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Casserole of Migas Recipe

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This recipe for Casserole of Migas is from Nana's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup milk or half-and-half
1/3 cup peanut oil
4 corn tortillas, cut into strips
1/2 onion, diced (about 1/2 a cup)
4 jalapeņo peppers, diced
1 cup of shredded cheese (Longhorn, Cheddar or Monterey Jack)
1 to 2 Tbsp. chunky salsa
1 Tbsp.of cilantro
Salt and pepper to taste

Directions:
Directions:
In a bowl, whisk eggs together with milk. Add a dash of salt and pepper. Set aside. In a large iron skillet, heat peanut oil on medium-high and place tortilla strips in skillet, cooking for about three minutes, turning once. Remove the tortilla strips with a slotted spoon to a paper towel lined plate. Drain all but 2 Tbsp. of the oil from the skillet.

To the skillet, add onions and jalapeņos and cook to soften. Add egg mixture and tortilla strips and let eggs sit for about one minute or until set on the bottom; gently stir. Sprinkle cheese on top of eggs and continue to cook until melted. Add salt and pepper to taste and top eggs with salsa. Serve with refried beans and flour tortillas.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
A traditional Mexican food breakfast favorite, this casserole was always on the menu at Price's Chef.

 

 

 

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