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Ingredients
Scale
- ¼ cup vegetable oil
- 6 white corn tortillas cut into bite-sized pieces
- Kosher salt to taste
- 1 small red bell pepper small-diced
- 1 small green bell pepper small-diced
- 1 small sweet onion small diced
- 6 large eggs
- 1 tablespoon whole milk
- ¾ teaspoon kosher salt
- 1/2 teaspoon black pepper
- 10 ounce can diced tomatoes with green chiles drained
- 1 cup shredded monterey jack cheese divided
- 1 cup shredded sharp cheddar cheese divided
- ¼ cup fresh chopped cilantro plus more for garnish
- favorite taco toppings
Instructions
- Heat the oil in a large skillet over medium heat.
- Once hot, add the tortillas in batches and fry until golden brown and crispy. Drain on a paper towel-lined tray and sprinkle with salt.
- Add the red and green bell peppers along with the onion to the skillet and cook over medium-low heat until softened and lightly browned, about 12-15 minutes.
- In a bowl, beat together the eggs, milk, salt, and pepper, then set aside.
- Add the drained diced tomatoes with green chiles to the skillet, mixing well.
- Pour the egg mixture into the skillet and let cook for about a minute. Gently stir until it begins to set up, about 2-3 minutes.
- Stir in half of the Monterey Jack cheese, half of the cheddar cheese, and cilantro.
- Add in the fried tortillas and mix well to combine.
- Remove from heat and top with remaining cheese, covering with a lid until melted.
- Serve hot with your favorite taco toppings.
Notes
You can customize Migas with your favorite vegetables or spices for added flavor.
Using fresh tortillas can enhance the texture and taste of the dish.
Feel free to experiment with different cheeses for unique twists.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 300mg