Migas, My Way Recipe
Migas, My Way Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Quick, easy and delicious, this egg scramble gets a big thumbs up from my family. Sometimes I substitute fresh corn tortillas for the chips by cutting the tortillas into strips and sauteeing them with the pepper and onion.—Joan Hallford, North Richland Hills, Texas
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon bacon drippings or canola oil
  • 4 large eggs
  • 1 tablespoon water
  • 1 tablespoon salsa
  • 1/2 cup crushed tortilla chips
  • 1/2 cup shredded cheddar cheese, divided
  • Chopped green onions, additional salsa and warm flour tortillas, optional

Directions

In a large skillet, saute onion and green pepper in drippings until tender. In a small bowl, whisk the eggs, water and salsa. Add to skillet; cook and stir until set. Stir in tortilla chips and 1/4 cup cheese.
Sprinkle with remaining cheese. If desired, top with green onions and additional salsa and serve with tortillas. Yield: 2 servings.
Originally published as Migas, My Way in Taste of Home August/September 2011, p78

Nutritional Facts

1 serving (calculated without tortillas, cilantro, sour cream and additional salsa): 385 calories, 27g fat (12g saturated fat), 459mg cholesterol, 411mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 20g protein.

  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon bacon drippings or canola oil
  • 4 large eggs
  • 1 tablespoon water
  • 1 tablespoon salsa
  • 1/2 cup crushed tortilla chips
  • 1/2 cup shredded cheddar cheese, divided
  • Chopped green onions, additional salsa and warm flour tortillas, optional
  1. In a large skillet, saute onion and green pepper in drippings until tender. In a small bowl, whisk the eggs, water and salsa. Add to skillet; cook and stir until set. Stir in tortilla chips and 1/4 cup cheese.
  2. Sprinkle with remaining cheese. If desired, top with green onions and additional salsa and serve with tortillas. Yield: 2 servings.
Originally published as Migas, My Way in Taste of Home August/September 2011, p78

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parz198 User ID: 5931944 132272
Reviewed Jan. 2, 2013

"have been making for well over a year or more.easy and can add so many different things i use fresh corn tortillas an slice and fry in oil. then eggs and salsa, cheese and whatever i have.olives, green onions , more cheese.....filling, easy and oh so good"

MY REVIEW
Staceface81 User ID: 501331 132271
Reviewed Dec. 2, 2012

"So good and so easy! Definitely going into regular rotation. :-)"

MY REVIEW
mnccaleb User ID: 4255057 150409
Reviewed Sep. 24, 2011

"My husband and I both really enjoyed this dish!"

MY REVIEW
WEST1018 User ID: 4789584 195220
Reviewed Jul. 16, 2011

"My husband Jesse Montenegro, called this recipe Migas de Monterey, the difference in the recipe was you use any leftovers ( potatoes, veggies, and cheese).

It was an old recipe fro a large family who wasted Nothing, it all went in to the Migas skillet....... wonderful. Mary west."

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