MIGAS EGGS A LA MIKE MARKS
Provided by Jacques Pepin
Categories breakfast, casseroles, one pot, main course
Time 15m
Yield Six servings
Number Of Ingredients 13
Steps:
- Cut the 2 corn tortillas into 1-inch pieces (about 1 cup). Place the oil in a Dutch oven and fry the tortilla pieces over medium-to-high heat for about 3 minutes, until the tortillas change color and begin to get crisp. Add the chopped onion, the sliced mushrooms and the jalapeno pepper. Cook for about 2 minutes, then lower the heat to medium.
- Meanwhile, beat the eggs and add to them the salt, pepper and cumin powder. Pour into the Dutch oven and stir until the egg mixture is setting on the bottom and almost ready to set on top but is still quite wet. Remove from the heat. (Remember that it will continue cooking in its own residual heat.) Sprinkle the cheese over the surface of the eggs, arrange wedges of tomato on top and cover with the lid. Set aside for 5 to 10 minutes, then sprinkle with the cilantro and spoon into warm tortillas. To eat, wrap the tortillas around the filling.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 24 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 544 milligrams, Sugar 4 grams, TransFat 0 grams
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.
MEXICAN MIGAS
This is an easy Mexican breakfast dish that everybody loves. It's also great for brunch.
Provided by Shores
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 35m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 499.3 calories, Carbohydrate 21.7 g, Cholesterol 272 mg, Fat 37 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 14.1 g, Sodium 603.3 mg, Sugar 4.2 g
MIGAS A LA MEXICANA
This breakfast dish is as authentic Mexican as you can get! From what I learned, this dish was developed in the northern area of Mexico and is a very popular breakfast. It is without a doubt my own favorite breakafast! There is a dish called "Migas" and there is "Migas a la Mexicana". Plain Migas will not have all the extra stuff in it. You can leave out the serrano peppers if you want to, but if you can take a little bit, mince them tiny & thin and you will have the benefit of the flavor, but not all the heat or "picoso". If you are on a diet, it's not fat or calorie-free, but filling!
Provided by Cathy Nunn @CJNUNN
Categories Eggs
Number Of Ingredients 7
Steps:
- In a non-stick frying pan, heat oil to med-high. Tear corn tortillas into small/bite sized pieces. Place in hot oil, stir often. Dice up your serrano pepper as small as you can make it, and add the pepper and diced onion. (You may use the entire serrano pepper, but until you know how much hot pepper you can eat, I recommend you use only half of the pepper...and add more if you decide you want it the next time. Pour out most of the oil, leaving just enough to finish cooking it.
- Add the diced tomatoes and return to the heat, stirring until well blended and the tomatoes are cooked through. Add beaten eggs and scramble together until the eggs are cooked through.
- Serve hot with some seasoned refried beans on the side and fresh tortillas (corn or flour-your preference)... You can add your favorite salsa to it or leave it as-is. Salt & pepper to taste. You will be amazed how good this is! You can "cheat" a little and use store-bought tortilla chips, but the regular corn tortillas have a more authentic flavor, and store-bought chips often have too much salt. To explain the difference between 'regular Migas' and "a la Mexicana", regular Migas are prepared with fried tortilla pieces, a little bit of onion and eggs all scrambled together. "A la Mexicana" means "Mexican style", with everything thrown in...the onions, pepper, & tomatoes. "Buen Probecho, Y'all"!!
MIGAS
A quick and easy egg dish with Southwestern flair. Serve with picante sauce if desired.
Provided by Janice
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
- Pour egg mixture into skillet and cook over medium/low heat until eggs are set.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 10.1 g, Cholesterol 297.3 mg, Fat 14.3 g, Fiber 1.3 g, Protein 14.2 g, SaturatedFat 5.5 g, Sodium 357.4 mg, Sugar 1.5 g
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