Quick Migas
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Ok, so I must let you know that up until now I have never tried migas. I have seen them on The Pioneer Woman’s site, and I have seen Rachael Ray make them, but I just haven’t gotten around to trying them until now. I came across a recipe for quick and easy quick migas at Budget Bytes. They were too easy not to try.
Migas are a Tex-Mex breakfast dish that usually consists of eggs, onions, chile peppers, tomatoes, cheese, and corn tortillas. Budget Bytes version was simplified by using salsa in place of fresh onions, chile peppers, and tomatoes. Then, instead of deep frying the corn tortillas and cutting them up, you use tortilla strips (specifically the Mission Brand).
This dish was quick and easy to put together. It only took about 15 minutes. It is also inexpensive to make. Budget Bytes put the cost at $3.40. It was also very delicious. I have been totally missing out by not having migas before now. If you haven’t given them a try, then you must try this recipe. It is too easy not to try it. I now LOVE Migas!
Ingredients for Quick Migas
- EGGS
- MILK
- SALSA
- CHEDDAR CHEESE
- THICK TORTILLA STRIPS OR TORTILLA CHIPS
- BUTTER
- CILANTRO
- GREEN ONIONS
- SALT AND PEPPER
Instructions for Quick Migas
Sauté the Onions: In a large nonstick skillet, melt 1 tablespoon of butter over medium heat. Add the sliced green onions and cook until they soften, about 2-3 minutes.
Whisk the Eggs: While the onions are cooking, whisk together the eggs and milk in a separate bowl.
Create the Scramble: Pour the egg mixture evenly over the softened onions in the skillet. Cook without stirring until the edges of the eggs start to set and turn solid. Gently pull the cooked edges toward the center of the skillet, allowing the uncooked egg to flow underneath. Repeat this process, similar to making an omelet, until almost all of the egg mixture is cooked. It’s important to stop cooking while the eggs are still slightly moist and glistening. Overcooking will result in dry, rubbery migas.
Fold in the Salsa: Pour the salsa over the cooked eggs and gently fold it in using a spatula. Be careful not to over-stir, as this can break up the eggs and create a scrambled egg texture.
Add the Tortillas: Add the tortilla strips to the skillet and gently fold them into the egg mixture. Don’t worry if the pan seems full at first – the tortilla strips will soften and reduce in volume as they cook.
Garnish & Serve: Sprinkle the top of the migas with shredded cheese and fresh cilantro. Serve immediately while still warm and enjoy!
Frequently Asked Questions
Can I add other vegetables?
Absolutely! Get creative with your vegetables. Some delicious additions include diced bell peppers, spinach, mushrooms, or even diced tomatoes.
Can I make this dish spicy?
Yes! Add a diced jalapeño or serrano pepper to the skillet with the onions. You can also use a spicier salsa or add a dash of hot sauce to your finished migas.
Can I make this ahead of time?
While it’s best enjoyed fresh, you can prepare the migas ahead of time and reheat them gently over low heat. However, be aware that the tortilla strips may become slightly softer.
What are some other delicious toppings for migas?
Get creative with your toppings! Some other delicious options include avocado, crumbled cotija cheese, sour cream, hot sauce, and a squeeze of lime.
FOR MORE RECIPES LIKE THIS, TRY:
- Creamy Scrambled Eggs with Ham
- Oven Scrambled Eggs and Cheese
- Instant Pot Egg Bites
- Sausage and Egg Muffins
Quick Migas
Real Mom Kitchen
Ingredients
- 6 large eggs
- ¼ cup milk
- 1 cup salsa
- ½ cup cheddar cheese shredded
- 5 oz thick tortilla strips 1 oz. is about 12 strips
- 1 Tbsp butter
- ¼ bunch cilantro chopped
- 3 green onions chopped
- salt and pepper to taste
Instructions
- Saute the green onions in 1 Tbsp of butter over medium heat until they are soft (2-3 minutes). While the onions are cooking, whisk together the eggs and milk.
- Once the onions are soft, pour the egg mixture over top and let it cook (without stirring) until the edges are “set” (this means cooked/turned solid… ). Once the edges are set, use your spatula to pull the edges in toward the center of the pan, letting the unset/liquid egg flow back onto the surface of the pan. (This is just like making an omelet)Repeat this process until almost all of the egg mixture is set/cooked. Move on to the next step when the egg mixture is still moist and glistening but is mostly cooked. If you cook it until it is dry at this step, your end product will be over cooked and super dry.
- Pour the salsa on the eggs and gently fold in (be careful not to over stir, you’ll end up with pellet like scrambled eggs). Add the tortilla strips and gently fold in. The tortilla strips will soften and reduce in volume as they are mixed in so don’t worry if your pan seems to be over flowing at first! Just keep folding gently.
- Sprinkle the top of your migas with shredded cheese and freshly chopped cilantro. Serve while it is still hot and moist! Makes 4-5 servings.
Nutrition
This recipe was tested with Mission tortilla strips.
