If you are looking for an interesting and tasty breakfast this Migas dish is so good and so adaptable to personal tastes. Because it is made with corn tortillas it is also gluten free. The ingredients in the scrambled eggs can be customized for personal taste, so if there is something in the recipe you don’t care for, leave it out. It will still be great! I found that using a pizza cutter to slice the tortillas is much easier than using a knife. Also, I was reminded how important it is to use gloves to chop the jalapano. The last time I made this I forgot and it took 4 hours for my hands to stop burning! This dish is not spicy because you take the burn out by removing the seeds from the jalapano still leaving just a mild kick from the pepper itself. I keep a box of latex gloves in my kitchen drawer because they come in so handy not only for deseeding hot peppers but for mixing meatloaf or making meatballs as well as some crumbly toppings or crust doughs. I guess I just have a “thing” about getting food under my fingernails. I hope you enjoy this breakfast!
Below the recipe for the Migas, I posted pictures from a class I took at Sur La Table on making Croissants from scratch. It was such a fun experience I wanted to share it with you.
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 2 corn soft tortillas, cut into thin short strips (a pizza cutter works great)
- ½ cup chopped colorful peppers
- 1 small jalapano, deseeded and diced
- 4 eggs
- 2 Tablespoons milk or cream
- ⅓ cup shredded pepperjack or mexican cheese
- 1-2 Tablespoons chopped cilantro
- your choice of:
- sour cream
- avacado, sliced tomato
- salsa, hot sauce
- Melt the olive oil and butter over medium heat.
- Fry the tortilla strips, stirring frequently until golden and crispy
- Take strips out of pan and place on a paper towel to absorb the oil
- Lower the heat a bit
- Add the chopped peppers to the pan and saute for about 2 minutes
- Whisk the eggs and milk in a small bowl
- Push the peppers to one side of the pan and add half of the eggs stirring and cooking a bit to a soft scramble
- Push them into the peppers and add the other half of the eggs again cooking to a soft scramble
- Toss the peppers and eggs together in the pan, adding the cheese, cilantro, salt and half the tortilla strips
- Plate the eggs and top with remaining tortilla strips and sour cream
- Add any other garnish items you wish
My three daughters surprised me with a gift card from Sur La Table for my birthday/Mother’s day which I loved because the store not only has wonderful cooking items but a fantastic variety of cooking classes. The class was a learning experience and it was so much fun too! We made the classic croissant dough and by using different folds and fillings we also made chocolate filled, ham and Gruyere filled and morning cinnamon buns all from the same dough. If there is a Sur La Table in your area and you have the opportunity to attend a class, I highly recommend it. The class size is small, it is all hands on and although the majority like myself, attended by themselves, there was a mom and 2 daughters, and a group of 3 friends. So, it can be a fun social time too. In full disclosure, if you click on the link and purchase an item or class I may receive a small commission. Here are a few pictures from the class. Thank you Chef Katie!