From spicy southwestern scrambles to savory chicken and waffles, Austin offers brunch options that are truly worth getting out of bed for. But for the days you want to have a cozy morning in, this recipe will put the Austin brunch scene to shame.
Story by Vivie Behrens
Illustration by Rylan Henderson
Although Austin’s delicious breakfast choices can tempt a Sunday morning splurge, college students shouldn’t have to take out more student loans just to fund their weekly hangover cure. This homemade migas recipe will give you an affordable and easy weekend breakfast option that will have you craving brunch at home more often.
Serving Size: 2
Start to finish: 15 mins (10 mins active)
8 corn tortillas
⅓ large yellow onion
2 tablespoon of canned diced tomatoes and chopped green chiles (the hatch chile flavor is especially good)
⅓ cup shredded cheese (a blend of monterey jack, cheddar, asadero, and queso quesadilla cheeses is ideal)
2 tablespoon of salsa verde
1 teaspoon Olive oil
A dash of salt and pepper
Tapatío Hot Sauce to taste
Crack six eggs into a medium size bowl, and whisk the eggs until the yolks and whites are blended. Set the bowl aside.
Cut two of the corn tortillas into small strips, about a 1/2 inch wide and 1 inch long.
Heat the olive oil in a medium skillet, and put the tortilla strips in the oil to fry. Cook until the strips are golden brown and crisp.
While the tortilla strips are frying, dice the onion. Push the tortilla strips to the side of the pan, and add a bit more olive oil to the center of the skillet. Place the onions in the pan to cook with the tortillas until the onions become soft and translucent. Salt and pepper the onions in the pan.
Scoop two tablespoons of diced tomatoes and green chiles into the skillet . Stir the onions, tortillas, and canned tomatoes and green chiles together.
Add the eggs. Use a wooden spoon to move the eggs from the edges of the pan to the center similarly to how you would cook scrambled eggs.
When the eggs are almost cooked, sprinkle a third of a cup of shredded cheese onto the eggs and stir into the scramble. Spoon two tablespoons of salsa verde onto the eggs, and salt and pepper the mixture.
Place the remaining six corn tortillas on a plate and microwave for thirty seconds so the tortillas are nice and warm.
Serve the migas with the warm corn tortillas and season with Tapatío hot sauce to your liking. This recipe serves two, so enjoy these restaurant-worthy migas with a friend!