Breakfast Tex-Mex

Migas in the morning

Migas DSC 1894

“Austin is long on music, migas and markets”—Molly Ivins

If you’ve ever had breakfast in Austin, chances are you’ve had a plate of migas. This dish of eggs scrambled with fried corn tortilla strips, salsa, and cheese is ubiquitous in some of the Texas capital city’s most popular breakfast spots, including Las Manitas where it’s almost a crime not to order their marvelous migas. I have fond memories of spending lazy mornings in this bustling Congress Avenue diner, scooping spoonfuls of the crunchy, cheesy eggs and bacon-laced refried beans into fluffy flour tortillas. There’s no better way to start the day.

I took a holiday from my office last week and subsequently decided to take a holiday from the Internet as well. Do you remember what life was like before we became beholden to the Interweb machine? I had forgotten, and it was satisfying spending most of my time in the real world. Though I have to admit that not only did I upset my mom when I didn’t respond to an e-mail from her within 24 hours but I am also now woefully behind on correspondence with others. No matter, I haven’t felt this recharged in years!

One of the things I insisted on doing every morning was starting my day with a satisfying meal, the kind of food that normally I just don’t have the time to either make at home or linger over in a breakfast spot. One of the things I craved was migas. You won’t find migas on menus here in New York City but there is something a bit similar, chilaquiles, which someone I know insists is just a fancy-pants way of saying migas. But I have to disagree.

Migas | Homesick Texan

There have been endless debates if chilaquiles and migas are the same thing. There’s no need to question this further: there is indeed a difference, however slight. Chilaquiles, which are also made with fried tortilla strips, traditionally are just the tortillas, salsa and cheese; you don’t need eggs for the dish to qualify as chilaquiles. Furthermore, to make chilaquiles the salsa is added to the pan with the fried tortilla strips before anything else is added to the pan, whereas with migas the salsa is added at the end. Likewise, Tex-Mex migas are nothing without eggs; they don’t come any other way.

Then, to make things even more confusing, you have your Spanish migas, a dish I ate every Saturday morning when I spent time in Granada my junior year. The word migas in Spanish means “crumbs” and like Tex-Mex migas, Spanish migas are a way to use up something stale, in this case bread instead of corn tortillas. The bread is torn into pieces, soaked in water overnight and then cooked in chorizo fat and served with said sausage and fried eggs. A hearty way to start the day, much like Tex-Mex migas.

Migas | Homesick Texan

This dish is designed to use up your old stale tortillas, though if you only have fresh ones the end result will not suffer. You can use any kind of salsa you have on hand as well—migas taste just as good with a green sauce as with a red. While cheese is pretty much a must, you can also jazz these up with crumbled Mexican chorizo, chopped poblanos, bacon, pico de gallo, onions or whatever else you have lying around. And that’s the beauty of migas—as long as you have your fried tortillas, eggs, cheese and salsas, you can add anything else you like.

How do you eat your migas?

Migas DSC 1894
5 from 2 votes


Servings 4
Author Lisa Fain


  • 8 large eggs
  • 1/4 cup milk or half-and-half
  • 1 teaspoon kosher salt pepper
  • 1/2 teaspoon black pepper
  • 1/3 cup peanut oil
  • 4 corn tortillas cut into strips
  • 1/2 medium yellow onion, diced
  • 4 jalapeño peppers, seeded and diced
  • 1 cup shredded Cheddar or Monterey Jack cheese
  • 1 1/2 cups salsa, for topping
  • 1/4 cup cilantro, for garnishing
  • Refried beans, for serving
  • Flour tortillas, for serving


  1. In a bowl, whisk eggs together with milk. Stir in the salt and pepper.

  2. In a large iron skillet, heat up peanut oil on medium-high, and place tortilla strips into skillet, cooking for about 3 minutes, turning once. Remove the tortilla strips with a slotted spoon to a paper-towel-lined plate. Drain the oil from the skillet leaving 2 tablespoons in the skillet.

  3. Add the onions and jalapenos to the pan, and cook for a couple of minutes.

  4. Add the egg mixture and tortilla strips to the skillet and let eggs sit for about one minute or until set on the bottom and then gently stir. Sprinkle cheese on top of eggs and continue to cook until melted.

  5. Top eggs with salsa and cilantro. Serve hot with flour tortillas and refried beans.

  1. Rosa's Yummy Yums

    Wow, I’d love to eat that for breakfast! This dish looks terribly scrumptious and tasty!



  2. I JUST learned how to make chilaquiles yesterday, and now I can make migas! I devoured my first plate of them years ago in Texas and still remember how good they were. I agree–they are totally different, but both DELICIOUS! Can’t wait to try this recipe. Welcome back to the interwebs. : )

  3. You’re making me hungry. Not too many places near Plano for migas either. I would have to go to Dallas for breakfast. LOL, not this week. THANKS for the yummy recipe. My hubby probably will veto making it at home, as he’s doing the low/no carb diet right now. No pasta, rice, potatoes or bread, including tortillas! Not me I’m a tortilla kinda girl.

  4. Yum! We had some homemade migas this weekend too!

  5. oh wow, you lucky dog! a whole week of vacation at home! that’s one of my dreams… looks like you made good use of it too. I love chilaquiles, so migas would be right up my alley!

  6. deceiverofmen

    I’ve never had migas with salsa poured over the top. I’m not from Austin, so maybe that explains it. The only difference between Chilaquiles con juevos and migas in my experience has been that you have to make sure chilaquiles is con juevos. I bet the differences are purely regional. My friends from LA have never heard of chilaquiles without eggs. Whatever the case, eggs with tortilla chips, salsa, cheese and a side of beans are my favorite way to start the day. So glad you blogged you about it!

  7. deceiverofmen

    Speaking of, where did you find chilaquiles in new york? I’ve only seen chilaquiles con juevos at one place.

    you must let me know where i can be lazy and go grab breakfast? please? 🙂

  8. I agree with Lisa and disagree with deceiverofmen: There’s a huge difference between migas and chilaquiles.

    Chilaquiles all about the chips, with salsa as the secondary (but not optional) ingredient. Sometimes there are eggs, usually not.

    Migas is all about eggs, and the chips are the secondary (but, again, not optional) component. There may or may not be salsa involved.

  9. Guero’s is the BEST! Such yummy margarita’s and fajitas. I have never had migas there though. Mmmmm. I love Austin.

  10. alifeworthliving

    i LOVE migas! whenever i go back to Austin the migas at Kerby lane are a must for me. And I definitely love the ones at Las Manitas, too. Every time i’m in Austin for a visit I eat migas or breakfast tacos every day…yummm! I might have to make some tomorrow…

  11. Brave Sir Robin

    I like mine fairly unadorned, pretty much the way you’ve described them. (with the exception being, that lard or bacon fat is a tasty substitution for peanut oil.


    ps – Serrano’s are nice as well.

  12. Ah Las Manitas, the best place to work on your spanish and get a great breakfast. Definitely, a must to visit next week in Austin. Do you often find that there are too many restaurants to visit? And the list just keeps getting longer!

  13. You are correct in your deduction that Las Manitas’s Migas are among the best in Austin and beyond.

    The reason they are so great, and If I may offer one critique to your recipe, is that they wait to add the tortilla chips/strips at the very end so they are still crunchy and not soggy. As I am sure you know this adds a wonderful texture to the otherwise ‘soft’ dish.

    Another wonderful recipe and you always make me homesick for Texas even though I live in the dag nab state capital.

    The stars at night…

  14. NataleeRae

    Oh how I miss Las Manitas! We would go every weekend while I was growing up because my dad’s office was just across the street. I can just taste the migas and flautas now. YUM!

    I’ve made these many times for my friends, and they all love them. Thanks for the post!

  15. You never fail to come up with amazing tasty dishes that I want to try right now.

    I once saw Jamie Oliver do an Italian equivalent with stale ciabatta bread and so on. I did try it, and liked it, but can’t remember the details.

  16. Lydia (The Perfect Pantry)

    I’ve only eaten real Tex-Mex migas one time — in Texas — and now you’re making me want to go back to Texas to have it again. If you ever find a place in NYC that makes it, please post!

  17. Henrietta Hussy

    i had my first plate of migas EVER at las manitas… that day changed my life

  18. Found it: panzanella

  19. That looks so good. I’m totally making migas for breakfast tomorrow.

    I’ve only had this dish at Lobo on 5th avenue in Park Slope, and it was good, but I can’t judge it against the real-Austin-deal yet.

  20. Angela O.

    We like the T House on Airport best for Migas. Arturo’s near campus has some pretty good miga breakfast tacos too.

  21. TacoLady

    I make these all the time for Sunday Brunch. I knew them as huevoquiles, as in instead of the chile sauce you use whipped up eggs and as the eggs cook they sort of coat the chips, freshly fried chips and flavorings lightly held together with egg. Sometimes I put taco sauce in the whipped eggs or I put chopped tomato-onion-jalapeno for a la mexicana. Never heard of migas until Robb Walsh Tex Mex book, maybe that’s a Tex Mex term, I’m from San Diego.

  22. Lisa Fain

    Rosa–It is–and I have to admit I enjoy it at all times of the day as well.

    Eonyc–How timely! Enjoy!

    Jodie–You could always make two batches, one with the fried tortilla strips and one without.

    Rachel–It’s like Tex-Mex matzoh brei!

    Ann–Yep, you’d love chilaquiles. And I thought of you as I went on many long, long walks around our lovely town. I fell in love with NYC all over again!

    Deceiverofmen–I find them in my neighborhood at a Korean deli on 8th Ave and 20th (I believe) on the east side of the street that has a secret Mexican restaurant in the back.

    Anita–People have been arguing about this for ages! And yes, migas are nothing without eggs.

    Janna–Austin is very lovable!

    Alifeworthliving–You can find migas all over the state, but they most remind me of Austin.

    Brave Sir Robin–Serranos are very nice! And give me a plate of eggs fried in bacon grease any day!

    Jerry–I know! I always end up eating about 6 meals a day when I’m in Texas.

    Jarod–I did not know that they added the tortilla strips last, mine stay pretty crunch but I’ll try that next time.

    NataleeRae–How lucky that your dad worked across the street–I’d eat there every day if I could.

    Olivia–I’m a big fan of panzanella, though I’ve never had it with eggs. It seems all cuisines have some delicious way of dealing with stale bread.

    Lydia–Apparently Lobo in Brooklyn has them (see comment below) and Hill Country will soon be serving them at their brunch.

    Henrietta Hussy–Las Manitas is a shrine to the magic that is migas!

    Moriah–Good to know that Lobo has them–I’ll have to swing by some weekend.

    Angela O.–Mmmmm, I love migas breakfast tacos!

    TacoLady–That sounds like our migas.

  23. I saw this post yesterday and I just had to try this out. I cook alot of Mexican food, so I had all the ingredients on hand. It was so good! I blogged about it if you want to check it out. Thanks for this recipe. We will have it again and again!

  24. Aahhh! Migas at Trudy’s in Austin with green salsa and fresh pillowy flour tortillas.

    You can’t get ’em in North Carolina either. Thanks for your version–and happy Cinco de Mayo a little late.

  25. Chantele

    Thank you!

  26. class factotum

    What’s that place between Chuy’s and Green Mesquite? Good Eats? (I don’t even know if it’s there any more.) They have the best migas. I miss migas.

  27. michelle @ TNS

    i don’t know how i eat my migas, since i’ve just learned about them, oh, 10 seconds ago.

    now i must make them, so i can discover how i like to eat them.

  28. Theresa

    Oh, how I miss my hometown of Austin! I did fix a beautiful enchilada feast for my English hubby and I to celebrate Cinco de Mayo, though. We’ll be back in Austin in the fall and migas will be eaten!

  29. I lived in Austin before moving to London – this brought back a lot of good memories of some very delightful breakfasts. (BTW, migas make a great hangover cure.) Your recipe couldn’t have been better timed – my mom just paid me a visit and brought back a big ol’ stack of corn tortillas. I know what I’m having for breakfast tomorrow. Now if only I could get my hands on some good salsa. Guess I’ll have to make my own. =)

  30. Melissa

    Good for you for taking an internet break. I’ve been trying to do that more often myself, though it’s not easy is it? Sometimes I seem to forget there’s a real world outside of my monitor!

    As for your migas, I’ll definitely have to see how the Tex-Mex version stands up to its Spanish counterpart, which is the only one I’ve ever had… 🙂

  31. That looks delish!!! I’m jealous… we must meet up soon for you to show me where the good Mexican or Tex-Mex is in town. I know, scarce, but surely you know of a place that’s passing…

  32. Anonymous

    Hi HST – Love to hear about Austin migas being whipped up in NYC. I made a new version of migas the other day – frito pie migas. We had a frito pie party the other afternoon after our bambina’s christening and with frito’s and cheese going stale and chili aging to 3 day old perfection, I whipped scrambled the fritos, chile and cheese into a dozen eggs – frito pie migas. Yum yum
    xo, monicawalters

  33. Rebecca

    Great post! Thanks for the explaination about the ‘stale’thing-in Argentina, they eat migas as a bread-crumb dough fried thing or as sandwich bread (Pan de migas) and I have been trying to figure out how it’s also a tex-mex egg dish FOREVER! Thank you!

  34. Austin J

    I first had migas in San Antonio and it was a revelation. They used soft corn tortillas so that’s how I’ve always preferred it, but will have to try it the crispier way. Now, this may sound wrong on every level, but tofu makes a fine substitute for the eggs/milk. Delicious, and you can’t even tell that it’s healthy.

  35. Ahh Migas! I was lucky to grow up eating migas on the regular in northern New Mexico, and we ALWAYS ate migas on Christmas morning. Ours also included New Mexican green chiles, of course.

  36. Sheltie Girl

    I have to admit I wasn’t that knowledgeable about the difference in chilaquiles and migas. Thanks for the information. Migas are a fantastic and yummy way to start the day.

    Natalie # Gluten A Go Go

  37. Austin is great and all but the best Tex-Mex food by far is in San Antonio!! Thanks for the Migas recipie they looked scrumptious

  38. Migas are something I only know of through cookbooks. I made them once but never again and I don’t know why because they were delicious. Although not as delicious as this version looks. I’ll have to give this a try.

  39. I hadn’t heard tell of either one of these dishes but mmmmmmmmmm boy I shall have to make my acquaintance with them, especially the migas, some time soon. Looks and sounds deliciousssss.

  40. Oh my GOSH, I cannot wait to come over and taste any of the Mexican foods I can find in NYC.

    Only 3 weeks to go!

  41. One of the things that I really miss about American life is going out for Sunday brunch. Especially if I’m going to eat migas — a dish which I have been much prone to ordering during my years in Austin, San Antonio and Houston (all great migas towns).

    I wish that I hadn’t discovered this recipe on Sunday night! On the other hand, there is the concept that we like to call “breakfast-dinner.”

  42. Curtis Reddehase

    I live in Austin and have had some amazing Migas. I make them at home sometimes but there’s nothing like going to Cisco’s or one of the many Mexican restaurants on a Saturday or Sunday morning and letting them do the work. And you’re right about the refried beans and tortillas on the side. That’s required.

  43. LeftyMama

    Howdy, Homesick! Just found your wonderful blog after looking for a good King Ranch Chicken recipe (cooking that tonight at home in Austin), and I love the rest of what I’ve found here.

    On the subject of migas, I also prefer some crunch left in the tortillas. My Tejano brother-in-law even makes his with the giant-sized Fritos. We don’t use salsa (except as a table condiment). Rather, the chips are sauteed with onion, spicy green pepper, and tomatoes until the veggies are softened, the eggs are added in & cooked till almost set, and then the cheese is sprinkled in as the pan is removed from heat.

    I’m with Anita on the difference b/w chilaquiles & migas. One of my biggest migas pet peeves is when there aren’t enough eggs to ensure that you actually get some little pillows of scrambled egg throughout the mixture.

    My favorite spot in town to eat migas is Elsi’s on Burnet (durn-it) Road; she also has the most delicious refried black beans on earth. Don’t tell anyone about Elsi’s, though. We’d hate to have the place become too crowded ;o)

  44. I’m a displaced Texan now living in the Bay Area and this entry made me wax nostalgic to my coworkers about migas. I make them all the time on the weekends, its the only way to get my fix.

    Having grown up in inner Houston (heights/montrose), gone to school in San Antonio (Trinity), and spent ample time in Austin i’ve found that the difference between migas and chilaquiles depends on where you are. In Houston and Austin the definition of either is open to interpretation and there is certainly a grey area between them. In San Antonio the definition is hard and no one plays with it: migas have tortilla strips, eggs, cheese, onions, and salsa; chilaquiles are otherwise the same except they have fresh tomatoes and bell peppers.

    And im sorry Maegan, but San Antonio does not have far and away the best Tex Mex, every Texas city has a different feel to it and can’t really be compared. San Antonio’s Tex mex is kind of conservative and by the book (like San Antonio), Austin’s is funky (like austin), Houston’s is vast and hard to define (like houston), and Dallas’ is just kind of lame and boring(like Dallas). But thats just my 2 cents.

  45. Lisa Fain

    Rachel–Thanks! Glad you enjoyed it!

    Texana–I miss Trudy’s–looks like I need to make a trip to Austin soon!

    Chantele–You’re welcome.

    Class Factotum–I remember Good Eats, but sadly I think it’s gone now.

    Michelle @ TNS–Let me know what you think.

    Theresa–Enchiladas in England–that sounds like the title of a song. (Or maybe I’m just thinking of London Homesick Blues.)

    Monica–I’ve found that homemade salsa trumps bottled salsa anyday.

    Melissa–It was very, very difficult, but I’m glad I forced myself to do it. And Tex-Mex migas are pretty different from Spanish migas, but just as good.

    Yvo–They now serve migas at brunch at Hill Country if you want to try them. But I do hope to meet you soon!

    Monica–Now that sounds like heaven on a plate!

    Rebecca–You’re welcome–it’s interesting how each Spanish-speaking country has taken the word and applied it to a dish reflective of its respective cuisine.

    Austin–Hmmmmm, I’m not convinced about the tofu, I think you need to make that for me next time I see you.

    Amelia–But of course y’all’s had New Mexican green chile! What a lovely tradition.

    Sheltie Girl–Yes, they are!

    Maegan–You’re welcome.

    Julie–You should make them again, they’re so easy and satisfying.

    Tace–You’ll love it!

    Olivia–You’re coming in 3 weeks? Where do you plan to eat?

    Bee–I think eggs are appropriate any time of day.

    Curtis–Yep, migas without refried beans and tortillas is like a sunset without the sun.

    Leftymama–Yes, you definitely need a healthy serving of eggs to go with the chips and vegetables. And I don’t believe I know Elsi’s so I’ll definitely have to check it out next time I’m in town.

    Travis–Now, now…my family is from Big D, so let’s not call it lame and boring–instead, let’s just say it’s not as wild as other towns in Texas. But like every place, it certainly has its color, too.

  46. Mevrouw Cupcake

    Wahoo, I just got my lovely birthday box from the US with huge supply of both corn and flour tortillas!!!

  47. Anonymous

    I just discovered your blog a few weeks ago and have found it very interesting. Last night for supper I made up a big pan of your migas and also made your refried beans. (from canned pinto beans though) It was a fantastic meal! My 13 year old son managed to lift his head from his plate (it’s not a pretty sight to watch him eat sometimes!)and declare the migas “great, you need to make these more” Next on my list from your blog is breakfast tacos, your Grandpa’s pancakes, and your tortilla recipe. I never had any thoughts about visiting Texas before but your blog may have got me thinking about it!

  48. Hard to believe nobody mentioned Maria’s Taco Express for migas – they were featured on the Food Network and were my absolute faves in Austin – the cheese is melted on the griddle until a little crispy and then the egg mixture is placed on top, sort of folded and put in the tortilla – salsa on the side.

  49. Anonymous

    I have been looking for a great migas recipe-thanks for the post!

    Thank you even more for quoting the fabulous Molly Ivins! Her wonderful wit is greatly missed during these interesting political times.

  50. I just had migas at Trudy’s in Austin this weekend and I can’t believe I didn’t order it before. They were scrumptious – thank you for posting a recipe!

  51. Elizabeth

    is the peanut oil necessary? are there any other substitutes that would yield comparable results?

  52. Lisa Fain

    Elizabeth–You could use lard! Or you can also use canola oil.

  53. I’m so excited to discover this site and all of the great recipes! I just moved from Austin to Louisiana last October and the one thing that I miss the most about Austin is the FOOD! I’m almost embarrassed when I tell people that but it looks like so many people here “get it”. 🙂 I can’t wait to try the refried beans & flour tortilla recipes!! And now I am having serious cravings for Trudys!!! I even miss just being able to pick up a bean and cheese breakfast taco anywhere I went!

  54. We just had this last weekend…it has become one of dh’s favorites…I usually keep it simple…tortillas, eggs and cheese…but I think I may add some refried beans to them this weekend…

  55. Yum, yum, yum! I’ll have to try making migas at home. How wonderful. We have a Mexican restaurant here where I recently had chiliquiles, and it was delish — like breakfast nachos!

  56. Eversaved

    Mmmm tasty! I’m from South Texas and I have yet to find migas anywhere else. So good to hear I’m not the only Texan out there homesick for the best breakfast ever 😉

  57. I’m so excited to find your blog! I was just googling a good migas recipe and stumbled across your site, and I love it. I moved to NYC from Austin three years ago, and I still miss the Tex-Mex. Nothing’s better than real cheese enchiladas!

  58. I lived in Austin from 1980-1983 and it was a weekend ritual to go out for Migas. Before Las Manitas even opened there were the East Austin places and Trudy’s we used to rotate through. Living in Austin was easy in the pre-boom days. I look forward to a trip back soon.

  59. wonderful recipe for your migas…
    I just posted a super-simple recipe for mine on my blog. 🙂

  60. Anonymous

    Stubled upon this and I think it’s so funny. I was born and raised in Austin and have cooked at Magnolia, Starseed’s, and Trudy’s. I live in Providence now and I’m about to introduce migas into the menu of the diner I manage the kitchen for. I just hope it catches on!

  61. We called our version tostada when I was a kid and still love to eat it today. We just heat some oil or lard and toss in some shredded corn tortillas, when they are finished cooking we splash in some water for a quick steam and then scramble the egg in. The revolving door of special occasional ingredients include cheese, salsa, chorizo, shredded pork. I worked with a lady whose parents were from Chihuahua and they called this dish bocanita. Call it what you want, it’s great anytime of the day.

  62. I’m also a Texan living in New York and can remember many mornings in Austin spent at Las Manitas. I’m sure you’ve heard that it (the original, at least) has been closed. Soon to be – if not already – demolished to make room for a new Marriott… They are due to reopen in a new location but its still a shame. That strip had such classic Austin character.

  63. I went thru most of the comments so I hope I’m not repeating.
    I make my migas with leftover chips.As often as I can.
    I’ve always considered migas Mexican matzoh brei, having had matzoh brei first. It’s basically the same thing but with leftover matzoh from Passover. The only difference is matzoh brei is eaten sweet or savory, with sugar and jams or salt and/or a savory sauce.

  64. Anonymous

    I grew up with this, only we just called it tortilla and egg, my mom used to make it when the corn tortillas were starting to get old. you don’t need anything special, just rip up some corn tortillas as many as you want with your eggs and just brown the tortillas first, as much as you want (in whatever oil you want) i like them a little crunchy; then add your eggs and salt and pepper to taste and your done. I always serve with cilantro and refried beans…It’s the best and sooo easy! you can throw some hot sauce on them for color and an extra kick

  65. Nicole from: For the Love of Food

    Do you have any suggestions on what I could use in place of corn tortillas? I don’t have access to them or masa harina…

  66. Anonymous

    I have long debated with people about the difference between migas and chilaquiles. One distinction I make in the migas in this recipe is that I do not fry the tortillas. I cut them up and mix them in the scrambled eggs right before putting all of it in the pan. The softer tortillas make the migas much better and distinctive from chilaquiles. That is how we do it in the Coachella Valley.

  67. pixielove

    RIP Las Manitas!

    My husband and I have been searching for the best migas in town for a few years…we haven’t picked a winner yet but we’re certainly enjoying the process!

    Chavelo’s in Buda is a delicious Sunday option, especially when the sun is out and you’re in the mood for a short country drive.

    We’re looking forward to making our own at home too though, thanks for the recipe!

  68. Heather

    HOLY COW!! I am totally a homesick Texan & i dream of Austin's delicous mexican food all the time… Boston has nothing comparable!


  69. Anonymous

    Lisa! Hey, it's Katie B. from college. Alex just turned me on to your blog & it's amazing! Curiously, I was looking for a migas recipe the other day, but the Spanish way, which I understand uses bread instead of tortillas. Would love to hear your take if you've tried it …

  70. Anonymous

    LOVE this blog! I am a Texan!! From Big Spring (west Texas) now living in Denton. You have awakened a hunger for tex-mex! I think I’ll go get some now….

  71. Anonymous

    “Homesick Texan” says it all. I just moved to North Carolina from Corpus Christi, TX. I used to just order Migas at a local taqueria, but those don’t exist here! So now I need to make them for my husband and me (and all of our new ‘northern’ friends)! This recipe is GREAT!

  72. sscutchen

    Las Manitas closed forever on August 31 according to Cynthia Perez (one of the owners). The restaurant will probably be replaced with a complex of three new Marriott hotels.
    City council initially tried to convince the Perez sisters to move a few doors down by providing financial assistance in the form of a forgivable loan to the restaurant, but public outcry caused some council members to attach strings to the loan and the owners backed away from the deal.

    According to the Statesman, no permits have been filed to indicate that Las Manitas will move without the loan. Marriott developers have applied for demolition permits for the restaurant and other buildings on the block (except for the two landmark buildings on the northwest corner, which will stay in place). They expect to begin construction of the hotel complex next year.

  73. I realize this is an old post, but I just had to comment. I just found your blog today and am in love. As another misplaced homesick Texan, I find it strange the things you miss the most. Tex-Mex being the most prominent. I’ve given up searching for good Mexican food and have decided to start making my own. Migas is one of my all time favorite foods. I eat it every chance I can whenever I go home.

    When we first moved, I searched high and low for someplace to get migas. I finally started asking around. The strange looks I would get when inquiring about Mexican food for breakfast should have tipped me off. One person even suggested Jack-in-the-box. UGH!

    Thanks for your posts. I’m off to the store now to buy all the ingredients and I’m going to try my hand at your flour tortillas as well. There is nothing better than hot homemade flour tortillas.

  74. Anonymous

    I grew up in Orange County, CA … but have lived in Austin, TX for the last 15 years. So I can speak with a bit of authority about both chilaquiles and migas.


    Although, I must admit both are great in the morning 🙂

    Just found your blog and excited to explore it…

  75. I love this blog! I am getting ready to move away from Austin because I fell in love with a boy in Georgia. But, oh, my heart will miss Austin! I love the migas and Trudy's and wanted to thank you for the recipe! You can bet I will introduce those southerners to the world of migas! 🙂

  76. christine

    I moved from Austin to Brooklyn and now I'm back in Austin. Think about Magnolia and the Migas there. Austin misses you.

  77. Anonymous

    Love Kirby Lane, and Migas was what I had. Yummy. Can't wait to make them from my husband, since we won't be returning to Austin until October. Love the City!

  78. SimmerBright

    Elsi's is truly a gem. A lot of clasic dishes done to perfection as well as great margaritas and some Yucatan dishes you don't see at other places. I used to live right down the street and I miss that area sooooo much. I have been banished to Lockhart and I don't even like BBQ that much…sigh. Anyway, I second using leftover chips. It's a great way to use those too small bits left in the bottom of a bag of Milagro tortilla chips! They're a little thin so I add some in the beginning to infuse the good corny taste, and then some at the end for crunch. It's so fun to read everyone's version of this dish! I love the conversations your blog sparks up! 🙂

  79. SimmerBright

    Oh and Habanero's has some excellent migas and breakfast food in general. I love that place and don't hear about it much. It's on South 1st or around Oltorf–in that area. So good and very reasonable.

  80. Anonymous

    Great Migas recipe!!! I'll make some tomorrow again.

  81. Lisa – We're so full of salmon we started craving Tex-Mex. I whipped up some migas, wrote about them and gave a nod to you. Thanks, Charles

  82. Mama Holli

    Linking up your Migas recipe over at Midchix to share with the Chix! I hope it brings you some Link LOve!
    I am from Texas and I LOVE Migas!

  83. Mama Holli

    I am making Kolaches today! Oh how I miss my sweet Czech Granny! By the way-I have relatives in West!

  84. Anonymous

    Another breakfast food in El Paso is green chicken enchiladas with Hatch Chilies and an egg fried and palced on top of everything.


  85. I'm a Texan of Mexican descent and we routinely made migas at home. Though we never, ever, ever put cheese on them — whether this was because they traditionally don't have cheese on them or it's because my parents were accommodating my anti-cheese tastes is unknown. But we used to fry thinly sliced corn tortilla strips in vegetable oil until they were nice and crispy, add eggs and salsa, sprinkle on some salt, scramble, and serve.

    I've also added thin strips of salami and finely diced onion to my migas (fried just after the tortilla strips get crispy), but even now that I've overcome my anti-cheese bias, I still cannot imagine migas with cheese. To me, if you add cheese to migas it becomes chilaquiles.

    BTW, I appreciate hearing that there are lots of Texas expats who get tortillas shipped to them. If I could have things my way, I'd love to live in London, but I'd have to have HEB's tortillas and a large shipment of serrano peppers coming in on a regular basis if that were the case. My homemade salsa recipe involves a ton of serranos and it is a thousand times better than anything you can get from a jar at a grocery store. And HEB's homestyle corn and flour tortillas are my absolute favorite store-bought tortillas.

  86. The first time I had migas, I was eight years old. My much older sister had come home from UT for the weekend, and my parents had left her to feed my younger sister and myself. She made scrambled eggs with cheddar and salsa, and mixed in broken white corn Tostitos. While this wasn't traditional (hello, Fort Worth in 1993), it was good. Since then, I've been to Austin and had the real thing, and now make them regularly in my Upper East Side kitchen. My Brooklyn-born boyfriend love them.

  87. guacamollyOC

    Great recipe! i swapped out the cheese for avocado. Delicious and easy!

  88. fiftyfootelvis

    I was in Austin a few years back and went looking for somewhere to have breakfast. Saw the sign for Avenue Diner and we went in expecting bacon and eggs. To our delight, it turned out to be Las Manitas and we sat down to a wonderful plate of MIgas with refried beans. It was so good, we went back every morning we were there. Sad to hear that it is closed.

  89. Lisa, my once a week treat is chilaquiles breakfast tacos at LasPalapas. Eggs, Tortilla Strips, etc….. but the best part is their Ranchero Sauce. I always get an extra helping of it. I've tried to be like you and replicate something that I love but I just can't get this sauce right. When you come to San Antonio for your book signing I would really love it if you would go to LasPalapas and order the chilaquiles with extra Ranchero Sauce. Maybe you can figure out how to make it and share it with us. I plan to be at the book signing. See you there!

  90. Lisa Fain

    Superlex–In my cookbook, I have a recipe for a pretty close approximation to Chuy's creamy jalapeño dressing.

  91. superlex

    wonderful! i'm letting all my homesick texan friends know about this book!

  92. superlex

    oh, how i miss migas from trudy's. i don't know if it's been mentioned but i know they must use they're queso in the migas which makes it nice and gluey. served with fried potatoes or beans..mmm… best hangover food! i worked for chuy's for several years and it's been a long time, but they're queso is made with the easy cheese they get from sysco and they're homemade green chile sauce is added to it. i also found chuy's tomatillo/deluxe tomatillo sauce recipe online. i made it and it was amazing!!! now, if anyhone can come up with the cream jalapeno dressing i'll be set!

  93. Margaret

    Just made these for Xmas breakfast! Thanks for helping me bring a little of the ATX I miss to GA!

  94. We just moved to Austin a few months ago, and I have to say Migas are hands down the best thing I have found so far! Missing our Cuban and Caribbean treats from South Florida, but Migas are a new favorite for us. We haven't tried making them at home yet, but I was looking for a receipe so we could try this weekend. Thanks for providing it!

    Oh, and if you're in New York City, check out the great food on the Lower East Side. The best pizza, bagels, and motzah ball soup on the planet!

  95. Elizabeth McD

    Love both migas and chilaquiles. I used to live in Dallas and miss brunch food at La Duni so much. These are my kind of recipes, especially in Virginia where no one else is cooking this sort of thing! Thanks for the post!

  96. Anonymous

    Great recipe. You can also add diced tomatoes with the onion pepper step. I like to add additional cheese on the top and then coverthe pan for about a minute to let the chees on top melt. Also goes good with a dollop of queso on top!

  97. Tracy Whitehead

    I make mine by sauteing thin sliced onions and sliced corn tortillas then add egg whites and finish off with tabasco sauce…yummmm

  98. My roommate had 9 of her jersey friends staying for the weekend and I wanted an easy egg dish to make for them…I made them migas…none of them had heard of it and thought it was weird I was putting tortillas in it. They thought it was amazing and that, combined with biscuits and gravy (they had never had white gravy either!) they were AMAZED.

    Thanks for the Lobo tip…I go there whenever I crave fried okra but hadn't tried it for brunch yet 🙂

  99. gyrofrog

    I know this was posted a long time ago but I just came across it. I had formed this idea that migas, properly made, should be baked and not cooked in a skillet. I had them at El Azteca once (a private event; I don't think they were on the menu) and they had baked the migas like a casserole. I know whenever I ordered migas from the old Tamale House, I had a wait longer for them and I assumed it was because they baked them (but I really have no idea).

    BTW Tamale House on Airport closed a few years ago and El Azteca is reportedly closing next month (Sept. 2016).

  100. Thanks for the recipe! It brought me back to Austin where I lived for ten years.

    • Lisa Fain

      Maxine–You’re welcome! I love that the recipe took you back to Austin!

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