Migas are a traditional Mexican breakfast dish made with scrambled eggs, corn tortilla pieces, fresh veggies and cheese
Prep time: 15 minutes | Cook time: 15 minutes
- 1 dozen large eggs
- 1/4 cup half-and-half
- salt and pepper to taste
- 2 tablespoons olive oil, divided
- 2 Hola Nola White or Yellow Corn tortillas, cut into 1-inch squares
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeno, seeded and finely diced
- 4 tomatoes, diced
- 1 cup grated Cheddar or Monterey Jack cheese
- 1/3 cup coarsely chopped cilantro
- Garnish idea: warm black beans
Whisk together eggs, half-and-half, salt and pepper in a large bowl. Set aside.
Heat 1 tablespoon oil in a small skillet over medium heat. Fry tortilla pieces just until crisp. Remove to paper-towel-lined plate to drain.
Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and bell peppers. Cook until starting to turn brown, about 3-4 minutes. Add jalapeno. Stir in tomatoes. Add tortilla pieces, stirring gently to combine. Reduce heat to low.
When heat in pan has decreased, pour in egg mixture. Stir and fold mixture very gently as it cooks. Add cheese and cilantro, stirring to combine. Serve garnished with black beans, if desired.
Number of Servings: 6-8