Well, it’s about time! It’s been six weeks since I got back from my month of endless tacos and margaritas in Austin, Texas. Full credit goes to Ali for coming up with the idea to head south with our pups for the coldest month of the year, and I’m so glad we did.
We drove down separately with our dogs as our co-pilots and our trunks rattling with kitchen supplies. I caught up with her on I-35 near Oklahoma City and flailed my arm out the window with a stupid grin on my face. After a few months of talking about going to Austin for a month, we were doing it!
Ali got there first, then I showed up and popped a bottle of Champagne, which we poured over ice like thirsty ladies do. We’re both independent, single introverts who are accustomed to living alone, so I think we were both mildly apprehensive about sharing a roof for a whole month.
Fortunately, Ali is a great roommate and our only heated discussions revolved around food. Ali is the salsa queen (don’t bring jarred salsa into her house!) and she was surprised to hear me wax poetic about ketchup. It’s true, I love ketchup, but don’t get me started on baby carrots. Ali insists on lemon in her water and unabashedly adores frozen margaritas. I rank tortilla chips based on their air-pocket-to-flat-surface ratio. This is the stuff we learned about each other during fourteen happy hour sessions together.
I kept going on to Ali and Jeanine about how I just don’t get migas. Tex-Mex migas are Austin’s version of scrambled eggs with peppers and tortilla chips folded in. Every time I ordered them, though, the chips had already melted into the eggs by the time they arrived. Their crunch had disappeared, leaving behind extra grease, salt and only whisper of corn chips flavor.
On the morning I left Austin, however, I stopped at my favorite taco truck and decided to give their migas taco a shot. I waited forever for those tacos, long enough for a hipster construction worker to propose to me (only in Austin). I finally joined Cookie in my car and opened up my bag of tacos. The migas taco was freshly made with super crispy strips of corn tortillas. I took a bite and all of a sudden, migas made perfect sense.
It’s about time I shared my perfected homemade migas with you. I make my migas with fresh, oven-baked tortilla strips that retain their crispness without adding a greasy undertone to the dish. I serve my migas with peppery black beans, which are integral to the recipe below because you’ll sauté all the onions and peppers together, then reserve half of the mixture to add to your eggs. This recipe would be perfect for a small brunch or dinner for two to four. They’re best served right away; reheated leftovers are pretty good but the chips lose their precious crispness along the way.
I’m also finally sharing a public list of my favorite Austin restaurants that several of you have requested by email. (I’m so jealous of your Austin trips!) I tried to include it at the bottom of this post, but the formatting got too complicated. Check out my short list below and view my full list here. Don’t miss Ali’s extensive guide to ALL the restaurants we visited in Austin here, with a Google map and everything!
TOP 6 AUSTIN FAVORITES
Veracruz All Natural: This taco truck (three locations) offers super fresh tacos, like the migas taco that inspired this recipe. I highly recommend ordering a pineapple agua fresca (they’re huge, you can share!) and probably some queso to go with those glorious tacos.
La Condesa: This modern Mexican restaurant made almost every category in my list! I absolutely love the colorful atmosphere. Their food is fresh and inventive (love the apple-serrano salsa and guacamole sampler), the cocktails are stellar and they offer $2 mimosas and bloody marys during weekend brunch hours. Yes.
The Peached Tortilla: Creative Southern food with an Asian spin in a colorful, well-designed space up north. Ali and I went with Jack and Jeanine and ordered about half the menu, family style, but our checks were surprisingly reasonable.
East Side King: These food trucks (five locations) offer inventive Asian fare at affordable prices. They’re owned by chef Paul Qui (you might have seen him on Top Chef) and conveniently located near hip bars so you can drink while you eat. Get some beet fries and the Brussels sprouts and rice dish!
Weather Up: Our go-to bar near East 6th St. It has a lovely indoor atmosphere and a big patio in the back. If you go, tell our favorite bartender, Floyd, that Cookie and Kate sent you. Seriously, everyone tell him that and then tell me so I can giggle about it in Kansas City. Bonus: parking is easy to find.
The Continental Club: Super classic Austin dive bar and music venue on Congress Street. They almost always have a band playing. Check out their more chill bar upstairs, too.
View my full list of favorite Austin restaurants and bars here!
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Migas with Black Beans
- Author:
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 3 to 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tex-Mex
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.
Ingredients
Crispy tortilla strips
- 4 small corn tortillas
- 1 ½ teaspoons olive oil
- Salt
Spicy black beans (half of these peppers go into the eggs)
- 1 small red onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 poblano pepper or 1 additional bell pepper, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 4 garlic cloves, pressed or minced
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 (15 ounce) can of black beans, drained
- 3 tablespoons water
- Squeeze of lime juice or splash of sherry vinegar
Scrambled eggs
- 8 eggs
- 3 tablespoons cream or milk of choice
- ¼ teaspoon salt
- Freshly ground black pepper
- 2 teaspoons olive oil
- ½ to ¾ cup grated Monterey Jack cheese or cheddar cheese
Garnishes
- Chopped cilantro
- Salsa and/or hot sauce of choice
- More tortillas, warmed (optional)
- Diced avocado (optional)
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper while you’re at it. Scramble 8 eggs with 3 tablespoons cream/milk, ¼ 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 ½ 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’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’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 ’round and ’round until they’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.
Notes
Recipe inspired by the migas tacos at Veracruz All Natural and roughly adapted from The Complete Vegetarian Cookbook and Serious Eats.
Make it gluten free: Use 100% corn, certified gluten-free tortillas.
Make it dairy free: Use an unsweetened non-dairy milk in place of cream. Skip the cheese and top your migas with avocado for extra richness.
Make it tomato free: Choose a tomato-free salsa or hot sauce. Bam.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Chelsea
I live in Austin and have been on a migas tour searching for the best. Veracruz is by far at the top of my list. SO good!!
Kate
Yes! So glad we’re in migas agreement!
Amy @ Parsley In My Teeth
Sounds like you guys had such a great time in Austin, and that the pooches were along must have made it perfect. I’ve never had migas, but I’m about to give them a try. Looks delicious!
Kate
We really did! Migas are awesome, especially with baked chips that don’t lose their crunch right away. Hope you enjoy them!
S Lauren | Modern Granola
Yum! This sounds great! I’ve never had Migas before, but they sound amazing! Great recipe!
Tara
Love the list! We (husband and 4yr old daughter) are actually headed to Austin on May 2 for a few days. Can you mention a few spots from your list that are kid friendly? Would so appreciate it! Thanks!
Kate
Thanks, Tara! I hope you guys have a great time in Austin. I honestly wasn’t paying attention to any kid-related qualities at the restaurants, but I would guess that La Condesa, The Peached Tortilla and Fork and Taco would be good picks, especially at off-peak hours. The taco trucks are fun because you can order food and eat wherever you’d like!
Shelly @ Vegetarian 'Ventures
Oh man – migas are my go-to anytime I’m in Austin! I could see how you don’t like when the fried tortillas get soggy but, for me, they almost turn into a dumpling texture that I can’t resist!
Kate
Agree to disagree? I love scrambled eggs with peppers, so I’m pretty happy either way!
Cassie
I’ve never tried egg tacos before, but this looks so good!
Emily @ Life on Food
Your trip idea was so cool. I really want to visit Austin. I haven’t been. But I hear it is great and of course you can eat your way through town.
Kate
Thanks, Emily! We had a blast. I hope you can make it down to Austin sometime!
Gaby
This is a breakfast dream! Delicious!
Ericka
I grew up on migas (my grandmother was from Mexico) and the original version was onions fried with the tortillas and eggs added in at the end and scrambled (we like our tortillas crispy too) and she always served it with refried pinto beans. I know Tex mex is totally different but the dish you have listed above is what we used to call chilequillas (eggs with chilis and cheese). We loved this too but it was definitely more of a treat that we ate as we got older cuz grandma only made it with jalapenos
Kate
Hi Ericka! Your grandmother’s migas sound amazing. I’ve always thought that the hallmark of chilaquiles is that the chips are simmered in sauce, but it sounds like definitions vary. I love them all!
Ali | Gimme Some Oven
Mmmmmmmigas. Totally want to try your recipe. But let’s also go back to Austin and eat some more, shall we?
Kate
Deal!
Eileen
Yes! We welcome you to the sisterhood of migas. They are, hands down, one of my favorite breakfast foods in the world. And yes, the crispy tortillas are what make them great. I rarely add beans, but I’m definitely going to give that a try now! Yay!
Sarah @ Making Thyme for Health
I’m ashamed to admit that in my 3 years of living in Texas, I never got around to trying migas. In fact, I didn’t even know what they were until I read this post!
I can see how the soggy chips wouldn’t be very appetizing but your tips for keeping them crisp make them sound scrumptious!
Ana @ Ana's Rocket Ship
I’m glad you had a good vacation- and missed the cold! And I’m glad you finally found your migas. I might try it using chickpea scrambles….
Joshua Hampton
Thanks for your tips on how to make those tortilla chips in migas stay crispy. I hate soggy chips too. Glad to hear you had a great time in Austin.
Kate
Thanks, Josh!
Monica
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!
★★★★★
Kate
Yay! So glad you enjoyed the migas, Monica. That’s exactly how I’d describe these, too. :)
Amy @ Accidental Happy Baker
Yesss. I was so excited to see this recipe. Now it seems to me like migas are close cousins to chilaquiles, which are one of my favorite breakfasts that I never actually make for breakfast. I don’t do breakfast at breakfast because you know, waking up and having my brain function just isn’t in my skill set. I can’t wait to try your version! For lunch.
Kate
Yes, they’re cousins for sure! Hope you love these migas, Amy!
Joanne
I’ve often wondered about the allure of migas also. I imagine they’re really not super without the crunch of the tortillas and that must be so hard to attain! Though I am glad you figured it all out for us….guess we’ll be having breakfast for dinner tomorrow night!
Erin
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!
★★★★
Kate
Thank you for saying so, Erin! I’m so glad you both enjoyed the migas. :)
Katarina
I lived in Austin 22 years. My favorite taco place is Maria’s tacos on S. Congress. The migas tacos are great. The pancakes are great at Magnolia Cafe, gingerbread banana or cornbread jalpeno or cornbread pecan, endless combos.
Kate
Thanks, Katarina! I’ll have to visit Maria’s during my next trip. I love Magnolia Cafe!
Karen Hutson
As a long-time resident (45 years) of Austin, I salute your Migas recipe. The only thing missing is some finely diced, firm, fresh tomato. Fold that in with the eggs and you have the ‘real deal.’
Kate
Thanks, Karen!
Maria
Hi Kate,
Do you know what migas actually are? The ones from Spain? They’re pretty involved and Spanish, but they’re delicious with melon, ham, morcilla, chorizo, sardines… I guess you’re vegetarian and me telling you about this makes no sense, but it breaks my heart to hear you describe scrambled eggs and corn chips as migas :|
I love your blog, but I couldn’t keep myself from making this comment =)
Kate
Hi Maria! There are a couple different kinds of migas. These are Austin style. Your Spanish migas sound tasty, though!
Christina
If you’re ever in New Orleans you must try the migas at the Ruby Slipper!
Kate
Yum! I’ve somehow never been to New Orleans. It’s about time!
Louise
Hi Kate! I adore all of your recipes and would love to make this one. I do have one question, since I live alone and only cook for one–would I be able to reheat this dish, for leftovers the next day?
Kate
Thank you, Louise! I live alone, too. You should see my fridge full of leftovers. :) If I remember correctly, yes, this one reheats well!
Asako
SO YUMMY!!! Had this for a quick brinner tonight… can’t wait to make it again!
★★★★★
Kate
Brinner?! Breakfast and dinner I assume? I love that. Thanks for the review, Askako.
Asako
Brinner is the choice to eat breakfast food at dinner
Asako
:)
Wylie
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!
★★★★★
Kate
You’re welcome, Wylie! Thanks for your review and comment.
Gracie
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!
★★★★★
Kate
I would take that as a compliment, Gracie! Great work and thanks for sharing. :)
Susan
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! <3
★★★★★
Kate
Thanks for sharing, Susan! I’m glad you liked them. Sorry about the confusion.
Cheryl
I thought the same thing! I read recipe in its entirety beforehand though as I want to definitely make these soon. I was like “Ohhhh, you scramble them later, not upfront.”
Side note: I Bookmarked the Cookie+Kate recipe for Chilaquiles Rojos about a month ago because my son requested I make Chilaquiles after someone brought them to one of his work’s potlucks some time ago. After getting much heat from him for not making the recipe I found I finally made it last night for dinner for my family. O.M.G. soooo, soooo good, everyone is still raving about them. That’s why I’m back on Cookie+Kate website this morning. May try this Austin-Style Migas with Black Beans recipe before C+K Chilaquiles Verdes recipe!
Kali Rynearson
My boyfriend loves this recipe!
★★★★★
Danica
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!
★★★★★