This Migas recipe is a true Texas One-Skillet breakfast that’s perfect for brunch or holidays.
As adults we sometimes allow ourselves to be stressed and overwhelmed by all of the demands and expectations on us to make this time of year perfect. Whether these are pressures that others place on us or just visions we have in our own mind, it becomes too easy to allow ourselves to get wrapped up in a never ending to do list, and lose sight of what really matters.
While Christmas brings to mind a lot of similar images for most people, this time of years always causes my thoughts to drift back to this time of year in 2008. I was 30 weeks pregnant and having a dream pregnancy…aside from the headaches. No morning sickness or heartburn to be found. I couldn’t wait to meet my first child and was eagerly counting down the days until her arrival.
With Cakes’ birthday just days before Christmas and my husband’s only a few days after, this time of year would take on an entirely new meaning. To make our time together during the birthday/Christmas/holiday season special we try to do more. More family time, more crafts, more outings, and more home cooked meals…especially for breakfast.
Where the girls usually have a Z-Bar for breakfast on school days, they get a little more sustenance to fuel their day. My girls love eating Goldrich eggs because of the rich golden yolks and delicious flavor, but we never budget enough time on school mornings to enjoy it as often as we should. Until we moved to Austin 5 years ago, I had never even heard of migas let alone tried to make it. Now it’s one of my go to easy, one-skillet breakfast recipes.
If you’re looking for something special for Christmas or just an awesome breakfast anytime, definitely try this easy Migas recipe!
- 1 tbsp butter
- 1 red onion diced
- 1 clove garlic minced
- 1 green bell pepper diced
- 1 orange bell pepper diced
- 2 cups tortilla chips crushed
- 1 tbsp oregano
- 12 eggs beaten
- salt and pepper to taste
- toppings/garnish: jalapeno/serrano peppers sour cream/crema, salsa, cotija cheese, cilantro
Beat 12 eggs together in a bowl, set aside.
Melt butter over medium heat, then add onions and cook until translucent.
Add garlic to skillet and cook for 1 minute before adding peppers and cooking until slightly softened about 3 minutes.
Sprinkle tortilla chips and oregano over veggie mix.
Pour on top of onion/garlic/pepper/tortilla chip mix and allow to cook.
Flip mixture over as little as possible while still allowing to cook.
Remove from heat and serve immediately with your choice of toppings once eggs are cooked through.
Have you tried migas before? What’s your favorite breakfast recipe during the holidays?
Check out my Colorful Deviled Eggs Recipe using fresh eggs too!