Best 20 Migas Recipes

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**Migas: A Culinary Journey Through Mexico and Beyond**

Migas, a delectable dish with a rich history and diverse variations, is a staple in Mexican cuisine. This versatile dish is typically made with corn tortillas, scrambled eggs, and a variety of fillings such as cheese, vegetables, and meat. Originating in the central and northern regions of Mexico, migas has become a beloved dish throughout the country and has even spread to other parts of the world, each region adding its own unique twist to the flavors and ingredients.

In this comprehensive article, we present a collection of migas recipes that capture the essence of this delightful dish. From the classic Mexican Migas with its simple yet flavorful combination of eggs, tortillas, and cheese, to the hearty Migas con Chorizo featuring succulent chorizo sausage, and the vegetarian Migas con Verduras packed with colorful vegetables, our recipes cater to a wide range of tastes and preferences.

Whether you're a seasoned home cook or just starting your culinary journey, our step-by-step instructions and detailed ingredient lists ensure that you can recreate these mouthwatering migas recipes with ease. So, prepare to embark on a culinary adventure as we explore the diverse world of migas and discover the unique flavors that make this dish so beloved.

Let's cook with our recipes!

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



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

MIGAS BREAKFAST TACOS



Migas Breakfast Tacos image

Unless you grew up in the Southwest or visit there often, you might be hearing of migas for the first time. Think of them as the best scrambled eggs ever. The secret ingredient: corn tortillas. They're what really make my migas tacos special! -Stephen Exel, Des Moines, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 3 servings.

Number Of Ingredients 11

1/4 cup finely chopped onion
1 jalapeno pepper, seeded and chopped
1 tablespoon canola oil
2 corn tortillas (6 inches), cut into thin strips
4 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
1/4 cup chopped seeded tomato
6 flour tortillas (6 inches), warmed
Optional toppings: Refried beans, sliced avocado, sour cream and minced fresh cilantro

Steps:

  • In a large skillet, saute onion and jalapeno in oil until tender. Add tortilla strips; cook 3 minutes longer. In a small bowl, whisk the eggs, salt and pepper. Add to skillet; cook and stir until almost set. Stir in cheese and tomato., Serve in flour tortillas with toppings of your choice.

Nutrition Facts : Calories 424 calories, Fat 21g fat (5g saturated fat), Cholesterol 295mg cholesterol, Sodium 821mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

MIGAS BREAKFAST TACOS



Migas Breakfast Tacos image

Tortilla chips in tacos may seem like overkill, but they're not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top - along with melted cheese - adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand.

Provided by Genevieve Ko

Categories     breakfast, brunch, dinner, lunch, quick, snack, weekday, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

6 large eggs
Kosher salt
6 corn tortillas
2 tablespoons vegetable oil
1 cup tortilla chips, broken if very large
1/2 cup diced onion
1 cup diced, seeded poblano pepper
1/4 cup chopped cilantro
2 ounces pepper jack cheese, grated (3/4 cup)
1/2 avocado, pitted, peeled and sliced
Salsa, for serving

Steps:

  • Beat the eggs with 1/2 teaspoon salt in a medium bowl.
  • Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.
  • Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.
  • Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.
  • Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams

MEXICAN MIGAS



Mexican Migas image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 7

2 corn tortillas
Vegetable oil
Butter
1 tablespoon diced bell pepper
1 tablespoon diced onion
1 tablespoon diced tomato
2 eggs

Steps:

  • In a skillet, fry corn tortillas in hot vegetable oil until crispy. Drain. Remove oil from heat, Cut tortillas into bite-sized pieces. In butter, saute bell peppers and onion until soft. Add tomatoes. Beat eggs well. Add eggs to sauteed vegetables. Add tortilla chips. Scramble until eggs are done.

TEX-MEX MIGAS



Tex-Mex Migas image

A favorite for breakfast or brunch in central Texas.

Provided by Xoana

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 6

Number Of Ingredients 8

1 tablespoon butter
1 (4 ounce) can chopped green chiles
½ tomato, chopped
6 large eggs
¼ cup crushed tortilla chips, or to taste
¼ cup shredded sharp Cheddar cheese
6 (8 inch) flour tortillas
6 tablespoons taco sauce, or to taste

Steps:

  • Melt butter in a large skillet over medium heat; cook and stir green chiles and tomato in the melted butter until tomato is softened, about 5 minutes. Crack eggs directly into the skillet and stir until yolks break; cook until eggs are scrambled and slightly set, 2 to 3 minutes.
  • Sprinkle tortilla chips over eggs; mix chips into eggs. Move egg mixture to the side of the skillet, turn off heat, and sprinkle egg mixture with Cheddar cheese. Cover skillet and set aside until cheese is melted and eggs are cooked through, about 5 minutes.
  • Stack flour tortillas on a microwave-safe plate; microwave until tortillas are warmed, about 30 seconds.
  • Spoon egg mixture onto each tortilla and top with about 1 tablespoon taco sauce.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 30.8 g, Cholesterol 196 mg, Fat 12.2 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 1.3 g

MIGAS BREAKFAST TACOS



Migas Breakfast Tacos image

What's better than breakfast tacos? How about breakfast tacos with some extra crunch in them? Migas ("crumbs" in Spanish) refers to the crumbled bits of tortilla chips mixed in with the eggs and vegetables. But don't expect any crumbs left when you serve this recipe.

Provided by Jaymee Sire

Categories     main-dish

Time 25m

Yield 4 tacos

Number Of Ingredients 11

1/4 cup chopped tomato
Kosher salt and freshly ground black pepper
1 tablespoon cooking oil, such as safflower
1/3 cup chopped onion
1 small jalapeno, seeded and finely chopped (about 2 tablespoons)
4 large eggs
1 tablespoon butter
1/3 cup crushed tortilla chips (bite-sized pieces)
1/4 cup shredded pepper jack cheese, optional
Four 6-inch corn or flour tortillas
Chopped cilantro and scallions, sliced avocado, and salsa, for topping, optional

Steps:

  • Place the tomato in a colander and season with salt. Set aside and let drain.
  • Meanwhile, heat a large nonstick skillet over medium-high heat. Add the oil and heat until shimmering. Add the onion and jalapeno and cook, stirring occasionally, until they start to soften, 3 to 4 minutes. Add the tomatoes, if you prefer them slightly cooked, and cook for 30 seconds. Drain the vegetable mixture in the colander and set aside. Wipe out the skillet and reduce the heat to medium-low.
  • Crack the eggs into a medium bowl and season with salt and pepper--but do not beat yet. Add the butter to the skillet; while it starts to melt, beat the eggs until foamy and add to the skillet just before the butter melts completely. Cook, stirring slowly with a silicone spatula, until curds start to form.
  • While the eggs are cooking, warm the tortillas on each side in a cast-iron skillet over medium-high heat.
  • Add the tortilla chips and vegetable mixture to the eggs and continue to cook until the eggs are almost done. Sprinkle with cheese and remove from the heat. (The eggs will continue to cook off the heat.)
  • Once the eggs are done to your liking, spoon them onto the warmed tortillas and garnish with your desired toppings. Serve immediately!

MIGAS-FILLED CHILE RELLENOS WITH PULLED CHICKEN, TOMATO SALSA AND CHIUHAHA SAUCE



Migas-Filled Chile Rellenos with Pulled Chicken, Tomato Salsa and Chiuhaha Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 29

8 bone-in, skinless chicken thighs
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
Canola oil, for searing
2 cups low-sodium chicken broth
1/4 cup barbecue sauce, such as Mesa Grill Barbecue Sauce or your favorite brand
8 poblano chiles
2 tablespoons canola oil
Kosher salt and black pepper to taste
1 cup canola oil
Two 6-inch yellow tortillas, one cut into 1/2-inch strips and one julienned
Two 6-inch blue corn tortillas, one cut into 1/2-inch strips and one julienned
Kosher salt
2 large overly-ripe beefsteak tomatoes, roughly chopped
1 jalapeno, chopped
3 cloves garlic, chopped
2 tablespoons canola oil
1/2 teaspoon dried Mexican oregano
Kosher salt and freshly ground black pepper
1 1/2 cups heavy cream
1 1/2 cups shredded chihuhua cheese
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
1 small red onion, finely diced
1 medium bell pepper, julienned
1 jalapeno, finely diced
9 large eggs, lightly beaten
1/4 cup chopped fresh cilantro leaves, plus leaves for garnish

Steps:

  • For the pulled chicken: Preheat the oven to 350 degrees F.
  • Season the chicken with the ancho chile powder, salt and pepper. Heat a few tablespoons of oil in a medium high-sided ovenproof saute pan over high heat. Sear the chicken on both sides until golden brown. Add the chicken broth and barbecue sauce, bring to simmer, cover and cook in the oven until fork-tender, about 1 hour.
  • Remove the chicken from the pan, loosely cover and let rest for 15 minutes. Reduce the cooking liquid in the pan over medium-high heat until about 1/2 cup remains. Shred the chicken with a fork into bite-size pieces. Return the chicken to the pan and toss to coat in the mixture. Reserve.
  • For the chiles: Increase the oven to 375 degrees F. Toss the poblanos with the oil, salt and pepper. Place on a baking sheet and roast, turning occasionally, until blackened and soft, about 25 minutes. Transfer to a bowl and cover with plastic wrap to steam. Once cool enough to handle, scrape off the skins. Make a long slash in one side of each poblano, from stem to tip. Carefully remove and discard the seeds. Reserve.
  • For the tortillas: Line a baking sheet with paper towels. Heat the oil in a medium high-sided saute pan over medium heat until it begins to shimmer. Fry the 1/2-inch tortilla strips in batches, until just crisp, 20 to 30 seconds. Transfer with a slotted spoon to one side of the prepared baking sheet and season with salt. Fry the julienned tortillas and transfer with a slotted spoon to the other side of the baking sheet and season with salt. Reserve.
  • For the cooked tomato salsa: Combine the tomatoes, jalapeno, garlic and 1/2 cup water in a blender and blend until smooth. Heat the oil in a large saute pan over medium heat until it just begins to shimmer. Add the pureed tomato mixture, oregano, salt and pepper and cook until the mixture thickens slightly and becomes a deep red, about 15 minutes. Reserve.
  • For the migas-filled chile rellenos: Put the cream in a small saucepan over medium heat and cook until reduced by half; do not let it boil. Whisk in the cheese until melted; season with salt and pepper. Cover and keep warm over very low heat.
  • Melt the butter and oil in a large nonstick saute pan over medium heat. Add the onion and bell pepper and cook until soft, about 5 minutes. Add the jalapeno and cook for 1 minute. Add the eggs, season with salt and pepper and stir with a heat-proof rubber spatula until small curds form. Remove from the heat and fold in the pulled chicken, cilantro and 1/2-inch tortilla strips. Fill the roasted poblanos with the mixture.
  • To serve, spoon some of the cooked tomato salsa onto 8 large dinner plates, top each with a chile relleno and drizzle with some of the cheese sauce. Garnish with the julienned tortillas and cilantro leaves.

MIGAS II



Migas II image

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

4 teaspoons corn oil
12 (6 inch) corn tortillas
6 eggs, beaten
salt to taste

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 CON HUEVOS



Migas Con Huevos image

SPANISH TAPAS RECIPE: Currently fashionable among the Spanish, this dish is a core recipe among La Cocina Pobre - The Cuisine of the Poor. Spanish comfort foods, cheap and easy to prepare.

Provided by Member 610488

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

4 thick slices white bread, crusts removed (homemade style is better than wonder bread style)
2 tablespoons olive oil
1/2 cup olive oil
1 red onion, diced
2 garlic cloves, minced
2 red peppers, diced
3 1/2 ounces serrano ham, thinly sliced and cut into strips
2 spanish chorizo, diced
1/2 teaspoon smoked paprika (Spanish, pimenton)
4 eggs
2 tablespoons fresh parsley, minced

Steps:

  • Cut or tear the bread into small pieces. Heat the 2 tbsp olive oil in a large heavy-bottomed frying pan over medium heat.
  • Add the bread pieces and toss to coat. Keep stirring until the bread is lightly golden (3-4 minutes). Remove and drain on paper towels. Season with salt and pepper and allow to cool.
  • Heat 2 tbsp of oil in the same frying pan. Add the onions, garlic and peppers and stir until softened, about 10 minutes.
  • Add the ham, chorizo and paprika and continue to cook on medium high until lightly browned, 10 minutes. Sprinkle with half the bread pieces and stir through. Remove from heat and keep warm.
  • Heat the remaining oil in a clean frying pan and when hot, crack the 4 eggs into the pan. Scoop hot oil over the eggs so the outer edges become crispy while the inner yolk is still liquidy and soft.
  • Remove eggs and drain the oil off.
  • To serve, divide the remaining breadcrumb mixture among 4 serving bowls, top with the warm ham mixture and top this with the fried egg.

Nutrition Facts : Calories 1745.7, Fat 65.4, SaturatedFat 13.8, Cholesterol 237.9, Sodium 3533.6, Carbohydrate 237.7, Fiber 12.7, Sugar 23.7, Protein 49.2

BREAKFAST MIGAS TACOS



Breakfast Migas Tacos image

Make the most important taco of the day even better with avocado, red onion and eggs.

Provided by Yvette Marquez

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 11

1/4 cup vegetable oil for frying
3 corn tortillas, cut into pieces
1 tablespoon olive oil
1/2 red onion, chopped
1 cup chopped tomato
6 eggs
Salt and pepper, to taste
1 or 2 canned Old El Paso™ whole green chiles, chopped
1/2 cup finely shredded Mexican cheese blend (2 oz)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas), warmed
1 avocado, peeled, pitted and sliced, if desired

Steps:

  • In 8-inch heavy skillet, heat vegetable oil over high heat. Reduce heat to medium; fry tortilla pieces in hot oil 30 to 60 seconds or until crisp and golden. Drain on paper towels.
  • In 10-inch skillet, heat olive oil; add onion, and cook about 2 minutes or until translucent, stirring occasionally.
  • Add tomato and tortilla chips; cook 2 minutes.
  • Mix in eggs, salt, pepper and chiles; scramble, and when everything is perfectly combined, add cheese and let it melt.
  • Wrap the migas in warm flour tortillas; garnish with slivers of avocado slices.

Nutrition Facts : ServingSize 1 Serving

MIGAS - SPANISH STYLE



Migas - Spanish Style image

These are not the Tex-Mex version of Migas, these are authentic Spanish Migas. Both styles are delicious, they are simply different. The best bread for migas is a peasant bread with a very dense crumb. Open crumb breads like baguettes or ciabattas are not good for migas. Stale bread works best. Migas is a poor man's dish. I have included mesurements, but I don't use them, and you shouldn't be bound by them. Just cook it, love it, and eat it:) Note: Overnight time is included in prep time.

Provided by Snowpeas

Categories     Spanish

Time 8h10m

Yield 1 skillet, 4-6 serving(s)

Number Of Ingredients 9

1/2 loaf bread (dense crumb)
water (for sprinkling)
1 teaspoon salt
2 teaspoons paprika, sweet spanish (a must have)
4 garlic cloves
2 links chorizo sausage (for frying, don't use dry chorizo)
2 tablespoons ham, diced (Spanish jamon is traditional)
4 slices bacon
8 tablespoons olive oil, virgin (a must have)

Steps:

  • Dice bread up small.
  • Place bread in a large bowl and sprinkle with enough water to moisten bread.
  • Sprinkle with salt and stir.
  • Sprinkle with paprika and stir.
  • Cover with damp cloth and leave to sit overnight.
  • The next morning heat the olive oil in a deep skillet, over medium heat.
  • Cut the garlic cloves in half and throw in the oil until lightly brown, then discard.
  • Add the crumbled chorizo, ham and bacon, cook until almost done.
  • Add the cubed bread with its seasoning.
  • Toss the bread so that it thoroughly soaks up the oil and begins to crisp on the outside.
  • The bread will turn red from the paprika, this is good.
  • You want the bread to be crispy on the outside and soft and tender on the inside. (This is the secret to good migas!).
  • For Migas de Vendimia, add grapes to your migas:) This would be done in wine growing areas at harvest time.

Nutrition Facts : Calories 559, Fat 44.1, SaturatedFat 9.7, Cholesterol 34.1, Sodium 1342.2, Carbohydrate 27.5, Fiber 1.7, Sugar 2.3, Protein 13.3

MIGAS



Migas image

My husband and father-in-law are nuts for migas. I first had them when visiting San Antonio and must say they are very good. I think they are usually served for breakfast but we eat them for dinner. Posted 9-16-04

Provided by ratherbeswimmin

Categories     Breakfast

Time 37m

Yield 4 serving(s)

Number Of Ingredients 11

8 large eggs
2 tablespoons water
1/4 teaspoon salt, to taste
fresh ground pepper
2 tablespoons butter or 2 tablespoons margarine
6 green onions, sliced (include some of the green part)
1 medium tomatoes, seeded,chopped and drained
1 (4 ounce) can chopped green chilies, drained
1 cup grated monterey jack cheese
1 cup tortilla chips, broken into large,bite-size pieces
hot sauce, to taste

Steps:

  • In a mixing bowl, add eggs, water, salt, and pepper to taste; whisk to combine.
  • Melt the butter in a large non-stick skillet over medium heat; tilt pan to swirl the melted butter around.
  • When the butter foams, add green onions; stir/saute for 1 minute.
  • Add in egg mixture; let set for 20 seconds.
  • Cook and stir for 3-4 minutes or until almost set.
  • Add in tomato, green chiles, and cheese; continue stirring/cooking until mixed well and cheese melts.
  • Add in chips; stir to combine.
  • Sprinkle hot sauce over the top if desired; serve.

MIGAS, MY WAY



Migas, My Way image

Quick, easy and delicious, this egg scramble gets a big thumbs up from my family. Sometimes I substitute fresh corn tortillas for the chips by cutting the tortillas into strips and sauteeing them with the pepper and onion.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon bacon drippings or canola oil
4 large eggs
1 tablespoon water
1 tablespoon salsa
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese, divided
Chopped green onions, additional salsa and warm flour tortillas, optional

Steps:

  • In a large skillet, saute onion and green pepper in drippings until tender. In a small bowl, whisk the eggs, water and salsa. Add to skillet; cook and stir until set. Stir in tortilla chips and 1/4 cup cheese., Sprinkle with remaining cheese. If desired, top with green onions and additional salsa and serve with tortillas.

Nutrition Facts : Calories 385 calories, Fat 27g fat (12g saturated fat), Cholesterol 459mg cholesterol, Sodium 411mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.

MIGAS BREAKFAST TACOS



Migas Breakfast Tacos image

Finally, a use for the crumbs in the bottom of that bag of tortilla chips! I make a double batch of these over the weekend, wrap them in foil, stick them in a freezer bag, and freeze them. Then I micro-bake them in the morning before work during the week.

Provided by TheGentlemansLarder

Categories     Breakfast

Time 15m

Yield 6 Tacos

Number Of Ingredients 10

6 large eggs (pasture raised eggs really do taste better)
1/4 cup fresh salsa (recommend Julio's serrano salsa)
1 tablespoon habanero-infused oil or 1 tablespoon regular vegetable oil
1 small white onion, diced
1 -2 jalapeno pepper, diced
1 cup tortilla chips, crumbs (recommend Julio's chips)
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded queso fresco
1 tablespoon sour cream
6 taco-sized flour tortillas

Steps:

  • Whisk together eggs and salsa in small mixing bowl and set aside.
  • In a large frying pan, heat oil to ≈ 375° and add diced onion. Let cook for 3-4 minutes, then toss in pan and add jalapenos. Cook until soft and onions are translucent.
  • Add chips and toss in pan to coat.
  • Pour in egg mixture and cook, stirring frequently until eggs are almost cooked. Then add cheese and stir until melted.
  • Once the eggs are done, remove from heat and add a heaping tablespoon of sour cream and stir inches.
  • Serve in warm tortillas. Migas tacos freeze and reheat well.

Nutrition Facts : Calories 256.4, Fat 13.9, SaturatedFat 4.8, Cholesterol 196.9, Sodium 405.4, Carbohydrate 20.7, Fiber 1.6, Sugar 1.8, Protein 11.8

MIGAS A LA MEXICANA



Migas a la Mexicana image

This breakfast dish is as authentic Mexican as you can get! From what I learned, this dish was developed in the northern area of Mexico and is a very popular breakfast. It is without a doubt my own favorite breakafast! There is a dish called "Migas" and there is "Migas a la Mexicana". Plain Migas will not have all the extra...

Provided by Cathy Nunn

Categories     Eggs

Time 20m

Number Of Ingredients 7

6 to 8 fresh corn tortillas, torn into bitesized pieces
1/2 c cooking oil (veg. oil, canola, corn oil, etc)
1 small fresh serrano chili pepper, minced as thin and tiny as you can make it
1 large fresh ripe tomato, diced into small chunks
1/3 c diced onion (sweet onion is really good!)
4 large fresh eggs, beaten
salt and pepper to your taste

Steps:

  • 1. In a non-stick frying pan, heat oil to med-high. Tear corn tortillas into small/bite sized pieces. Place in hot oil, stir often. Dice up your serrano pepper as small as you can make it, and add the pepper and diced onion. (You may use the entire serrano pepper, but until you know how much hot pepper you can eat, I recommend you use only half of the pepper...and add more if you decide you want it the next time. Pour out most of the oil, leaving just enough to finish cooking it.
  • 2. Add the diced tomatoes and return to the heat, stirring until well blended and the tomatoes are cooked through. Add beaten eggs and scramble together until the eggs are cooked through.
  • 3. Serve hot with some seasoned refried beans on the side and fresh tortillas (corn or flour-your preference)... You can add your favorite salsa to it or leave it as-is. Salt & pepper to taste. You will be amazed how good this is! You can "cheat" a little and use store-bought tortilla chips, but the regular corn tortillas have a more authentic flavor, and store-bought chips often have too much salt. To explain the difference between 'regular Migas' and "a la Mexicana", regular Migas are prepared with fried tortilla pieces, a little bit of onion and eggs all scrambled together. "A la Mexicana" means "Mexican style", with everything thrown in...the onions, pepper, & tomatoes. "Buen Probecho, Y'all"!!

GREEN SALAD WITH GOAT CHEESE, ARTICHOKE HEARTS AND MIGAS



Green Salad with Goat Cheese, Artichoke Hearts and Migas image

Yield Serves 10

Number Of Ingredients 11

4 6.5-ounce jars marinated artichoke hearts, well drained
12 tablespoons extra-virgin olive oil
4 garlic cloves, minced
3 tablespoons minced fresh oregano
6 ounces thinly sliced prosciutto, coarsely chopped (about 1 1/2 cups)
5 cups 1/2-inch pieces crustless baguette (from one 16-ounce loaf)
6 cups lightly packed bite-size pieces romaine lettuce
4 cups lightly packed arugula (about 2 large bunches)
2/3 cup sliced red onion
4 tablespoons Sherry wine vinegar or balsamic vinegar
1 1/2 cups crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)

Steps:

  • Combine artichoke hearts, 6 tablespoons oil, 2 minced garlic cloves and 1 tablespoon oregano in medium bowl. Refrigerate at least 2 hours and up to 6 hours, tossing occasionally.
  • Heat remaining 6 tablespoons oil in heavy large skillet over medium-high heat. Add prosciutto; stir 2 minutes. Add bread pieces; stir to coat with oil. Mix in remaining 2 garlic cloves and 2 tablespoons oregano. Reduce heat to medium-low; stir until bread pieces begin to brown and are crisp on edges, about 10 minutes. Remove from heat. Season with pepper; sprinkle lightly with salt.
  • Place romaine, arugula, red onion and vinegar in large bowl. Add artichoke mixture; toss to blend. Season salad to taste with salt and pepper. Spoon bread mixture over center of salad. Sprinkle with goat cheese.

MIGAS TACO



Migas Taco image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 8

1 small handful tortilla chips, lightly crushed
1 tablespoon jalapenos, chopped
1/8 cup tomatoes, diced
1/8 cup onion, diced
1/2 cup Mexican-blend cheese, grated
1 egg
1 soft flour tortilla
Salsa (optional)

Steps:

  • Put the soft tortilla in a skillet over low to medium heat to warm throughout the process. Mix the chips, jalapenos, tomatoes, and onions and saute over medium heat until the onions are mostly translucent (don't let the chips burn). On the other side of the skillet, add the cheese and heat until melted, while cooking the rest of the dish. Add the egg to the vegetables, scramble together and heat until the egg is cooked. Scoop off the egg mixture and place on top of the cheese. Take off the cheese and egg and place on the warmed soft tortilla. Top with salsa, if desired.

MIGAS WITH TORTILLAS AND BEANS



Migas With Tortillas and Beans image

This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin. To best appreciate this Tex-Mex favorite, she writes, "the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind." Follow her advice, or don't. But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.

Provided by Karen Olsson

Categories     breakfast, brunch, main course

Time 10m

Yield 2 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1/4 cup diced yellow onion
1/4 cup diced ripe tomato
1 jalapeño pepper, seeded and minced
4 large eggs, beaten
10 corn tortilla chips, broken
1/2 cup finely grated sharp cheddar cheese
2 large warm flour or corn tortillas
3/4 cup warm refried beans
1/2 cup salsa fresca or pico de gallo

Steps:

  • In a large skillet, melt the butter over medium heat until frothy. Add the onion, tomato and jalapeño and sauté until softened. Add the eggs and chips and scramble until curdy but still moist. Sprinkle the cheese over the top, cover the skillet until the cheese melts and remove from the heat.
  • Place a tortilla on each of 2 plates. Spread with refried beans and top with migas. Garnish with salsa and serve.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 30 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 13 grams, Sodium 1007 milligrams, Sugar 7 grams, TransFat 1 gram

STEAK AND EGGS MIGAS



Steak and Eggs Migas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 24

1 tablespoon light brown sugar
1 tablespoon espresso powder
2 teaspoons chile de arbol powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons ground ginger
2 teaspoons granulated onion
2 teaspoons dried oregano
Two 8-ounce hanger steaks
1 tablespoon EVOO, plus more for the pan
2 limes, halved
2 tablespoons fresh cilantro, finely chopped
3 medium plum tomatoes, seeded and diced
1 clove garlic, finely chopped
1 small jalapeno, seeded and finely chopped
Kosher salt and freshly ground black pepper
Hot sauce, for seasoning
8 corn tortillas
1 tablespoon cold unsalted butter
8 large eggs, beaten
Kosher salt and freshly ground black pepper
1 bunch fresh cilantro, finely chopped
1 bunch spring onions, thinly sliced on the bias

Steps:

  • For the steak rub: Combine the sugar, espresso powder, chile de arbol powder, coriander, cumin, granulated garlic, ginger, granulated onion and oregano in a small bowl until well mixed.
  • For the steak: Pound the steaks with a meat mallet to an even thickness. Coat the steaks with the oil and then rub with the steak rub. Heat a large cast-iron skillet over high heat until very hot. Add enough oil to coat the pan. Place each steak in the hot pan and cook until browned, about 4 minutes per side for medium rare. Remove from the heat and allow to rest 5 minutes before slicing on the bias.
  • Reduce the heat to medium-high. Place the limes cut-side down in the hot pan and cook until slightly charred, 3 to 5 minutes. Remove from the heat and set aside until ready to serve.
  • For the salsa: Place the cilantro, tomatoes, garlic and jalapeno in a medium bowl and stir to combine. Add salt, pepper and hot sauce to taste.
  • For the eggs migas: Heat the tortillas directly over a flame or on a grill pan over high heat until heated through and just beginning to brown, about 1 minute per side. Remove from the heat. Slice the tortillas in half and then into 1/2-inch strips (the length of the strips will vary). Set aside.
  • To a nonstick pan over medium heat, add the cold butter and cook until melted. Add the eggs and scramble slightly until beginning to come together but still runny, about 2 minutes. Add the tortilla strips and mix, cooking until the eggs reach desired consistency, 2 to 5 minutes. Season with salt and pepper.
  • Top the sliced steak with some eggs and sprinkle with the chopped cilantro and spring onions. Serve with the salsa and charred limes on the side.

Tips:

  • Use day-old corn tortillas. This will help them crisp up nicely in the pan.
  • Cut the tortillas into small pieces. This will help them cook evenly.
  • Use a large skillet. This will give the tortillas plenty of room to spread out and cook evenly.
  • Heat the oil over medium-high heat. This will help the tortillas crisp up quickly.
  • Don't overcrowd the pan. If you add too many tortillas to the pan at once, they will not cook evenly.
  • Cook the tortillas for 2-3 minutes per side, or until they are golden brown and crispy.
  • Season the migas with salt, pepper, and chili powder.
  • Add your favorite toppings. Some popular toppings for migas include cheese, salsa, avocado, and eggs.

Conclusion:

Migas is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover tortillas, and it is also a good source of protein and fiber. With a few simple ingredients and a little bit of time, you can easily make a delicious batch of migas at home.

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