Migas for breakfast are welcome anytime, but I have especially fond memories of eating them with friends in Austin as our first meal of the New Year.
When I was younger, no matter where I happened to be living in Texas, it always seemed that I ended up in Austin for New Year’s Eve. So naturally, on New Year’s Day, my friends and I would go out for breakfast and enjoy big platters of migas along with fluffy flour tortillas and refried beans.
This year, I’ll be in New York and sadly I have to admit I haven’t had migas on New Year’s Day for a long time now. Why is this, I wondered? Even though I’m in a place where I can’t easily go to a restaurant and get my fix, there’s no reason why I can’t whip up a batch of migas at home.
Now, there are as many ways to make migas as there are stars in the sky—the possibilities are almost endless. That said, there are two things that define all migas and this is the presence of scrambled eggs and tortillas. While usually people do add other things to their eggs, such as chile peppers, onions, tomatoes, and cheese, if there are not tortillas in the eggs, then they’re not migas—they’re simply some other type of egg scramble.
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