My Morning Migas

Tara Waites


I love southwestern eggs. I usually eat this with flour tortillas but discovered that tortilla strips are crunchy an taste better. I use the Chipotle cheddar flavor for an extra kick.


☆☆☆☆☆ 0 votes

2 or 3
15 Min
10 Min
Stove Top


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  • 6 large
  • 1/2 stick
    butter, room temperature
  • 1 large
    avocado (diced)
  • 1 large
    jalapeƱo (seeded & diced & suteed)
  • 1/2 c
    mexican blend shredded cheese
  • 2 tsp
    sour cream
  • 1 c
    tortilla strips
  • 1 c
  • 1/4 c
    sauteed bell pepper & onion

How to Make My Morning Migas


  1. In a large non stick skillet, saute the bell pepper, onion & jalapeno. Reduce heat to medium and add your butter.
  2. In a blender take the six eggs, sour cream and blend on low.
  3. Add the eggs mixture to the peppers and butter in the skillet and scramble together. Top with the cheese.
  4. Place the eggs in a bowl or on a plate and garnish with the avocado, tortilla chips and salsa. Simple and delicious.

Printable Recipe Card

About My Morning Migas

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Eggs
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids

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