Summer Squash Migas are an easy and delicious breakfast or brunch, stuffed with veggies, eggs, tortillas, and cheese!
Remember when we went to Austin and I said I was super excited to recreate some dishes that we had while there? Migas were absolutely my number one choice to start with. Without. A. Doubt.
Ever since having the Zucchini Migas at Bouldin Creek Cafe, a super yummy vegetarian cafe, I haven’t been able to stop thinking about them! Marc even had so much order envy over my migas that he ended up going there without me on one of the days that I was at my conference *just* to get the zucchini migas.
I guess I can’t blame him for going back for the migas – they were SO good. So good, in fact, that I have developed quite the obsession since leaving Austin. When I need a quick breakfast, throwing some tortilla chips, veggies, and cheese in my scrambled eggs has become my go-to!
To my surprise, not only are migas deeeeelicious but they can also be super easy to make at home!
So let’s talk about all the ways to make sure we attain migas success.
- Fry the tortillas OR use tortilla chips. Okay, so the frying maybe takes an extra 10 minutes but it’s seriously so worth it. If you really don’t have time for that step, using crushed tortilla chips will do the trick as opposed to just cut up corn tortillas. This way you won’t have super soggy migas because, ew.
- Lots of veggies for lots of flavah! I used summer squash, onions, and jalapeños here but bell peppers, mushrooms, diced tomatoes, asparagus, or any greens (kale!) would be great too. You could also add meat like chorizo or sausage but even my meat-loving hubby didn’t think meat was necessary. *Proud wife moment*
- Don’t overcook the eggs! Be sure to turn the heat down after the veggies are done cooking and before you add the eggs to make sure they don’t burn when you put them in the skillet. Be patient with them and let them set up before stirring them.
- Cheese! Always and forever.
- Don’t forget the garnishes. Cilantro, salsa, avocado, and sour cream (or Greek yogurt) are all musts when eating migas.
And thats it! That’s all you need to know to bring you from zero to 100 percent in miga love.
- 10 tortillas
- 3-4 tablespoons canola oil
- 1 tablespoon olive oil
- 1 medium zucchini, diced into bite-size pieces
- 1 medium yellow summer squash, diced into bite-size pieces
- ½ yellow onion, diced
- 1 jalapeno, seeded and diced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic, minced
- 8 eggs
- 3 tablespoons milk
- ½ cup shredded white cheddar cheese
- cilantro, salsa, sour cream or Greek yogurt, and avocado, for topping
- In a large skillet, heat 3 tablespoons of canola oil over high heat.
- Add tortillas, two at a time, cooking on each side until golden brown. This should be about 30 seconds on each side. Add more oil if needed throughout this process.
- Once the tortillas are all fried, chop them up into ~1 inch pieces. Set aside.
- In the same skillet add the olive oil and then the zucchini, summer squash, onion, and jalapeño.
- Season with cumin, chili powder, salt and pepper.
- Cook for 8-10 minutes, until veggies are tender.
- Add garlic and cook another minute.
- While veggies are cooking, whisk together eggs and milk.
- After veggies are cooked, reduce heat to lowand add in chopped tortillas and eggs to skillet.
- Stir together to mix well.
- Stir frequently until eggs are almost set.
- Add cheese and stir once more to combine and cook until eggs are set.
- Serve topped with cilantro, salsa, and avocado.