Migas are eggs scrambled with crisp tortilla strips, onion, tomato and chile, often finished with cheese. In San Antonio they are a breakfast-and-brunch staple, served with beans and tortillas or folded into a taco.

Migas, meaning crumbs, has roots in using up day-old tortillas, and the Tex-Mex version became a breakfast fixture across San Antonio's cafes and taquerias. The dish bridges home cooking and restaurant menus, a thrifty, satisfying egg plate that anchors weekend brunch and weekday breakfast alike across the city.

Where to eat Migas in San Antonio

3 editor picks for Migas in San Antonio, ranked by editorial score. All San Antonio signature dishes · Migas across every city.

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Make it at home

Serves 220 minEasy

Ingredients

  • 4 eggs, beaten
  • 2 corn tortillas, cut into strips
  • Half onion, diced
  • 1 tomato, diced
  • 1 serrano or jalapeno, sliced
  • 60g shredded cheese
  • Salt, and tortillas and beans to serve

Method

  1. Fry the tortilla strips in a little oil until crisp, then set most aside.
  2. Soften the onion, chile, and tomato in the pan.
  3. Pour in the beaten eggs and scramble softly, folding the crisp tortilla strips back through near the end.
  4. Off the heat, stir in the cheese to melt and season with salt.
  5. Serve with refried beans and warm tortillas, topping with the reserved crisp strips.

Editor tip. Fold the tortilla strips in at the last moment so some stay crisp; if they all soften, the dish loses its texture.

Common allergens: Gluten, Egg, Dairy.