Coming home from vacation is so hard.
Why is there so much junk in the mailbox?
Why is there so much laundry on the floor?
Why is there nothing but condiments in my refrigerator?
Why is my dog attacking my travel loofah?
Why did I think I would need a loofah just for traveling?
Whatever.
I guess I have to stop sleeping until noon.
I suppose I’ll have to start reading something other than Us, People, OK! and In Touch.
And you’re probably going to tell me that I can’t keep eating mimosas and brownies for breakfast.
This stinks.
I’ve got to do something here.
Action must be taken.
I need to pull myself out of this back home bell jar.
And I think I’ve got it.
What’s the only thing better than brownies and mimosas for breakfast?
Migas!
MIGAS!
M! I! G! A! S!
I see a light at the end of the tunnel.
This is some serious breakfast. You don’t mess with migas.
But the cool thing is that this super serious breakfast is double-time simple to prepare. What could be better than that?
I’ll tell you what could be better: all of the textures and flavors going on in migas. You’ve got the sautéed onions, chiles and garlic, the juicy tomatoes, light fluffy eggs, and crunchy, fried corn tortilla strips.
Oh! And don’t forget the salty queso fresco that you’re going to grate on top of your migas.
This is good. Double-time good.
OK. I’m feeling much better now. I’ve got this.
I can handle the laundry. Sort that mail. Retrieve my travel loofah from B.’s mouth.
Thank you, migas. You made my back home day.
Migas
10 large eggs
1/4 c. heavy cream
1 c. yellow onion, diced (approximately one small yellow onion)
3/4 c. jalapeño, minced (approximately three large jalapeños; I chose to leave the seeds and membranes intact, you may remove them if you prefer)
3 tbsp. garlic, fresh, minced
4- 5″ corn tortillas
1 1/4 c. vegetable oil, divided
1 1/2 c. plum tomatoes, diced
1 c. queso fresco, grated (you may substitute feta or any other sharp, salty cheese)
1 tsp. black pepper, ground
1 tsp. salt
1/2 cumin, ground
To prepare the corn strips, cut the tortillas in half and then slice them into thin strips (1/2 – 3/4″ wide). Heat 1 cup of vegetable oil in a large, heavy-bottomed sauté pan over medium-high heat. Working in batches, fry the tortilla strips for approximately 2 minutes, flipping the pieces as they fry and removing the crispy, browned strips to a paper towel-lined baking sheet to drain and cool.
Crack the eggs into a large bowl and whisk in the heavy cream, salt, pepper and cumin. Set the egg mixture aside.
Meanwhile, in another large sauté pan, warm the remaining vegetable oil over medium heat and sauté the onion for approximately 3 minutes or until translucent and fragrant. Add the jalapeño and sauté for an additional 3 minutes. Add the garlic and sauté for one more minute. Pour in your egg mixture and cook, tossing and folding as you go, until the eggs are light, fluffy and cooked through. Add the tomatoes and tortilla strips and remove from heat.
Top with grated cheese and serve immediately.
YIELD: approximately 4-6 servings
Muchos-Gracias! Made them with both corn and flour tortillas—–excellante!
Fantastic, Paula! So glad you enjoyed it! Have a wonderful week!
I have most of these things in my fridge already, and I know they are begging to be made into migas. Breakfast for dinner!
Hello. Found your recipe through foodgawker.com. It looks amazing! My question is this…the picture looks like you used flour tortilla, but your recipe calls for corn. I am partial to flour and wondered if this is actually what you used or are my eyes deceiving me? LOL. I am definitely going to make this!!
I actually used corn tortillas for the crispy strips in this dish, but you could really use either flour or corn. Just fry them up nice and crispy. They are the best part of migas in my humble opinion!
Thanks a bunch! I think I might try some of both to see which I like better
Meagan, wow! I think this could put Kelloggs out of business if word gets around. This is totally my sort of breakfast. I think I could manage the mail and the laundry after this. I don’t think I’ll have to fight my cat for the loofah tho
I don’t see anything wrong with having brownies and mimosas for breakfast! But these migas look fantastic, too. I’m excited for Homefries U, can’t wait to meet you there!
Your migas looks wonderful! I always am torn between migas and chilaquiles at breakfast! Welcome back from vaca!
I have never heard of Migas but sounds like a great breakfast!
Yummm. I would say it’s time for second breakfast. Right now.
Yum! Looks wonderful!
I have never heard of migas until now, but it looks like something that I would LOVE to have for breakfast! I love breakfast almost any time of the day and I think this will have to grace my kitchen sometime soon!
I have never heard of migas but that little bowl looks like a great way to start the day. My husband is the big breakfast buff. Maybe I can accidentally leave this up tonight.
Our migas are really different, i’d love to try yours, it looks really good!!
That is one serious breakfast substitute for the mimosa’s and brownies!
Ah today I learn something new. Never heard of Migas but i am a big fan of mimosa. I will take this over brownies anything. Look soo yummy!
This looks like the ultimate hangover cure. I see a need for it in the not too distant future.
Love it. Migas has been known to cure a hangover or two in our household.
Anything with eggs grabs me where I take notice. I love this. What an outstanding creation. I’d have to take the seeds out of the chile, but the rest is good to go. Many thanks for sharing the recipe. And, welcome back!
Mmmmm. I can smell this cooking already!
I have never had Migas! Sounds and looks delicious!
I have never made these (or even tried them) before! But, if they inspire mail sorting and laundry doing…I totally need them. Welcome back from vacation
I never even heard of Migas before. But it seems like an egg bake on crack! My husband would flip for this! I hate coming home from vacation, it is way too much work.
Oh this breakfast is caling my name. This is totally the kind of dish I would order at brunch. Bookmarking to make soon!
Coming home from vaca stinks, and I totally agree that condiments in the fridge is like my #1 gripe with vaca returns. This breakfast looks yummy.
hahahah travel loofah. I swear sometimes I bring my whole bathroom with me. Why? I’ll never know. I think it’s either a sickness, or possibly the extreme need for some “back home” comfort, while on vacation. I am just glad you retrieved it!
Oh and as for those MIGAS. Wow. I am going to make this tomorrow if i have time to spare from my busy weekend! YUM YUM YUM. I am craving it now! Thanks for sharing
Yummy recipe. Welcome back and thanks for the postcard!
I’ve never had Migas before. I think I might want migas instead of brownies and mimosas for breakfast! Looks perfect. Your “back from vacation post” totally made me want to TAKE a vacation.
Migas are great! I have never made them but tasted them first in Austin. Texas.