Oh migas! Where had you been all my life? I’m about to let you in on one of the best breakfasts. Ever.
My boyfriend spent a few weeks on the road recently and about two weeks of it was spent in Austin, TX. I tried to contain my jealousy as he told me about his daily breakfast fix of migas tacos from Maria’s Taco X-Press. Up until recently, I had enjoyed migas only once or twice. A deli in Kalamazoo, MI serves it as side dish and it is quite yummy but nothing in comparison to this Tex-Mex version, cooked up with eggs and cheese and served in warm corn tortillas.
After listening to my sweetie lament the loss of his new favorite breakfast, and being a good little foodist, I suggested my best solution…make them ourselves! A quick search found a recipe from none other than Maria’s Taco X-Press and we set about whipping up our first of many migas breakfasts. The only differences? A little bit of cheese (I hear they are heavy-handed with it down in Austin–everything is bigger in Texas!) and instead of wearing tee-shirts and sunglasses in Austin we were bundled up in sweaters, leg warmers, flannel, and shearling boots to brave the frigid January-in-Michigan temps. Maybe in July we’ll get that Austin feeling as we tuck into our probably fiftieth migas breakfast. At about 3 or 4 times a week, we are establishing a lifelong habit! And I’m alright with that.
First, add the onions, tortilla chips, and peppers to a hot pan with one teaspoon of oil:
Add tomatoes and cook over medium heat 3 to 4 minutes or just until onion is translucent.
Add eggs to skillet, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom…the full recipe is below!
Served with my homemade Habanero hot sauce…..yes, ma’am!
- 1/3 cup lightly crushed tortilla chips
- 1/4 cup chopped onion
- 1/4 cup diced tomatoes (during the winter months, use canned chopped tomatoes, strained)
- 2 tablespoons chopped jalapeño peppers (for a less spicy version add green bell pepper instead). I also add a couple tablespoons of hot salsa verde sometimes.
- 1 teaspoon vegetable oil
- 2 large eggs, lightly beaten
- Pinch of salt and pepper
- 2 (8-inch) corn tortillas, warmed
- 1/2 cup (2 oz.) shredded 2% reduced-fat Mexican four-cheese blend
- Sauté tortilla chips, onions, tomatoes, and peppers in hot oil in a medium-size non-stick skillet over medium heat 3 to 4 minutes or just until onion is translucent.
- Whisk together eggs, salt, and pepper. Add to skillet, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened and moist. (Do not over stir.) Spoon egg mixture into warm tortillas, and sprinkle with cheese; serve immediately folded into corn tortillas with sliced avocado and plenty of hot sauce. I love mine with my homemade Habanero hot sauce but Valentino or Topatio are also fantastic!