Scrambled eggs, salsa, cheese, and tortillas – a central Texas breakfast favorite.
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.
A south Texas breakfast favorite.
- 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
- small handful of corn tortilla chips
- 4 tortillas
- 1/2 cup monterrey jack, shredded
- Heat olive oil over medium high heat.
- Saute onion until translucent, about 5 minutes.
- Stir in 1/4 cup pico de gallo, cilantro, and brisket.
- Whisk eggs, milk, salt, and pepper in a small bowl and pour into saute pan.
- Crush tortilla chips over the eggs.
- Stir occasionally until eggs are cooked through.
- Serve with warmed tortillas, shredded monterrey jack cheese, and remaining pico.
Yields: 2-4 servings
Estimated time: 15 minutes