SPANISH MIGAS RECIPE
Only a few breakfast recipes come close to the perfection of the Spanish Migas recipe. It has meat, it has carbs, and you can add a fried egg and have the breakfast of a king on top of it. You might be asking yourself, what is Migas? Migas is the Spanish for bread crumbs, which is also the main ingredient in this dish, alongside the Spanish chorizo and the bacon.
Provided by Paulina
Categories Breakfast Recipes
Time 55m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 169 calories, Carbohydrate 11.7 grams carbohydrates, Cholesterol 193 milligrams cholesterol, Fat 10.7 grams fat, Fiber 2.3 grams fiber, Protein 7.6 grams protein, ServingSize 1, Sodium 202 grams sodium, Sugar 1.8 grams sugar
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 RECIPE
Crispy corn tortilla chips with eggs and tomato, onion, & peppers. One of the Best Mexican Breakfast!
Provided by Mely Martínez
Categories breakfast
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 544 kcal, Carbohydrate 31 g, Protein 17 g, Fat 41 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 372 mg, Sodium 754 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
MIGAS (LOWER-FAT)
Eggs with corn tortillas, onion, peppers and tomatoes. This lower fat version is from Southern Living.
Provided by LonghornMama
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute first 4 ingredients in a large nonstick skillet coated with cooking spray over medium heat 5 minutes or until tender.
- Add tomato, broth, cumin and 1/4 t salt; simmer, partially covered, stirring ocassionally, 15 minutes. Remove from skillet; keep warm.
- Cut tortillas into 1-inch strips; cut in half crosswise. Cook strips in large skillet coated with cooking spray over medium heat 10 minutes or until crisp.
- Add eggs to skillet; cook over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds.
- Sprinkle with remaining 1/4 t salt and tortilla strips, and continue cooking until eggs are thickened but still moist (do not stir constantly).
- Remove from heat. Spoon vegetable mixture over egg mixture, and sprinkle with cheese.
Nutrition Facts : Calories 125.3, Fat 3.9, SaturatedFat 1.3, Cholesterol 95, Sodium 338.8, Carbohydrate 13.2, Fiber 2.2, Sugar 2.3, Protein 9.8
BREAKFAST MIGAS
Growing up as a marine brat, I was fortunate to have friends from all types of cultural backgrounds, and of course with friends came introduction to different food! I called migas "breakfast nachos" as a kid, and this recipe came from a friend's mother. The tortilla chips are easy to make at home, and I do not suggest store-bought; however, you may use your own preferred salsa.
Provided by thedailygourmet
Categories Breakfast Eggs
Time 1h
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 433.9 calories, Carbohydrate 45.6 g, Cholesterol 236.2 mg, Fat 23.2 g, Fiber 10 g, Protein 15.4 g, SaturatedFat 4.8 g, Sodium 1325.4 mg, Sugar 4.3 g
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