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.
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.
Recipe from Cookie and Kate: https://cookieandkate.com/migas-recipe/