"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Migas Recipe

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This recipe for Migas, by , is from The Southwick Girls Family Cookbook, 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!

Contributor:  
Contributor:  
Trudy O'Nan

Category:
Category:

Ingredients:  
Ingredients:  
eggs (1 -2 per person)
salsa
tortilla chips
leftover steak or vegetables as an add-in
cheese

Toppings:
cotija cheese
avocado
salsa
Cholula/hot sauce
cilantro
sour cream
jalepenos

Directions:
Directions:
Scramble eggs in bowl. Gently mix in salsa. If you are adding meat or vegetables, saute these before adding egg mixture. If including add-ins, then scale egg mixture up or texture will be off.

Pour egg mixture in pan/over ingredients and immediately add crushed tortilla chips. You are looking for large and small chunks of chips.

Do not stir or touch the mixture for a few minutes. you want the egg mixture to brown a bit on the bottom. Once the bottom layer is cooked, lift with a spatula and let the raw mixture on top run under the cooked part like you are making an omelet. Once a good amount of the egg mixture is cooked, flip over large sections of the migas so the uncooked top of the egg mixture is against the pan.

Once your eggs are cooked to your liking, then you can use your spatula to make more bite sized chunks/scrambled texture.

Remove from heat and stir in shredded cheese to taste.

Top with some or all of suggested toppings.

Personal Notes:
Personal Notes:
This is from Hillary's family, but it is one of my favorite breakfasts. When I asked for the recipe, Hillary mentioned that for the Kyle Babick special, put Migas in a warm tortilla with refried beans.
Sounds good to me!

 

 

 

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