Our version of a Mexican Breakfast Skillet combines fluffy eggs, finely diced veggies, Mexican cheese, and crunchy corn tortillas for a meal that the whole family will love. Top this quick meal with your favorite garnishes, including salsa, sliced avocado, pico de gallo, and cilantro.
kosher salt and freshly ground black pepper- to taste
10largeeggs
1/4cuphalf and half
1cupshredded Mexican Cheese
avocado slices- to serve
cilantro, pico de Gallo, or other garnishes- to serve
Instructions
Prep. Chop the corn tortillas into bite-sized pieces. Dice the bell peppers, jalapeno pepper, onions, and garlic.
Crisp the chopped corn tortillas. In a large cast iron skillet, add a little extra-virgin olive oil. Add the chopped corn tortillas and let cook, stirring occasionally until the tortillas are crisp and golden brown. Remove tortillas to a plate.2 Tablespoons olive oil, 6 corn tortillas
Saute veggies. Add a little more olive oil to the skillet and add the diced peppers, onions, and seasonings (ground cumin, kosher salt, and black pepper). Cook until softened. Then add the minced garlic and cook for another 30 seconds.1/2 cup bell pepper (any color), 1 medium onion, 1 large jalapeno, 1/2 teaspoon cumin, kosher salt and freshly ground black pepper, 2 cloves garlic
Combine eggs and half and half. In a medium bowl, combine the eggs and half and half. Use a whisk to mix well.10 large eggs, 1/4 cup half and half
Cook eggs. Reduce heat to medium and then add the eggs to the skillet. Cook until eggs are set, stirring frequently. Don't over-cook!
Add cheese and tortillas back. Add Mexican cheese and the crispy tortilla pieces back to the skillet and stir well. 1 cup shredded Mexican Cheese
Serve Migas. Serve Migas in individual serving bowls, along with a side of Restaurant Style Refried Beans.avocado slices, cilantro, pico de Gallo, or other garnishes
