Monday, April 18, 2011


Literally, crumbs or scraps, migas are the genius breakfast of some Mexican brainiacs disguising chips and salsa into a delicious breakfast.  Migas are a great use of the bottom of the tortilla chip bag or some stale crumbs that you found in the back of your cupboard hidden behind the seven pound bag of chocolate chips. 

Migas are a Texas staple and one of the amazing foods that have become necessities since I became a resident of this great state almost a year ago.  Yep, it’s been a great year in Texas.  The weather, the food, the people—it’s all awesome.   So, here I share some of my joy with you.

Gooey cheese, tortilla chips and eggs.  Breakfast of champions.


Serves two hungry people

2 tbsp veggie oil
1 small onion diced
1 clove garlic
½ cup green salsa or small can green chiles
½ cup tortilla chips broken into small pieces
4 eggs
½ cup shredded cheese (cheddar, jack, whatever you got)
salsa, sour cream, cilantro to top

In a large skillet over medium-high heat, heat oil until ripples.  Add onion and garlic with pinch of salt and stir carefully until translucent.  Add green salsa and chips, stir until chips are slightly soggy.   Add eggs and stir until cook, add cheese until melted.  Serve with toppings and enjoy.

1 comment:

  1. Looks yummy, but I have to watch my cholesterol. So sad. The daffodils are blooming once again.

    Love ya tiger,