Ingredients
- 2 corn tortillas
- Vegetable oil
- Butter
- 1 tablespoon diced bell pepper
- 1 tablespoon diced onion
- 1 tablespoon diced tomato
- 2 eggs
Directions
In a skillet, fry corn tortillas in hot vegetable oil until crispy. Drain. Remove oil from heat, Cut tortillas into bite-sized pieces. In butter, saute bell peppers and onion until soft. Add tomatoes. Beat eggs well. Add eggs to sauteed vegetables. Add tortilla chips. Scramble until eggs are done.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By kylaohhh
San Antonio, TX
on April 12, 2011
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Authentic Migas are made with day old stale corn tortillas which are roughly crushed. I like my veggies diced in tiny cubes so they don't overwhelm the eggs. Jalapenos give it a nice kick. Definitely top with a Mexican cheese blend. I usually serve with refried beans, crispy shredded hash browns, and flour tortillas. If you really feel you need it, add a breakfast sausage patty to this amazing breakfast.
By scasth
Texas
on September 17, 2010
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This definitely isn't true Mexican Migas, but it wasn't terrible. I think I'll stick with my grandmother's authentic recipe.
By carolej4_9724540
Kingsland, TX
on January 04, 2009
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I seed & devein a jalepeno and add to taste. Some people prefer Serrano chilies or the milder poblano peppers. Saute with bell peppers & onions. Also be sure to add some Cheddar cheese on top while warm.
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