Tex-Mex Migas
Total prep/cook time: under 30 minutes. Serves 4-5
  • 2.5 cups of Egg Beaters (equivalent of 10 large eggs)
  • 4-6 corn tortillas, chopped
  • 1 cup dice white onion (roughly half of a medium onion)
  • 1-2 serrano pepper (2 for more heat)
  • 1 small red bell pepper
  • 2-3 TB EVOO
  • 1 cup shredded cheddar cheese
  • cilantro
  • salsa
  1. Prepare the aromatics by finely dicing the onion and the serrano and bell peppers (before dicing the peppers, remove the ribs and seeds).
  2. Stack the corn tortillas and slice the stack into 4-6 strips and then cut the strips cross-ways to create chopped tortillas pieces.
  3. Place the chopped tortillas (single layer) onto large cookie sheet or pizza pan and place under the broiler until golden brown and crispy. It will only take a few minutes -- watch them carefully so they don't burn. Remove and set aside.
  4. In a large skillet, heat the extra-virgin olive oil over medium heat Add the diced onion and both peppers and allow it all to cook until the onion and bell pepper are softened.
  5. Next, add the Egg Beaters. As they cook, gently fold the aromatics and eggs together with a rubber spatula. Continue doing this every few seconds to pull up the cooked eggs from the bottom of the pan and allowing the raw mixture to move to the bottom for cooking.
  6. When the eggs are nearly completely set, add the cheese and baked tortillas and gently fold to fully incorporate. Cook another minute or two until the scrambled eggs are creamy but cooked.
  7. Remove from heat and serve, topped with chopped cilantro and salsa (if desired).
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/tex-mex-migas/