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
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
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
Eggs with corn tortillas, very quick and tasty for breakfast/brunch, even dinner. This recipe is from Celebrate San Antonio, a cookbook by the San Antonio Junior Forum.
Provided by LonghornMama
Categories Breakfast
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, brown bacon, remove from pan and cut into small bits; set aside.
- Fry tortilla strips in bacon fat (or corn oil) until slightly crisp (about 30 seconds). Add remaining ingredients and bacon all at once.
- Scramble until eggs are firm.
- Serve hot with flour tortillas and refried beans.
Nutrition Facts : Calories 227.5, Fat 12.9, SaturatedFat 5.4, Cholesterol 332.1, Sodium 206, Carbohydrate 13.2, Fiber 2.1, Sugar 1.8, Protein 14.7
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
MIGAS QUICHE
Steps:
- 1. In a small bowl, lightly beat the eggs with the water, chili powder and cumin and set aside. Do not over beat the eggs or they will be tough. 2. Melt the butter in a heavy skillet. Add the tortilla chips and sauté until they start to soften. Add the onions and bell peppers and sauté until onions are translucent. Add the garlic and Serrano's and cook for a couple more minutes. Remove from heat and allow to cool. 3. Preheat oven to 375°F. Pour the egg mixture into a quiche or casserole dish and add the onion and pepper mixture. Stir slightly to incorporate. Bake for 20 minutes, or until eggs are set. Top with cheese, and tomato dices and bake for an additional 5 minutes or so until the cheese melts. Remove from oven and sprinkle with cilantro. Serve immediately with warm flour tortillas and prepared black beans. You have got to have the beans.
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