Servings
Font
Back
3.8 from 42 votes

Migas

Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious! 

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 3
Calories: 593 kcal
Course: Main Course , Breakfast

Ingredients

  • 6 eggs
  • 4 lices Bacon
  • 3-4 corn tortillas
  • 1/4 onion
  • 1/2 Jalapeño
  • 1 garlic clove
  • 1/2 cup shredded cheese (Jack or Cheddar)
  • 1/2 teaspoon salt
  • freshly cracked black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • freshly chopped cilantro (optional)
For the Salsa Verde:
  • 4-5 tomatillos
  • 1/2 onion
  • 1 garlic clove
  • 10-12 prigs cilantro
  • 2 jalapeños

Instructions

    Cup of Yum
  1. Start by rinsing and de-stemming the tomatillos.  Add them to a baking sheet along with 4 slices of bacon.  Cook in a 400F oven for 20 minutes.  I line the baking sheet with parchment paper for easy clean-up.
  2. Finely chop 1/4 onion, 1/2 jalapeno, and single garlic clove. 
  3. Cut the corn tortillas into thin strips approximately 1/4" wide. 
  4. Heat up a skillet over medium-high heat.  Add 2 tablespoons of oil and a single tablespoon of butter.  When the oil is hot add the tortillas strips and cook until they are crispy and brown, stirring regularly, approx. 5-7 minutes.  I usually add a pinch of salt here too. 
  5. Add the onion and jalapeno to the pan and saute until they are softened.  (You can add a glug of oil to cook the onion and jalapeno if you need to.)  Add the minced garlic and cook briefly, 30 seconds or so.   Turn the heat down to medium-low. 
  6. Whisk together 6 eggs and add them to the pan along with 1/2 teaspoon of salt and some freshly cracked black pepper.  Stir regularly as the eggs cook over medium-low heat. 
  7. Meanwhile, add the roasted tomatillos to a blender along with 1/2 onion, 2 jalapenos, 10-12 sprigs cilantro, and a single garlic clove.  Combine well and take a taste.  I rarely add salt to this Salsa Verde but you can add a pinch if you think it needs it.   Note:  2 jalapenos creates some real zip so feel free to dial back on the jalapenos if you want a milder version.
  8. When the eggs are just about done, add the cooked, chopped bacon and 1/2 cup shredded cheese.  Combine well and take a final taste for seasoning.  (Note:  if you're not using bacon you might need to add a pinch of salt.)
  9. Garnish with chopped cilantro and serve immediately next to a bowl of your freshly made Salsa Verde so people can add a few spoonfuls at a time. 

Notes

  • We typically make Salsa Verde using serranos so feel free to use those if you have some on hand, but this version uses jalapenos and they work just as well. 
  • Instead of frying up the tortillas I used some baked tostada shells in these Express Migas. 

Nutrition Information

Calories 593kcal (30%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 593

% Daily Value*

Calories 593kcal 30%

* Percent Daily Values are based on a 2,000 calorie diet.