Mighty Migas Recipes
MEXICAN MIGAS
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
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
MIGHTY MIGAS
This one is a B, L, D: good for breakfast, lunch, or dinner. It's easy to adjust to make a single serving; I often opt for eggs if I am cooking for just myself. Migas in soft tortillas is a favorite dish in Austin, Texas, and now it's a favorite of mine. When I am home alone I put Bob Schneider, my favorite Austin musician, on my stereo and invite him to sit down to share my migas. I end up eating his, since my imaginary boyfriends eat light!
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Add the EVOO. Add the jalapeños, bell peppers, and onions and season them with salt and pepper. Cook for 2 to 3 minutes, then add the tomatoes and cook a minute more. Beat the eggs with a pinch of salt and pepper and add to the veggies. Reduce the heat to medium low. Scramble the eggs not quite halfway, so they are still nice and wet. Add the crushed tortilla chips and scramble them in. Cover the eggs with the cheese and turn off the heat. Cover the pan loosely with foil to melt the cheese and set aside for a minute.
- Heat a second, dry skillet over high heat. Add the tortillas one at a time and sear for 30 seconds on each side to blister them.
- In a small bowl, stir together the tomato sauce and the chopped chipotle. Stir in the cilantro.
- Place a mound of the migas on each flour tortilla and dot with the sauce. Serve immediately, two per person.
MIGHTY MIGAS
Make and share this Mighty Migas recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place a large skillet over med-high heat with 2 tablespoons oil.
- Add in the chorizo and cook, breaking up the meat with a wooden spoon, until the chorizo begins to get crispy, 4-5 minutes.
- Add in the torn tortillas and cook until crispy and golden, 4-5 minutes.
- Add in onions, jalapeno, and garlic to pan; cook until the veggies begin to get tender, 5-6 minutes.
- Once the veggies are tender, add the eggs and hot sauce to taste to the pan; cook, stirring occasionally, until the eggs are close to your desired doneness.
- Season eggs with salt and pepper and stir in the tomatoes, avocado, lime juice, and cheese.
- Continue cooking until the eggs are finished scrambling.
- Serve the migas topped with a dollop of sour cream.
Nutrition Facts : Calories 664.6, Fat 51.6, SaturatedFat 19.6, Cholesterol 449.8, Sodium 821.4, Carbohydrate 19.5, Fiber 4.5, Sugar 4.1, Protein 31.8
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