Jose introduced me to migas at one point or another, and it’s safe to say that we make them at least once a month as a quick and easy meal. These can be eaten for breakfast or dinner and are a great way to use up stale tortillas. Actually, I’m pretty sure that is how migas began. This can barely be considered a recipe but sometimes the best meals are just that.
- 4 corn tortillas, cut or torn into smaller pieces
- 4 eggs
- 1/3 cup bell pepper strips (we use frozen)
- 1 tablespoon butter
- 1 tablespoon cream cheese (optional)
- Salt and pepper to taste
Heat medium nonstick pan to medium heat and add butter. Once pan is heated (about 1 minute) add tortillas and sauté until browned and toasted, about 5 minutes. Add peppers and sauté until soft, about 2 minutes. Add egg and cream cheese and mix until eggs are cooked.
Serve with salsa, avocado, hot sauce, etc. Cholula is my hot sauce of choice.
You can certainly customize these to your liking. Cream cheese is not “traditional” but it’s delicious- my mom actually used to cook scrambled eggs with cream cheese very often when we were younger. So there. As you may recall, my husband does not like cheese so we often cook our eggs separately with our own add-ins of choosing. I also threw in the bell peppers because we had them, so again, put whatever you like in there. Scrambled eggs are a quick “clean out the fridge” meal in our house.
Not the best photos this time around, but I was starving and simply couldn’t wait. Enjoy!