MIGAS BREAKFAST TACOS
Unless you grew up in the Southwest or visit there often, you might be hearing of migas for the first time. Think of them as the best scrambled eggs ever. The secret ingredient: corn tortillas. They're what really make my migas tacos special! -Stephen Exel, Des Moines, Iowa
Provided by Taste of Home
Time 30m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion and jalapeno in oil until tender. Add tortilla strips; cook 3 minutes longer. In a small bowl, whisk the eggs, salt and pepper. Add to skillet; cook and stir until almost set. Stir in cheese and tomato., Serve in flour tortillas with toppings of your choice.
Nutrition Facts : Calories 424 calories, Fat 21g fat (5g saturated fat), Cholesterol 295mg cholesterol, Sodium 821mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
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
MIGAS (MEXICAN BREAKFAST EGG SKILLET) RECIPE
Migas are a delicious and easy Mexican egg and cheese breakfast skillet that you can whip up in no time!
Provided by Leah Maroney
Categories Breakfast
Time 45m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 976 kcal, Carbohydrate 32 g, Cholesterol 511 mg, Fiber 5 g, Protein 27 g, SaturatedFat 16 g, Sodium 702 mg, Sugar 6 g, Fat 84 g, ServingSize 2 servings, UnsaturatedFat 0 g
BREAKFAST MIGAS
Growing up as a marine brat, I was fortunate to have friends from all types of cultural backgrounds, and of course with friends came introduction to different food! I called migas "breakfast nachos" as a kid, and this recipe came from a friend's mother. The tortilla chips are easy to make at home, and I do not suggest store-bought; however, you may use your own preferred salsa.
Provided by thedailygourmet
Categories Breakfast Eggs
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- Place skillet on the stove over medium heat and add enough oil to reach 1 inch. Once oil is hot, add cut tortilla pieces without overcrowding the skillet. Fry tortilla pieces in the hot oil, until they crisp up and achieve a golden color, 2 to 3 minutes. Remove tortilla chips with a slotted spoon and set on a plate covered with paper towels to drain. Sprinkle with salt to taste and continue working in batches until all tortilla pieces are fried and done. Reserve frying oil.
- Set a flat griddle or comal over medium-low heat and toast guajillo chiles until fragrant, about 20 seconds per side.
- Combine toasted chiles, tomatoes, and garlic in a saucepan and cover with hot water. Simmer over medium-low heat until guajillos are softened and tomatoes are cooked through, about 10 minutes. Reserve 1/2 cup cooking liquid.
- Combine chiles, tomatoes, garlic, onion, 1 teaspoon salt, oregano, cumin, pepper, and reserved liquid in a blender. Blend on high until smooth. Strain sauce.
- Heat 1 tablespoon vegetable oil in a saucepan set over medium-high heat. Once oil is hot, pour in sauce, and simmer until salsa thickens, 12 to 15 minutes. Adjust seasoning if desired.
- Heat 1 tablespoon of reserved frying oil in a skillet over medium heat. Add all tortilla chips once oil is hot and reheat for 1 minute. Pour in eggs and cook and stir until eggs are beginning to set. Add salsa and gently fold into the egg mixture until everything is covered in salsa and the eggs are cooked, about 2 minutes.
- Remove from the heat and serve immediately topped with green onions, cilantro, avocado, and cheese.
Nutrition Facts : Calories 433.9 calories, Carbohydrate 45.6 g, Cholesterol 236.2 mg, Fat 23.2 g, Fiber 10 g, Protein 15.4 g, SaturatedFat 4.8 g, Sodium 1325.4 mg, Sugar 4.3 g
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