Austin-Style Migas
Migas, a beloved breakfast dish deeply rooted in Tex-Mex cuisine, is a vibrant and flavorful way to kickstart your day. Originating from the traditional Spanish dish, migas has evolved into a hearty meal that incorporates crispy tortilla chips, eggs, and a medley of fresh vegetables. Today, I’m excited to share my version of Austin-Style Migas, which is bursting with flavor and texture. This dish is perfect for brunch gatherings or a cozy breakfast at home. Let’s dive into the details of making this delicious recipe.
Why It’s My Go-To
Austin-Style Migas holds a special place in my heart. Each bite is a delightful combination of crispy, creamy, and spicy elements that come together beautifully. The crumbled tortilla chips add a satisfying crunch while the fluffy eggs and melted cheese create a rich, comforting base. Plus, it’s incredibly versatile—feel free to customize it with your favorite toppings or ingredients. Whenever I’m looking for a hearty breakfast that can be whipped up in no time, this is my go-to recipe.
Shopping List
- 1 teaspoon extra-virgin olive oil
- 1 cup diced red onion
- 2 roma tomatoes, cored and diced
- 1 jalapeño, seeded and diced
- 1 garlic clove, finely chopped
- 5 eggs, beaten
- 1 cup crumbled tortilla chips
- 1 cup shredded jack cheese
- 1 cup chopped cilantro
- Sea salt and freshly ground black pepper
- 4 tortillas, charred
- Avocado slices
- Lime wedges
- Homemade Salsa or Tomatillo Salsa
Toolbox for This Recipe
- Skillet: A non-stick skillet works best for cooking the eggs and vegetables.
- Spatula: Use a spatula to stir and fold the eggs gently.
- Mixing Bowl: A bowl for whisking the eggs.
- Knife and Cutting Board: Essential for chopping vegetables.
Austin-Style Migas: From Prep to Plate
Step 1: Prepare the Vegetables
Start by dicing the red onion, roma tomatoes, and jalapeño. Finely chop the garlic clove. This step is crucial as it allows the flavors to meld beautifully when cooked.
Step 2: Cook the Aromatics
In a skillet over medium heat, add the 1 teaspoon of extra-virgin olive oil. Once hot, add the diced red onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the diced jalapeño and chopped garlic, cooking for an additional 1-2 minutes until fragrant.
Step 3: Add the Tomatoes
Next, toss in the diced roma tomatoes. Cook for about 3-4 minutes until the tomatoes begin to soften and release their juices. Season with sea salt and freshly ground black pepper to taste.
Step 4: Beat the Eggs
In a mixing bowl, beat the 5 eggs until they are well combined and slightly frothy.
Step 5: Combine Eggs and Tortilla Chips
Pour the beaten eggs into the skillet with the sautéed vegetables. Gently stir to combine. Then, add the crumbled tortilla chips, folding them into the egg mixture. This will create that signature texture of Austin-Style Migas.
Step 6: Add Cheese
Sprinkle the shredded jack cheese over the top of the mixture. Continue to cook, gently stirring, until the eggs are just set and the cheese is melted. Remove from heat.
Step 7: Garnish and Serve
Fold in the chopped cilantro right before serving. Serve the migas on charred tortillas, topped with avocado slices and lime wedges. Don’t forget to add a generous spoonful of homemade salsa or tomatillo salsa for that extra kick!
Quick Replacement Ideas
- Use corn tortillas instead of flour for a gluten-free option.
- Swap jack cheese for cheddar or pepper jack for a spicier flavor.
- Try adding black beans or sautéed bell peppers for extra protein and nutrition.
- For a dairy-free option, use vegan cheese or omit cheese altogether.
Pro Tips & Notes
- Don’t overcook the eggs; they should be soft and fluffy.
- Feel free to adjust the spice level by adding more or less jalapeño.
- For a creamier texture, you can whisk in a splash of milk or cream with the eggs.
- Char the tortillas directly over a gas flame for the best flavor, or warm them in a skillet.
Leftovers & Meal Prep
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat. While migas are best enjoyed fresh, they still taste great the next day! You can also prepare the vegetable mixture ahead of time and store it separately, then add the eggs and tortilla chips when you’re ready to cook.
Ask the Chef
Can I use different types of cheese in Austin-Style Migas?
Absolutely! You can use any cheese that melts well. Cheddar, pepper jack, or even a dairy-free cheese alternative work wonderfully.
What’s the best way to store leftover migas?
Store leftover migas in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the eggs.
Can I make Austin-Style Migas ahead of time?
While it’s best served fresh, you can prep the vegetable mixture ahead of time and store it in the refrigerator. Just add the eggs and tortilla chips when you’re ready to cook.
What can I serve with Austin-Style Migas?
These migas pair beautifully with a side of fresh fruit, refried beans, or a light salad. A cold beverage like agua fresca or a refreshing mimosa is also a great addition!
Our Most-Loved Recipes
In Closing
Austin-Style Migas is more than just a breakfast dish; it’s a celebration of flavors and textures that will leave you feeling satisfied and energized. Whether you’re cooking for yourself or entertaining friends and family, this recipe is sure to impress. With simple ingredients and straightforward steps, you can create a delicious meal that embodies the spirit of Austin’s vibrant culinary scene. So grab your ingredients, get cooking, and enjoy every bite of these mouthwatering migas!
Austin-Style Migas
Ingredients
Equipment
Method
- Start by dicing the red onion, roma tomatoes, and jalapeño. Finely chop the garlic clove.
- In a skillet over medium heat, add the extra-virgin olive oil. Once hot, add the diced red onion and sauté for about 3-4 minutes until translucent. Then, add the diced jalapeño and chopped garlic, cooking for an additional 1-2 minutes until fragrant.
- Next, toss in the diced roma tomatoes. Cook for about 3-4 minutes until the tomatoes begin to soften and release their juices. Season with sea salt and freshly ground black pepper to taste.
- In a mixing bowl, beat the eggs until they are well combined and slightly frothy.
- Pour the beaten eggs into the skillet with the sautéed vegetables. Gently stir to combine. Then, add the crumbled tortilla chips, folding them into the egg mixture.
- Sprinkle the shredded jack cheese over the top of the mixture. Continue to cook, gently stirring, until the eggs are just set and the cheese is melted. Remove from heat.
- Fold in the chopped cilantro right before serving. Serve the migas on charred tortillas, topped with avocado slices and lime wedges. Add a spoonful of salsa for that extra kick!
Notes
- Don’t overcook the eggs; they should be soft and fluffy.
- Adjust the spice level by adding more or less jalapeño.
- For a creamier texture, whisk in a splash of milk or cream with the eggs.
