MIGAS

Migas

MIGAS

#SIAintheKitchen

Getting a family pack of 90 tortillas for an office taco party, a Cinco de Mayo dinner party and STILL having leftover shells to use is truly mindboggling to me. How?! I have seriously underestimated peoples’ taco capacity and that they can’t eat five tacos like I can. Oops. So what was I to do with the leftovers? One word: migas.

Migas is a Mexican breakfast food consisting of often stale tortilla fried until crispy and scrambled with eggs, onions, peppers and other mix-ins. Leftover tortillas + scrambled eggs = best breakfast option ever? Quite possibly. I mean…it’s basically chips for breakfast, right?

Frying up your own leftover tortillas is especially easy and vital in this recipe. You can either bake them in the oven beforehand and save for other uses (ie. tortilla soup, chilaquiles, etc.) or fry them up directly in the pan that you will be using. I oven-baked them beforehand and threw them into the pan after the onions and peppers were sautéing. Pour in the eggs, scramble and voila – you’re all done! Just make sure you serve these up traditionally with a side of black beans!

Super easy, super quick and quite possibly the best breakfast ever. Yum!

MIGAS – serves 2

Tortilla chips

  • 4 corn tortillas, chopped into chips (nearly 2 cups worth)

  • 2 tbsp vegetable oil

  • salt + pepper

Migas

  • 2 tbsp vegetable oil

  • ½ red onion, diced

  • 1 jalapeno, diced

  • 2 chipotle peppers in adobo sauce

  • ½ tsp ground cumin

  • 2 cups tortilla chips (see above)

  • 3 eggs, beaten

  • 1/3 cup milk

  • salt + pepper

  1. Preheat your oven to 400F and line a baking sheet with a non-stick surface (Silpat, aluminum foil, or parchment paper). Toss the tortillas with oil and season with salt and pepper. Bake for 15 minutes or until golden. Set aside.

  2. In a saucepan, heat a medium-sized saucepan over medium-high heat. Once hot, add in the oil. Once the oil is ready, add in the red onion, jalapeno and chipotle peppers. Saute the onions and peppers together. Be sure to mash the chipotle pepper until no big chunks remain. Add in the cumin.

  3. Add in the tortilla chips and saute with the other ingredients until well-coated.

  4. In a small bowl, beat the eggs with the milk and slowly add into the saucepan. Scramble until the eggs are cooked and season with salt and pepper.

MEXICAN, PLANT-BASEDStephanie Siasia in the kitchen, siainthekitchen, migas, mexican, mexican food, easy mexican, mexican scrambled eggs, mexican breakfast, breakfast recipes, ethnic breakfast, mexican breakfast recipes, migas recipe, vegetarian migasComment