Migas: Back Home Breakfast

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

Comments

  1. 25

    AnnMarie says

    I have most of these things in my fridge already, and I know they are begging to be made into migas. Breakfast for dinner!

  2. 24

    Christian Kay says

    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!!

    • Meagan says

      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!

  3. 23

    says

    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 :)

  4. 22

    says

    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!

  5. 5

    says

    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. :)

  6. 4

    says

    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 ;)

  7. 2

    says

    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.

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