Migas Breakfast

If you’re from Texas, you’ve definitely eaten your share of migas for breakfast. A staple of Mexican food trucks and restaurants, it’s basically eggs scrambled with vegetables, salsa fresca (otherwise known as pico de gallo), and crispy corn tortilla strips. Top with some cheese and avocado slices and plate it up with a side of bacon and some warm tortillas. If you want to take it to go, just throw it all in a tortilla for the ultimate breakfast taco. This is the perfect dish to use up any bits of vegetables you may have in the cooler so use your imagination. A basic version with just pico and cheese is a favorite kid friendly version.

Serves 4 Prep time: 15-20 min Cook time: 15-20 min

For the Pico de Gallo:

1 ripe plum tomato
¼ c yellow or red onion, small dice, about ¼ of a small onion
½ -1 jalapeno pepper small dice, depending on the heat of the jalapeno
1 tbsp lime juice, about ½ lime
1 tbsp rough chopped cilantro leaves
Pinch of salt

Cut the tomato in half, squeeze out the seeds, and cut into ¼ inch (small) dice. Place in a bowl and mix with the rest of the ingredients. Set aside.

For the Migas:

4 corn tortillas cut in half and then in ½ inch wide strips
4 tbsp butter

stovetop Migas prep at Big Bend Ranch State Park"

Use any or all of the following vegetables:

8 mushrooms cut into quarters or sixths depending on the size of the mushroom
1 small zucchini cut in half lengthwise, then in half lengthwise again, then into ¼ inch pieces
2 good handfuls of fresh spinach

Pico de gallo (see recipe above)
6 large eggs beaten with a pinch of salt and pepper and 2 tbsp water
½ cup shredded Mexican cheese
2 avocados
Cilantrro for garnish

Heat 2 tbsp butter in a cast iron pan or large sauté pan over med high heat. When melted and hot, add the tortilla strips and cook stirring often until they are crispy and golden. Remove from pan and set aside. Add another 2 tbsp of butter and add the mushrooms and zucchini. Sauté stirring often until they are cooked through and wilted, about 5 minutes. This may take longer depending on the wind situation. A strong wind can cause the flame on your stove to lose strength. I recommend situating your stove so the back lid blocks the wind. Tip: I cook my bacon off before starting the migas and put it in foil to the back of the stove to keep warm.

Add the pico de gallo and cook stirring for about one minute, then add the spinach and cook until it’s just wilted. Add the eggs and scramble them with the vegetables until they are almost set. Add the tortilla strips and continue cooking stirring the ingredients together until the eggs are completely scrambled. Sprinkle the cheese on top of the eggs and divide between four plates with a serving of ½ an avocado per plate.

Adding eggs to Migas prep at Big Bend Ranch State Park

I recommend serving with a side of bacon and warm tortillas. It’s also good topped with your favorite hot sauce.