Migas

Source

Ingredients

Display units in Metric

12	large	eggs beaten in a bowl
8		corn tortillas cut or torn into strips
4	tablespoons	bacon grease, lard, or coconut oil
¹⁄₂	medium	onion diced
¹⁄₂ - 1	cup	sweet or spicy peppers diced
		salt and spices to taste
		cheese, cilantro, salsa, tomatoes, or onions as desired

Melt fat in a large skillet over medium heat. Once skillet is hot add peppers and onions (if using) along with torn corn tortillas to the pan. Stir to coat evenly and fry until tortilla pieces begin to brown and crisp up, about five minutes.

Add beaten eggs and cook as you would scrambled eggs. Season with salt and pepper, cayenne, or chili powder.

Serve topped with fresh herbs, chives, tomato, salsa, or grated cheese and sour cream. Beans make a nice, and unusual, accompaniment to this breakfast dish.

Melt fat in a large skillet over medium heat. Once skillet is hot add peppers and onions (if using) along with torn corn tortillas to the pan. Stir to coat evenly and fry until tortilla pieces begin to brown and crisp up, about five minutes.
Add beaten eggs and cook as you would scrambled eggs. Season with salt and pepper, cayenne, or chili powder.
Serve topped with fresh herbs, chives, tomato, salsa, or grated cheese and sour cream. Beans make a nice, and unusual, accompaniment to this breakfast dish.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.