Migas. This quick and easy Mexican breakfast recipe uses up leftover tortillas to create a flavorful breakfast skillet! Serve with fresh flour tortillas or refried beans for a complete meal!
- 3 tbsp avocado oil or extra virgin olive oil
- 6 white corn tortillas cut into bite size pieces
- 8 large eggs
- 2 tbsp milk
- salt & pepper
- ½ cup Monterey Jack Cheese shredded
- 2 cups refried beans
- 4 corn/flour tortillas
- pico de gallo
- queso fresco or cotija crumbled
- cilantro diced
Fry Tortillas: Heat olive oil in a large skillet over medium heat.
Add the corn tortillas to the skillet and cook until crispy. Sprinkle with a pinch of salt.
Prepare Eggs: In a medium size bowl whisk together the eggs, milk and salt and pepper as desired.
Cook the Eggs: Pour the egg mixture into the skillet over the fried tortillas. Allow the eggs to cook, once they start bubbling, carefully scrape the eggs with a silicone spatula to scramble them.
Add Cheese: When eggs are partially cooked, add the shredded Monterey Jack Cheese and stir to combine until cheese is melted.
Continue cooking until the eggs are fully cooked, no longer runny.
Remove the skillet from the heat.
Serve over refried beans or on corn or flour tortillas.
Garnish with optional toppings.
Serving: 1serving | Calories: 441kcal | Carbohydrates: 31g | Protein: 22g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 341mg | Sodium: 911mg | Potassium: 215mg | Fiber: 7g | Sugar: 4g | Vitamin A: 683IU | Calcium: 234mg | Iron: 3mg