Best 6 Mexican Egg And Tortilla Chip Scramble Recipes

MIGAS RECIPE: MEXICAN SCRAMBLED EGGS WITH CRISPY TORTILLAS

Steps:

• Heat the vegetable oil in a large pan and add the corn tortillas. Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes. Remove them from the pan and set them into paper towels to drain. Sprinkle them with a bit of salt while they are hot.
• Next, add the peppers and onion to the hot pan and cook them down about 5 minutes.
• Stir in the tomato, then pour in the scrambled eggs. Sprinkle with salt and pepper and stir.
• Cook the eggs, stirring here and there, about 2-3 minutes, or until the eggs just begin to set.
• Remove from heat and stir in the reserved crispy tortillas and shredded cheese.
• Top with spicy chili flakes, extra sliced peppers and avocado. And hot sauce if desired!

MEXICAN EGG SCRAMBLE

Steps:

• If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.
• Heat a 14-inch skillet and then add the oil and swirl it around in the pan. Stir in the scallions and chiles. Add the tomatoes, salt, and cilantro, if using. Stir over high heat for about 2 minutes.
• Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture.

CHILAQUILES SCRAMBLE

Steps:

• Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Add onion and jalapeno. Cook, stirring occasionally, until onion appears translucent, about 4 minutes. Add tomato and garlic; cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
• Heat remaining oil in a separate pan over medium-high heat. Whisk eggs together and pour into the hot pan; cook until starting to set, about 2 minutes. Scrape cooked egg off the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more. Fold into the tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off heat.
• Divide egg mixture onto plates. Garnish with avocado, cilantro, and sour cream.

SCRAMBLED EGGS WITH TORTILLAS

Steps:

• Crack the eggs into a bowl and add milk.
• Beat egg mixture with a fork until blended.
• In a skillet, heat 2 tbs oil over medium heat.
• Add tortilla triangles and lightly sprinkle with salt.
• Saute the tortillas for about two minutes
• Pour eggs mixture over tortillas, lightly sprinkle with more salt if desired.
• Gently fold egg and tortilla mixture with a spatula about every 30 seconds until eggs are scrambled and set (Do not over cook).
• Turn off heat.
• Sprinkle with cheddar cheese.
• Cover skillet with a lid for about two minutes or until the cheese has melted.
• Serve with fresh or prepared salsa.

SCRAMBLED EGGS WITH CHORIZO AND TORTILLAS

Steps:

• Stir together eggs and tortilla chips.
• Cook onion in oil in a 12-inch heavy nonstick skillet over medium heat, stirring, until softened. Add chorizo and cook, breaking up any lumps, just until fresh sausage is no longer pink, about 3 minutes, or dried is heated through, about 1 minute.
• Add egg mixture and cook over medium-high heat, stirring frequently, until set but still moist, 2 to 3 minutes.

MEXICAN SCRAMBLED EGGS

Steps:

• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.
• Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.