Migas Ii Recipes

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MIGAS



Migas image

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

6 large eggs eggs
¼ cup milk
3 (6 inch) corn tortillas, coarsely chopped
1 tablespoon butter
1 tablespoon chopped green onion
½ cup diced cooked ham
salt and pepper to taste

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

MEXICAN MIGAS



Mexican Migas image

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

2 tablespoons extra-virgin olive oil
⅓ pound Mexican raw chorizo, casings removed
5 (6 inch) corn tortillas, torn into bite-sized pieces
1 onion, chopped
1 jalapeno pepper, seeded and minced
2 cloves garlic, finely chopped, or more to taste
8 eggs, lightly whisked
hot sauce to taste
salt and freshly ground black pepper to taste
2 tomatoes, seeded and diced
1 avocado, diced
1 lime, juiced
1 cup grated smoked Cheddar cheese
½ cup sour cream

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 RECIPE



Migas Recipe image

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

4 tbsp. vegetable oil
4 corn tortillas
1/3 cup white onion, chopped
1 serrano pepper, diced (or 1/2 jalapeño pepper)
1 cup tomato, chopped (About 2 large Plum tomatoes)
4 large eggs
salt to season
Black Beans, either just cooked or refried.
Queso Fresco
Avocado Slices (Optional)
green onions sliced (Optional)

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

SAN ANTONIO MIGAS



San Antonio Migas image

Provided by Sunny Anderson

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

8 large eggs
3 tablespoons unsalted butter
3 tablespoons vegetable oil
4 corn tortillas, sliced into 1/2-inch strips, then cut into 2-inch rectangles
1/2 cup chopped red bell pepper
1 4-ounce can green chiles, drained
1/2 cup chopped Vidalia or other sweet onion
Kosher salt and freshly ground black pepper
2 Roma tomatoes, seeded and chopped
1/2 cup shredded pepper jack cheese
In a large bowl, whisk the eggs and 2 tablespoons water vigorously. Set aside.

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.

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