MEXICAN EGG AND TORTILLA CHIP SCRAMBLE
Provided by Food Network Kitchen
Time 30m
Yield SERVES: 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeno; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.
- Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1 to 2 more minutes.
- Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.
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
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
TRADITIONAL MIGAS
A favorite Tex-Mex breakfast. Serve with sausage or chorizo, refried beans, and warmed corn tortillas, if desired.
Provided by Miss Annie
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in large skillet.
- Add Tabasco into eggs and pour into skillet.
- Add onion and green pepper.
- Stir.
- When eggs are almost set, add cheese.
- Turn heat to lowest setting, add tostados and finish cooking.
Nutrition Facts : Calories 292.4, Fat 22.7, SaturatedFat 11.5, Cholesterol 411.7, Sodium 353, Carbohydrate 1.5, Fiber 0.1, Sugar 0.7, Protein 19.7
MIGAS WITH TORTILLAS AND BEANS
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin. To best appreciate this Tex-Mex favorite, she writes, "the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind." Follow her advice, or don't. But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
Provided by Karen Olsson
Categories breakfast, brunch, main course
Time 10m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a large skillet, melt the butter over medium heat until frothy. Add the onion, tomato and jalapeño and sauté until softened. Add the eggs and chips and scramble until curdy but still moist. Sprinkle the cheese over the top, cover the skillet until the cheese melts and remove from the heat.
- Place a tortilla on each of 2 plates. Spread with refried beans and top with migas. Garnish with salsa and serve.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 30 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 13 grams, Sodium 1007 milligrams, Sugar 7 grams, TransFat 1 gram
MIGAS, MY WAY
Quick, easy and delicious, this egg scramble gets a big thumbs up from my family. Sometimes I substitute fresh corn tortillas for the chips by cutting the tortillas into strips and sauteeing them with the pepper and onion.-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion and green pepper in drippings until tender. In a small bowl, whisk the eggs, water and salsa. Add to skillet; cook and stir until set. Stir in tortilla chips and 1/4 cup cheese., Sprinkle with remaining cheese. If desired, top with green onions and additional salsa and serve with tortillas.
Nutrition Facts : Calories 385 calories, Fat 27g fat (12g saturated fat), Cholesterol 459mg cholesterol, Sodium 411mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
MIGAS
This recipe is excellent for using up some of those party leftovers that you just don't know what to do with. I use leftover tortilla chips or leftover taco shells which are then crumbled; or just use what's left in the bottom of the bag. T he directions also work for a GFG (I use the omelet plates).
Provided by threeovens
Categories Breakfast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl combine eggs, salt and pepper; scramble. Stir in onion, cheeses, and jalapeňo.
- Heat butter in a covered skillet over medium heat. Pour in egg mixture and cook about 30 seconds, covered.
- Stir up well, cover, and cook another 30 seconds.
- Sprinkle with crumbled tortillas, cover and cook 20 seconds or to desired doneness.
- Serve with warm flour tortillas, black beans and salsa.
Nutrition Facts : Calories 142.5, Fat 10.6, SaturatedFat 4.9, Cholesterol 200.4, Sodium 441.6, Carbohydrate 3.2, Fiber 0.4, Sugar 0.5, Protein 8.4
MIGAS CON CHORIZO
Easy, inexpensive, delicious breakfast or brunch item that smells great on a Sunday morning. Shown to me by a former Mexican neighbor of mine. I usually make it vegetarian for myself, but with guests, I add a meat, usually sausage or chorizo. Delicious! Always a favorite and a classic in Mexico and Texas!
Provided by chelceyow
Categories Breakfast Eggs
Time 30m
Yield 3
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium-high heat. Add broken tortilla chips; cook and stir for 2 to 3 minutes. Add onion; cook and stir for 3 minutes. Add bell pepper and cook until tender, 3 to 5 minutes. Stir in sausage and let cook until heated through, about 3 minutes.
- Add tomato and mix until well combined. Pour beaten eggs into the skillet and season with salt and pepper. Cook, stirring regularly, until eggs are set and thoroughly cooked, about 5 minutes.
- Serve skillet mixture with tortillas, Cheddar cheese, and salsa for guests to assemble themselves.
Nutrition Facts : Calories 734.7 calories, Carbohydrate 36.4 g, Cholesterol 388.9 mg, Fat 50.6 g, Fiber 5.2 g, Protein 35.3 g, SaturatedFat 18.9 g, Sodium 1095 mg, Sugar 4.4 g
AMAYA'S MIGAS
Serve this meatless main-made by frying torn-up tortillas or tortilla chips with eggs, tomatoes, and cheese-for breakfast or whenever you need an authentic Tex-Mex experience.
Provided by Robb Walsh
Categories Breakfast Dinner Egg Tortillas Jalapeño Cheddar Tomato
Yield Serves 2
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the cheddar. Cover. Toss a few more times until the cheese melts.
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