Sunday Morning Migas

I love Sunday mornings. It's the perfect day to sleep in, lounge around the house, and spend time together. For Will and I, church doesn't start until 12:30, so we have the whole morning to ourselves. Sunday is usually the only day of the week I get a chance to make breakfast, since one of us usually has to work on Saturday. A few weeks ago, our friends Shaun and Crystal stayed with us while Shaun's household goods were packed up and shipped back to the States. Crystal comes from a Mexican family in Texas, and she was kind enough to make some of her favorite recipes for us a couple of days a week! One of my favorites were her migas, a delicious breakfast dish with eggs, corn tortillas, Rotel tomatoes, and whatever ingredients strike your fancy. While my version didn't turn out nearly as delicious as hers, it was a great start to the morning (until I nearly cut off the tip of my left index finger with one of my incredibly sharp knives...ouch!). Add as much or as little spice to this recipe as you want.


6-7 eggs
1/2 package of corn tortillas, cut into little squares
extra virgin olive oil
2/3 cup chopped onion
splash of milk
salt and pepper, to taste
one small can Rotel with diced chiles
shredded Mexican cheese

1. In a medium skillet, pour enough olive oil to cover the bottom of the pan. Turn the heat up to medium high, and cook the tortillas until crispy. Add onions and cook an additional 5 minutes.

2. In a medium sized bowl, add the eggs and scramble well. Add a splash of milk, and salt and pepper to taste. Add as much cheese as you would like, and mix well with the eggs.

3. Add the egg mixture to the skillet, and cook until solid. Drain the Rotel, and add as much as you would like. Serve hot.


  1. Migas rules! I love dishes that just use up whatever you've got laying around - I like to throw in a little chorizo.

  2. Oooh chorizo sounds great, I'll try that next time!


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