Wed. Aug 12th, 2020

Migas (Mexican Eggs)

1 min read

This photo does not do this dish justice.  FYI you can cook more tortillas than necessary and freeze or refrigerate them.  I have also refrigerated the tortillas and eggs  without salsa with good luck.  I could eat these every day of the week with good fresh salsa.

PrintMigas (Mexican Eggs)


  • 2 Corn Tortillas Per Serving
  • 1.5 Eggs (2 Eggs With One Yolk Removed)
  • Diced Red Pepper
  • Diced Onion
  • Cilantro
  • Green Onions


Olive oilHow to Do It:Slice or tear tortillas into strips or bite size pieces. Sprinkle with oil, and pan fry for 5 minutes until crispy. Meanwhile, prepare eggs for scramble. When tortilla strips are crispy, add diced peppers and onions saute for 2-3 minutes, depending on your preference of veggie crispness. Add scrambled egg mixture and cook until done. Garnish with green onions and cilantro top with salsa.

READ  Open Faced Breakfast Sandwich

More Stories

Leave a Reply

Your email address will not be published. Required fields are marked *

Copyright © Woodland House | Newsphere by AF themes.