Migas, Tex-Mex Style
Tex-Mex migas folds tortilla chips, roasted peppers and Monterey Jack into soft scrambled eggs for a hearty, salsa-ready breakfast.
Prep 10 min · Cook 10 min · Total 20 min · Makes 6 servings
Ingredients
- 12 eggs
- 1/3 cup milk
- 4 roasted peppers, combination of red and green
- 1/2 cup Monterey Jack cheese
- 2 tablespoons olive oil
- 2 cups crumbled tortilla chips
- Salsa
Directions
- In a big bowl, beat the eggs with the milk until blended. Mix in the roasted peppers, the cheese, and several pinches of salt and pepper.
- Set a large skillet over medium-high heat, then pour in the olive oil. Fold the tortilla chips into the egg mixture, and immediately transfer everything to the skillet. If you prefer, crisp strips of corn tortilla in the oil for a few minutes first, then pour in the eggs.
- Cook the eggs as a scramble, moving them around now and then, until they are set the way you like them. Spoon salsa over the top to serve.