These authentic migas are a delicious Mexican breakfast skillet recipe.
So what if this weekend we try a delicious and authentic Mexican migas recipe? I made these with crispy corn tortilla pieces, sausage and scrambled eggs snuggled in between sautéed onions, poblano peppers, tomatoes, jalapeño, and roasted garlic. And how about we add some refried beans, and top it all off with some finely chopped onions and avocado slices? Would you like that? I certainly would! Or would you give me a stare of confusion and ask, “Wait Cathy, what are migas?”
So What Are Migas?
First of all, migas are a delicious breakfast dish that we should all be treating ourselves to a little more often than not, for sure! But again, wait, what are Migas?
Migas are a Mexican breakfast skillet. The migas refers to the corn tortilla pieces cooked until crispy and then tossed with scrambled eggs. Migas with eggs (migas con huevos) can be mixed with onions, tomatoes, chile peppers, rajas (poblano strips), ham or chorizo. Of course, along the way some of us may just simply add whatever leftover meat we have in the refrigerator, like say chicken, but then again this would most likely make this dish chicken chilaquiles, right? Yes, I think so!
Now there are certain variations of migas. For example, in Mexico City, migas is a soup made with day old bolillo rolls and topped with a raw egg that is slowly cooked in the hot broth. You will also hear the term migas referring to Portuguese migas, which is a completely different dish. And then there are Spanish migas, which are prepared differently depending on the region. But for informative purposes, Spanish migas consists of leftover bread with usually a blend of pork blend.
For this here authentic Mexican migas recipe, I added kielbasa sausage, tomatoes, onions, poblano peppers, jalapeños, cilantro, Monterey jack cheese, eggs and of course the star of this Mexican breakfast skillet, the migas! Then, to accompany this already delicious breakfast, I added refried beans, avocado slices and served it with warm corn tortillas just in case I wanted to have a migas taco!
This breakfast was just perfect! So give this authentic migas recipe a try and let me know what you think. I don’t believe you will be disappointed! Also don’t forget some hot sauce!
4 tablespoons milk or half and half mix with whisked eggs
1 poblano pepper or green bell pepper, chopped
1/2 white onion chopped
1-2 Roma tomatoes chopped
1-2 cloves garlic minced
1/2-1 jalapeño pepper finely chopped
1 cup kielbasa sausage cooked
2 1/2tablespoons oil
salt to taste
In a pan or skillet, heat 2 tablespoons of oil over medium heat. Spread corn tortilla strips around the pan and cook until nice and crispy. Drain on paper towels.
Whisk eggs and milk and set aside.
Using a clean skillet over medium-high heat, add 2 tablespoons of oil. Add onions, pepper, jalapeño and garlic. Cook until onions are translucent, about 6 minutes.
Note: If using a poblano pepper, make sure to roast the pepper first. Roast on stovetop, oven or open flame until skin is charred on all sides. Place pepper in a plastic container and allow pepper to "sweat." Next, under running water remove outer charred skin. With fingers, open pepper and rinse seeds out and gently remove stem. Cut pepper into strips and coarsely chop.
Add tomatoes to pan and cook for a minute. Add kielbasa sausage and mix all together.
Add tortilla strips and eggs. Add salt to taste. Fold eggs in with mixture and cook for 2-4 minutes or until eggs are no longer runny. Top with shredded Monterey Jack cheese and cilantro.
While eggs are cooking, heat beans in a bowl in the microwave for 2-3 minutes.
Slice the avocado. Serve migas, beans (top with chopped onions if desired), avocado slices and warm tortillas.
Serve with hot sauce if desired, and enjoy!