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Migas – El Paso Style

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Charles Salsman, who spent his childhood years in El Paso, shares this simple Saturday morning brunch recipe. Typically using items found in the fridge, this is a super recipe to turn left-overs into a spectacular presentation. And did I mention that it is super yummy?

El Paso Migas

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Prep Time 15 minutes
Cook Time 8 minutes
Course Breakfast
Servings 4

Ingredients
  

  • 8 eggs, beaten
  • 2 corn tortillas, torn into bite-sized pieces (or equivalent in corn chips)
  • 4 pieces cooked bacon, chopped
  • 8 TBSP chopped onion
  • 8 TBSP chopped tomato, seeded
  • 3-4 seeded and chopped jalapeño or serrano peppers
  • ½ cup grated cheese (Cheddar, Monterey Jack or any melting Mexican cheese)
  • Salt and pepper to taste
  • Oil, bacon fat, and/or butter for cooking

Instructions
 

  • Start by putting the fat in a frying pan over medium heat until hot
  • Add the chopped corn tortilla and fry until it gets crispy edges
  • Add the chopped tomatoes, onion, peppers and approximately 4 slices of the bacon, cooking until vegetables begin to wilt slightly.
  • Add the eggs (salt and pepper) and cook for about 2 minutes - stirring the mixture.
  • Add the cheese and continue cooking until the eggs are cooked to your liking.
  • Spoon onto a platter and top with extra bacon.
  • Serve with a side of citrus fruit and sliced avocado.

Notes

  • Options:
  • -Use leftover Pico de Gallo instead of the vegetables (just use the amount to your taste)
  • -Use leftover cheese (slightly hard or starting to dry)
  • -Use leftover pork, beef fajitas, steak, or dried beef (machacado)
  • -Add cilantro or other fresh spices to taste
  • -Garnish the top with fresh avocado or put some leftover guacamole on the side
  • -Serve with extra bacon and/or Frijoles Refritos
  • -Serve with fresh corn or flour tortillas
  • -If I use oil or bacon fat, I like to add a piece of butter before the cooking is done. I think it adds to the taste!