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Migas--or Chilaquiles? Whatever. Just call it Good.

I'm not sure which this skillet breakfast dish I make is. If you do an online search, there's a huge debate about what constitutes Migas vs. Chilaquiles. We call them Migas.

This recipe is for 2 servings.


2 corn tortillas, chopped into pieces*

2 tbs vegetable oil

1/4 cup chopped bell pepper

1/4 cup chopped green onion

1 chopped Serrano or jalapeno pepper OR

2 tbs chopped green chilies (from the can)

4 large beaten eggs

1/2 cup Mexican shredded cheese or Colby-jack cheese

1 tbs water

1/4 tsp salt

1/4 tsp pepper

Toppings: Mexican creme, pico de gallo, salsa,sour cream, avocado, guacamole,cilantro, black olives, bacon bits


1) Gather all of your ingredients, chop what needs chopping. Crack your eggs into a bowl and add the water. Beat with a fork until combined. This step is important because once you start cooking, things go fast and you won't have time to chop the next item.

2) Heat the oil in a pan until it starts to shimmer. Toss tortilla pieces in the pan.

3) Once the tortillas start to crisp up, toss in the onion and peppers. Stir to keep from burning.

4) When the onions and peppers are starting to get crispy and the tortillas look like they are fixin' to burn, pour the eggs over them. Add salt & pepper. DO NOT STIR. As they begin to cook, gently push the cooked portion toward the center of the skillet, allowing the uncooked part of the eggs to flow off the top into the skillet until everything is just set.

5) Sprinkle the cheese over everything. Place a lid over the skillet and remove from burner. Allow to set for a couple of minutes until the cheese melts.

6) Divide among two plates. Top with whatever toppings your little ole heart desires. Serve immediately.


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