I first learned about migas back in college at Cafe Sienna, the fantastic Mexican breakfast spot that used to be on the University of Oregon campus. The combination of scrambled eggs, crispy tortilla chips, cheese, and spicy peppers was always my go-to order. Over the years, I’ve developed a few solid variations of this dish, and this one is definitely one of my favorites.
I absolutely love the combination of sweet, soft cabbage cooked in butter and garlic, alongside the softened tostadas, fresh tomatoes, and a punch of salty Parmesan cheese. This dish is especially great in the fall when garden tomatoes are at their best and I always seem to have a giant head of cabbage rolling around in my fridge. While I use Parmesan here, any mild to salty cheese will work, cheddar, Monterey Jack, pepper jack, and American are all great substitutes.
For this variation, you will need: eggs, tostadas, cabbage, onion, garlic, dried cayenne peppers, butter, a ripe tomato, and Parmesan cheese.
To make your migas start by finely chopping your onions, and garlic. Then chop your cabbage into ½ inch pieces. Melt better into a skillet, add onions and slowly cook until softened and starting to brown. Add broken up stale tostadas and cook for a few minutes until they start to soften. Add your cabbge and garlic, season well with salt and pepper and let everything cook slowly until cabbage is tender and sweet.
Once your cabbage is about done add in the tomato and for just a few more minutes. Beat your eggs well and add them to the skillet and scramble until set. Add half your parm. Stir well and serve with rest of parm on top.
The combination of salty cheese, sweet cabbage, and soft tostadas that have absorbed all those wonderful flavors is kind of magical. This dish also has the benefit of being pretty quick to make, but it tastes like you spent much more time on it. This makes it such a satisfying and perfect weekend breakfast
A Few Notes on Substitutions
- Tortilla Chips vs. Tostadas: You can certainly make this with tortilla chips instead of tostadas, but note that they are often saltier. If you go this route, be careful with any additional salt and use a milder cheese such as Monterey Jack or American.
- Corn Tortillas: Another great option is using soft corn tortillas. In this case, cut them into small pieces and fry them alongside the onion first to crisp them up a bit, and then proceed with the recipe.
- Other Greens: You can use other greens besides cabbage—just adjust your cooking times accordingly, as things like kale or spinach will cook much faster.
- Tomatoes: A super-easy substitution is using salsa in lieu of fresh tomato. This works really well and adds a bit of kick.
- Heat: Fresh jalapeño or serrano is a fantastic substitute for dried cayenne. I just always happen to have dried whole cayenne peppers on hand, so they are my personal go to.
Migas with Cabbage
Ingredients
Method
- Melt the butter in a large skillet over medium heat. Add the chopped onion and cook for about 3–4 minutes until it softens and just begins to turn golden.
- Toss in the broken tostadas or chips. Stir them around with the onions for a couple of minutes. They'll start to absorb the butter and soften.
- Add the chopped cabbage and garlic. Season generously with salt and pepper. Continue cooking for 5 to 8 minutes, stirring occasionally, until the cabbage is sweet and tender
- Stir in the chopped tomato and cook for just 2 to 3 minutes more.
- Pour in the beaten eggs and gently scramble them with all the other ingredients until the eggs are just set and cooked through. Take the skillet off the heat immediately.
- Stir in your Parmesan cheese. Serve the migas hot, with the rest of the Parmesan sprinkled generously over the top. Enjoy!