The basic concept of Migas is eggs scrambled with peppers and tortilla chips. We discovered this delicious Mexican-style breakfast when we moved to Austin, and after several attempts to duplicate it, finally came up with this recipe. (Scott and Kay Hillje)
4 eggs
1 T. milk
½ t. salt
1 tomato, chopped
½ sweet onion, minced
1 serrano pepper (or 1 jalepeño,remove seeds) chopped fine
1 clove garlic, crushed
1 t. canola oil
1 c. tortilla chips, broken into 2” pieces
1 c. grated cheese ( ½ Colby or cheddar, ½ Monterey Jack)
Beat the eggs with the milk and salt.
Sauté the onion and pepper in oil over high heat until soft. Add garlic and sauté another minute. Remove from heat.
Add the egg mixture to the pan and scramble on medium-high heat. When eggs are almost set, add the onions, tortilla chips, and tomatoes, and stir until eggs are set (about 30 more seconds). Remove from heat and sprinkle cheese on top. Serve with warmed flour tortillas.