Best 4 Migas My Way Recipes
Migas, a traditional dish originating from the humble kitchens of shepherds in Spain and Mexico, has evolved into a beloved breakfast staple, particularly in the vibrant state of Texas. This delectable dish showcases crispy corn tortillas tossed with scrambled eggs, a medley of flavorful ingredients like cheese, onions, peppers, and spices, all harmoniously combined to create a symphony of textures and flavors.
In this comprehensive guide, we present a collection of migas recipes that cater to diverse preferences and dietary needs. From the classic migas recipe that stays true to its roots to vegetarian, vegan, and gluten-free variations, there's a migas recipe for every palate. Whether you prefer the simplicity of a traditional migas or crave a more elaborate version adorned with additional ingredients, this article has you covered. Get ready to embark on a culinary journey that will awaken your senses and leave you craving more.
MIGAS, MY WAY
The word migas means "crumb" in Spanish and they used the crumbs or scraps of tortillas to make them. There are many versions. This is a Tex-Mex version. A Hispanic friend of mine used to make these for her children for breakfast. I never wanted to try them since they looked gross. She used a can of tomato sauce in hers and it...
Provided by Dee Stillwell
Time 15m
Number Of Ingredients 17
Steps:
- 1. Heat oil in large skillet oover medium heat. Tear corn tortillas into 1 inch pieces. Beat eggs with sour cream, picante sauce, and 1/2 of the 4 oz can of chilis, and S&P. Add torn tortillas to the hot oil carefully and stir fry until crisp and very light brown. Drain off excess oil. Lower skillet temperature. Add egg mixture to tortillas and stir gently until eggs are almost set. Sprinkle cheese on top and cover for a minute until melted. Serve on plates with any of the garnishes listed or be creative and do your own thing. This is a complete breakfast to me and my family but you can add sides of refried beans, flour tortllas, chorizo or sausage. Enjoy!
MEXICAN MIGAS
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
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
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
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
MIGAS- MY WAY
I make these whenever I have a bunch of tortilla chips crumbled at the bottom of the bag, or when I have a ton of corn tortillas that need to get used. Or, when I feel like making a hearty, stay-with-you-all-morning breakfast. This is saved for a Saturday or Sunday morning so I can pick at what's left all day long!!! Serve them...
Provided by Diana Cavazos
Categories Eggs
Time 25m
Number Of Ingredients 8
Steps:
- 1. If using corn tortillas, cut into 1x2" squares, or tear into bite sized pieces. If using chips, crumble any that are too big to be bite sized. Cut onion to large dice, set aside. Cut jalapeno to smaller dice (after you easily remove seeds and membrane with a spoon), for less heat; set aside. (You can also use a serrano pepper, minced, if you prefer. They are hotter, so caution.)
- 2. Heat oil in a 10", or 12" nonstick frying pan over medium-high heat until oil just starts to shimmer. Add corn tortillas, or chips, and fry tortillas until crisp, 5-10 minutes or so, stirring frequently. (Fry chips until warmed through, 2-3 minutes.) Salt to taste; more for tortillas, less for chips.
- 3. Reduce heat to medium, add onion and hot pepper of choice; continue stirring. When onions become translucent, add eggs, and cheese, if using. Allow eggs to set, flipping so all egg is cooked, but not dry. I use 3 tortillas/1 egg/1 person; 1 cup chips/1 egg/1 person. We like lots of onion and hot pepper, so use what suits you. If you want more eggs holding everything together, do that. They're your migas.
- 4. Serve with beans, boiled or refried, a few slices of avocado, fresh fruit, a hot cup of coffe, and enjoy! Let me know what you think. But DON'T throw your crumbled chips away again. I've even used 2 or 3 different kinds of chips at the same time!!
Tips:
- To make the best migas, use day-old corn tortillas. This will help them crisp up and prevent them from becoming soggy.
- If you don't have day-old tortillas, you can make them yourself by heating them in a dry skillet over medium heat for about 30 seconds per side.
- Feel free to add other vegetables to your migas, such as bell peppers, onions, or zucchini.
- If you like your migas spicy, add a pinch of cayenne pepper or chili powder.
- Serve migas with your favorite toppings, such as salsa, sour cream, or guacamole.
Conclusion:
Migas is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover tortillas. With its simple ingredients and easy preparation, migas is a perfect meal for busy families. So next time you're looking for a quick and easy meal, give migas a try!
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