Oye Migas! Elevating your scrambled egg game to level 1000. All the best things we love about Mexican food coming together in the form of a scramble and all in one bowl. Let’s really think about this: refried black beans, sliced avocados, onions, jalapeños, zesty salsa, CHEESE, tortilla chips, and the ever so controversial, CILANTRO! And when all these flavors get together in a bowl or in the curvature of a warm flour or corn tortilla and get topped with spicy salsa it’s hard to not dream about this meal long after it’s gone. If you serve this for a brunch meal to a group of friends, it’s easy to see why people are going to want to have brunch with you more often. Migas are a crowd pleasing kinda meal.
I can’t even begin to tell you the number of times these breakfast migas have been lunch or dinner on weekdays when i’m single. It’s the quickest thing to throw together and it’s hearty and filling <— pretty much all the marks I want to hit with a meal. Let me also point out that these are more ‘street-style’ breakfast migas as they use store-bought tortilla chips. Traditional migas from more authentic Tex-mex joints usually use corn tortillas that are cut into wedges or strips and are fried in oil before adding the eggs and scrambling. When i’m starving and 0.2 seconds away from shoving the entire contents of my pantry in my mouth – these are my go to migas! They also happen to be perfect when you’ve got a bag full of half pieces of tortilla chips that are no good for dipping in salsa. To be clear, i’m talking about the pieces that are about ½ or ¼ of the original chip size. Not the crumbs, you don’t wanna use those. Smaller pieces shouldn’t even exist and around here, they usually get left in the bag, clipped, and forgotten in the back of the pantry until the cleaning rampage hits and then things get tossed. But migas are the perfect way to use up those smaller pieces. SCORE. I hate wasting food!
What we’re doing here is sautéing the onions and jalapeños for a few minutes to sweat them down. Then we’ll add scrambled eggs and push them around the pan until they’re half firm. Toss in broken tortilla chips and stir until they’re mixed in with the scramble. Add the cheese on top, put a lid on it, and allow the cheese to melt and become perfectly stringy. I like to have someone heating the tortillas and black beans at this time. Slice up the avocados and get that salsa out. Keep the coffee flowing too! And if you’re Anees this will MOST DEFINITELY need to be served in warm tortillas and topped with salsa. Me? I could go either way. Sometimes I’ll make myself a bowl of migas and other times a taco. There’s really no wrong way to serve these. I’ve had ’em at a local joint where they cooked up broccoli and zucchini in a warm ranchero sauce and added that to the bowl with the eggs on top and MAN! DYNA-MITE. Since we’re still on our 10 day west coast trip, I’ll tell you that these migas were a lifesaver the last few days before we left. Too often I found myself enjoying a bowlful of this stuff. Guys, this is such a magical meal. It’s breakfast, it’s lunch, it’s dinner, and it’s EVERYTHING in between. So skip the frozen pizza, grab a few eggs, and let’s get crackin’. See what I did there? Migas make me [extra] clever.
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