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
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
MIGAS
My husband and father-in-law are nuts for migas. I first had them when visiting San Antonio and must say they are very good. I think they are usually served for breakfast but we eat them for dinner. Posted 9-16-04
Provided by ratherbeswimmin
Categories Breakfast
Time 37m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, add eggs, water, salt, and pepper to taste; whisk to combine.
- Melt the butter in a large non-stick skillet over medium heat; tilt pan to swirl the melted butter around.
- When the butter foams, add green onions; stir/saute for 1 minute.
- Add in egg mixture; let set for 20 seconds.
- Cook and stir for 3-4 minutes or until almost set.
- Add in tomato, green chiles, and cheese; continue stirring/cooking until mixed well and cheese melts.
- Add in chips; stir to combine.
- Sprinkle hot sauce over the top if desired; serve.
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
SAN ANTONIO MIGAS
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.
MEXICAN MIGAS
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.
MIGAS
Enjoy some Spanish flair first thing in the morning with our Migas recipe. This version of Migas includes peppers, onions, wieners and shredded cheese.
Provided by My Food and Family
Categories Mexican
Time 17m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oil in medium skillet on medium-high heat. Chop pepper and onions; cut wieners into 1/2-inch-thick slices. Add vegetables and wieners to skillet; cook 2 min. or until peppers are crisp-tender. Stir in tostadas; cook 1 min. or until slightly softened, stirring occasionally.
- Whisk eggs until well blended.
- Add to skillet; cook 3 min. or until almost set, stirring occasionally. Top with cheese; cover. Cook 1 min. or until melted.
Nutrition Facts : Calories 250, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 220 mg, Sodium 440 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 2 g, Protein 13 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.
MIGAS - SPANISH STYLE
These are not the Tex-Mex version of Migas, these are authentic Spanish Migas. Both styles are delicious, they are simply different. The best bread for migas is a peasant bread with a very dense crumb. Open crumb breads like baguettes or ciabattas are not good for migas. Stale bread works best. Migas is a poor man's dish. I have included mesurements, but I don't use them, and you shouldn't be bound by them. Just cook it, love it, and eat it:) Note: Overnight time is included in prep time.
Provided by Snowpeas
Categories Spanish
Time 8h10m
Yield 1 skillet, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Dice bread up small.
- Place bread in a large bowl and sprinkle with enough water to moisten bread.
- Sprinkle with salt and stir.
- Sprinkle with paprika and stir.
- Cover with damp cloth and leave to sit overnight.
- The next morning heat the olive oil in a deep skillet, over medium heat.
- Cut the garlic cloves in half and throw in the oil until lightly brown, then discard.
- Add the crumbled chorizo, ham and bacon, cook until almost done.
- Add the cubed bread with its seasoning.
- Toss the bread so that it thoroughly soaks up the oil and begins to crisp on the outside.
- The bread will turn red from the paprika, this is good.
- You want the bread to be crispy on the outside and soft and tender on the inside. (This is the secret to good migas!).
- For Migas de Vendimia, add grapes to your migas:) This would be done in wine growing areas at harvest time.
Nutrition Facts : Calories 559, Fat 44.1, SaturatedFat 9.7, Cholesterol 34.1, Sodium 1342.2, Carbohydrate 27.5, Fiber 1.7, Sugar 2.3, Protein 13.3
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TRADITIONAL SPANISH MIGAS RECIPE - VISIT SOUTHERN SPAIN
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- To start with the best Migas recipe you have to prepare the crumbs, which is recommended to do the night before. Crumble the bread and sprinkle it with a little water (make it slightly damp but not completely wet). Let it sit covered overnight.
- The next day, grab a pan and put enough oil to cover the bottom. Heat the oil and fry the bacon cut into strips (whatever size you want, I recommend an inch wide). Cook until golden brown and add the sliced chorizo.
- Cook the chorizo until it is tender and golden, about 7 to 10 minutes. Remove the chorizo and bacon from the pan and set them aside for now. Leave the cooking oil in the pan to reuse it.
- In the pan put 6 cloves of garlic (peeled but not minced), and cook until golden brown for about 3 minutes. Add the breadcrumbs and stir.
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