Austin-Style Migas bring the vibrant flavors of Tex-Mex breakfast to your table in just 10 minutes. Crispy tortilla strips mingle with fluffy scrambled eggs, creating a satisfying crunch in every bite. Fresh jalapeños and ripe tomatoes add a burst of brightness, while melted cheese ties it all together with creamy richness. This dish is a celebration of textures and tastes, perfect for a quick yet indulgent morning meal.
With a prep time of 8 minutes and a quick cook time of 2 minutes, these migas are ideal for busy mornings or lazy weekends. The smoky aroma of sautéed onions and peppers fills your kitchen, promising a hearty, flavorful start to your day. Warm, comforting, and effortlessly delicious, this recipe is a must-try for anyone craving a taste of Austin’s culinary charm.
What You’ll Need for Austin-Style Migas?
- 1 teaspoon extra-virgin olive oil
- ¼ cup diced red onion
- 2 roma tomatoes, cored and diced
- ½ to 1 jalapeño, seeded and diced (adjust for spice preference)
- 1 garlic clove, finely chopped
- 5 eggs, beaten
- ¼ cup crumbled tortilla chips (substitute with fresh tortilla strips if preferred)
- ½ cup shredded jack cheese (or use cheddar for a sharper flavor)
- ¼ cup chopped cilantro
- Sea salt and freshly ground black pepper (to taste)
- For serving:
- 4 tortillas, charred
- Avocado slices
- Lime wedges
- Homemade Salsa or Tomatillo Salsa
How to Make Austin-Style Migas?
- Heat the oil: In a medium nonstick skillet, heat 1 teaspoon olive oil over medium heat.
- Sauté the veggies: Add ¼ cup diced red onion, 2 diced roma tomatoes, ½ to 1 diced jalapeño, 1 finely chopped garlic clove, ¼ teaspoon sea salt, and several grinds of black pepper. Cook for 2 minutes, stirring occasionally, until softened.
- Add the eggs and chips: Pour in 5 beaten eggs and ¼ cup crumbled tortilla chips. Stir gently to scramble the eggs until just set, about 1-2 minutes.
- Incorporate the cheese: Stir in ½ cup shredded jack cheese until melted, then remove the skillet from the heat.
- Garnish and serve: Sprinkle with ¼ cup chopped cilantro and season with additional salt and pepper to taste. Serve immediately with charred tortillas, avocado slices, lime wedges, and your choice of salsa.
Spice It Up: Sauce and Topping Ideas
While the recipe includes salsa, consider adding a dollop of creamy avocado salsa or a drizzle of chipotle mayo for extra flavor. For a tangy twist, try pickled red onions or a sprinkle of cotija cheese. Don’t forget a side of refried beans or Mexican crema to round out the meal!
Perfect Pairings: Serving Suggestions
Serve your migas with warm, charred tortillas for a classic touch. Add a side of black beans or Mexican rice for a heartier meal. For a fresh contrast, include a simple cucumber and radish salad or a bowl of guacamole. A cold glass of horchata or agua fresca pairs beautifully with the dish.
Quick Tips: Time-Saving Hacks
To save time, prep your veggies the night before and store them in an airtight container. Use pre-shredded cheese and store-bought salsa for convenience. If you’re in a rush, skip charring the tortillas and warm them in the microwave for 15 seconds instead. These small tweaks can shave minutes off your prep!
Make It Your Own: Recipe Variations
For a vegetarian-friendly version, add sautéed bell peppers or zucchini. If you’re feeling adventurous, swap the tortilla chips for crumbled tostadas or chicharrón. For a protein boost, mix in cooked chorizo or shredded chicken. You can also experiment with different cheeses like queso fresco or cheddar for a unique twist.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm the migas in a skillet over low heat, adding a splash of water or milk to keep the eggs moist. Avoid microwaving, as it can make the tortilla chips soggy. For best results, enjoy fresh!
Austin-Style Migas
Equipment
- medium nonstick skillet
Ingredients
- 1 teaspoon extra-virgin olive oil
- ¼ cup diced red onion
- 2 roma tomatoes, cored and diced
- ½ to 1 jalapeño, seeded and diced
- 1 garlic clove, finely chopped
- 5 eggs, beaten
- ¼ cup crumbled tortilla chips
- ½ cup shredded jack cheese
- ¼ cup chopped cilantro
- Sea salt and freshly ground black pepper
for serving
- 4 tortillas, charred
- Avocado slices
- Lime wedges
- Homemade Salsa or Tomatillo Salsa
Instructions
- Heat the oil in a medium nonstick skillet over medium heat. Add the onion, tomato, jalapeño, garlic, ¼ teaspoon sea salt, and several grinds of fresh pepper. Cook for 2 minutes, stirring, until softened.
- Add the eggs and crumbled chips and stir to scramble. Stir in cheese and remove from the skillet.
- Sprinkle with cilantro, season to taste with more salt and pepper, and serve with tortillas, avocado slices, lime wedges, and salsa.