On a trip to Texas in December to visit my brother, I was introduced to the signature dish of Austin — MIGAS! There are so many brilliant things about this dish, not the least of which is a delicious way to use day-old tortilla chips!

My Migas Recipe

inspired by breakfast at Bouldin Creek Café in Austin, Texas


  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 1 medium zucchini squash, quartered & sliced
  • 1 jalapeno, chopped (optional)
  • 1-2 large cloves of garlic, minced or chopped
  • Salt and pepper to taste
  • 3 farm fresh eggs
  • 2 tablespoons half & half
  • Salt & pepper and hot sauce to taste
  • 1 cup shredded cheddar or Mexican cheese
  • 1 ½ cups tortilla chips (measure first, then break)
  • 1/4 cup salsa


  1. Sauté the onion, zucchini, and garlic (jalapeno too if using) in a large sauté pan. Season with salt and pepper. Cook until the onions are translucent and zucchini is soft.
  2. Whisk eggs in a bowl with cream, hot sauce, salt and pepper (I use Circle City Smoke’s smoked salts and smoked peppercorns. Amazing!)
  3. Lower the heat and add eggs to the pan, followed by cheese. Slow scramble until they are cooked — not quite to your desired consistency.
  4. Add broken tortilla chips and salsa: Stir until combined, then cook for 1 or 2 minutes to warm through.
  5. Serve warm, and garnish with your favorite toppings. Makes 2 big, 3 medium, or 4 small servings.

Suggested toppings:

  • Sliced radishes
  • Chopped green onion
  • Fresh cilantro
  • Pico de Gallo or Salsa
  • Chopped fresh tomato
  • Guacamole 

Cook’s Note: If you have some fresh corn, it would go nicely in this dish. Add uncooked kernels with the zucchini, or cooked just before the eggs. I highly suggest a lovely Bloody Mary to accompany this.