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.
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.
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!
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?