I have been wanting to work on a recipe for Migas for the LONGEST time, and with this that and the other, just hadn’t gotten around to it.
And then Way Better Snacks asked me to develop an entertaining recipe using their tortilla chips, and I leapt at the chance to propose Migas. And luckily for me, they leapt at the idea of scrambled eggs with various Mexican-ish, Spanish-ish, Tex Mex-ish seasonings, tomatoes, peppers, onions, cheese, and the ingredient that makes Migas Migas, crushed fried tortillas).
Here’s the real deal. When we have people staying over, I go all out on the dinner. If they are staying for more than one night, there will likely be a lunch, or maybe even two, where I also do some real cooking. And while on occasion I do a breakfast/brunch with some fanfare, more often one of three things happen:
2) I put out a selection of muffins (try these berry cinnamon streusel numbers) and fruit and let everyone pick away at that (also good when people are rousing themselves at different times).
3) I gesture with grace towards the pantry where the cereal is kept, and the cabinet where the Keurig pods live, and mention that there is some cut up melon in the fridge.
So, that’s the norm, but sometimes I do feel the need to serve up something that resembles a true meal, like a savory bread pudding or a frittata, and I think Migas may become my new favorite easy-but-highly-desirable morning entrée.
You can definitely add chorizo to the mix, another traditional ingredient in this dish that gets its name from the Spanish word “crumbs”. I kept this version vegetarian. And you can play with the proportions of ingredients, the type of cheese, the kinds of peppers you use, how much seasoning to add. You can even play around with which variety of Way Better Chips you use. You can add cilantro, scallions, beans, sour cream, some slices of avocado at the end. You can serve it for breakfast, lunch, or dinner, or when you get home from an eventful night at midnight. And once you make this madcap scramble, you’ll feel like playing around with all of the above, on repeat.
- 2 tablespoons unsalted butter
- 1 onion chopped
- ½ cup chopped red bell pepper
- 1 jalapeno pepper seeded and minced
- Kosher or coarse salt and freshly ground pepper to taste
- 2 cups baby spinach
- 8 large eggs beaten
- About 20 Way Better Spicy Sriracha tortilla chips
- ⅔ cup grated cheddar cheese
- Fresh salsa homemade or store-bought to serve
- In a large skillet, melt the butter over medium heat. Add the onions, bell peppers, and jalapeno, and season with salt and pepper. Sauté the vegetables for about 5 minutes, until tender. Add the spinach, and sauté for 1 more minutes until it starts to wilt. Add the eggs and the tortilla chips and scramble until the eggs are almost cooked, and the chips have softened slightly and broken up a bit into the eggs.
- Sprinkle the cheese over the top, cover the pan, and let sit for a minute until the cheese is melted and the eggs have finished cooking. Serve with the salsa.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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