Eggs on Spring Break: PW's Migas

Hey all! I was hoping to post this on Cinco de Mayo (5th of May), but I ran out of time since we've been out of town yet again. Anyway, my friend, Holly, inspired me to make this when she posted a picture on Facebook. Holly, I'm hooked! I love big breakfasts on the weekend--especially holiday weekends. These migas remind me of the chilaquiles my husband and I love to eat on our Mexican vacations.

Pioneer Woman's blog has a MUCH better post on this. She's absolutely amazing and her blog is phenomenal. I used to wonder how she was able to do so much and later found out she has a lot of hired help--good for her!!! I aplaud women who are honest about their lives because they help dismantle this notion that perfection is attainable. I love Ms. Drummond's approach to life and her recipes. I think she may just be the younger generation's Martha Stewart....but, now I'm wondering which generation I'd be categorized into....hmmm....either way, both inspiring women! Wish I could spend time with each of them.

This is a wonderful recipe and I urge you to try it--I found it to be incredibly flexible--add more spices, use less peppers, replace eggs with some egg whites....either way, it will be good! I made 1/3 of the recipe and it still turned out great.

PIONEER WOMAN (REE DRUMMOND)'s MIGAS (aka EGGS ON SPRING BREAK)

Yield: 6 servings (I say more like 8)

• 4 whole corn tortillas
• 1 whole jalapeno, seeds and membranes removed, finely diced
• 4 whole plum tomatoes, roughly chopped
• 1 whole green pepper, roughly chopped
• 1 whole red bell pepper, roughly chopped
• 1 whole medium onion, chopped
• 12 whole large eggs (I used 1/3 egg whites and the rest whole eggs)
• ¼ liters Cotija cheese, grated--may use Cheddar, Monterey Jack, etc. (liters?! ridiculous. I translated this to a heaping cup of cheese)
• ⅓ cups cilantro, chopped
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• ¼ cups half-and-half (I used fat-free half & half--but would have easily used milk)
• *1 cup black beans (my addition-totally optional-read the last sentence of instructions)
• OPTIONAL: for serving--diced avocados, salsa, sour cream

In a bowl, whisk together eggs and half & half (or milk)--I added half the cilantro at this point (not sure why). Salt and pepper eggs, then set aside.

In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.

In a large skillet over medium-high heat, melt the olive oil with the butter (you can use a little less if you can get away with it). Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos (and beans, if using) 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.

*PW's note: Serve with black beans and iced coffee. But since I didn't feel like making the beans separately, I just added a cup of drained, rinsed black beans in with the onions and peppers. Totally optional, of course. I like the migas with some fresh cut oranges, toast (this is beyond optional), and hot coffee. SUCH a good breakfast!!!!

And since we're talking about Spring Break, here's a couple pictures from our Mexican vacation last month...I can't wait to go back! Enjoy your breakfast!