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Homesick Texans Migas

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Ingredients

Adjust Servings:
8 eggs
1/4 cup milk or 1/4 cup half-and-half
1/3 cup peanut oil
4 corn tortillas, cut into strips
1/2 cup diced onion
4 jalapeno peppers, diced
1 cup longhorn cheddar cheese or 1 cup monterey jack cheese
1 - 2 cup salsa
1 cup cilantro
salt and pepper

Nutritional information

508.4
Calories
344 g
Calories From Fat
38.3 g
Total Fat
12.6 g
Saturated Fat
403.8 mg
Cholesterol
727.3 mg
Sodium
19.5 g
Carbs
3.4 g
Dietary Fiber
4.2 g
Sugars
22.9 g
Protein
288g
Serving Size

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Homesick Texans Migas

Features:
    Cuisine:

    Migas, which means crumbs in Spanish, are ubiquitous as a breakfast dish in Austin, a TexMex classic. I ate migas just about every chance I got when I lived there, and hadn't realize until now just how easy they are to make. Quick and easy, it's a great brunch dish.

    Intended to use up old, stale tortillas, you can still just as easily use fresh ones. Adjust the amount of jalapeno to your taste. Works well with any kind of salsa, including red or green, but I prefer a chunky one.

    This is the basic recipe; you can add practically any other ingredient you like, from various types of veggies and peppers to chorizo, bacon, etc. It's a great way to deal with leftovers.

    Adapted from the Homesick Texan blog.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Homesick Texan’s Migas, Migas, which means crumbs in Spanish, are ubiquitous as a breakfast dish in Austin, a TexMex classic I ate migas just about every chance I got when I lived there, and hadn’t realize until now just how easy they are to make Quick and easy, it’s a great brunch dish Intended to use up old, stale tortillas, you can still just as easily use fresh ones Adjust the amount of jalapeno to your taste Works well with any kind of salsa, including red or green, but I prefer a chunky one This is the basic recipe; you can add practically any other ingredient you like, from various types of veggies and peppers to chorizo, bacon, etc It’s a great way to deal with leftovers Adapted from the Homesick Texan blog , Migas, which means crumbs in Spanish, are ubiquitous as a breakfast dish in Austin, a TexMex classic I ate migas just about every chance I got when I lived there, and hadn’t realize until now just how easy they are to make Quick and easy, it’s a great brunch dish Intended to use up old, stale tortillas, you can still just as easily use fresh ones Adjust the amount of jalapeno to your taste Works well with any kind of salsa, including red or green, but I prefer a chunky one This is the basic recipe; you can add practically any other ingredient you like, from various types of veggies and peppers to chorizo, bacon, etc It’s a great way to deal with leftovers Adapted from the Homesick Texan blog


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    Steps

    1
    Done

    Whisk Together Eggs and Milk in a Bowl. Add a Dash of Salt and Pepper.

    2
    Done

    Heat Oil to Medium High in a Large Skillet. Add Tortilla Strips and Cook For About 3 Minutes, Turning Once.

    3
    Done

    Use Slotted Spoon to Remove Tortilla Strips to a Paper Towel-Lined Plate to Drain.

    4
    Done

    Pour Off Excess Oil, Reserving About 2t in the Skillet.

    5
    Done

    Cook Jalapenos and Onions in the Remaining Oil For a Couple of Minutes.

    6
    Done

    Add Eggs and Return Tortilla Strips to the Skillet.

    7
    Done

    Allow to Set on the Bottom (about 1 Minute), Then Stir Gently.

    8
    Done

    Cook Until Almost the Desired Level of Egg Moisture Is Reached.

    9
    Done

    Sprinkle Cheese on Top and Continue to Cook Until Melted.

    10
    Done

    Add Salt and Pepper to Taste.

    11
    Done

    Top With Salsa and Cilantro.

    12
    Done

    Serve Immediately With Refried Beans and Warm Tortillas.

    Avatar Of Ariel Torres

    Ariel Torres

    Seafood specialist with a deep love for creating ocean-inspired dishes.

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