Breakfast Migas Food

SPANISH MIGAS RECIPE

Steps:

• To start with the best Migas recipe you have to prepare the crumbs, which is recommended to do the night before. Crumble the bread and sprinkle it with a little water (make it slightly damp but not completely wet). Let it sit covered overnight.
• The next day, grab a pan and put enough oil to cover the bottom. Heat the oil and fry the bacon cut into strips (whatever size you want, I recommend an inch wide). Cook until golden brown and add the sliced ​​chorizo.
• Cook the chorizo ​​until it is tender and golden, about 7 to 10 minutes. Remove the chorizo ​​and bacon from the pan and set them aside for now. Leave the cooking oil in the pan to reuse it.
• In the pan put 6 cloves of garlic (peeled but not minced), and cook until golden brown for about 3 minutes. Add the breadcrumbs and stir.
• Stir until they are completely and evenly toasted (for about 5 to 7 minutes). Wait for them to toast to add the chorizo ​​and the bacon again, otherwise, they will become a kind of dense ball.
• Once toasted, add the chorizo ​​and bacon to heat everything together, for about 3 to 5 minutes. Serve your Migas hot.

MIGAS | MEXICAN VEGAN BREAKFAST

Steps:

• Chop up the tofu into small pieces, heat the oil in a large pan then add the tofu and saute for a couple of minutes before mixing in the salt. Next, sprinkle in the turmeric powder and saute for 5 minutes. Then remove the tofu from the pan and set aside.
• Add the onion to the pan and if needed add a splash of olive oil, cook onion until soft. Mix in the garlic then add the serrano slices and then the chopped tomato. Cook until the tomato has begun breaking down, then mix in the cooked tofu and stir until well combined.
• Add the corn chips and stir until they are coated with the tofu mixture. Cook until the chips have softened. Serve with refried beans, salsa, and/or avocado slices. Enjoy as breakfast, or lunch or brunch or even dinner.

EASY BREAKFAST MIGAS

Steps:

• Heat the oil in a large skillet over medium high heat. Add the onions and jalapeños and sauté for 2-3 minutes or until they begin to sweat and the onions turn translucent.
• Lower the heat to low and slowly pour in the eggs, pushing the eggs around the pan every 5-7 seconds until they're half set. Add the tortilla chips and continue to stir until the chips mingle with the eggs and star to set. Top with cheese. Put a lid on it and allow the cheese to melt for 1-2 minutes. Top with cilantro and season with a pinch of salt and pepper.
• Serve the migas inside tortillas with black beans, salsa, additional cheese, sliced avocados, and anything else you like!

MIGAS WITH BLACK BEANS

Steps:

• Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper while you're at it. Scramble 8 eggs with 3 tablespoons cream/milk, 1/4 teaspoon salt and a few twists of freshly ground black pepper. Set the eggs aside for later.
• Slice 4 tortillas into short, thin strips (see photos). Transfer the strips to your prepared baking sheet, then toss with 1 1/2 teaspoons olive oil until lightly and evenly coated. Arrange them in a single layer and sprinkle with salt. Bake until crispy, flipping halfway, about 8 to 10 minutes.
• Meanwhile, cook the pepper-and-onion mixture. In a medium saucepan over medium heat, warm 2 teaspoons olive oil. Add the chopped onion, bell pepper, jalapeño, garlic and a dash of salt. Cook, stirring often, until the onions are turning translucent and the peppers are tender, about 5 minutes. Transfer half of the mixture to a bowl for later and return the pot to heat.
• To the pot, add 1 teaspoon ground cumin and sauté until fragrant, stirring constantly, about 30 seconds. Add the drained black beans and 3 tablespoons water. Stir to combine. Reduce heat to low, cover and simmer until you're ready to serve.
• Once you have your crispy tortilla strips and reserved pepper mixture ready, you can scramble the eggs. In a 10-inch non-stick or well-seasoned cast iron skillet, warm 2 teaspoons olive oil over medium heat. Swirl the pan so it's evenly coated with oil. Add the peppers from your bowl to the skillet, then whisk your egg mixture one last time and pour it into the skillet.
• Scramble the eggs by pushing the mixture around and 'round and 'round until they're about three-fourths set. Fold in the crispy tortilla strips and cheese and continue cooking until the eggs are scrambled to your liking. Remove from heat.
• Remove the beans from heat. Use a fork to mash up about half the beans, then stir in a squeeze of lime or splash of vinegar. Season to taste with salt and pepper.
• Divide migas and black beans into individual serving bowls/plates. Top with a sprinkle of chopped cilantro. Serve with salsa, warmed tortillas (optional) and diced avocado (optional) on the side.

MEXICAN MIGAS

Steps:

• Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
• Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

MIGAS

Steps:

• In a mixing bowl, add eggs, water, salt, and pepper to taste; whisk to combine.
• Melt the butter in a large non-stick skillet over medium heat; tilt pan to swirl the melted butter around.
• When the butter foams, add green onions; stir/saute for 1 minute.
• Add in egg mixture; let set for 20 seconds.
• Cook and stir for 3-4 minutes or until almost set.
• Add in tomato, green chiles, and cheese; continue stirring/cooking until mixed well and cheese melts.
• Add in chips; stir to combine.
• Sprinkle hot sauce over the top if desired; serve.

MIGAS BREAKFAST TACOS

Steps:

• Beat the eggs with 1/2 teaspoon salt in a medium bowl.
• Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.
• Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.
• Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.
• Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.

SPANISH MIGAS

Steps:

• Heat oil frying pan over a medium heat.
• Add diced streaky bacon, stirring constantly
• Add chopped garlic, again stirring constantly.
• Add breadcrumbs to streaky bacon & garlic & stir contiuously.
• Continue to stir until all breadcrumbs are coated in oil & are browned.
• Add chopped parsley by sprinkling on top of Migas.
• Serve hot straight onto plates or tapas dishes.

MIGAS BREAKFAST TACOS

Steps:

• In a large skillet, saute onion and jalapeno in oil until tender. Add tortilla strips; cook 3 minutes longer. In a small bowl, whisk the eggs, salt and pepper. Add to skillet; cook and stir until almost set. Stir in cheese and tomato., Serve in flour tortillas with toppings of your choice.

MEXICAN MIGAS RECIPE

Steps:

• Beat the eggs, pull the tortillas into short strips and chop the onion and cilantro.
• Add the shredded tortillas to 3 tbsp. preheated oil.
• Cook stirring occasionally until the tortilla strips are golden and just reaching the point when they become crispy.
• Pour the beaten eggs into the pan.
• Let the eggs set for 1 minute.
• Turn and break up the eggs. Continue cooking until the eggs are just set.
• Add 1/2 cup of your favorite salsa.
• Stir well until the migas are thoroughly coated with salsa and cook for 1 minute.
• Top your migas with crumbled ranchero cheese, chopped onion, and cilantro. Serve with refried beans and a few corn chips on the side.

MIGAS RECIPE: MEXICAN SCRAMBLED EGGS WITH CRISPY TORTILLAS

Steps:

• Heat the vegetable oil in a large pan and add the corn tortillas. Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes. Remove them from the pan and set them into paper towels to drain. Sprinkle them with a bit of salt while they are hot.
• Next, add the peppers and onion to the hot pan and cook them down about 5 minutes.
• Stir in the tomato, then pour in the scrambled eggs. Sprinkle with salt and pepper and stir.
• Cook the eggs, stirring here and there, about 2-3 minutes, or until the eggs just begin to set.
• Remove from heat and stir in the reserved crispy tortillas and shredded cheese.
• Top with spicy chili flakes, extra sliced peppers and avocado. And hot sauce if desired!

MIGAS

Steps:

• In a large bowl, whisk together eggs, 1 tablespoon water and 1/2 teaspoon each salt and pepper.
• Heat oil or butter in a 10-inch nonstick skillet on medium. Add eggs and cook, stirring with a rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs.
• Fold in tortilla chips, pico de gallo, and pepper Jack.

MIGAS BREAKFAST TACOS

Steps:

• Start by heating oil in small skillet over medium heat, then add chopped onion, both peppers, and garlic. Saute for a few minutes until veggies soften.
• Season veggies with paprika, cumin, and salt and pepper then stir in crushed tortilla chips.
• Pour eggs and cheese into the skillet and stir until eggs are cooked and scrambled.
• Warm tortillas then spoon egg mixture into tortilla and top with avocado, cilantro, salsa, and green onion.

EASY BREAKFAST MIGAS

Steps:

• Use a seasoned (lightly oiled) cast iron skillet over medium-high heat. If you don't have a cast iron skillet, use a non-stick pan with a tiny drizzle of oil.
• When hot, pour the eggs into the skillet. Let them start forming.
• 2 heaping teaspoons salsa, mix.
• 1/3 cup shredded cheddar or Monterey jack cheese (whatever is available)
• 1 cup crushed tortilla chips (the ones usually at the bottom of the bag).
• Stir and let it sit. When the eggs and chips start to form a bit of a crust, toss and turn the mixture. Allow to sit for a few minutes.
• Remove and top with your favorite toppings like sliced radish, jalapeño pepper rings, avocado, torn cilantro, and crumbed Cotija cheese.

MEXICAN BREAKFAST MIGAS

Steps:

• In a large skillet, heat ¼ cup olive oil.
• Add corn tortillas and fry until golden. 4 minutes.
• Remove from pan and place on a paper towel to drain.
• Salt the tortillas.
• Add remaining 2 tablespoons of oil to the pan.
• Add tomato, onion, and garlic.
• Cook for 2 minutes or until onion is translucent.
• Meanwhile, in a large bowl, add eggs, cumin, oregano, salt and pepper.
• Whisk well.
• Add eggs to the pan.
• Immediately add fried tortillas.
• Gently fold the tortillas with the eggs.
• Cook for 3-4 minutes or until eggs are completely cooked.
• Top with cilantro and green onions.
• Enjoy!

JEANETTE'S BREAKFAST MIGAS WITH BLACK REFRIED BEANS

Steps:

• For the beans, heat olive oil in a medium saucepot over medium-high heat
• Once hot, add in onion, cumin, salt and pepper and cook until softened, about 2-3 minutes
• Add in chicken stock and black beans and cook until flavors are combined, about 5-7 minutes
• Remove from heat and mash the black bean mixture with a potato masher
• Cover to keep warm
• In a large skillet, heat olive oil over medium-high heat
• Once hot, add in onion, pepper, jalapeño, oregano and season with salt and pepper
• Cook for 4-5 minutes or until veggies are softened and beginning to brown
• Stir in the tortilla chips and diced tomatoes, and cook about 5-6 minutes to soften
• Reduce heat to medium
• In a bowl, whisk eggs
• Stir in milk, cheese, cilantro, salt and pepper
• Pour eggs into the skillet and, using a rubber spatula, continuously stir the skillet so that the eggs soft-scramble
• Cook for about 5-6 minutes or until the eggs are cooked
• Serve with warm tortillas, sliced avocado, a lime wedge and refried beans on the side

WHAT IS MIGAS?

Steps:

• Pour the frying oil into a heavy-bottomed pan and heat over a medium heat. Don't allow it to get too hot or you will burn the tortillas! Fry each tortilla until very crispy and golden, turning to ensure that both sides are equally done. Pile the fried tortillas up then cut them into strips, then into squares. Finely dice the red pepper and onion and place with the butter into a frying pan. If you would prefer a spicier dish, add some chopped jalapenos too. Saute until the vegetables are soft, then carefully fold in the eggs and chopped tortillas, trying to avoid breaking the eggs up too much. Cook until the eggs are done, then top with the cheese and salsa verde (or topping of your choice). Serve from the skillet once the cheese has melted.

MIGAS RECIPE

Steps:

• Cut the corn tortillas into small squares, about 1½ in. wide. You can use a knife or a pair of kitchen scissors to cut them.
• Heat the oil in a large frying pan. Once it is hot, place the tortilla pieces in the oil and fry them until they are golden brown. Make sure to use a frying pan that is large enough, in order to not overcrowd the pan. Stir and turn the tortilla pieces as needed until they acquire a golden-brown color. This step will take about 6 minutes.
• Return the frying pan to the stove and place it over medium heat. Add the chopped white onion and lightly fry it for a few seconds, then stir in the chopped serrano pepper. Keep cooking for about 2 minutes.
• Add the chopped tomato and cook for about 3 more minutes, then add the eggs. Let the eggs start to cook without stirring them yet.
• Once the egg whites start to look cooked around the edges, gently stir the eggs. Once you see the egg yolks start to cook, stir in the tortilla chips, season with salt, and gently mix them together with the eggs. When the eggs are cooked to your liking, remove the frying pan from the heat. The tortillas should still be crispy by the time you serve your migas. Do not wait until the eggs are cooked to add the tortilla chips. Remember that the eggs will keep cooking even after you remove the frying pan from the heat.

MIGAS (MEXICAN BREAKFAST EGG SKILLET) RECIPE

Steps:

• Heat the frying oil in a cast-iron skillet or other heavy-bottomed pans to medium heat. Keep a close eye on the heat so as to not burn the tortillas when you begin frying them!
• Fry each tortilla in the oil until it is lightly brown and very crispy. Make sure to flip the tortillas so that both sides are browned.
• Once all of the tortillas are fried stack them on top of each other and cut them into little squares. You can do that by cutting them into strips and then cutting the strips into squares.
• Chop the red pepper and the onion into a fine dice. If you want a spicier breakfast, add jalapeños as well. Add the peppers and the onions to the frying pan along with the butter.
• Saute the vegetables until they are soft. Add the beaten eggs and the chopped tortillas to the pan. Carefully fold the eggs and tortillas into the vegetables. Be careful not to break up the eggs too much. Continue to cook until eggs are completely cooked through.
• Top with the Mexican cheese and the salsa verde. Allow the cheese to melt and serve immediately out of the skillet.

BREAKFAST MIGAS

Steps:

• Heat oil in a frying pan over medium heat.
• Once hot, add in corn tortillas. Turn occasionally & cook until slightly crispy. Most oil should be absorbed.
• Add onion to the tortillas and cook until translucent. The tortillas will continue to crisp as well.
• At this point, there should be hardly any oil left at all.
• Once onions are cooked & tortillas are at desired crispiness, use your spatula to clear a space in the pan & add in eggs.
• Scramble them lightly in the pan using the spatula & wait about 10 seconds for them to partially cook.
• Now, mix them with the rest of the ingredients in the pan being careful not to over stir. Basically once the eggs are evenly distributed you stop stirring. Sprinkle salt all over & stir only once more.
• When the eggs are completely cooked, it is done. Serve warm with some queso fresco on top, salsa, & a side of beans.

MIGAS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Brush both sides of the tortillas with sunflower oil. Cut them in half to make eight semi-circles, then stack them and slice into 2cm/¾in strips.
• Spread the strips of tortillas in a single layer on a baking sheet and bake for 7 minutes, turning halfway through cooking, until they are light golden brown. Leave to cool and crisp up on the baking sheet.
• Mix the onion, lime zest and juice and a good pinch of salt together in a bowl and leave for 5 minutes. Stir in the black beans, cherry tomatoes, coriander and chilli. You can add more or less chilli depending on how hot you like it. Check the seasoning.
• In a second bowl, lightly beat the eggs and season with salt and pepper.
• Place a wide non-stick pan over a medium heat and add the butter. When melted, add the eggs and gently scramble. When just cooked, remove from the heat and sprinkle over half the tomato mixture, half the cheese and half the tortilla strips. Give the mixture a quick stir, then spoon onto serving plates. Top with the remaining tortilla strips, cheese, sour cream and finally the rest of the tomato mixture.

BREAKFAST MIGAS

Steps:

• Place skillet on the stove over medium heat and add enough oil to reach 1 inch. Once oil is hot, add cut tortilla pieces without overcrowding the skillet. Fry tortilla pieces in the hot oil, until they crisp up and achieve a golden color, 2 to 3 minutes. Remove tortilla chips with a slotted spoon and set on a plate covered with paper towels to drain. Sprinkle with salt to taste and continue working in batches until all tortilla pieces are fried and done. Reserve frying oil.
• Set a flat griddle or comal over medium-low heat and toast guajillo chiles until fragrant, about 20 seconds per side.
• Combine toasted chiles, tomatoes, and garlic in a saucepan and cover with hot water. Simmer over medium-low heat until guajillos are softened and tomatoes are cooked through, about 10 minutes. Reserve 1/2 cup cooking liquid.
• Combine chiles, tomatoes, garlic, onion, 1 teaspoon salt, oregano, cumin, pepper, and reserved liquid in a blender. Blend on high until smooth. Strain sauce.
• Heat 1 tablespoon vegetable oil in a saucepan set over medium-high heat. Once oil is hot, pour in sauce, and simmer until salsa thickens, 12 to 15 minutes. Adjust seasoning if desired.
• Heat 1 tablespoon of reserved frying oil in a skillet over medium heat. Add all tortilla chips once oil is hot and reheat for 1 minute. Pour in eggs and cook and stir until eggs are beginning to set. Add salsa and gently fold into the egg mixture until everything is covered in salsa and the eggs are cooked, about 2 minutes.
• Remove from the heat and serve immediately topped with green onions, cilantro, avocado, and cheese.

BREAKFAST MIGAS | MEXICAN BREAKFAST

Steps:

• Heat EVOO in a skillet
• Add diced onions and jalapenos. Cook until translucent
• Remove and set aside
• In the same skillet, add sliced corn tortilla shells. Cook until slightly browned
• Remove and set aside
• Scramble eggs
• Toss in tomatoes on top of scrambled eggs until they are slightly warmed
• Add back to the skillet the onions, jalapenos and corn tortillas
• Garnish with cilantro and queso fresco cheese
• Enjoy!

SAN ANTONIO MIGAS

Steps:

• Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
• Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
• Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.