Migas, My Way

Dee Stillwell

By
@LILLYDEE

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 made the eggs pink. I was there one morning when she had run out of tomato sauce and I suggested she use some picante sauce instead. It turned out looking very appitizing, so I tried it. It was the best thing I have eaten for breakfast made with tortillas & eggs. Try them and make em your own with the egg mixture or the toppings. Enjoy!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

3 to 4

Prep:

5 Min

Cook:

10 Min

Ingredients

1/3 c
canola oil or other veg oil
8 - 6 inch
corn tortillas, torn in small pieces
8 large
eggs
1/3 c
picante sauce or any homemade salsa
1/2 c
sour cream
5
chopped green onions
1 - 4 oz can(s)
diced green chilis, drained and divided
1/2 tsp
salt
1/4 tsp
fresh ground pepper
1 1/2 c
shreaded cheddar or mexican blend cheese

MIGAS CAN BE TOPPED WITH ANY OR ALL OF THESE GARNISHES:

reserved diced green chilis
diced tomato
diced avacado
sliced olives
sour cream
additional picante sauce or hot sauce

Directions Step-By-Step

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!