The Spanish word “migas” translates generally into English as “crumbs,” and it’s believed this classic Tex-Mex dish got its name due to the jumbled bits of this and that—including pieces of stale corn tortillas—that make up the ingredients list. Several spicy and savory items may make their way into the pan, such as chiles and onions, beans, avocado, even crumbled chorizo. Whatever additions you choose, a few things are a must for migas: eggs, fried corn tortillas, cheese, and salsa.
While this dish is usually on the breakfast menu throughout Texas, many people enjoy it for dinner. I know I do.
Note: Some recipes call for stirring salsa into the egg mixture toward the end of cooking, but I think a spoonful on top of the finished plate—along with a dollop of sour cream—dresses up the migas just fine.
And another note: My research indicates that gentle is an operative word in preparing this dish. When you add the eggs to the pan, let them sit a minute, then gently fold the ingredients a few times—not like stirring scrambled eggs. Same goes for incorporating the cheese. This prevents the migas from looking messier on the plate than they already are!
- 4 large eggs
- 1 tbsp fat-free milk
- sea salt
- freshly ground black pepper
- 3 tbsp peanut oil, plus more as needed
- 3 5-inch corn tortillas, cut into 2-inch strips
- 2 jalapenos, seeded and chopped
- 1/2 cup chopped red or yellow onion
- 1/2 cup shredded cheddar-Monterrey jack mixture (or all cheddar)
- chunky salsa, sour cream, and chopped cilantro, for serving
- refried black beans, for serving (optional)
- Migas Ingredients