Migas

 

This is one of my current go to breakfasts, it is quick and tastes really good. It also will fill you up and stick with you when you have a busy morning. It is based on a Southwest dish called Migas but it is very loosely based on that. There have been several liberties taken and I love how it turned out. 

 

 

The original dish uses corn tortillas while this one uses up some of those broken chips at the bottom of a bag of tortilla chips. I love how they work with the rest of the dish and this way they don't get wasted. They can even be stale because they are going to get a bit soft anyway.

Another reason I love this recipe is that it is written as a per person recipe meaning you can make one serving or a bunch of servings. Really you are only limited by the size of your skillet. The ingredients are listed for one serving but they are all easy to scale up to how ever many people you are cooking for.

This one also can take advantage of other leftovers in the fridge. You don't have any green onions? That's okay just chop up any onion you have on hand. One of the advantages of a green onion though is you get to sprinkle the chopped tops over the finished dish.

I used chopped jalapeno this time because I had some left from a couple of days ago that I wanted to get used up. If you don't want any heat just use regular green bell pepper or again any pepper you have on hand. Do keep in mind though that even jalapenos get a lot more mild when cooked. You can also mix your peppers.

I do think it is best to use a chunky salsa any variety works I just use whatever I happen to have on hand. This is excellent with fresh salsa if you happen to have any.

I almost always have pre-shredded Mexican cheese blend in my fridge because I can throw it into almost any dish. Just use any shredded cheese in here either a Cheddar of Jack is best but in a pinch get creative.

You will notice I don't have you season the egg mixture with salt and pepper. I do this on purpose and I suggest you wait. Because of the fact that the chips can be very salty and so are some brands of salsa I never salt this until it is cooked and I can taste it. Most of the time I find it really doesn't need the extra seasoning since the ingredients are already seasoned for the most part.

Click here to go to the downloadable/printable PDF of this recipe.

Migas

(per person)

2 green onions (or 2 Tablespoons chopped onion)

2 Tablespoons chopped jalapeno pepper (or other fresh pepper)

1 Tablespoon vegetable oil

2 large eggs

1 Tablespoon salsa

¼ cup crushed tortilla chips

¼ cup shredded cheese

Finely chop your onions and pepper, if you are using the green onions keep the green tops separate from the white part.

Heat a heavy bottom skillet over medium heat. Add oil and as soon as the oil is hot add the chopped onion and pepper.

Cook until softened about 5 minutes.

Meanwhile, beat together the eggs and salsa.

When the onion mixture turn the heat down to medium-low and add the egg mixture. Scramble until almost set and add the tortilla chip pieces along with half the cheese. Stir well to combine.

Continue cooking until the eggs are cooked through and cheese is melted.

Transfer to plate and top with the rest of the shredded cheese and the chopped green onion tops.

Enjoy!