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My review
Migas II
SHELLSHOCK
"This was my husband's favorite breakfast growing up in a Mexican household. Now we make it all times of day and even our kids always ask for seconds. Very simple, inexpensive, and quick to make. I sometimes add hot pepper sauce, or ingredients you would like in a omelet, but my husband prefers it the traditional way."
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Ingredients
20 m servings 269 calsOriginal recipe yields 5 servings
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Directions
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Prep
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- Heat the oil in a large skillet over medium-high heat. Tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp.
- Pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. Season with salt to taste. Serve immediately.
Nutrition Facts
Per Serving: 269 calories; 12.8 g fat; 29.2 g carbohydrates; 10.2 g protein; 166 mg cholesterol; 115 mg sodium. Full nutrition
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Reviews
Read all reviews 100130 Ratings
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Most helpful positive review
3/3/2009
My grandparents came from Mexico and I grew up eating this dish. I prefer the ratio of 1 egg to 1 tortilla. I first cut the tortilla into thin strips about 2" long by 1/2 inch thick and fry the ...
Most helpful critical review
5/17/2004
PRETTY BLAND, MAYBE LESS TORTILLAS TO MORE EGGS?
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3/3/2009
My grandparents came from Mexico and I grew up eating this dish. I prefer the ratio of 1 egg to 1 tortilla. I first cut the tortilla into thin strips about 2" long by 1/2 inch thick and fry the ...
12/17/2007
My best friend is Mexican and taught me how to make Migas. As we were cooking the tortillas, we decided to throw in some other things I had on hand...We ended up adding fresh pico de gallo, sli...
4/30/2004
I have been making something like this for a few years now after having eaten it in Mexico when I lived there. Now my children even love it! An addition I can suggest is to add salsa (any heat y...
7/6/2004
I grew up eating this dish as well. I don't know if it was because my Mexican father taught my mother to make it (and she revised it), but we always added diced tomatoes and green chile salsa. T...
6/18/2005
Great starter recipe! I sauteed around 1/4 cup of chopped onions in butter until soft before adding the torn tortillas. It was very tasty. Even my children, who usually don't care for eggs, e...
3/4/2006
I loved the idea of this recipe, but didn't have any corn tortillas on hand. I did have corn chips, though, so I crushed them into the beaten eggs and then scrambled it all together. Delicious!
9/30/2008
I added jalopinos, onion and tomato to the mixture. I also added chedder cheese on top. At the table I added salsa and sour cream. The end result oh so good!!!!!
1/30/2011
I prefer a 1:1 egg tortilla ratio and half butter half evoo. I like to add red bell for color and diced (already cooked) potatoes. Zip thru tortillas with pizza cutter.