austin style migas

Austin-style migas made with crispy baked tortilla strips, scrambled eggs, lots of peppers and some cheese, for good measure! These make a fantastic breakfast, brunch or dinner. For a full meal, serve with black beans (mandatory, included in recipe below), salsa and some warmed tortillas if you'd like to eat your migas in taco form. Recipe yields 3 to 4 servings.

Migas with Black Beans

corn tortillas

olive oil

Salt

red onion, chopped

red bell pepper,

poblano pepper

jalapeño pepper, seeded and chopped

garlic cloves, pressed

cumin

(15 ounce) can of black beans, drained

water

lime juice vinegar

eggs

cream

salt

black pepper

Monterey Jack cheese or cheddar cheese

cilantro

Salsa sauce

More tortillas, warmed (optional)

Diced avocado (optional)

Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper while you&#8217;re at it. Scramble 8 eggs with 3 tablespoons cream/milk, 1/4 teaspoon salt and a few twists of freshly ground black pepper. Set the eggs aside for later.

Slice 4 tortillas into short, thin strips (see photos). Transfer the strips to your prepared baking sheet, then toss with 1 1/2 teaspoons olive oil until lightly and evenly coated. Arrange them in a single layer and sprinkle with salt. Bake until crispy, flipping halfway, about 8 to 10 minutes.

Meanwhile, cook the pepper-and-onion mixture. In a medium saucepan over medium heat, warm 2 teaspoons olive oil. Add the chopped onion, bell pepper, jalapeño, garlic and a dash of salt. Cook, stirring often, until the onions are turning translucent and the peppers are tender, about 5 minutes. Transfer half of the mixture to a bowl for later and return the pot to heat.

To the pot, add 1 teaspoon ground cumin and sauté until fragrant, stirring constantly, about 30 seconds. Add the drained black beans and 3 tablespoons water. Stir to combine. Reduce heat to low, cover and simmer until you&#8217;re ready to serve.

Once you have your crispy tortilla strips and reserved pepper mixture ready, you can scramble the eggs. In a 10-inch non-stick or well-seasoned cast iron skillet, warm 2 teaspoons olive oil over medium heat. Swirl the pan so it&#8217;s evenly coated with oil. Add the peppers from your bowl to the skillet, then whisk your egg mixture one last time and pour it into the skillet.

Scramble the eggs by pushing the mixture around and &#8217;round and &#8217;round until they&#8217;re about three-fourths set. Fold in the crispy tortilla strips and cheese and continue cooking until the eggs are scrambled to your liking. Remove from heat.

Remove the beans from heat. Use a fork to mash up about half the beans, then stir in a squeeze of lime or splash of vinegar. Season to taste with salt and pepper.

Divide migas and black beans into individual serving bowls/plates. Top with a sprinkle of chopped cilantro. Serve with salsa, warmed tortillas (optional) and diced avocado (optional) on the side.

Made this last night for dinner (with the black beans and half an avocado and some fresh chipotle salsa) and it was heaven!  I'm not crazy about it when the tortillas lose their crispiness either, and they stayed crunchy here.  Excellent, filling and yet still somehow light and healthy feeling.  Loving the recipes on this blog, thanks!

We just finished eating this as our dinner. It was yummy and I am saving it to make again. It was incredibly easy! My husband said it will make for a great breakfast. Thank you again for a great recipe!

SO YUMMY!!! Had this for a quick brinner tonight... can't wait to make it again!

I went to college in Austin, and migas always reminds me of the great times we had at school.  This is the BEST recipe I've found for when I'm craving it at home, and the leftovers are always delicious for breakfast the next day. Thanks!

Thanks for a yummy quick weeknight dinner! We used to eat Migas when we lived in Houston. Makings these brought back happy memories  Yours is the best recipe I’ve found. Biggest criticism I got from the fam was I need to make MORE next time!

I LOVE THIS RECIPE! Incredible balance of flavors and so easy to make. My only suggestion is on step one: you write to scramble the eggs and then set aside for later. The first time I made this I misinterpreted “scramble” to mean to cook the eggs, and I realized you meant to whisk them. Maybe a switch of words there will help us with bad comprehensive reading skills! Thank you for your incredible recipes! &lt;3

This was AMAZING!! I'm 13 and I made this recipe for my family for breakfast and it was a hit! Thanks for the recipe!

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Top 1 austin style migas recipes from across the web

The most viewed austin style migas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Migas with Black Beans

The most viewed austin style migas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine