1. Recipes

How to Make Breakfast Migas - A Step-by-Step Guide

Migas is a traditional Spanish dish that has variations in different regions, but the breakfast version, known as breakfast migas, has become a staple in many American households. This dish is not only delicious but also a great way to use up leftover tortillas and other ingredients.

Breakfast migas are typically made with a base of crispy tortilla strips, scrambled eggs, and a mix of veggies and seasonings. It's a hearty and flavorful dish that can be customized to your liking, making it...

Read more Snack recipes

Ingredients

  • ½ cup oil for frying
  • 12 (6 inch) corn tortillas, cut into bite-sized pieces
  • salt to taste
  • 3 dried guajillo chilies
  • 5 medium Roma tomatoes
  • 2 cloves garlic, peeled
  • ¼ cup chopped onion
  • 3 cups hot water
  • 2 teaspoons salt, divided
  • ¼ teaspoon dried Mexican oregano
  • ⅛ teaspoon ground cumin
  • 1 pinch ground black pepper
  • 1 tablespoon vegetable oil
  • 5 large eggs, beaten
  • 3 medium green onions, chopped
  • ¼ cup fresh cilantro leaves
  • 1 ripe avocado, pitted and sliced
  • 2 tablespoons shredded Oaxaca cheese, or to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • Place skillet on the stove over medium heat and add enough oil to reach 1 inch. Once oil is hot, add cut tortilla pieces without overcrowding the skillet. Fry tortilla pieces in the hot oil, until they crisp up and achieve a golden color, 2 to 3 minutes. Remove tortilla chips with a slotted spoon and set on a plate covered with paper towels to drain. Sprinkle with salt to taste and continue working in batches until all tortilla pieces are fried and done. Reserve frying oil.
  • Set a flat griddle or comal over medium-low heat and toast guajillo chiles until fragrant, about 20 seconds per side.
  • Combine toasted chiles, tomatoes, and garlic in a saucepan and cover with hot water. Simmer over medium-low heat until guajillos are softened and tomatoes are cooked through, about 10 minutes. Reserve 1/2 cup cooking liquid.
  • Combine chiles, tomatoes, garlic, onion, 1 teaspoon salt, oregano, cumin, pepper, and reserved liquid in a blender. Blend on high until smooth. Strain sauce.
  • Heat 1 tablespoon vegetable oil in a saucepan set over medium-high heat. Once oil is hot, pour in sauce, and simmer until salsa thickens, 12 to 15 minutes. Adjust seasoning if desired.
  • Heat 1 tablespoon of reserved frying oil in a skillet over medium heat. Add all tortilla chips once oil is hot and reheat for 1 minute. Pour in eggs and cook and stir until eggs are beginning to set. Add salsa and gently fold into the egg mixture until everything is covered in salsa and the eggs are cooked, about 2 minutes.
  • Remove from the heat and serve immediately topped with green onions, cilantro, avocado, and cheese.

    • Nutrition

    434 cal.

    • Total Fat: 23g
    • Saturated Fat: 5g
    • Cholesterol: 236mg
    • Sodium: 1325mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 10g
    • Total Sugars: 4g
    • Protein: 15g
    • Vitamin C: 19mg
    • Calcium: 157mg
    • Iron: 3mg
    • Potassium: 740mg

    Categories

    Scrambled egg recipes
    Onion recipes
    Tomato recipes
    Cheese recipes