Sunday Morning Migas

Well it’s been a whole month so I last posted on here. I feel like we are go, go, go right now with no breaths in between. Weddings, a week in Mexico, visiting friends in other cities, Lee going hunting, it never ends. The weekend before we left for our trip to Mexico, I wanted to do nothing. Just sit on the couch, watch Fargo, read my book, cleanup around the house, drink wine, walk the dog, and eat some good food. I love laid-back weekends with no plans where I can really just relax and enjoy a few days off.

So Sunday morning I made these migas before church and they were the perfect way to spend a lazy Sunday morning at home. I fried some tortillas to get them nice and crispy, sautéed some veggies and scrambled some eggs, topped it all off with some cheese and avocado. So easy and hearty and delicious and soulful all in one.

It’s been about two weeks since I actually made these migas, so this post is overdue. But here there, better late than never. And boy do they shine with that fashionably-late-to-the-party self-confidence. I have a feeling these migas know just how good they really taste.


5 corn tortillas, cut into strips
5 eggs, beaten
1 jalapeño, de-seeded and chopped
1 clove garlic, minced
1/2 white onion, chopped
1/2 bell pepper, chopped
1 roma tomato, chopped
1/2 cup cheddar cheese
Vegetable oil
Optional: cilantro, avocado, corn or flour tortillas, salsa for serving


  1. Heat about 1/4 inch of vegetable oil in a skillet over medium-high heat until the oil is hot but not smoking. Fry the tortilla pieces for about 3 minutes, stirring them so they don’t stick together. Once they are done, remove them to a paper towel-lined plate.
  2. Drain the oil* so there is about 2 tablespoons left and then add the onions, jalapeño, garlic, and bell peppers to the skillet. Sauté for about 5 minutes until tender.
  3. Add salt and pepper to the whisked eggs, then pour into the pan. Add in the tortilla strips. Slowly scramble the eggs for a few minutes, then fold in the tomatoes and cheese.
  4. Serve immediately with cilantro garnish, avocado, extra tortillas and salsa as desired.
*Be careful when draining the oil as it will be very hot and can cause serious burns. The best option is to pour it into a container where you are storing oil to discard later on.

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