Migas
Momma migas!
This is one breakfast you will want to make again and again.
Migas means “crumbs” in Spanish. But, this Tex-Mex breakfast yells “YUMMY” in any language! It’s a basic dish of corn tortillas, scrambled eggs and melted cheese gathered in a heaping pile upon your plate. Not too bad, huh?
The very history of this recipe is somewhat mysterious. Some think it originated from Spain, others from Portugal. Is it a Mexican dish? A Tex-Mex dish? One thing’s for sure…someone somewhere had the genius idea to take less than fresh rounds and turn them into something magnificent! This recipe takes that basic recipe and gives a delicious flavor boost!
There are so many variations of Migas that it can be confusing. Chorizo or bacon? Cotija cheese or cheddar? Let me reassure you, there is NO wrong way to make this!
Add diced peppers, refried beans, a side of salsa, or all of these together!
The recipe below is a true Saturday morning option, when you have the time to cut things up and cook them somewhat individually before assembling them on your awaiting plate. I love lazy mornings, taking the time to enjoy the process of making breakfast. I love slowing down and sipping on my coffee while the bacon sizzles…
If you don’t have that kind of time you can use canned diced green chilies and left over cooked meat. Grab a handful of tortilla chips and crunch them by hand over the skillet in the last few minutes of cooking to take place of the corn tortillas. There is no shame in using cooking shortcuts for speedier meal prep. These are tried and true tips and are often my go to when in a hurry or insanely hungry.
In my humble opinion, my version is the best. But to each their own! Try mine and then tweak the next round, experiment until you find your perfect Miga!
Migas
Ingredients
- 4 slices Bacon cut into bit sized pieces
- 6 Eggs
- 6 Corn tortillas Ripped or cut into bite sized pieces
- 1 handful Cheddar cheese shredded
- 4 Roasted Hatch green chilis skin removed, cap off and diced
- 2 tbsp Cilantro chopped
- Salt to taste
- Pepper to taste
- 4 tbsp salsa
Instructions
- Cook bacon in cast iron skillet until done. Transfer to paper-towel lined plate to drain.
- Add the corn tortilla pieces directly to the hot bacon grease, heat set to medium low. Toss and stir until browned and crispy (should resemble chips). Reserve ½, set aside.
- Add eggs and cheese to skillet, scramble to break the yolks.
- Add the diced Hatch green chilies, salt and pepper.
- When eggs are cooked through, add the bacon and stir.
- Plate your pile-o-migas, top with reserved fried corn tortillas, a pinch of cheese and chopped cilantro. Add a dollop of salsa on the side and enjoy!
Notes
Uncaged - Cabernet Sauvignon 2017
