Sunday, April 14, 2013

Migas, Tex-Mex Scrambled Eggs

After my extended Taco Month Series, I have a lot of leftover tortillas. Corn tortillas usually come in 30 count packages, and I almost never finish a package.

Sometimes I just freeze what I don't use. The problem comes when the corn tortillas are defrosted. Some start to break apart and are unusable for tacos. Well, here is a recipe that takes care of the tortilla problem: a scrumptious Tex-Mex scrambled eggs dish called Migas.

All you do is crisp up a broken down corn torillla and shred it into your favorite egg scramble. This adds an extra bit of delicious heft to your typical breakfast. If you have a little tomato, bell pepper, cheese, salsa and onion, that you need to use up, then definitely throw it all into the mix.

My version calls for frying the tortillas in a small amount of oil, but you can just shred a soft tortilla right into the scrambling eggs. You could even use leftover (and stale) plain tortilla chips. (Although I would brush off most of the salt, and obviously, no extra salt is needed for the Migas recipe.)

So don't waste those broken down corn tortillas, just freeze them and bring them out for The 99 Cent Chef's Tex-Mex Migas.

Ingredients (1 serving)
  • 2-3 eggs - for an egg scramble, your way. Okay to blend in milk, cheese or anything you like for scrambled eggs.
  • 1 corn tortilla - sauteed in oil until crisp, then shred into bite sized pieces. You can also just shred an uncooked tortilla and add it to the scrambling eggs. Okay to use leftover plain tortilla chips.
  • 1 tablespoon chopped tomato
  • 1 tablespoon chopped onion - white, yellow, red or green onion
  • 1 tablespoon oil for frying corn tortilla.
  • Salt and pepper to taste.
  • Additional veggies to add include: bell pepper, garlic, jalapeno chile (just a 1/4 teaspoon) and the herb, cilantro.

Add a tablespoon of oil to favorite omelet pan. Saute the corn tortilla over medium heat on both sides until stiff and lightly spotted brown. It should only take 2-4 minutes. To speed things up, you can add uncooked tortillas to the scrambled eggs as well. You will lose some of the crisp tortilla texture, but the Migas will still be delish.

While tortilla is cooking chop about a tablespoon of tomato and onion. When tortilla is crisp remove and set aside -- when cool enough break into bite-sized pieces. Add chopped onion and saute until soft, about a couple of minutes.

Now time to bring it all together. Add chopped tomato, any other optional veggies listed above, plus eggs and tortilla pieces.

Scramble egg to desired doneness, about 3-5 minutes. Salt and pepper to taste. Ready to eat when eggs are firm. Top Migas with your favorite salsa and hot sauce to kick it up a notch.

This is an easy recipe to make for the family, just double or quadruple the ingredients. And adjust the tortilla-to-egg ratio to suit your taste; if you like more eggs, then use half the amount of tortilla. Same thing with the veggies, just add enough to taste, and work with the amount you have on hand.

1 comment:

Woodworkin' & Good Eats said...

You are talking my language.
I love a hardy breakfast.

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