Easy Migas Recipes

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MIGAS

A quick and easy egg dish with Southwestern flair. Serve with picante sauce if desired.

Provided by Janice

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 30m

Yield 4

Number Of Ingredients 7



Migas image

Steps:

  • In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
  • Pour egg mixture into skillet and cook over medium/low heat until eggs are set.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 10.1 g, Cholesterol 297.3 mg, Fat 14.3 g, Fiber 1.3 g, Protein 14.2 g, SaturatedFat 5.5 g, Sodium 357.4 mg, Sugar 1.5 g

6 large eggs eggs
¼ cup milk
3 (6 inch) corn tortillas, coarsely chopped
1 tablespoon butter
1 tablespoon chopped green onion
½ cup diced cooked ham
salt and pepper to taste

MEXICAN MIGAS

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 7



Mexican Migas image

Steps:

  • In a skillet, fry corn tortillas in hot vegetable oil until crispy. Drain. Remove oil from heat, Cut tortillas into bite-sized pieces. In butter, saute bell peppers and onion until soft. Add tomatoes. Beat eggs well. Add eggs to sauteed vegetables. Add tortilla chips. Scramble until eggs are done.

2 corn tortillas
Vegetable oil
Butter
1 tablespoon diced bell pepper
1 tablespoon diced onion
1 tablespoon diced tomato
2 eggs

SAN ANTONIO MIGAS

Provided by Sunny Anderson

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11



San Antonio Migas image

Steps:

  • Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
  • Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
  • Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.

8 large eggs
3 tablespoons unsalted butter
3 tablespoons vegetable oil
4 corn tortillas, sliced into 1/2-inch strips, then cut into 2-inch rectangles
1/2 cup chopped red bell pepper
1 4-ounce can green chiles, drained
1/2 cup chopped Vidalia or other sweet onion
Kosher salt and freshly ground black pepper
2 Roma tomatoes, seeded and chopped
1/2 cup shredded pepper jack cheese
In a large bowl, whisk the eggs and 2 tablespoons water vigorously. Set aside.

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



Mexican Migas image

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

2 tablespoons extra-virgin olive oil
⅓ pound Mexican raw chorizo, casings removed
5 (6 inch) corn tortillas, torn into bite-sized pieces
1 onion, chopped
1 jalapeno pepper, seeded and minced
2 cloves garlic, finely chopped, or more to taste
8 eggs, lightly whisked
hot sauce to taste
salt and freshly ground black pepper to taste
2 tomatoes, seeded and diced
1 avocado, diced
1 lime, juiced
1 cup grated smoked Cheddar cheese
½ cup sour cream

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