Migas Recipe

 

Prep: 10 mins

Cook: 16 mins

Total: 26 mins

Servings: 2 servings

Migas, a traditional Mexican breakfast dish, consists of fried tortilla strips scrambled with eggs and mixed with onions and bell peppers. Topped with melty cheese and optional garnishes like avocado and salsa, it's a hearty and flavorful way to start your day. Using slightly stale tortillas enhances the texture, making them perfectly crispy when fried.

Ingredients

• For the Migas:
  • 3 large eggs
  • 1 teaspoon kosher salt
  • 3 tablespoons vegetable oil
  • 3 medium corn tortillas, cut into 1/4-inch strips
  • 1/4 cup diced white onion
  • 1/4 cup diced green bell pepper
  • 100 grams (about 1 cup) shredded Oaxaca cheese, or mozzarella
• Optional Garnishes:
  • 1 medium avocado, sliced
  • 2 tablespoons grated cotija cheese
  • Salsa, for serving

Steps to Make It

1. Gather the Ingredients:

   • Ensure all ingredients are prepped and ready to go.

2. Prepare the Eggs:

   • Position a rack in the center of the oven and preheat to 350 F.
   • In a medium bowl, whisk together the eggs and salt. Set aside.

3. Fry the Tortillas:

   • Heat the vegetable oil in a medium nonstick, oven-proof skillet over medium heat until it shimmers.
   • Add the tortilla strips and fry, stirring occasionally, until crisp, about 2 minutes.

4. Cook the Vegetables:

   • Add the diced onion and bell pepper to the skillet.
   • Cook, stirring frequently, until softened, about 5 minutes.

5. Scramble the Eggs:

   • Pour the whisked eggs into the skillet, stirring to combine with the tortillas and vegetables.
   • Cook, stirring often, until the eggs are just set.

6. Melt the Cheese:

   • Evenly top the egg mixture with the shredded Oaxaca cheese.
   • Transfer the skillet to the oven and bake until the cheese melts, about 8 minutes.

7. Serve:

   • Remove the skillet from the oven and add the optional garnishes: avocado slices, grated cotija cheese, and salsa.
   • Serve immediately.

Recipe Tips

• For Crispier Tortillas: Dry out the tortillas before cooking by leaving them out of their packaging for an hour or two.
• Egg Cooking Tip: Adding salt to the eggs before cooking helps prevent them from becoming watery. Avoid cooking eggs with acidic ingredients like tomatoes directly, as they can cause “weeping.” Add tomatoes after cooking in the form of pico de gallo or salsa.

How to Store

• Refrigerate Leftovers: Store any leftover migas in a covered container in the refrigerator for up to 2 to 3 days.
• Reheat: Place the migas in a small baking dish, cover with foil, and bake in a preheated 325 F oven for about 10 minutes, or until hot.

Nutrition Facts (per serving)

• Calories: 585
• Fat: 45g
• Carbs: 22g
• Protein: 23g

Enjoy this delicious and versatile Mexican breakfast dish!