Austin-Style Migas Recipe

Eggs: The base of the dish, providing protein and a rich, creamy texture.

Corn tortillas: Cut into strips and fried until crispy, adding a delightful crunch.

Cheddar or monterey jack cheese: Shredded and melted into the eggs for a creamy, savory flavor.

Jalapeño: Diced and cooked with the vegetables for a spicy kick.

Tomato: Diced and cooked with the other vegetables, adding a fresh, juicy element.

Onion: Diced and sautéed to add a sweet and savory base flavor.

Cilantro: Chopped and used as a garnish, adding a fresh, herbaceous note.

Vegetable oil: Used for frying the tortilla strips and sautéing the vegetables.

Salt and pepper: Essential seasonings to enhance the overall flavor of the dish.

When cooking tortilla strips, make sure to spread them out evenly in the skillet to ensure they become uniformly crispy. This will add a delightful crunch to your migas.

• large eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a great vegan alternative.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if you prefer a softer texture or if corn tortillas are unavailable.

• cheddar or monterey jack shredded cheese - Substitute with mozzarella cheese: Mozzarella provides a similar melt and mild flavor.

• diced jalapeño - Substitute with diced green bell pepper: Green bell pepper offers a milder heat and similar crunch.

• diced tomato - Substitute with diced red bell pepper: Red bell pepper can add a sweet flavor and similar texture.

• diced onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• chopped cilantro - Substitute with parsley: Parsley can be used if you prefer a less intense herb flavor.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative with a rich flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor and reduce the need for additional salt.

• pepper - Substitute with paprika: Paprika can add a mild heat and a smoky flavor.

• Allow the migas to cool completely before storing. This helps prevent condensation, which can make the tortilla strips soggy.
• Transfer the cooled migas to an airtight container. Make sure to use a container that fits the amount of migas you have to minimize air exposure.
• Store the container in the refrigerator. Migas can be kept in the fridge for up to 3-4 days.
• For freezing, place the cooled migas in a freezer-safe container or a resealable freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. Migas can be frozen for up to 2 months.
• When ready to eat, thaw the migas in the refrigerator overnight if frozen.
• Reheat the migas in a skillet over medium heat, stirring occasionally until heated through. You can also reheat in the microwave, but be aware that the tortilla strips may lose some of their crispiness.
• If you want to refresh the texture, add a small amount of vegetable oil to the skillet and cook the migas until the tortilla strips regain some crispiness.
• Garnish with fresh cilantro before serving to enhance the flavor and presentation.

• Preheat your oven to 350°F. Spread the migas evenly on a baking sheet. Cover with aluminum foil to prevent drying out and bake for about 10-15 minutes, or until heated through.
• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or butter. Add the migas and stir occasionally until warmed up, about 5-7 minutes.
• Microwave the migas by placing them in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through, until hot.
• Use a toaster oven set to 350°F. Place the migas on a toaster oven tray, cover with foil, and heat for about 10 minutes or until thoroughly warmed.
• For a quick steam reheat, place the migas in a heatproof dish and set it over a pot of simmering water. Cover and steam for about 5-7 minutes, stirring occasionally, until heated through.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the tortilla strips and the egg mixture.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift food. Ideal for stirring the eggs and other ingredients gently.

• Mixing bowl: A bowl used for combining ingredients. Necessary for beating the eggs before adding them to the skillet.

• Knife: A tool with a sharp blade used for cutting. Required for dicing the onion, jalapeño, and tomato, as well as chopping the cilantro.

• Cutting board: A durable board on which to place material for cutting. Protects your countertops while you dice and chop the vegetables.

• Measuring cups: Tools used to measure the volume of liquid or bulk solid cooking ingredients. Useful for measuring the cheese and vegetable oil.

• Measuring spoons: Tools used to measure small quantities of ingredients. Handy for measuring the vegetable oil.

• Whisk: A tool used to blend ingredients smoothly. Useful for beating the eggs.

• Plate: A flat dish used for serving or holding food. Used to set aside the crispy tortilla strips after cooking.

• Tongs: A tool used to grip and lift objects. Helpful for removing the crispy tortilla strips from the skillet.

Prep ingredients ahead: Dice the onion, jalapeño, and tomato in advance to save time during cooking.

Use pre-shredded cheese: Opt for pre-shredded cheddar or monterey jack to cut down on prep time.

Cook tortillas in batches: Fry the corn tortillas in batches to ensure they cook evenly and quickly.

Beat eggs beforehand: Beat the eggs in a bowl before starting to cook, so they are ready to pour into the skillet.

One-pan method: Use the same skillet for all steps to minimize cleanup time.