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Plantain chips are a wonderful alternative to corn tortilla chips in this easy and flavorful Mexican breakfast. And since migas are super fast to make, they’re perfect for busy mornings!

Growing up, I was obsessed with going to Mexico. It seemed so exotic and relatively close, if not to our home outside Boston then to Austin, where my mother and I went at least once a year to visit her side of the family. I had a big, dry-mounted map of the world on the wall right next to my bunk bed, and I’d stare at it every night, brainstorming a list of everywhere I wanted to go. Mexico was at the very top.

Every time we went to Texas, I would beg my mom to take me to across the border. The fact that it was less than a five-hour drive from Austin to another country seemed like too good of an opportunity to pass up. I just wanted to eat some delicious food, poke around a little, try out some of the Spanish I’d been learning, and then we could drive right back up.

For some reason, I could not get her to agree. As a compromise, she and one of our cousins said they would take me to San Antonio. Now that I’m an adult, I see how the less-than-two-hour drive and lack of borders to cross did make San Antonio a much more appealing choice for a day trip.

I was equal parts disappointed and excited. I think part of me was hoping that once we hit old San Antone, they’d realize we were now even closer to the Mexican border and should just go for it.

As you may imagine, that did not happen. San Antonio was really fun, though, and felt satisfyingly different from Austin and everywhere else I’d ever been. We walked around the shops of El Mercado pretending we were in Mexico, and bought little hollowed out eggshells filled with confetti and closed back up with colorful tissue paper. Then we ate lunch at Mi Tierra. It’s the best kind of restaurant, in my opinion, because it’s open 24 hours a day and serves breakfast around the clock.

In my memory I ordered migas, like today’s recipe but made with corn tortillas and served with a side of beans, but in retrospect I think I may actually have eaten chilaquiles (similar, but with salsa instead of eggs). Either way, it was satisfying comfort food, with just a hint of heat and lots of flavors and textures that went together perfectly. I’m channeling the vibes of that meal with this plantain chip migas recipe. When you make it, feel free to pretend you’re in Mexico!

Migas, which means “crumbs” in Spanish, was invented as a way to use up leftover corn tortillas: they are fried until crisp in oil and then scrambled with eggs. To keep this grain free and super easy, my recipe uses plantain chips. A little shallot and jalapeño creates a savory flavor base for the scramble, and creamy goat cheese and cilantro make the perfect toppings.

I love these plantain chip migas with avocado, lime, salsa, and roasted sweet potato fries, but they’d also be delicious with beans, regular potatoes, bacon, or any number of other breakfast sides. And now that I think about it, a little chorizo browned with the shallot and jalapeño would be absolutely amazing. I’m off to make this again with that addition!

Interested in other Mexican-inspired breakfasts? Check out my carnitas con huevo (crispy pulled pork with a fried egg), Whole30 breakfast nachos, and huevos divorciados with homemade salsa.

Plantain Chip Migas

Name: Plantain Chip Migas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 tablespoon avocado oil; 2 small shallots, minced; 1 jalapeño, deseeded if desired, minced; 4 large eggs; Sea salt; Freshly ground black pepper; 1 heaping cup roughly broken plantain chips, plus some whole chips for serving (I use Artisan Tropic); 2-3 ounces crumbled goat cheese (optional); 2-3 tablespoons chopped fresh cilantro; Your favorite salsa, for serving

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Plantain chips are a wonderful alternative to corn tortilla chips in this easy and flavorful Mexican breakfast. Since migas are super fast to make, they're perfect for busy mornings!

Ingredients

1 tablespoon avocado oil
2 small shallots, minced
1 jalapeño, deseeded if desired, minced
4 large eggs
Sea salt
Freshly ground black pepper
1 heaping cup roughly broken plantain chips, plus some whole chips for serving (I use Artisan Tropic)
2-3 ounces crumbled goat cheese (optional)
2-3 tablespoons chopped fresh cilantro
Your favorite salsa, for serving

Instructions

Whisk the eggs with some salt and pepper in a medium bowl.
Heat the avocado oil in a large skillet over medium-high heat. When hot, add the shallots and jalapeño and cook for 3-5 minutes, until nicely browned.
Add the eggs and about half of the plantain chips. Cook, stirring frequently, until the eggs are almost done, then add the remaining plantain chips and continue to cook and stir until the eggs are done to your liking. Sprinkle on the goat cheese, if using. Transfer the migas to two plates and top with the cilantro. Serve hot with a couple of whole plantain chips, salsa, avocado, and roasted sweet potatoes if desired.

Notes

*Make sure to get the sea salt plantain chips and not the "naturally sweet" ones!

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Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 593Total Fat: 39gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 411mgSodium: 1070mgCarbohydrates: 30gFiber: 4gSugar: 5gProtein: 31g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.