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 II
This was my husband's favorite breakfast growing up in a Mexican household. Now we make it all times of day and even our kids always ask for seconds. Very simple, inexpensive, and quick to make. I sometimes add hot pepper sauce, or ingredients you would like in a omelet, but my husband prefers it the traditional way.
Provided by SHELLSHOCK
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 5
Number Of Ingredients 4
Steps:
- Heat the oil in a large skillet over medium-high heat. Tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp.
- Pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. Season with salt to taste. Serve immediately.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 29.2 g, Cholesterol 166.2 mg, Fat 12.8 g, Fiber 3.9 g, Protein 10.2 g, SaturatedFat 3 g, Sodium 115.1 mg, Sugar 1.6 g
MEXICAN MIGAS
Steps:
- In a skillet, fry corn tortillas in hot vegetable oil until crispy. Drain. Remove oil from heat, Cut tortillas into bite-sized pieces. In butter, saute bell peppers and onion until soft. Add tomatoes. Beat eggs well. Add eggs to sauteed vegetables. Add tortilla chips. Scramble until eggs are done.
MIGAS
A quick and easy egg dish with Southwestern flair. Serve with picante sauce if desired.
Provided by Janice
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
- Pour egg mixture into skillet and cook over medium/low heat until eggs are set.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 10.1 g, Cholesterol 297.3 mg, Fat 14.3 g, Fiber 1.3 g, Protein 14.2 g, SaturatedFat 5.5 g, Sodium 357.4 mg, Sugar 1.5 g
MIGAS
My husband and father-in-law are nuts for migas. I first had them when visiting San Antonio and must say they are very good. I think they are usually served for breakfast but we eat them for dinner. Posted 9-16-04
Provided by ratherbeswimmin
Categories Breakfast
Time 37m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, add eggs, water, salt, and pepper to taste; whisk to combine.
- Melt the butter in a large non-stick skillet over medium heat; tilt pan to swirl the melted butter around.
- When the butter foams, add green onions; stir/saute for 1 minute.
- Add in egg mixture; let set for 20 seconds.
- Cook and stir for 3-4 minutes or until almost set.
- Add in tomato, green chiles, and cheese; continue stirring/cooking until mixed well and cheese melts.
- Add in chips; stir to combine.
- Sprinkle hot sauce over the top if desired; serve.
SAN ANTONIO MIGAS
Steps:
- Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
- Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
- Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.
MIGAS RECIPE
Crispy corn tortilla chips with eggs and tomato, onion, & peppers. One of the Best Mexican Breakfast!
Provided by Mely Martínez
Categories breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Cut the corn tortillas into small squares, about 1½ in. wide. You can use a knife or a pair of kitchen scissors to cut them.
- Heat the oil in a large frying pan. Once it is hot, place the tortilla pieces in the oil and fry them until they are golden brown. Make sure to use a frying pan that is large enough, in order to not overcrowd the pan. Stir and turn the tortilla pieces as needed until they acquire a golden-brown color. This step will take about 6 minutes.
- Return the frying pan to the stove and place it over medium heat. Add the chopped white onion and lightly fry it for a few seconds, then stir in the chopped serrano pepper. Keep cooking for about 2 minutes.
- Add the chopped tomato and cook for about 3 more minutes, then add the eggs. Let the eggs start to cook without stirring them yet.
- Once the egg whites start to look cooked around the edges, gently stir the eggs. Once you see the egg yolks start to cook, stir in the tortilla chips, season with salt, and gently mix them together with the eggs. When the eggs are cooked to your liking, remove the frying pan from the heat. The tortillas should still be crispy by the time you serve your migas. Do not wait until the eggs are cooked to add the tortilla chips. Remember that the eggs will keep cooking even after you remove the frying pan from the heat.
Nutrition Facts : Calories 544 kcal, Carbohydrate 31 g, Protein 17 g, Fat 41 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 372 mg, Sodium 754 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
MIGAS - SPANISH STYLE
These are not the Tex-Mex version of Migas, these are authentic Spanish Migas. Both styles are delicious, they are simply different. The best bread for migas is a peasant bread with a very dense crumb. Open crumb breads like baguettes or ciabattas are not good for migas. Stale bread works best. Migas is a poor man's dish. I have included mesurements, but I don't use them, and you shouldn't be bound by them. Just cook it, love it, and eat it:) Note: Overnight time is included in prep time.
Provided by Snowpeas
Categories Spanish
Time 8h10m
Yield 1 skillet, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Dice bread up small.
- Place bread in a large bowl and sprinkle with enough water to moisten bread.
- Sprinkle with salt and stir.
- Sprinkle with paprika and stir.
- Cover with damp cloth and leave to sit overnight.
- The next morning heat the olive oil in a deep skillet, over medium heat.
- Cut the garlic cloves in half and throw in the oil until lightly brown, then discard.
- Add the crumbled chorizo, ham and bacon, cook until almost done.
- Add the cubed bread with its seasoning.
- Toss the bread so that it thoroughly soaks up the oil and begins to crisp on the outside.
- The bread will turn red from the paprika, this is good.
- You want the bread to be crispy on the outside and soft and tender on the inside. (This is the secret to good migas!).
- For Migas de Vendimia, add grapes to your migas:) This would be done in wine growing areas at harvest time.
Nutrition Facts : Calories 559, Fat 44.1, SaturatedFat 9.7, Cholesterol 34.1, Sodium 1342.2, Carbohydrate 27.5, Fiber 1.7, Sugar 2.3, Protein 13.3
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