Migas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast/Brunch
Cuisine: Mexican
Serves: 8 servings
Ingredients
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 Roma tomatoes, diced
  • 1 jalapeno, diced
  • 10 eggs
  • ¼ C milk
  • salt and pepper to taste
  • 4 corn tostadas, cut in small squares
  • 1 T olive oil
  • 2 C grated cheese (I use queso cheese and Mexican Cotija, cheddar &Monterrey Jack would also be great)
  • Optional Garnishes:
  • ¼ C cilantro, chopped
  • ¼ C sour cream
  • ¼ C guacamole
  • hot sauce
  • salsa
Instructions
  1. In a bowl, lightly beat the eggs and milk. Lightly season with salt and pepper. Set aside.
  2. In a skillet over medium-high heat, cook the onion and bell peppers in the olive oil just until they develop a little color.
  3. Add the tomatoes and cook for 1 minute.
  4. Add the tostada squares and the jalapenos. Stir the mixture and reduce the heat to medium.
  5. Pour in the egg mixture.
  6. With a spatula, very gently fold the mixture together, allowing the eggs to cook slowly. Do not stir the mixture; just turn it lightly.
  7. When the eggs are cooked, add the cheese and cilantro (if using).
  8. Garnish with your favorite ingredients. We love sour cream at our house.
Recipe by The Gingham Apron at https://www.theginghamapron.com/migas/