Ree Drummond Migas
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A Tex-Mex breakfast classic made with crispy corn tortillas, eggs, sautéed veggies, cheese, and herbs. Quick, satisfying, and packed with flavor.
- Prep time
- 10 mins
- Cook time
- 15 mins
- Total time
- 25 mins
- Yield
- 4 servings
Ingredients
4 corn tortillas 1 jalapeño, deseeded & finely diced 4 plum tomatoes, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 medium onion, chopped 12 large eggs 1 cup Cotija cheese (or cheddar/Jack) 1/3 cup cilantro, chopped 1 tbsp butter 1 tbsp olive oil 1/4 cup half-and-half Salt and pepper to tasteInstructions
- Whisk eggs with half-and-half, salt, and pepper. Set aside.
- Heat oil in skillet and fry tortillas until crisp. Drain and chop.
- Melt butter and olive oil in large skillet. Add onion and peppers, sauté 3–4 minutes.
- Add jalapeños and tomatoes. Stir.
- Add tortilla pieces and mix gently.
- Lower heat. Pour in egg mixture and stir gently to fold.
- Add cheese and cilantro. Mix lightly and serve.
Notes
For extra spice, keep jalapeño seeds in. You can prep the veggies and tortillas ahead for quick cooking in the morning.Nutrition
- Calories
- 390
- Fat
- 28g
- Saturated fat
- 11g
- Sugar
- 5g
- Sodium
- 380mg
- Protein
- 18g
- Carbohydrates
- 18g
- Fiber
- 3g