New Mexican Breakfast Skillet Recipes

MIGAS (MEXICAN BREAKFAST EGG SKILLET) RECIPE

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.

NEW MEXICAN BREAKFAST SKILLET

Steps:

• 1. In a large, heavy-duty skillet over medium heat, sauté the sausage 10 minutes or until thoroughly cooked, using a wood spoon to break up the sausage into small chunks as it cooks. Use a slotted spoon to transfer sausage to paper towel for a few minutes.
• 2. Add bell pepper and onion to skillet, and sauté in the hot grease for 5 minutes or until onion is translucent. Use a slotted spoon to transfer vegetables to a plate.
• 3. If there isn't any grease in the skillet, add 1 Tbsp vegetable oil. Add potatoes to the skillet, and season with salt and pepper. Sauté potatoes for 10 minutes, stirring frequently, or until golden and crispy on the edges. Stir in the cooked sausage and cooked onion/pepper mixture. Stir in the Hatch peppers and garlic, and continue to cook another 6 to 8 minutes or until the potatoes are tender and cooked through. Add the cheese and stir.
• 4. Use a wooden spoon to move the potato/sausage hash aside in 4 separate spots, to make "wells" (for the eggs). Carefully crack one egg into each well. Season eggs with salt and pepper, if desired. Cover pan with lid or foil, and let eggs cook about 4 to 5 minutes or to your preference.
• 5. Spoon a bit of the salsa over each egg. Distribute the avocado and chives (or cilantro) across the top of the sausage/potato hash. Divide into 4 servings, and serve immediately while still hot.

NEW MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
• Heat oil in a large skillet over medium heat. Add hash browns and onion; cook and stir until hash browns are crispy, about 10 minutes.
• Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
• Layer hash brown-onion mixture, bacon pieces, 1 1/2 cup Cheddar cheese, and green chile peppers in the bottom of the prepared baking pan. Crack eggs, one at a time, on top. Sprinkle remaining 1/2 cup Cheddar cheese over eggs.
• Bake in the preheated oven until eggs are firm and cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.