Texas migas has traditionally been a central and south Texas breakfast tradition. I was born in Dallas, which is located in north-central Texas and I’d never heard of migas until I started spending time in Austin and San Antonio and I can assure you, every mother’s kitchen creates migas as tasty, unique, and reflective as that person’s cultural experiences.
Basically, we’re talking eggs, onions, green peppers, jalapeno peppers, crisp tortilla chips or soft-diced corn tortillas and spices of oregano, cumin and chili powder. There is no right way or wrong way to cook up a skillet of migas, use what you love or have on hand. I’ve scrambled up dinner migas with sliced avocado, diced tomato, roast garlic and goat cheese served over homemade tortillas de maiz, and topped with fresh salsa, diced onions, and chopped cilantro. Migas can be a humble meal (like its beginnings) or an elegant brunch with friends.
Today, we’re going to prepare a basic breakfast migas of eggs, shallots, green onions, cheese, tortillas and spices. This is a hearty breakfast and is traditionally served without a meat side dish. Restaurants famous for their migas such as, Cisco’s Restaurant and Bakery on 6th street in Austin (our fave stop when we’re in Texas) continues to serve this dish in the traditional meat free style. Of course you’re free to add a side of anything you enjoy, the point I’m trying to make is that you won’t miss the sausage. Migas are plenty savory, hearty and fulfilling all on their own.
Prep Time: About 10:00 minutes
Cooking Time: About 10:00 minutes
Tools you’ll need:
Spoon for Stirring
Knife or Cleaver
1 Large Shallot, Diced
3 or 4 Green Onions, Diced
Corn Tortillas, 1 Diced and More for Rolling Migas Breakfast Tacos
4 large eggs
Cheddar Cheese, Grated for Sprinkling
.5 tsp. Oregano
.5 tsp. Ground Cumin
.5 tsp. Chili Powder
Butter or Olive Oil
Fresh Salsa for Topping (Check out our homemade salsa recipe.)
Sauté the diced shallots and green onions in your skillet with a small amount of butter or olive oil until tender.
While your shallots and onions are cooking, whisk your eggs until well blended and add the oregano, chili powder, and cumin.
When your shallots and onion are soft, add the diced tortilla or a small hand full of tortilla chips and give a stir until they are coated with oil and warm.
Pour in your egg mixture and scramble to your desired consistency.
Top with cheese and/or salsa and serve with warm fresh corn tortillas.
We know a lot of people enjoy masa or white wheat tortillas and they do have a place in every lover of southwest cooking’s larder but, for the authentic Texas taste of migas, you’ll want to serve your migas with fresh corn tortillas.
Click the link for our Homemade Fire Roasted Salsa recipe. It’s the perfect topping for Texas Migas.