I made this for Ron and I this morning for breakfast. We loved it and we're so happy there is enough leftovers for tomorrow! I got this recipe off my very favorite blog - Pioneer Woman (well that would be my second favorite blog, because Gage's blog is definitely my favorite!) It was one of Pioneer Woman's top five favorite recipes. I had to try it! I had never heard of Migas, which, after reading through the recipe I was surprised this wasn't on our breakfast table daily when I was a kid. I served this with some homemade pinto beans and flour tortillas. Delicioso!!! Enjoy.
Migas
4 corn tortillas
Canola or Vegetable oil to fry tortillas
10 to 12 large eggs
¼ cup half & half
1 Tablespoon olive oil
1 Tablespoon butter
1 medium onion, roughly chopped
1 red bell pepper, roughly chipped
1 green bell pepper, roughly chipped
4 plum tomatoes, roughly chipped
1 to 2 jalapenos, seeded and finely diced (leave white membranes if you like things spicy)
¼ to ½ cup chopped cilantro, depending on your taste
1 cup grated Monterey Jack or Cotija cheese
In a bowl, whisk together eggs and half and half. Salt and pepper eggs, then set aside.
In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel lined plate to drain. Chop tortillas and set aside.
In a large skillet over medium high heat, melt the olive oil with the butter, Add onions and bell peppers and cook until starting to turn brown/black, about 5 to 7 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.
Reduce heat to low.
When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine.
Migas
4 corn tortillas
Canola or Vegetable oil to fry tortillas
10 to 12 large eggs
¼ cup half & half
1 Tablespoon olive oil
1 Tablespoon butter
1 medium onion, roughly chopped
1 red bell pepper, roughly chipped
1 green bell pepper, roughly chipped
4 plum tomatoes, roughly chipped
1 to 2 jalapenos, seeded and finely diced (leave white membranes if you like things spicy)
¼ to ½ cup chopped cilantro, depending on your taste
1 cup grated Monterey Jack or Cotija cheese
In a bowl, whisk together eggs and half and half. Salt and pepper eggs, then set aside.
In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel lined plate to drain. Chop tortillas and set aside.
In a large skillet over medium high heat, melt the olive oil with the butter, Add onions and bell peppers and cook until starting to turn brown/black, about 5 to 7 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.
Reduce heat to low.
When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine.
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