The Best Migas
Total Time
30 minutes
Prep Time
15 mins
Cook Time
15 mins
Rating
4.9 out of 5 stars
(34)
Ingredients
3 servings
- 1 1/2 tablespoons butter
- 1 1/2 tablespoon oil
- 5–6 small corn tortillas, cut into strips
- 1 jalapeno, minced
- 1 clove garlic, minced
- 5 eggs, beaten
- 1/2 cup shredded Pepperjack or other cheese
- 1/2 cup chopped cilantro
- salt to taste
- black beans, Cotija cheese, salt, pepper, avocado, tomato salsa for serving
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Preparation
Step 1
Heat the oil and butter in a large skillet over medium heat. Add the tortillas and fry, stirring frequently, until very browned and crispy (see picture).
Step 2
Turn down the heat and let things cool down a little bit. Add the jalapeño and garlic. After a minute or two, add the eggs about 1/4 cup at a time, pushing the eggs around gently in the pan after each addition until all eggs have been added and all the eggs are almost all fully cooked but not quite. Season with salt.
Step 3
Remove from heat (the eggs will finish cooking off the heat) and stir in the cheese and cilantro. Serve with all the usual suspects. Black beans, avocado, salsa, cheese, salt, pepper, or hot sauce.
Step 4
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Chef's notes
This recipe was super easy and DELICIOUS! My husband said it was an A+ recipe, so it will be in heavy rotation at our house from now on.
Can use tortilla chips instead of frying your own tortillas.
Add meat by browning up some chorizo.
Use flour tortillas instead of corn tortillas if preferred.
To make vegan, skip cheese, use olive oil instead of butter, and use tofu scramble instead of eggs.
