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
Ingredients
- Bacon
- Eggs
- Milk
- Tortillas
- Onion
- Bell pepper
- Garlic
- Jalapeno
- Ground cumin
- Kosher salt
- Coarse pepper
- Unsalted butter
- Cilantro
- Cheese
Equipment
- Large skillet
Preparations
- 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
Instructions
- 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.
Notes
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