If you’ve never had migas, imagine a delicious hash made with tortilla chips and scrambled eggs. They’re similar to a dish called chilaquiles, and I definitely had to read an article to figure out the difference. Though some recipes call for pan-frying the corn tortillas, I prefer to start with chips because it saves some time.
In a medium bowl, beat together
1/4 c. milk
1/2 t. cumin
1/2 t. salt
1/4 t. pepper
Heat a large pan. Saute for 1 minute:
1 T. oil
3 cloves minced garlic
Add the eggs and scramble. Stir in and cook for 2 more minutes, or until heated through:
4 oz. tortilla strip or chips, broken into smaller pieces
2/3 c. salsa
2/3 c. cheese (I especially love crumbled Cotija).
Serve with your favorite toppings:
Migas are especially quick and delicious, the perfect meal for a day when you’re in a hurry. It’s also easy to throw in leftover, chopped veggies like onions, bell peppers, or mushrooms. My kids were feeling picky, so I didn’t include those this time. I did have a few slices of bacon from yesterday’s breakfast, so I chopped them up and cooked them with the scrambled eggs.
Find more delicious breakfast recipes here.
Migas the Simple Way
- 12 eggs
- 1/4 cup milk whole
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon oil
- 3 cloves garlic minced
- 4 ounces tortilla strip or chips broken
- 2/3 cup salsa
- 2/3 cup Cotija cheese crumbled
- red onion
- Mix the eggs and spices together in a bowl.12 eggs, 1/4 cup milk, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper
- Heat a large skillet and saute the garlic for 1 minute.1 tablespoon oil, 3 cloves garlic
- Scramble the eggs over medium heat.
- Add the chips, salsa, and cheese. Stir until heated through.4 ounces tortilla strip or chips, 2/3 cup salsa, 2/3 cup Cotija cheese
- Serve with any desired toppings.avocado, cilantro, red onion, salsa