Mexican Breakfast Skillet Recipes

MIGAS (MEXICAN BREAKFAST EGG SKILLET) RECIPE

Steps:

• Heat the frying oil in a cast-iron skillet or other heavy-bottomed pans to medium heat. Keep a close eye on the heat so as to not burn the tortillas when you begin frying them!
• Fry each tortilla in the oil until it is lightly brown and very crispy. Make sure to flip the tortillas so that both sides are browned.
• Once all of the tortillas are fried stack them on top of each other and cut them into little squares. You can do that by cutting them into strips and then cutting the strips into squares.
• Chop the red pepper and the onion into a fine dice. If you want a spicier breakfast, add jalapeños as well. Add the peppers and the onions to the frying pan along with the butter.
• Saute the vegetables until they are soft. Add the beaten eggs and the chopped tortillas to the pan. Carefully fold the eggs and tortillas into the vegetables. Be careful not to break up the eggs too much. Continue to cook until eggs are completely cooked through.
• Top with the Mexican cheese and the salsa verde. Allow the cheese to melt and serve immediately out of the skillet.

MEXICAN BREAKFAST SKILLET

Steps:

• In medium bowl, beat eggs with whisk. Add milk, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper; beat well. Set aside.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add potatoes; sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper on potatoes. Cook 5 minutes, stirring occasionally. Add bell pepper; cook 4 to 5 minutes or until vegetables are tender. Add chile and garlic; cook 30 to 60 seconds, stirring frequently, until softened.
• Reduce heat to medium; add egg mixture to skillet; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.
• Remove from heat; stir in cheese and green onions. Top with cilantro and pico de gallo. Drizzle sauce over top.