What’s the deal with migas? When I first learned about it, it struck me as one of those I’ve-got-all-this-leftover-food-what-do-I-do-with-it-I-know-I’ll-throw-it-all-together-in-a-frying-pan kind of dishes. That may very well be true, but the enterprising chef will not let that set him off before trying it.
Most migas recipes will call for jalapeno, but we feel that replacing that with bacon is a vast improvement. Of course, nothing is keeping the enterprising chef from including both bacon and jalapeno. I’m sure the enterprising chef will proceed as he sees fit.
adapted from the Pioneer Woman (who should have already thought to use bacon in her version!)
- 4 large eggs
- 1 tablespoon half-and-half
- salt and pepper
- 3 slices of bacon
- 2 whole corn tortillas
- 1 tablespoon olive oil (optional, if not enough bacon grease remains)
- ½ medium onion, chopped
- ½ green bell pepper, roughly chopped
- ½ red bell pepper, roughly chopped
- 1 plum tomato, roughly chopped
- ½ cup grated Monterrey Jack cheese
- ¼ cup cilantro, chopped
In a bowl, whisk together eggs and half-and-half. Add salt and pepper, then set aside.
In a large skillet over medium heat, cook the bacon until crispy. Remove from heat, and set aside on paper-towel-lined plate to drain. When cool enough to handle, chop or crumble and set aside. Reserve bacon grease. Fry each corn tortilla in bacon grease until crisp. Remove to plate to drain. Chop tortillas and set aside.
Turn heat to medium-high, add a tablespoon or so of olive oil if needed, add onions and bell peppers and cook until starting to turn brown or black, about 3 to 4 minutes. Add in bacon and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.
Reduce heat to low. When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine.
The enterprising chef may note that this recipe is more like a set of guidelines. We’ve found that 4 eggs plus the vegetables and bacon will make enough for 2 very generous servings. This can easily be doubled or tripled to serve more.