When I miss Austin, I make this migas recipe for breakfast. Made with a handful of basic ingredients, it's fun, flavorful, and easy to make!


Looking back now, I can’t believe that there was a time when I hadn’t heard of migas. Growing up in the Midwest, I ate松饼for breakfast every morning. When I went to college, I started each day with a bowl ofoatmeal。如果你问我在哪里可以找到伟大的米加斯,我会看着你喜欢你疯了。

But in Austin, migas are everywhere. Go out to brunch, and they’ll be on the menu. Stop at a taco truck in the morning, and everyone there will be getting migas breakfast tacos. It didn’t take me long to understand the hype. Crumbled tortilla chips, melty cheese, and soft scrambled eggs create an incredible creamy/crunchy texture. Onions, tomatoes, and cilantro add lots of fresh flavor, and jalapeños amp up the heat. Splash your migas with salsa and stuff them into tortillas, and you’ll be asking for seconds before you know it!

我喜欢得米加斯了在奥斯汀吃(我最喜欢的是在Veracruz All Natural,Taco DeliSouth Congress Cafe),但现在我们在芝加哥回来,我让这个米加斯食谱在家里而不是。如果你从来没有尝试过米加斯,请给这个配方一展身手!它使用的基本成分的屈指可数,而它的真正美味和乐趣。经过多年住在奥斯汀的,它已经成为我最喜欢的早餐食谱之一。徳赢真人娱乐场我希望你喜欢它呢!


米加斯Recipe Ingredients

Here’s what you’ll need to make this Austin-style migas recipe:

  • Eggs, 当然!我想借米加斯关火时,鸡蛋仍然是一个little流鼻涕。这样,当你吃的时候,会柔软滑腻。
  • Crumbled tortilla chips- 米加斯开始作为一个东西 - 从 - 没有一种菜,其中剩余玉米饼被切成条状,油炸脆,和鸡蛋炒。在国内,为了方便起见,我崩溃替代玉米用于油炸玉米饼带芯片。他们补充紧缩和丰富的玉米香精软炒鸡蛋!
  • 蒙特里杰克干酪- 我并不总是与酪蛋的粉丝,但我非常喜欢这里。我在最后把它折叠右,使其融化,打入鸡蛋,而不结块或变成粘性。
  • Red onion and garlic- 他们补充的味道尖锐,香香的深度。
  • 罗马西红柿– The type of tomato is important here! Always use seeded, cored roma tomatoes, as they’re less watery than other varieties.
  • 辣椒- 对于热!我喜欢做这个米加斯与整个jalapeño辣椒配方,但如果你对香料敏感,少入手,并添加更多的味道。
  • 胡荽叶– Sprinkle it on top for bright green color and fresh flavor!


Find the complete recipe with measurements below.


米加斯Serving Suggestions

我最喜欢的方式来享受米加斯是在早餐的玉米饼,所以我总是为他们服务玉米饼在一边。添加你喜欢的莎莎(我喜欢pico de gallo,vwin德赢网 , or番茄萨尔萨辣酱) and sliced avocado or鳄梨。然后,完成他们与柠檬汁的一个大的挤压,以及挖!如果你渴望一个更大的早餐或早午餐,圆了餐煮熟的黑豆要么refried beans.



If you love this migas recipe, try these delicious breakfast recipes next:


rate this recipe:
Prep Time: 8mins
Cook Time: 2mins
Total Time: 10mins
Serves 2


  • 1茶匙extra-virgin olive oil
  • ¼cup切成丁的红洋葱
  • 2罗马西红柿,芯切块
  • ½ to 1辣椒,seeded and diced
  • 1garlic clove,finely chopped
  • 5eggs,beaten
  • ¼cup碎玉米片
  • ½cupshredded jack cheese
  • ¼cup切碎的香菜
  • Sea salt and freshly ground black pepper

for serving


  • 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.



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  1. 凯西·西尔伯曼

    自70年代中期我一直住在奥斯汀。这是想象不知道有关车用汽油,但我忘了本地化的许多德州墨西哥菜怎么样了。我有一次米加斯一个有趣的经验。我倒在墨西哥访问一个家庭的工作局面。第一个早晨,我提出了一个完全的美式早餐。我想我的脸沉了下来一点,他们问我是否喜欢的东西次日不同。我说米加斯。他们在一个非常疑惑的眼神看着我,对我解释说,字面意思剩菜。就在那时我明白,芯片是剩菜。和盘子没有作出那里。 The next day I did, however, have the best huevos rancheros I’ve ever eaten.

    • Brenda

      Hi Kathy!


    • 珍妮·多诺弗里奥

      I love this story, thank you for sharing

  2. Beth

    5 stars
    These were so good and really quick to make. They will definitely be part of our regular rotation around here!

    • 珍妮·多诺弗里奥

      I’m glad you enjoyed them!

  3. Megan

    Every time I go back to visit Austin, I always make a stop at Veracruz at Radio Coffee & Beer. BEST breakfast tacos!

    • 珍妮·多诺弗里奥

      I’m with you on that!



    • 珍妮·多诺弗里奥

      maybe try more tortillas or a brand with thicker chips? You could also bake or fry corn tortillas instead of using chips – that would be more authentic.

  5. 苏珊Peninger

    5 stars
    I love Migas for breakfast, brunch, lunch or dinner. A real favorite for me. I do wait until the eggs are almost finished before adding cubed Monterey Jack and chopped green onions. The cubes don’t melt as completely as shredded cheese and I love that. After plating I top with fresh chopped tomato or homemade chunky salsa or pico di gallo. Thank you for highlighting this really yummy dish!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.