Mexican Egg Breakfast (Migas)

Cooking with Birmingham Parent

Rating

This is the Mexican version of eggs and toast! Very yummy and filling. I like to make mine with slightly runny, fried eggs. If you are like me, just don't whip the eggs in the final step.

AuthorGigi Adams - HelenaDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time18 minsTotal Time28 mins

 2 tbsp vegetable oil
 8 eggs
 4 corn tortillas, cut into pieces 2x2
 0.50 cup prepared pico de gallo (onions, jalapeno peppers and tomatoes)
 1 tsp garlic powder
 0.50 tsp chili powder
 0.50 tsp cumin
 1 pinch salt and pepper
 0.50 cup cheese of your choice for topping

1

Heat 2 tbsp of oil in a skillet over medium high heat. While the oil is heating, whip eggs.
Add the torn piece of corn tortilla, and cook until crispy and slightly puffed (7-8 minutes).
When the tortillas are done, place them on a lined plate and set them aside.
Add the pico de gallo mix to the same skillet, and cook for about 4 minutes.
Sprinkle in the chili powder, cumin and garlic powder.
Add the reserved .5 tsp of oil, and begin to pour in the whipped eggs. Cook the eggs for 2 minutes, and then stir in the crispy corn tortillas.
Remove from the stove top, and sprinkle on the cheese of your choice. I like shredded Colby cheese! Enjoy!

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Ingredients

 2 tbsp vegetable oil
 8 eggs
 4 corn tortillas, cut into pieces 2x2
 0.50 cup prepared pico de gallo (onions, jalapeno peppers and tomatoes)
 1 tsp garlic powder
 0.50 tsp chili powder
 0.50 tsp cumin
 1 pinch salt and pepper
 0.50 cup cheese of your choice for topping

Directions

1

Heat 2 tbsp of oil in a skillet over medium high heat. While the oil is heating, whip eggs.
Add the torn piece of corn tortilla, and cook until crispy and slightly puffed (7-8 minutes).
When the tortillas are done, place them on a lined plate and set them aside.
Add the pico de gallo mix to the same skillet, and cook for about 4 minutes.
Sprinkle in the chili powder, cumin and garlic powder.
Add the reserved .5 tsp of oil, and begin to pour in the whipped eggs. Cook the eggs for 2 minutes, and then stir in the crispy corn tortillas.
Remove from the stove top, and sprinkle on the cheese of your choice. I like shredded Colby cheese! Enjoy!

Mexican Egg Breakfast (Migas)

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