Migas

Migas

Photo Credit: Pioneer Woman Cooks

I discovered this recipe in The Pioneer Woman Cooks several years ago. It's a great "Breakfast-For-Dinner" recipe that not only satisfies my craving for a taste of Tex-Mex, but is quick and easy. The leftovers are perfect for breakfast burritos the next day.

1 medium white onion, diced
1 red bell pepper, diced
2-3 Roma tomatoes, chopped (discard any juice)
1-2 jalapenos, finely diced (remove seeds)
10-12 large eggs
1/4 cup half-and-half
Salt & pepper to taste
4 corn tortillas
Canola oil
1 Tbsp. olive oil
1 Tbsp. butter
2 cups grated Mexican Cotija, Monterey Jack, or Pepper Jack cheese
1/4-1/2 cup chopped cilantro
1/4 cup sour cream
Avocado slices

Lightly beat the eggs and half-and-half in a bowl, adding salt and pepper to taste.

In a small skillet, fry the corn tortillas in canola oil until just crisp. Drain the tortillas on paper towels. Once cool enough to handle, chop the tortillas into bite-size pieces. Set aside.

In a large skillet over medium-high heat, saute the onion and bell pepper in the olive oil and butter until tender. Add the tomatoes and cook for another minute. Add the tortilla chips and jalapenos, stirring the mixture and reducing the heat to low. 

Pour the egg mixture into the skillet with the vegetables and tortilla chips. Gentle fold the mixture together, cooking the eggs slowly. Don't stir the eggs; just turn gently. 

When the eggs are cooked, add the cheese and cilantro. 

Serve with a dollop of sour cream, hot sauce or salsa, sliced avocado and a side of black or refried beans.

Serves 6

My Notes: 

The original recipe calls for one red bell pepper and one green bell pepper. I choose to use just one. I also prefer just a couple of tomatoes, instead of the all four.

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