Migas

by Shawnda on February 16, 2011

in Breakfast,Cinco de Mayo,Mexican & TexMex

Scrambled eggs, salsa, cheese, and tortillas – a central Texas breakfast favorite.

Migas with Homemade Tortillas

I first had migas about 10 years ago, on a trip to Austin. I was describing them to a friend when she interrupted me to clarify: So it’s just eggs scrambled with salsa, tortillas, and cheese?

Just eggs scrambled with salsa, tortillas, and cheese? I clearly was not doing them justice!

When The Foodie Groom and I took our first trip to Austin, I talked about queso and migas all the way there. We made a beeline for Kerbey Lane Cafe. He read the description of migas on the menu and ordered a burger. “It’s just scrambled eggs.” Just?

I shoved a tortilla loaded down with “just scrambled eggs,” pico, tortilla strips, and queso in his face. The first bite was well received. I was happy when he took the second bite. With the third bite came the concern that I’d just forfeited half of my lunch when he asked, “Want half of my burger?”

So yeah, they’re “just” scrambled eggs with salsa, tortillas, and cheese. And “just” one of my favorite breakfasts ever.

Migas

A south Texas breakfast favorite.

Ingredients

  • 1 Tbsp olive oil
  • 1/4 cup chopped white onion
  • 1/2 cup pico de gallo, divided
  • small handful cilantro, roughly chopped
  • 1/2 cup leftover shredded brisket or cooked chorizo
  • 3 eggs
  • 2 Tbsp milk
  • Salt
  • Pepper
  • small handful of corn tortilla chips
  • 4 tortillas
  • 1/2 cup monterrey jack, shredded

Instructions

  1. Heat olive oil over medium high heat.
  2. Saute onion until translucent, about 5 minutes.
  3. Stir in 1/4 cup pico de gallo, cilantro, and brisket.
  4. Whisk eggs, milk, salt, and pepper in a small bowl and pour into saute pan.
  5. Crush tortilla chips over the eggs.
  6. Stir occasionally until eggs are cooked through.
  7. Serve with warmed tortillas, shredded monterrey jack cheese, and remaining pico.

Notes

Yields: 2-4 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

If you like migas, you might also like the adaptations from these bloggers:
Homesick Texan
The Pioneer Woman
Smitten Kitchen
Bluebonnets & Brownies
Chaos in the Kitchen

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{ 24 comments… read them below or add one }

1 Blog is the New Black February 16, 2011 at 6:25 am

Sounds delish and simple! GREAT pics!

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2 Sharlene February 16, 2011 at 7:34 am

Even if it is JUST scrambled eggs and tortillas and cheese, that sounds delicious!

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3 Krista Vossler February 16, 2011 at 8:00 am

We are proud of our migas down here in Austin! Thanks for the Austin/Texas love and the recipe! Migas really are a great way to use up leftover breakfast meet or the end of that bag of tortilla chips and they taste amazing!

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4 Krystal R. February 16, 2011 at 9:39 am

Mmmmmmm, I’d eat this for breakfast, lunch or dinner. I ate eggs twice yesterday, once for breakfast and again for my after work out snack. Now I have a feeling I should make this for lunch. lol

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5 thecounselormom February 16, 2011 at 10:22 am

Love love love Kerbey Lane!! And I loved your white queso you made on here from Kerbey! Yum.

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6 Amber | Bluebonnets & Brownies February 16, 2011 at 10:58 am

Hey, thanks for the linkback! We were just in Austin last week, and indeed I took the hubs to Kerbey Lane for the first time ever too. I actually went for their pumpkin pancakes since I knew we’d be having plenty of breakfast tacos in San Antonio later in the week. They did not disappoint. Hubs had the sausage and egg breakfast tacos. Migas are like my favorite food ever. :)

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7 Jessica February 16, 2011 at 12:23 pm

These are one of my all time favorite breakfasts. In fact, I might have to make it for dinner one night because now I have a hankering for it. :)
thank you for the recipe.

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8 Georgia @ The Comfort of Cooking February 16, 2011 at 12:56 pm

I’m moving to Austin soon and will have to become pretty familiar with migas! I’ll have to check out Kerbey Lane at your recommendation while we’re there. This dish looks absolutely delicious, great job!

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9 Laura February 16, 2011 at 1:31 pm

We have something similar in California, but it’s called a machaca.

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10 Erin February 16, 2011 at 1:43 pm

Another Austinite here! Your recipe for migas looks great – but – to me, migas just aren’t complete until Kerbey queso is drizzled on top!

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11 Chicago Cuisine Critique February 16, 2011 at 1:48 pm

Migas are awesome! Yours look delicious. :)

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12 Wendy February 16, 2011 at 3:40 pm

I’m from Austin too! They recently opened a new Kerbey Lane in my neighborhood–yayy! And your white queso is amazing!! :)

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13 Nikki (Pennies on a Platter) February 16, 2011 at 4:46 pm

My mom is not a cook by any means and she will serve us scrambled eggs topped with jarred salsa, shredded cheese and crushed tortilla chips for breakfast. She calls them “Chili Killies” and I have no idea why! This reminded me of that, although migas sound WAY better! :)

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14 LQ February 18, 2011 at 10:24 pm

@Nikki (Pennies on a Platter),
There’s something similar called chilaquiles. :) That’s probably the connection!

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15 Nikki (Pennies on a Platter) February 19, 2011 at 12:52 pm

@LQ, Oh funny! You’re probably right!

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16 LaGataLoca May 6, 2013 at 2:02 pm

The difference between chilaquiles and migas is the egg in chilaquiles it’s tortillas queso fresco and your choice of the type of salsa I use Pato sauce and if your in Texas HEB has their br and I buy that has jalapenos in it it’s not hot but makes the quest fresco have extra flavor the way I cook chilaquiles is cheap costs about 5 bucks for all the ingredients and is filling. But one thing I love about chilaquiles is the fact you can put what ever you want in it from hamburger meat to what ever and you can find.

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17 Carol Davis February 16, 2011 at 8:06 pm

Yeah… nobody really “gets” migas until they taste them. I grew up near Austin and we ate them often. However, I’ve never actually made them. You might have inspired me to broaden my horizons at home rather than waiting to go out for migas.

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18 cindylu February 17, 2011 at 1:22 am

I’d never heard of migas until some family in Texas mentioned it.

Machaca is a bit different as there are no tortillas (but they’d definitely be on the side). It’s shredded beef scrambled with onions, pepper and tomato. Chilaquiles (I guess they can sound like chili killies) are a stripped down and saucier version of migas.

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19 Cara February 17, 2011 at 7:57 pm

“Just tortillas and eggs”? I was waiting for you to mention the brisket! That totally puts this over the edge now doesn’t it :) Sounds wonderful.

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20 Jessica February 18, 2011 at 12:01 am

What?! They called them JUST scrambled eggs? This other Texas girl can agree, they are not JUST scrambled eggs! Your recipe looks awesome! Can’t wait to try it!

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21 ashley February 18, 2011 at 7:02 pm

next time you’re in austin, try the migas at Trudy’s! they’re so good. i can’t eat real eggs anymore and i miss them so much!!

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22 Paula {Salad in a Jar} February 20, 2011 at 1:49 pm

Oh yes, more than scrambled eggs for sure. I’ve never had them with brisket but can’t wait to try it.

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23 Tabitha July 13, 2011 at 12:01 pm

These remind me of something I grew up with at my Grandma’s house. We called them Gravy by Granny’s. This is a combination of homemade biscuits, scrambled eggs, fresh tomatoes and sausage gravy. You can toss in some bits of sausage too.

I agree with you (for both migas and gravy by granny’s) they’re not just scrambled eggs. I’ve eaten scrambled eggs with salsa plenty of times. Sometimes I like them with salsa and rice. I’m sure the tortilla way is great too!

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24 Barb December 24, 2013 at 12:43 pm

There just is not a better brunch/breakfast than migas. AND it is easy to make a big batch for a holiday brunch. Old groom loves these as much as breakfast burritos.

Merry Christmas

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