Gluten Free Migas Recipe
Unless you have lived in or traveled to the Southwestern United States, chances are you have never heard of Migas. If this is the case, all I can do is offer my sincere condolences and a recipe.
I have no idea as to the origin of Migas but if I were to venture a guess it would be either a late night, after party kitchen-raid dish or the thing you need to consume after a late night of attending a party.
Migas is (are?) basically scrambled eggs. With attitude! Peppers (both sweet and spicy) are scrambled into eggs along with some onion, cheese, chopped tomatoes, and best of all – tortillas! You fry up the tortillas until they are nice and crispy and then you scramble them into your eggs where they soften up and pull in all those fabulous flavors. It may seem like a waste of time to crisp up the tortillas just to have them soften but trust me on this – it is NOT!
Migas is (are?) comfort food; pure and simple. They can be eaten for breakfast, lunch, dinner, or as I mentioned before, late at night. In all honesty, there is just no wrong time to eat Migas.
If you have never tried Migas – prepare to fall in love!
Recipe notes: While not exactly heath food, I do make these a tad healthier than normal – I use cage free pastured eggs (Nature’s Yoke to be exact), gluten free, non-gmo corn tortillas (MiRancho), and grapeseed oil to fry up the tortillas. If you are dairy-free, use dairy free milk in place of the half and half and good dairy free shreds (Galaxy or Vegan Gourmet).
- 4 tablespoons grapeseed or vegetable oil divided use
- 4 tablespoons unsalted butter or dairy free butter divide use
- 4 gluten free corn tortillas
- 1 medium onion chopped
- 2 red bell peppers seeded, deveined, and chopped
- 1 jalapeno pepper seeded, deveined, and minced
- 4 plum tomatoes chopped
- 12 large cage free pastured eggs
- ¼ cup half and half milk, or dairy free milk
- Kosher salt & freshly ground black pepper
- 1 cup cotija monterey jack, or dairy free cheese - grated
- ½ cup cilantro leaves roughly chopped
Heat 3 tablespoons oil and 3 tablespoons of butter in a large skillet over medium-high heat. Cut each tortilla into six pieces (wedges) and add, in batches, to the hot oil. Fry until crispy and golden brown, about 2 minutes. Remove the pieces to a paper towel lined plate to drain.
Wipe out the pan, add the remaining tablespoon of oil and butter and melt. Add the onion, bells peppers, and jalapeno, season with a good pinch of salt and pepper and cook, stirring occasionally, until soft, about 4 minutes. Add the tomatoes and reserved tortillas and cook for another minute. Reduce the heat to low.
Whisk the eggs with the half and half and another big pinch of salt and pepper. Stir the eggs and cheese into the vegetables and let cook gently, stirring occasionally, until the eggs are just set. Stir in most of the cilantro and remove from the heat.
Serve immediately garnished with the rest of the cilantro.
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