This skillet of Migas couldn’t have come at a better time yesterday. It was a day to go down in the history of strange days…my girls were even commenting on it. It couldn’t possibly have anything to do with my site being hacked, now could it? And what exactly does hacked mean, really? I’m still not sure….but things are all backed up, upgraded, neat, tidy and hopefully secure. But let’s not dwell there….if you know me, then you know I’m not one to mire in the muck so to speak. Chin up and keep swimming, Nemo!
Let’s get back to these Migas! Have you heard of Migas before? I hadn’t before I turned the page in my beautiful new Homesick Texan cookbook. Apparently if you are from Texas, and Austin specifically…..then Migas are a meal not to be missed. Meaning if you’re making a trip to Texas anytime soon…then put this on your list…must try migas! Or better yet, don’t wait to visit Texas….just make ’em at home….today….you won’t regret it!
You know I’ve been enamored of late with my taco omelette with cucumber avocado salsa dip, so it ‘s not too much of a stretch that a breakfast plate of tex-mex would be calling out my name….must make Migas. My girls were curious about their odd name, and I loved the fact that this egg dish would contain crispy fried corn tortilla strips. A google search revealed that there are many variations of this recipe out there, and even a spanish version that’s a different dish altogether.
To make Lisa’s tex-mex migas you’ll fry up corn tortillas in a skillet with about 1 inch of oil…about a minute per side, and set aside on paper towels. In a bowl, you’ll mix together eggs, a splash of milk, salt, pepper, cumin and cilantro. In a pan, you’ll saute onion, jalepenos and add in garlic at the end. Then you’ll combine all of it together in a skillet, adding in cheese and fried tortilla pieces at the end.
Serve with chopped tomatoes, salsa, avocado or sour cream and you’re all set. See I told you, easy! My girls scraped their plates clean and wanted more, my hubby thought they were incredible, and I’m so happy to add another meal to my rotation that everyone loves!
Let me know if you try them, if you live in Texas or about any experience you have with migas!
Migas ~ 4 servings
slightly adapted from The Homesick Texan Cookbook by Lisa Fain
Oil, for frying
4 corn tortillas cut into strips (I used 6)
1/2 medium yellow onion, diced (I use vidalia)
4 jalepeno chiles, seeds and stems removed, diced (I used 1 jalepeno)
1/4 cup whole milk or half-and-half (I used cream)
1/2 tsp kosher salt, plus more, to taste
1/2 tsp black pepper, plus more, to taste
1/2 tsp ground cumin
1/4 cup chopped cilantro
2 cloves garlic, minced
1 cup grated cheddar cheese or monterey jack cheese (4 ounces) (I used jack)
Salsa, for serving
Warmed-up tortillas, for serving (we omitted and ate off our plate)
1. Fry up corn tortillas in about 1 inch of oil, about 1 minute per side. Drain on paper towels and lightly salt.
2. Saute onions and jalepenos in lightly greased skillet (I used butter) til onions are translucent, about 5 minutes. While onions are cooking, whisk eggs in a bowl with milk, salt, pepper, cumin and cilantro.
3. Add garlic to skillet and cook for 30 more seconds. Add the egg mixture, and let eggs sit 1 minute on medium low heat or until set on bottom. Stir gently with spatula. Continue scraping bottom of skillet till eggs are cooked, sprinkling in cheese near the end. Once cheese has melted stir in tortillas pieces and top with more cheese. I placed my skillet under the broiler for 1 minute more to melt cheese on top, but it’s not a necessary step.
4. Salt and pepper to taste. Serve eggs with salsa and tortillas, if desired. Can also top with tomatoes, avocado and/or sour cream.
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This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef
This recipe has been linked up with Slightly Indulgent Tuesday, Fat Tuesday, Totally Tasty Tuesdays, Hearth and Soul Hop, Fresh Bites Friday, Food Trip Friday, Friday Favorites & Simple Lives Thursday.
We eat Migas quite often, actually. My version is really simple, though… just sauté up some onions, tomatoes, and jalapeños in some butter and when they have softened a bit, pour in some beaten eggs and season w/ salt and pepper and some fried tortilla strips. Cook until just set. We like to wrap ’em in warm tortillas and top with cilantro and queso fresco. Breakfast of champions! I had my eye on Lisa’s version too, though…they sound and look wonderful. Pass me a plate 🙂
I LOVE the Homesick Texan!! I have to get her book. The migas look fantastic. Thanks for sharing 🙂
I’m so sorry to hear that you were hacked, but I’m glad to see that you’re back up an running and haven’t skipped a beat! The migas definitely caught my eye as a “must-make” recipe, and your awesome review has pushed it right up to the top of my list!
Glad things are back to normal! Boo hackers!!
So…migas is a little new to me, heard of it earlier this year and I made a version of it once. I want to make it again! Yours looks so freaking delicious. What a great weeknight dinner. I’m loving all this Homesick Texan love around the blogs!
I’m officially drooling. This sounds soooo much better than the dinner I have planned for the night. I love this post… will have to try Migas soon.
I had never heard of Migas but what a great breakfast this would be. And so easy too, love it!
I’m craving Mexican food now. Perhaps Huevos Rancheros for breakfast. Tasty recipe post.
Looks yummy and it’s time for breakfast too!
I have never even heard of a miga, but this sounds like something I want to cuddle up next to. Great choice!
What a great pick–I am so loving how those migas look. I’d like some for a late night snack right now. 😉
These look good. You don’t actually have to fry up the tortillas. They’re not quite as decadent, but still yummy.
You can make them even more quickly by just adding salsa, torn-up corn tortillas, and cheese to regular scrambled eggs when they are almost finished. (If you add the salsa at the beginning, you end up with pink eggs, which many people find unappetizing for some reason!)
If you’re eating them rolled up in a flour tortilla (as a breakfast taco), you may as well not even add the cheese until you’re putting it in the tortilla–the cheese will still melt, and you can taste the cheese better when it’s not mixed into the eggs, so you won’t need as much.
I’m not from Texas, but I have lived here for, yikes, decades now.
This looks incredible! I have never had migas before, but I can tell that I have been missing out! Thanks for sharing this with the Hearth and Soul Hop.
I have never had migas before either, and I agree with Alea, I’m missing out! Thank you for sharing this wonderful recipe with the Hearth and Soul hop.
I’ve never tried Migas, but it looks delicious and healthy, cool post!
First time I’ve heard of migas, though tex-mex is quite popular in NYC when I lived there.
Be that as it may, this looks delicious!
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