Its time to let my inner Texan out to create a flavorful and popular Texas breakfast: Migas. Practically every breakfast or brunch restaurant here in Texas serves this Mexican dish and many put their own spin on it. Traditionally Migas is made with scrambled eggs, onions, jalapeños, red peppers, cheese, corn tortillas and chorizo (spicy mexican sausage). The addition of the corn tortillas is what makes this dish stand out–its the characterizing ingredient. I prefer mine without the corn tortillas because they tend to get soggy. I’m sure you can find migas at any breakfast restaurant around the nation but it will probably be called a scramble and won’t contain the iconic corn tortillas.
I decided to make my own version of Migas this morning for my brother. He had it the other day for breakfast at Tiny’s No. 5 and loved it so I thought it would be nice to replicate it. I mean what better way to start off a Monday, am I right?
Here’s what you will need:
1/4 red bell pepper (you only need 4 slices of pepper)
1 1/2 tbsp milk
1 chorizo sausage link, casing removed
1 tsp olive oil
2 tbsp cheddar cheese
1/3 cup baby new potatoes
1 tbsp green chile enchilada sauce
salt & pepper
**optional** corn tortillas
Here’s my tip: This recipe takes a while to make, so if you don’t have a lot of time in the morning, prep the ingredients the night before. If is Saturday or Sunday, you don’t need to prep at all (: If the direction has a * then you can skip it if you are preparing this dish all in one day.
1) Preheat oven to 350F and bring water to a boil.
2) Cut the jalapeño and red pepper into slices. Make sure to remove the seeds.
3) Place the sliced peppers on a lined baking tray and brush with a little olive oil
4) Bake in the oven for 20 minutes, then turn the pepper slices over and continue to cook for another 20-25 minutes.
5) *Once the peppers cool, cut into cubes, transfer to an airtight container and store in the fridge until tomorrow.
6) Place the baby new potatoes on a plate or in a bowl and microwave on high for 5 minutes. Let the potatoes cool then cut into cubes and place in the fridge*.
7) Remove casing from the chorizo and cook in a pan over medium heat until it browns. Remove from heat and set aside. You want the chorizo to be in little pieces.
8) Pour the olive oil into the pan and add the cubed baby potatoes. Cook until crisp and brown. Add the sausage back into the pan once the potatoes are done
9) In a small bowl beat the eggs and milk together. Then pour over the sausage and potatoes. Add the jalepeño, red pepper cubes, salt, and pepper and cook until the eggs almost done. Add the cheese and finish cooking. ** If you want to add the corn tortillas, cut into medium size pieces and add with the peppers.
10) Transfer to a plate, top with green chile enchilada sauce.