A popular breakfast dish on Tex-Mex menus throughout the Southwest, but especially around San Antonio and Austin, Texas, migas is (or, more correctly, migas are) scrambled eggs laced with strips of corn tortilla. Migas may also contain diced tomatoes and onions, crumbled chorizo sausage, and melted cheese. When a hangover remedy is sought, hot jalapeño peppers will be added; and eaters frequently spritz migas with hot sauce or spoon on spicy salsa. Side dishes include refried beans, grits, and fried potatoes.
Migas at the Classen Grill, Oklahoma City, Oklahoma.
Named for a Spanish dish that uses leftover bread (the word translates as “crumbs”), migas made without sausage are especially popular during Lent.