Migas Recipe

Another absolutely mind-blowing preparation from the land of salsa and Monterey Jack, migas is a quick and easy egg-based snack that gives the good ol’ omelet a crunchy Tex-Mex twist. The dish comes loaded with a number of veggies (and of course cheese) making for a sumptuous as well as healthy meal.

To make a serving of piping hot migas, all you need is some uncooked tortilla strips, eggs, peppers, your choice of veggies (we suggest mushroom), cheese, seasoning, and a large pan to whip it up all together. Follow the recipe below and give your eggs a cowboy whisk!

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Migas Recipe

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Course

Breakfast

Cuisine

Mexican

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people MetricUS Imperial

Ingredients

• 8 Large Eggs
• 3 tbsp unsalted butter
• 3 tbsp vegetable oil
• 4 corn tortillas sliced into 1/2" strips, then cut into 2" rectangles
• 1/2 cup red bell pepper chopped
• 4 ounce Green chilies
• 1/2 cup sweet onions chopped
• 2 Roma tomatoes seeded and chopped
• 1/2 cup pepper Jack cheese shredded
• kosher salt
• Freshly ground black pepper

Course Breakfast Cuisine Mexican Prep Time 10 minutes Cook Time 10 minutes Servings people MetricUS Imperial Ingredients 8 Large Eggs 3 tbsp unsalted butter 3 tbsp vegetable oil 4 corn tortillas sliced into 1/2" strips, then cut into 2" rectangles 1/2 cup red bell pepper chopped 4 ounce Green chilies 1/2 cup sweet onions chopped 2 Roma tomatoes seeded and chopped 1/2 cup pepper Jack cheese shredded kosher salt Freshly ground black pepper

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. In a large bowl, whisk the eggs and 2 tablespoons water vigorously. Set aside.
2. Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
3. When the tortillas are crisp, add the bell pepper, chilies and onion to the skillet. Season with a pinch of salt and little grinds of black pepper. Cook until tender, about 5 minutes.
4. Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.