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Mexican Eggs (Migas)

Course: Breakfast
Cuisine: Mexican
Servings: 2
Author: Sherry Moman

Ingredients

  • 2 teaspoons olive oil
  • 3 corn tortillas torn into dime-size
  • 1/2 cup onion diced
  • 1 clove garlic minced, optional
  • salt to taste
  • 4 whole eggs lightly beaten
  • 1/3 cup picante sauce hot
  • 1/2 cup sharp cheddar cheese shredded

Instructions

  • Heat oil in a large nonstick skillet over medium heat. Add onion, garlic
  • and tortilla pieces and saute about 2 minutes until they begin to turn
  • crispy. Salt tortillas to taste. Add eggs and scramble along with the
  • tortillas and onions until the eggs are set. Remove pan from heat and add
  • picante sauce and cheese. Stir gently until cheese melts and serve
  • immediately. Add more cheese if desired.

Notes

The original recipe includes: 1 jalapeno, seeded and minced; 1/2
cup diced tomatoes; & 1 teaspoon oregano.
Great with black or pinto beans, sliced avocados, chorizo sausage, or fresh fruit.
Recipe By: Sherry Moman
Serving Size: 2