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Migas

Tex-Mex breakfast made of corn tortillas, eggs and cheese.
Prep Time2 minutes
Cook Time20 minutes
Course: Breakfast
Servings: 2

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

To make a speedier version, add canned diced green chilies and tortilla chips (crush by hand directly over the skillet). 
I have served this with refried beans and a hot flour tortilla, with sour cream and salsa and with Cotija cheese and have never been dissapointed.
Change it up to your liking and share your version with me...I've never met a miga I didn't like!