John I like to eat, drink, and mostly be merry!


Migas is the perfect dish to use as a boiler plate to greatness. Whether you're using fresh ingredients or left over ones, this recipe never fails to inspire taste.
  • Cuisine: Tex-mex
  • Prep Time: 15M
  • Cook Time: 15M
  • Total Time: 30M


  • Bacon
  • Eggs
  • Milk
  • Tortillas
  • Onion
  • Bell pepper
  • Garlic
  • Jalapeno
  • Ground cumin
  • Kosher salt
  • Coarse pepper
  • Unsalted butter
  • Cilantro
  • Cheese


  • Large skillet


  • Cut tortillas, onion, and bell pepper into quarter inch strips and set aside.
  • Peel garlic and slightly crush to release the core juices.
  • Dice jalapeno and cilantro
  • Chop bacon into smaller sizes


  • In a large bowl, whisk together the eggs, milk, ground cumin, and a dash of salt. Mix in tortilla strips about 5-10 minutes before putting it on the stove, keeping them in for longer will produce a softer/mushier mixture.
  • Heat oil over medium heat in a large skillet. Add Chopped Bacon and cook until most fat is rendered out. Remove bacon from skillet and place on a paper towel in a bowl to soak the bacon grease.
  • Add tortillas to egg mixture if this hasn't been done yet.
  • Return skillet to stove with medium-high heat. Add onion and saute for about 5 minutes or until they begin to look translucent. Then add diced jalapenos and the crushed garlic. Saute for another 5 minutes. Flipping the ingredients often.
  • Reduce heat to medium and add the bell pepper and 2 tbsp of butter, slightly sauteeing them for about 2 minutes. We want to retain the crunch of the pepper.
  • Add the egg mixture and cook for about 5-7 minutes, stirring frequently. We want the eggs to be completely scrambled.
  • Top with a light layer of cheese, a lovely dose of diced cilantro, and season with kosher salt and coarse pepper. Remove from heat and let stand for 1-2 minutes before serving.
  • Serve warm, garnished with desired toppings.



comments powered by Disqus