Migas means “crumbs“ in English, and is an eggy, Tex-Mex recipe inspired by the more meaty Spanish dish of the same name. Migas were ultimately created as a handy way to utilize leftover ingredients, specifically stale bread or tortillas. So if you happen to have a half eaten bag of tortilla chips (most of which are crumbs), you’re in luck! The eggs and crushed tortilla chips are “Suvie-scrambled” along with cheese, poblano peppers, red onions, and salsa for an easy breakfast packed with flavor. To make your own taco seasoning, follow our recipe here.
Tex-Mex Migas Bake
Ingredients
- 8 large eggs
- 1 tbsp taco seasoning
- 1 tsp ground cumin
- ½ cup diced poblano peppers
- ¼ cup diced red onion
- 2 cups tortilla chips
- 1 cup shredded Mexican blend cheese
- ½ cup salsa
- 1 avocado, sliced
- 2 tbsp chopped cilantro
Directions
1) Place 8 large eggs, 1 tbsp taco seasoning, 1 tsp cumin, ½ cup diced poblano peppers, and ¼ cup diced onion in a large bowl, and whisk to blend.
2) Lightly grease a Suvie pan and pour in the egg mixture. Insert the pan into the top zone of your Suvie, input settings, and cook now.
Suvie Cook Settings
Bottom Zone: None
Top Zone: Roast at 400°F for 15 minutes
3) After the cook, remove the pan from your Suvie and stir to scramble the egg mixture. Using your hands, crush 2 cups of tortilla chips and sprinkle over the scramble. Add 1 cup of shredded cheese and stir to combine. Dollop ½ cup of salsa over the mixture and return the pan to the top zone of your Suvie. Input settings and cook now.
Suvie Cook Settings
Bottom Zone: None
Top Zone: Roast at 400°F for 15 minutes
4) After the cook, remove the pan from your Suvie. Cut the migas bake into 4 portions and divide between plates. Serve migas with sliced avocado and garnish with 2 tbsp chopped cilantro.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 454, Total Fat 32g, Total Carbohydrates 23g, Total Sodium 977mg, Total Protein 22g.
This has been a great weekend breakfast for our family. I was thinking of doubling it next time and wondering if this could be frozen. If so, which step would you recommend I freeze it for the best texture? Thanks for a great recipe!
Hi Lauren, we haven’t tested freezing this, so I’m not entirely sure how it would turn out, but I’d try freezing it after the first roasting step, but before step 3. If you try it, please let us know how it turns out.