Migas (Mexican Egg Tortilla Breakfast Skillet)
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Isabelle Eats
Migas (Mexican Egg Tortilla Breakfast Skillet)
Migas (Mexican Egg Tortilla Breakfast Skillet)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Made with crispy corn tortillas and veggies, Migas (Mexican Egg Tortilla Breakfast Skillet) is an easy morning meal that's sure to please the whole family! (gluten free + vegetarian)
Ingredients
- 2.5 tbsp olive oil or other cooking fat
- 8 eggs
- 1/2 tsp coarse sea salt
- 4 corn tortillas cut into squares
- 1 medium green bell pepper, diced
- 1/2 medium red bell pepper, diced
- 1/2 medium yellow onion, diced
- 2 tsp minced garlic
- 2 medium roma tomatoes, diced
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1 pinch black pepper
Instructions
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Heat 2 tbsp olive oil in a large frying pan over medium-high heat. While oil is heating up, whisk the eggs in a medium bowl and set aside.
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Add the cut corn tortillas into the pan and cook until crispy, about 6 to 8 minutes. Season with the remaining 1/4 tsp of salt. Using a slotted spoon or spatula, remove the crispy fried tortillas from the pan and place on plate covered in paper towels. Set aside.
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Add the remaining 1/2 tbsp olive oil to the frying pan and add the diced bell peppers, onions and garlic and sauté, mixing often, for about 6 to 8 minutes or until peppers are soft and beginning to blister.
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Add the diced tomatoes, chili powder, cumin, black pepper and cook for another 5 minutes.
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Add the whisked eggs to the pan and cook for about 30 seconds to 1 minute. Quickly add in the crispy fried tortillas and fold into the eggs. Cook for about 2 to 4 minutes or until the eggs are fully cooked and no longer runny.
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Remove from heat and top with cotija or feta cheese, cilantro and hot sauce if desired. Enjoy!
