Migas Recipe Mexican Scrambled Eggs With Crispy Tortillas

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MIGAS RECIPE: MEXICAN SCRAMBLED EGGS WITH CRISPY TORTILLAS



Migas Recipe: Mexican Scrambled Eggs with Crispy Tortillas image

This quick and easy Migas recipe is the perfect Mexican breakfast with lightly scrambled eggs tossed with crispy tortillas, jalapenos, tomatoes and cheese.

Provided by Mike Hultquist

Categories     Breakfast

Time 25m

Number Of Ingredients 10

3 tablespoons vegetable oil
2 corn tortillas (cut into strips or squares)
1 jalapeno pepper (diced)
1 small red bell pepper (diced)
1 small onion (white or yellow, diced)
4-5 eggs (lightly scrambled)
1 medium tomato (diced)
Salt and pepper to taste
½ cup shredded pepperjack or Monterrey Jack cheese
For Serving: spicy chili flakes (extra sliced peppers, avocado, hot sauce)

Steps:

  • Heat the vegetable oil in a large pan and add the corn tortillas. Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes. Remove them from the pan and set them into paper towels to drain. Sprinkle them with a bit of salt while they are hot.
  • Next, add the peppers and onion to the hot pan and cook them down about 5 minutes.
  • Stir in the tomato, then pour in the scrambled eggs. Sprinkle with salt and pepper and stir.
  • Cook the eggs, stirring here and there, about 2-3 minutes, or until the eggs just begin to set.
  • Remove from heat and stir in the reserved crispy tortillas and shredded cheese.
  • Top with spicy chili flakes, extra sliced peppers and avocado. And hot sauce if desired!

Nutrition Facts : Calories 261 kcal, Carbohydrate 12 g, Protein 10 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 176 mg, Sodium 148 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

MEXICAN MIGAS



Mexican Migas image

This is an easy Mexican breakfast dish that everybody loves. It's also great for brunch.

Provided by Shores

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
⅓ pound Mexican raw chorizo, casings removed
5 (6 inch) corn tortillas, torn into bite-sized pieces
1 onion, chopped
1 jalapeno pepper, seeded and minced
2 cloves garlic, finely chopped, or more to taste
8 eggs, lightly whisked
hot sauce to taste
salt and freshly ground black pepper to taste
2 tomatoes, seeded and diced
1 avocado, diced
1 lime, juiced
1 cup grated smoked Cheddar cheese
½ cup sour cream

Steps:

  • Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
  • Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

Nutrition Facts : Calories 499.3 calories, Carbohydrate 21.7 g, Cholesterol 272 mg, Fat 37 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 14.1 g, Sodium 603.3 mg, Sugar 4.2 g

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