Best San Antonio Migas Recipes

Migas image

Provided by ratherbeswimmin

Categories Breakfast

Time 37m

Yield 4 serving(s)

Number Of Ingredients 11

8 large eggs
2 tablespoons water
1/4 teaspoon salt, to taste
fresh ground pepper
2 tablespoons butter or 2 tablespoons margarine
6 green onions, sliced (include some of the green part)
1 medium tomatoes, seeded,chopped and drained
1 (4 ounce) can chopped green chilies, drained
1 cup grated monterey jack cheese
1 cup tortilla chips, broken into large,bite-size pieces
hot sauce, to taste

Steps:

In a mixing bowl, add eggs, water, salt, and pepper to taste; whisk to combine.
Melt the butter in a large non-stick skillet over medium heat; tilt pan to swirl the melted butter around.
When the butter foams, add green onions; stir/saute for 1 minute.
Add in egg mixture; let set for 20 seconds.
Cook and stir for 3-4 minutes or until almost set.
Add in tomato, green chiles, and cheese; continue stirring/cooking until mixed well and cheese melts.
Add in chips; stir to combine.
Sprinkle hot sauce over the top if desired; serve.

Mexican Migas image

Provided by Food Network

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 7

2 corn tortillas
Vegetable oil
Butter
1 tablespoon diced bell pepper
1 tablespoon diced onion
1 tablespoon diced tomato
2 eggs

Steps:

In a skillet, fry corn tortillas in hot vegetable oil until crispy. Drain. Remove oil from heat, Cut tortillas into bite-sized pieces. In butter, saute bell peppers and onion until soft. Add tomatoes. Beat eggs well. Add eggs to sauteed vegetables. Add tortilla chips. Scramble until eggs are done.

Migas image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 13

Olive oil or cooking spray
1/4 cup small diced onion
2 green onions, minced
1 clove garlic, minced
1 small tomato, seeded, diced
1 serrano pepper, seeded, minced
4 large eggs
8 egg whites
2 stale corn tortillas broken into pieces (or equivalent in baked tortilla chips)
1-ounce lowfat Cheddar, shredded
2 tablespoons chopped cilantro leaves
1/4 teaspoon sea salt
Freshly ground black pepper

Steps:

In a heavy nonstick skillet, saute the onion with some of the olive oil or cooking spray over medium heat for 1 minute. Add the green onion, garlic, tomato and serrano pepper and cook until the tomato has rendered most of its moisture. Beat the eggs and whites together and add to the sauteed onion mixture, stirring gently. When the eggs are half set, add the tortilla pieces and continue to cook until almost set. Fold in the cheese and cilantro and season, to taste, with salt and pepper.

Sunny's Migas Verdes image

Provided by Sunny Anderson

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

8 large eggs
3 tablespoons unsalted butter
3 tablespoons vegetable oil
4 corn tortillas, sliced into 1/2-inch-wide strips, then cut into 2-inch-long pieces
One 4-ounce can green chiles, drained
1/2 cup chopped Vidalia or other sweet onion
Kosher salt and freshly ground black pepper
3 tablespoons salsa verde
1/2 cup shredded pepper jack cheese
1 avocado, diced
2 tablespoons chopped fresh cilantro
3 scallions, sliced
1/4 cup Mexican crema

Steps:

In a large bowl, whisk the eggs vigorously. Set aside.
Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until golden and crispy, 2 to 3 minutes. Add the chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, 2 to 3 minutes. Remove from the heat and stir in the salsa verde.
Serve topped with the cheese. Garnish with the avocado, cilantro, scallions and a drizzle of crema.