I’m taking y’all on a trip down to sunny Austin, TX for a traditional Tex Mex breakfast. You can step into nearly any self-respecting breakfast establishment in Austin and order Migas. This is the way that I make Migas but it can be made in a variety of ways. The key is to scramble eggs with corn tortillas and some veggies. The result is always flavorful, comforting and a great way to start the day.
Its Time for Migas Y’all
- 1/4 C olive oil
- 6 corn tortillas, cut into strips
- 1 jalapeño, diced (I remove seeds and stems but leave them in if you like the heat)
- 1 onion, chopped
- 2 large tomatoes, chopped
- cilantro (to taste, my husband isn't a huge fan so I use it sparingly)
- 1 bell pepper, chopped
- 8 large eggs
- 1 C cheese (I used queso fresco but options are endless - cheddar, monterrey jack, cotija, etc)
- Salt and Pepper
- Salsa to serve (optional)
- Sliced avocado to serve (optional)
- Heat oil in a small skillet over medium heat. When the oil is hot, add the tortilla strips and cook until the edges are crisp. You will likely need to do this in batches so the pan doesn't get too crowded. Once they are cooked, put them on a paper towel to drain. Set Aside.
- Transfer the leftover oil from the fried tortillas into a large skillet. Cook the veggies until they are soft. Add the tortilla strips and season with salt and pepper.
- Lower the heat to medium-low, add the eggs and scramble. Cook until they are done being careful not to overcook (brown eggs are not yummy).
- Once the eggs are done, remove from the heat and fold in the cheese. Serve with some salsa, and the avocado (if you would like).
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