If you aren’t already familiar, migas is a Tex-Mex breakfast dish that typically consists of scrambled eggs cooked with crunchy corn tortilla pieces, cheese, onions, chili peppers, and tomatoes. And it’s SO good!
The first time I discovered migas was back in college at my campus dining hall, if you can believe it or not! About once a month, it would pop up on the cafeteria breakfast menu and the chef would craft these beautiful dishes – a layer of refried beans smeared across the plate and topped with a tostada shell and a heaping mound of the migas mixture. The dish was simple, yet restaurant quality presentation (especially for a dining hall cafeteria!). After trying our chef’s rendition for the first time, the dish quickly became one of my go-to weekend brunch orders.
This recipe is my take on the dish, inspired by that first encounter with migas in my college cafeteria. It’s the perfect breakfast to whip up on the weekend for your family and friends and always a great one to use up leftover pico de gallo and tortillas.
I hope you enjoy it as much as I do!
–MJ
MJ’s Migas Tostada
Ingredients
- 6 yellow corn tortillas, cut into 1/2 inch strips
- avocado oil spray
- 8 eggs
- 1 Tbsp milk of your choice, optional
- 1 Tbsp butter or ghee
- 1 cup fresh pico de gallo
- 1/2 cup shredded Mexican style blend cheese – I like Tillamook’s
- 4 tostadas
- 1 can refried beans, heated according to package directions – I used Siete refried black beans
- avocado, for serving
- cilantro, for serving
Directions
- Heat a large skillet over medium heat.
- Once hot, spray skillet with avocado oil – just enough to lightly coat the pan.
- Add the cut tortilla strips, sprinkle with salt, and stir occasionally until all tortillas are crisp; about 2 minutes. Remove the crispy tortilla strips from the skillet and set aside.
- Crack the eggs in a bowl and whisk until frothy. If using, add the milk of your choice and continue whisking until fully incorporated.
- Add the butter or ghee to the pan and let melt.
- Pour in the eggs and use a spatula to push the eggs toward the center of the pan as they begin to cook; about 1-2 minutes.
- While your eggs are starting to set but still runny, add the pico de gallo, tortilla strips, and salt + pepper. Stir and continue cooking until eggs just set, about 2 more minutes.
- Turn off the heat and sprinkle in shredded cheese. Stir to incorporate.
- To serve, smear a spoonful of refried beans onto plate. Place a tostada on top of the beans and cover with serving of the migas. Top with sliced avocado and cilantro and serve with your favorite salsa. Enjoy!
Have you had migas before? Let me know how you like this rendition down in the comments!
