Bring the delicious flavors of restaurant quality migas into your kitchen with this easy Migas for Two recipe. Top with chunky salsa, ripe avocado, and crumbled queso fresco for the perfect breakfast, brunch, or dinner meal.
Lindsay from Pinch of Yum shared about her obsession with migas on Instagram recently and I knew as soon as I saw her video that I NEEDED them in my life a.s.a.p! I'm usually more of a breakfast taco kind of girl myself but they looked sooo good. I mean, migas are basically a breakfast taco all scrambled up together anyway, right?
What are Migas?
Turns out, you may get a different definition of what migas are depending on who you ask. The traditional Spanish or Portuguese dish differs slightly from the Mexican or Tex-Mex dish that I'm familiar with. Each version centers around using leftovers- day old bread, tortas, or tortillas- to give life to a delicious new creation.
You may have also had chilaquiles, which is a similar meal that substitutes salsa for eggs during cooking. Typically regarded as a hearty, inexpensive, working-class breakfast, migas are popping up on trendy Tex-Mex menus everywhere.
This Migas for Two recipe falls into that category with the addition of garlic, jalapeno, and cheese. Untraditional? Perhaps. But you really can't go wrong with also adding fresh pico de gallo, homemade guacamole, crumbled queso fresco... serving over refried beans... or with flavorful chorizo.
I've simplified this homemade migas recipe down to the basic ingredients so that you can go crazy with the toppings and mix-ins that your Tex-Mex loving heart desires.
- You want the tortillas strips to be about the size of a bite-size corn chip (think Fritos). I typically use the mini corn tortillas (street taco size) because it is what I have on hand.
- The tortilla strips should be crispy and golden brown- pull them off too early and they will be soggy, let them go too long and they will burn to a crisp.
- Also keep an eye on the garlic... nothing ruins a dish faster than burnt garlic.
- You want to add the eggs slowly and in increments. If you add them all at once, the tortilla strips that you just so carefully crisped will turn to mush.
- Be sure to push the whole mixture around with a spatula as you add the eggs and be ready to remove them from the heat to finish cooking with the residual heat from the pan.
- 10 small corn tortillas (or 5-6 large)
- 1 tbsp butter
- 1 tbsp olive oil
- ½ tsp minced garlic
- ½ jalapeno, seeds removed
- 6 eggs, beaten
- ½ cup shredded cheese of choice (sharp cheddar or pepper jack)
- Cut the tortillas into thin strips.
- Toss the tortilla strips in the butter and olive oil in a skillet over medium high heat until browned and crispy.
- Reduce heat to low. Add minced garlic and diced jalapeno. Toss until aromatic.
- Increase the heat slightly to medium-low, slowly add the eggs in three increments. (Adding all at once will make your tortilla strips soggy. Go slowly, add use spatula to turn the mixture during each addition.) Season with salt.
- Top with shredded cheese. Serve immediately.
Nutrition Information:Yield: 2 Serving Size: 2 people
Amount Per Serving: Calories: 300