Homesick Texans Migas Recipes

HOMESICK TEXAN'S MIGAS

Steps:

• Whisk together eggs and milk in a bowl. Add a dash of salt and pepper.
• Heat oil to medium high in a large skillet. Add tortilla strips and cook for about 3 minutes, turning once.
• Use slotted spoon to remove tortilla strips to a paper towel-lined plate to drain.
• Pour off excess oil, reserving about 2T in the skillet.
• Cook jalapenos and onions in the remaining oil for a couple of minutes.
• Add eggs and return tortilla strips to the skillet.
• Allow to set on the bottom (about 1 minute), then stir gently.
• Cook until almost the desired level of egg moisture is reached.
• Sprinkle cheese on top and continue to cook until melted.
• Add salt and pepper to taste.
• Top with salsa and cilantro.
• Serve immediately with refried beans and warm tortillas.

MIGAS FOR BREAKFAST RECIPE - (4.4/5)

Steps:

• Beat the eggs, milk, salt and pepper, cumin and chopped cilantro; set aside. In a cast-iron skillet (or oven-proof skillet) heat about 1/2 inch of vegetable (or peanut oil) on medium high until it reaches 300F. NOTE: test by adding one strip of corn tortillas. Cook about 3 minutes, turning once. Remove the tortillas strips onto a paper towel lined plate. NOTE: Don't overcrowd the strips; I cooked mine in two batches. Drain the oil from the skillet, leaving about 2 Tablespoons, and turn the heat down to medium. Add the onion and jalapenos to the skillet, until the onions are translucent-about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Preheat the broiler with the rack on high. Add the eggs and cook about halfway, until the eggs are beginning to coagulate, but there is still a little bit of liquid texture. Add the tortilla strips and gently stir to combine. Add about half the grated cheese and stir to combine. If desired, add spoonfuls of green salsa on top (optional); add the remaining cheese and broil until melted-about 45 seconds. Serve with choice of garnish; we like sour cream, sliced green onion and additional salsa.