Spice up breakfast with migas

By Kathryn Jones


Photo by Kathryn Jones

Photo by Kathryn Jones

Years ago as a young reporter fresh out of college, I dated a guy who, after a party one night, suggested I go back to his place — so he could cook me his favorite breakfast dish.

Right, I thought. But I went and…guess what? He made me one of the best breakfasts I’d ever eaten at 2 a.m. — migas.

They were so delicious, I married that guy. My husband, Dan, and I still enjoy migas, though we’re not up to staying up that late anymore. So we just make it for breakfast — after the sun comes up.

Migas originated somewhere in Mexico, food lore has it, as a way to use stale tortillas. You also can use stale tortilla chips, but they won’t have the chewy bite of fresh tortillas. Then toss in some chopped tomatoes and onion and let the magic begin.

Some folks are very particular about their migas — some like cheese, some don’t. Some don’t want lots of egg, others do. Try variations and see what you like best, then adjust the heat from jalapenos to your taste.

For side dishes, we like to warm up some refried beans and slice some ripe avocado.

Migas makes a great breakast when you have company because you can easily expand the recipe for more diners. Plus, it looks attractive on a plate (especially a blue one) and the ingredients are available from grocery stores in small towns such as ours.

Once you’ve tried migas, you’ll likely be hooked for life. And, like me, maybe you’ll even marry the cook!


(Serves 6)

6 to 12 yellow corn tortillas
vegetable oil for frying
12 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup grated cheddar or Monterrey Jack-cheddar mix
1/4 cup finely chopped onion
1/4 cup finely chopped tomato
2 finely chopped jalapeños or scallions for garnish

Cut the tortillas in half, then cut them into rectangles, about 1 by 2 inches (if you want more tortillas in the migas, use the full amount; use less if you want it to more egg-y).

Heat oil over medium-high heat and fry the tortilla pieces, stirring to keep them from getting crisp. Remove when the edges just begin to turn brown. Drain on paper towels.

Add the onions to the hot oiled pan and cook until they start to soften, then add the tomatoes (and jalapenos if you want them cooked) and stir for a minute or two.

Add the eggs, salt and pepper to the pan, stirring constantly. As the eggs begin to set, add the tortilla chips and continue to stir. Fold in the cheese.

Garnish with chopped fresh jalapenos or scallions.

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