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Migas
Migas, with warm eggs, lots of flavor, and crunchy tortilla chips make the prefect Tex Mex breakfast.
Course
Breakfast
Cuisine
Mexican
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
servings
Calories
406
kcal
Author
Leigh Anne Wilkes
Equipment
Frying Pan
Measuring Cups
Measuring Spoons
Ingredients
1
Jalapeño
Seeds And Membranes Removed, Finely Diced
4
Plum Tomatoes
Roughly Chopped
1
Green Pepper
Roughly Chopped
1
Red Bell Pepper
Roughly Chopped
1
cup
Onion
Chopped
12
Large Eggs
¼
cup
Cotija Cheese
Grated (may Use Cheddar, Monterey Jack, Etc.)
1/4
cup
Cilantro
Chopped
1
Tbsp
Butter
1
Tbsp
Olive Oil
¼
cup
Half-and-half
2
cups
Tortilla Chips
roughly broken
Instructions
In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.
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 3 to 4 minutes
Add in diced jalapenos and stir to combine
Add tomatoes to the skillet and stir around, then add tortilla chips stirring gently to combine
Reduce heat and add egg mixture to pan.
Stir gently to cook with the peppers, folding mixture very gently as it cooks
Too with cheese and chopped cilantro, and stir to combine
Nutrition
Calories:
406
kcal
|
Carbohydrates:
32
g
|
Protein:
16
g
|
Fat:
24
g
|
Saturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
342
mg
|
Sodium:
382
mg
|
Potassium:
432
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
1706
IU
|
Vitamin C:
51
mg
|
Calcium:
170
mg
|
Iron:
3
mg