Breakfast. I love it any time of the day. I just really dislike cooking when I first wake up in the morning, so my breakfast foods at home tend to be things I don’t have to cook. But there are so many delicious egg rich meals that I will not live without. Breakfast for dinner happens a lot at my house. Like these Migas–have mercy!
Have you had Migas? For me having grown up in Mexico and the Texas border to Mexico Migas were very common. They are so tasty and simple to make at home.
The first thing you have to do to make Migas is cut up 12 corn tortillas. I’ve seen recipes calling for you to fry the tortillas first and then cut them–crazy. It’s so much easier to cut them first! I stack up all 12 tortillas and cut them in a stack into about 1 inch pieces.
Heat vegetable oil in a small frying pan–about enough for it to be 1/2 inch deep of oil. Test to see if the oil is ready by dropping in one tortilla square. If the tortilla immediately rises to the top and starts bubbling, the oil is ready. If the tortilla sinks to the bottom it’s not hot enough. Fry half tortillas in the hot oil for about 4 minutes or until they are beginning to get brown and crispy.
With a slotted spoon remove the tortillas pieces from the oil and drain on a paper towel lined plate. Then fry the other half of the tortillas.
Fried tortillas will appear much darker after removed from the oil so take them out when they are lightly brown in the pan and not when they appear the right color in the oil.
Break 12 eggs into a bowl.
Scramble the eggs well with a whisk or fork. Add salt and pepper to taste.
In a large frying pan melt 4 tablespoons of butter over medium heat. When pan and butter are hot, add the eggs and fried tortilla chips and scramble. Many people like to fry vegetables like onions, peppers and tomatoes first and then add the eggs and chips. This is good as well, but I prefer to make plain migas and then add fresh veggies afterward.
Just before the eggs are done, add 1 cup shredded cheddar cheese. Continue to stir until eggs are done and cheese is melted.
Serve immediately as this dish is best when the tortilla chips are still crunchy. As it sits they will become soggy. Now don’t get me wrong it’s still good leftover, but just superb right out of the pan!
I love Migas topped with fresh pepper and cilantro. Onions, tomatoes, or just your favorite salsa are all good too.
Refried beans is a great side to complement the dish!
Enjoy any time of day! I know, I know some odd person from way back when declared eggs were breakfast food, but I defy them. What is your favorite egg dish that you serve any time of day?
- 12 corn tortillas
- 12 eggs
- 1 cup shredded cheese
- 4 tablespoons butter
- Salt and Pepper to taste
- Vegetable oil for frying
- Cut corn tortillas into 1 inch pieces and fry until golden.
- Melt butter in a large frying pan over medium high heat.
- Add the eggs and fried tortillas. Scramble.
- When eggs are almost done, add shredded cheese.
- Scramble until eggs are done and cheese is melted.
- Serve immediately
At restaurants here in Edinburg, plain eggs and tortillas are the plain migas. If you fry chiles, tomatoes, and onions slightly before you add the eggs and tortillas, they are called “Migas a la Mexicana.”
I had no idea this dish has a name! My dad used to make this adding left-over shredded chicken, for late night eating!
Yes! One of my favorite dishes. My mom was never a huge fan of chicken so we usually had it plain, but lots of people do add chicken. Yum!
The Migas dish we in Cali refer that dish as ” Chilaquiles ,it’s fried / bake the corn tortillas , add scramble eggs , chorizo , papas , diced up onion , garlic and shredded cheese , tomato sauce / diy fresh stream tomato sauce and refried beans on the side and salsa of your choice … Yum Num Tummy is Happy !!