving all of the Mexican dishes. I had a scrambled eggs dish (kind of migss without the tortillas) a few weeks ago and LOVED it. I was fearful at first to order eggs at a Mexican restaurant, but now I know I will be doing so more often!!


elizabeth October 27, 2010 at 7:13 pm

Wow–I saw your tweet about migas and I got all excited because I was thinking fried bread speared with chorizo, because that’s the Spanish version that I know. But these look crazy good–having never been to Texas I am not as knowledgeable about Tex-Mex, and this looks like a fun recipe to try.


sofia October 27, 2010 at 9:43 pm

so BT (the boyfriend) went to texas a couple of months back to hang out with some old college friends and had his first plate of migas. he came home raving about the dish and hasn’t stopped since. we found some migas at a tex-mex place in brooklyn, but i think i could do bettter trying them at home. i just might have to surprise him with migas based off of this recipe. i’ll let you know how it goes!


Holly October 28, 2010 at 10:39 am


hope you are having an amazing time :)


Angharad November 3, 2010 at 4:44 pm

Elizabeth: I have a spanish migas recipe too! Check it out: http://www.eating-for-england.com/spanish-migas-for-beginners/

So very different to this one but in the same vein of using up leftovers to make a hot bowl of deliciousness!


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