Comments on: Tex-Mex Migas

By: Laura

Laura — Wed, 03 Sep 2025 03:28:46 +0000

I loved the black beans in that recipe! I revisited them often. Thanks for linking the old PDF! The egg part of this breakfast are delicious too. This is one of the brunch recipes I come back to over and over. I was glad to read in the intro you enjoyed Austin with your family recently! I appreciate how in-depth the instructions are around making the eggs, very helpful for people new to making eggs this way

By: Cookie and Kate

Cookie and Kate — Tue, 15 Jul 2025 18:02:48 +0000

In reply to Kristen. Hi Kristen, thanks for sharing this qualifies as a "family recipe" for you! What an honor.

By: Kristen

Kristen — Sun, 13 Jul 2025 02:54:25 +0000

I love this recipe and so do my kids. Have made it a million times. We love it so much that I am printing it out to include in the “family recipes” cookbook I’m making for my 19 year old son as he moves into his first apartment.

By: Terri Hughes

Terri Hughes — Sun, 29 Jun 2025 22:57:40 +0000

Super yummy for breakfast today! I used 5 eggs since there is only two of us, but went with the designated amounts otherwise. Definitely loved this migas version! I used the packaged grated cheese and it worked fine.

By: Richard

Richard — Thu, 12 Jun 2025 12:23:02 +0000

In reply to Elaine Valadez. I'm guessing there's more than one version of this recipe in the world. This one isn't yours, but the tastes were spot on.

By: Deb Gudgeon

Deb Gudgeon — Sun, 18 May 2025 10:56:27 +0000

In reply to Elaine Valadez. Totally an unnecessary comment. Just scroll by

By: Debbie

Debbie — Fri, 16 May 2025 14:16:37 +0000

The correct pronunciation is mee – gahs. Spanish does not use the “uh” sound, and “s” does not sound like a “z.”

By: B

Mon, 28 Apr 2025 05:23:09 +0000

I just wanted to share my appreciation for your website and all the delicious recipes you regularly share, whether others agree they are accurate to the region, considered healthy, and what-not. You always respond with so much kindness and grace, and that’s such a rare trait these days. Truly thankful for you!

By: Catherine Cox

Catherine Cox — Mon, 28 Apr 2025 02:41:47 +0000

In reply to Heidi.

I’ve been craving something Mexican so we had this for breakfast today. My husband even ate Avocados with his and he never eats avocados!! But we ate it up. It’s so good. I also served pico with it. So good! This will be made again n again. Thanks!!

By: Elaine Valadez

Elaine Valadez — Wed, 23 Apr 2025 22:38:06 +0000

I grew up in South Texas, and this is not how you make Migas. I don’t know what people in Austin were thinking of but I’m sure they’re doing what other restaurants do, try to embellish and elevate. This doesn’t cut it with Migas. True Migas start with cooking cut up corn tortillas until just crispy, then add onions, tomatoes and dices serrano pepper (depending on how hot you want it). Last you add the eggs and cook until done. You can add cheddar cheese at the end but not necessary.