Rob Makes… Traditional Migas, A Brunch Favorite
I try to mix it up meal-wise and during the pandemic, I've gone through the trusty recipe book from front to back. When I am in charge of breakfast, I go back to one of my favorites: the traditional Mexican dish Migas. I first had it growing up in San Antonio, TX, and have found that it pleases everyone. It's especially good when you have company in town (when that happens again post-pandemic) and you can double or triple this recipe.
You can also add anything to the recipe. This is just the base and this is the way my kids love it. Sometimes I'll add bacon on the side or pico de gallo. You can add anything to it, but this is where you start. It's such an easy recipe.
- 3 corn tortillas
- 3 eggs
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- 1 tsp black pepper
- Salt to taste
- Sour Cream
Slice tortillas into bite-size pieces. Add to the hot non-stick frying pan with melted butter and olive oil. Fry until crispy (5-6 minutes). Add eggs and scramble until eggs are firm. It's that simple.