Migas Breakfast Bowls (Edit recipe)

When I was in Austin earlier this year, I had my first ever “migas taco” and my taste buds were so happy. How I’ve never enjoyed or known about migas before now is a total mystery! A traditional Mexican breakfast offering that is often prepared with stale tortillas, a few veggies like tomatoes or onion if you want and scrambled eggs, served with a side of beans. The taco I enjoyed at that Austin foodtruck added soft, fluffy potatoes, delish! I’ve been enjoying this non stop since then and hope you enjoy it as well!

20 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	654
Fat:	20 g
Carbohydrates:	89 g
Protein:	16 g
Cholesterol:	16 g
Sodium:	2032 mg
Fiber:	15 g
Sugars:	10 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 1-2

Ingredients

migas

1 whole Baby Potatoes, approx. 3-4 oz
2 whole Corn Tortilla, yellow or white variety
1 - 2 Tbsp Avocado Oil
2 whole Eggs
1 - 2 tsp Redmond Real Salt, or more depending on taste
.125 tsp Chipotle Powder, optional

garnish

1 Tbsp Cilantro, finely chopped
1 Tbsp Green Onion (Scallion), thinly sliced
1 Tbsp Cotija Cheese, crumbled
.125 cup Quick Pickled Onions (click for recipe), optional
1 - 2 Tbsp Hot Sauce, I use Siete Foods Botana Sauce

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut potato into small cubes, approximately ⅓“ - this size will allow them to be cooked on the inside while the outside gets toasty brown. Cut tortillas into ¾“ squares.
Warm up a 10” cast iron skillet over medium heat, add the avocado oil and let it get shimmery in the pan. Add potatoes first, tossing them to coat in the oil, then scattering around the pan so they’re all laying flat, sprinkle with some of the salt. Let them cook for a few minutes so those cubes can get some browning going on. Toss them about with a thin spatula then add the corn tortilla squares. You guessed it, toss the potatoes and tortillas squares about so everything gets coated in oil, add a sprinkle of more salt and let everything get crispy and brown, tossing every now and then for even golden-ess.
While the tates and tortillas cook, whisk eggs in a small bowl or cup, adding a bit of salt. When everything is browned to your liking, sprinkle on that chipotle powder and a bit of cilantro and toss to combine. Next, push the crispy goodness to the outer edges of the pan and pour the eggs into the center of the party going on in the skillet and let the eggs set for a few seconds then toss/stir about, combining with the tates/tortillas, cooking until eggs are cooked through and everything is combined.
When ready to serve, place in a bowl and top with garnishes of choice. I like to enjoy my migas with a side of charro beans from Siete Foods along with some of their Maiz Lime corn chips and a drizzle of their Botana sauce. See note below for links to those items.

Notes

Since reintroducing beans and corn, Siete Foods has been so key. In this dish, I serve this Migas Breakfast bowl with a side of their Charro Beans, a drizzle the Traditional Botana Sauce on top and some of their Maiz Totopos Lime Corn Chips on the side.