There is nothing like a migas breakfast after a long weekend. It's a hearty meal that is uniquely Tex-Mex.
I tweaked this classic skillet breakfast by adding another Texas staple, leftover smoked brisket.
Migas have long been a staple skillet breakfast option to most Texans, however outside of the Lone Star State they are relatively unknown. During my Chicago years, I'd frequently serve a version of migas to guests.
They always required much explanation and always delivered cult-like fandom. Besides the fact that they are a satisfying tasty breakfast, migas are great at two things - they are easy way to feed a large group and two they soak up alcohol like nobody's business.
WHAT ARE MIGAS?
At their core migas are scrambled eggs, tortillas, peppers, and salsa all cooked in one skillet. Beyond these items is where you see people put their own spin on the filling breakfast. Black beans (refried or plane), proteins (chorizo, bacon, etc.), etc. are common adds. I've always thought of migas as a creative, efficient, and tasty way to get rid of stale or leftover foods with eggs being the foundation.
Stale tortillas are perfect in a dish like this. Like rice in a gumbo or curry, stale tortillas easily absorb all the combined flavors and do so without becoming a super soggy textural mess.
BRISKET MIGAS BREAKFAST INGREDIENTS
- Tortilla chips
- Garlic Cloves
- Red bell peppers
- Chili powder
- Black pepper
- Kosher salt
- Fresh cilantro
- Grated cheese
COOKING MIGAS INSTRUCTIONS
In a medium bowl, whisk together the eggs, ¼ teaspoon salt, and a few grinds of pepper. Set aside the eggs.
Heat a cast-iron skillet over medium-high heat. Once hot add olive oil.
Saute diced onions in the skillet for about 4 minutes. Onions should be translucent and slightly browned. Start to layer in the other vegetables - garlic, poblano, and bell peppers.
After about 2 minutes of cooking add the chili powder, salt, and pepper. The heat will increase the intensity of the chili powder flavor. Cook for another minute then add the tomatillos and cook an additional minute stirring a few times.
COOKING CONSIDERATIONS AND TIPS
I kept my migas breakfast version fairly traditional albeit two tweaks. One - I didn't have any tortillas on hand, so used tortilla chips. Two - I used leftover smoked brisket on hand.
At the end of the day, this is a no-fuss dish, so as long as you have the core ingredients on hand, really eggs, just make use of whatever you have on hand. No fresh peppers, use jars of pickled jalapenos. No tortillas, use whatever chips you have. I imagine Doritos would be great!
It's hard to mess up migas as they don't require any expert skill set. The ingredients make the dish as in most recipes, but its especially true with migas.
Saute onions long enough to ensure raw onion pieces don't make their way into the dish
Cast-iron skillets work best, I'm partial to these preseasoned ones which you can find on amazon pretty cheap.
Use tomatillos instead of tomatoes as they have less water which make it easier to make firmer scrambled eggs
Add salsa much late in the eggs cooking process unless you prefer runnier eggs. let the eggs settle
Use tortilla chips to cut down time and labor vs. making your own from fresh tortillas
Don't add tortillas too early or they'll be soggy, but also not too late or they'll be crunchy. If you're going to err do so on side of crunchy.
MORE BREAKFAST RECIPES
OTHER LEFTOVER BRISKET RECIPES
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- 2 tablespoons olive oil
- 1 ½ cups tortilla chips
- 1 onion diced
- 2 garlic cloves minced
- 1 poblano chile seeded and diced
- 1 red bell pepper seeded and diced
- 4 tomatillos husks removed, cleaned and chopped
- 1 teaspoon chili powder
- Kosher salt and freshly groundÂ black pepper
- 4 eggs
- 1 cup of salsa
- ¼ smoked brisket
- 2 tablespoons minced fresh cilantro
- 2 ounces Cotija or grated Monterey Jack cheese optional
- 1 medium avocado, diced optional
- Heat cast iron skillet over medium-high heat, and add olive oil.
- Add the onion and saute 3-4 minutes. Add garlic, poblano, bell pepper, chili powder, salt and pepper. Saute until the vegetables begin to soften, about 3 minutes more.
- Add the tomatillos saute about 1 minute.
- In a medium bowl, whisk together the eggs, ¼ teaspoon salt, and a few grinds of pepper.
- Add the eggs to the skillet. With a spatula, gently fold them into the sauce. Continue to fold the eggs into the sauce, allowing the uncooked eggs to flow to the bottom of the pan. Add the tortilla chips. Cook until the eggs set folding this chips in as the eggs cook. Stir in the brisket, salsa, and cilantro.
- Transfer the migas to heated plates. Optionally, sprinkle with cheese and avocado. Serve with black beans.
- Saute onions long enough to ensure raw onion pieces don't make their way into the dish
- Use tomatillos instead of tomatoes as they have less water which make it easier to make firmer scrambled egs
- Add salsa much late in the eggs cooking process unless you prefer runnier eggs. let the eggs settle
- Use tortilla chips to cut down time and labor vs. making your own from fresh tortillas
- Don't add tortillas too early or they'll be soggy, but also not too late or they'll be crunchy. If you're going to err do so on side of crunchy.