Morning Migas with Fresh Salsa

I discovered migas while visiting Austin, where this Tex-Mex scramble is a breakfast staple. A local chef explained that migas originated as a way to use stale tortillas, transforming them into a flavorful protein-packed breakfast. My version stays true to the traditional combination of crispy tortilla strips and soft scrambled eggs, elevated with fresh ingredients that brighten the dish while honoring its humble roots.

Ingredients

• 6 corn tortillas, cut into 1-inch strips
• 1/4 cup vegetable oil
• 8 large eggs
• 3 tablespoons milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1/2 onion, diced
• 1 jalapeño, seeded and diced
• 1 tomato, diced
• 1 cup Monterey Jack cheese, shredded
• 1/4 cup cilantro, chopped
• 1 avocado, sliced

For the fresh salsa:

• 2 tomatoes, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tablespoons cilantro, chopped
• 1 lime, juiced
• Salt to taste

Instructions

1. In a medium bowl, combine all salsa ingredients and set aside to let flavors meld.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Fry tortilla strips in batches until crispy, about 2-3 minutes. Transfer to paper towels to drain.
4. Pour out all but 1 tablespoon of oil from the skillet.
5. In a bowl, whisk together eggs, milk, salt, and pepper.
6. Add butter to the skillet over medium-low heat.
7. Add onion and jalapeño, cooking until softened, about 3 minutes.
8. Add tomato and cook for 1 minute more.
9. Pour in egg mixture and cook, stirring gently, until eggs begin to set.
10. Add fried tortilla strips and stir to combine.
11. Sprinkle cheese over the top and continue cooking until eggs are set but still moist.
12. Remove from heat and garnish with cilantro and avocado slices.
13. Serve immediately with fresh salsa on the side.

Recipe Notes

• For a shortcut, use good-quality tortilla chips instead of frying your own tortilla strips.
• Add cooked chorizo or bacon for a meatier version.
• Try adding black beans or corn for additional texture and nutrition.
• Leftovers can be refrigerated but are best enjoyed freshly made.

Prep time: 15 minutes | Cook time: 15 minutes | Serves: 4