For a richer flavor, consider using homemade chicken broth instead of water when simmering the sauce ingredients. If you prefer a spicier dish, add a serrano pepper to the sauce. Store leftover migas in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
Breakfast Migas
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS0
Transform your breakfast routine with this vibrant Migas recipe! Crispy homemade tortilla chips are tossed in a flavorful salsa and scrambled with eggs, creating a delightful Tex-Mex inspired dish that's perfect for a weekend brunch or a quick and satisfying weekday meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol236 mg
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Fiber10 g
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Protein15 g
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Saturated Fat5 g
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Sodium1325 mg
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Sugar4 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare Tortilla Chips: Place skillet on the stove over medium heat and add enough oil to reach 1 inch. Once oil is hot, add cut tortilla pieces without overcrowding the skillet. Fry tortilla pieces in the hot oil, until they crisp up and achieve a golden color, 2 to 3 minutes. Remove tortilla chips with a slotted spoon and set on a plate covered with paper towels to drain. Sprinkle with salt to taste and continue working in batches until all tortilla pieces are fried and done. Reserve frying oil.
02
StepToast Chilies: Set a flat griddle or comal over medium-low heat and toast guajillo chiles until fragrant, about 20 seconds per side.
03
StepSimmer Sauce Ingredients: Combine toasted chiles, tomatoes, and garlic in a saucepan and cover with hot water. Simmer over medium-low heat until guajillos are softened and tomatoes are cooked through, about 10 minutes. Reserve 1/2 cup cooking liquid.
04
StepBlend Sauce: Combine chiles, tomatoes, garlic, onion, 1 teaspoon salt, oregano, cumin, pepper, and reserved liquid in a blender. Blend on high until smooth. Strain sauce.
05
StepThicken Salsa: Heat 1 tablespoon vegetable oil in a saucepan set over medium-high heat. Once oil is hot, pour in sauce, and simmer until salsa thickens, 12 to 15 minutes. Adjust seasoning if desired.
06
StepCombine and Cook: Heat 1 tablespoon of reserved frying oil in a skillet over medium heat. Add all tortilla chips once oil is hot and reheat for 1 minute. Pour in eggs and cook and stir until eggs are beginning to set. Add salsa and gently fold into the egg mixture until everything is covered in salsa and the eggs are cooked, about 2 minutes.
07
StepServe: Remove from the heat and serve immediately topped with green onions, cilantro, avocado, and cheese.
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