When I know I’m going to have a busy week ahead; I turn to my Migas Muffins recipe for breakfast on the go.
These Migas Muffins are a Tex-Mex version of traditional Migas. The combined ingredients leave your tastebuds satisfied!
The combined ingredients include scrambled eggs, bacon, red bell pepper, tomato, green chilies, potatoes, corn tortillas, and of course, CHEESE!
I love this so much! It’s by far, my favorite!
If you’ve ever had migas before, you know that they are delicious.
Most definitely, I consider migas my comfort food.
In case you’ve never heard of Migas, it is pronounced [MEE gahs] It derived from the Spanish word for crumbs.
Initially, it’s a breakfast dish made with leftover bread or tortillas. This cuisine has many different ways to prepare it.
But honestly, you can have these anytime. You can have migas as appetizers, dinner, or brunch!
In Mexican restaurants, I’ve seen migas prepared with scrambled eggs, onion, tomato, and corn tortillas. I’ve seen them served with refried beans, black beans, and hashbrowns.
With that said, I’m going to share with you my take on a Tex Mex version of migas.
The best thing about migas is that you probably already have these ingredients on hand!
Without further ado, I’ll show you how I made these step by step, let’s get started!
INGREDIENTS
- 5 large eggs
- 4 yellow corn tortillas chopped
- 1/2 cup diced yellow onion
- 7 oz diced green chili peppers
- 1 diced red bell pepper
- 1 small de-seeded Roma tomato diced
- 1/4 cup chopped fresh cilantro
- 4 strips dry cured center cut bacon with pepper
- 1/2 cup shredded cheese [your favorite] Plus Extra for topping.
- 1/4 cup of milk
- 1 small/medium shredded potato
- cooking spray
- 1/2 tsp salt
- 1/2 tsp black coarse pepper
STEPS 1-4
STEP: 1 Prep all of your ingredients. Spray a generous amount of cooking spray into a heated fry pan or skillet on medium heat.
STEP 2: Add the bacon and onion to the skillet.
If you are using the dry-cured bacon, do not drain fat. Continue on to step 3.
If you choose to use a different type of bacon other than the dry-cured bacon, continue to stirfry the bacon and onion until the onion is translucent. Drain the fat and continue on to step 3.
STEP 3: Add the potatoes.
STEP 4: Add the corn tortillas. Mix and stirfry for 5 minutes.
STEPS 5-8
STEP 5: Add green chilies.
STEP 6: Add the cilantro.
STEP 7: Add the red bell pepper.
STEP 8: Add the tomato.
STEPS 9-12
STEP 9: Stir all of the ingredients and mix well. Continue to stirfry for 5 minutes. Remove from heat and set aside.
STEP 10: Preheat oven to 350 degrees F.
In a mixing bowl, add the eggs and milk. Whip with a wire whisk until nice and fluffy.
STEP 11: Add cheese.
STEP 12: Pour in the cooked mixture into the egg mixture, mix well. Set aside. Generously grease cupcake pan with cooking oil.
STEPS 13-16
STEP 13: Scoop up the migas mixture with an ice-cream scoop and pour it into each cup in the cupcake pan. Repeat with the remaining migas mixture. You should have at least 2 scoops of the mix in each cup.
STEP 14: Top with more cheese.
STEP 15: Place the cupcake pan of migas into the oven and bake for 30 minutes or until the cheese is golden brown.
STEP 16: Remove the migas muffins from the oven. Remove the muffins from the pan by using a toothpick to carefully loosen the sides of the muffins from the pan. You may also use a spoon to help lift them out if necessary.
That’s it! Toss on some hot sauce and avocado, then enjoy!
HOW DO I STORE LEFTOVERS?
You can store leftover migas in a sealed container or plastic baggie in the refrigerator for up to 3 days.
HOW DO I HEAT MIGAS MUFFINS?
Microwave: From the refrigerator, wrap the migas muffin with a wet paper towel and microwave for 40 seconds, or to your desired temperature.
Oven: Reheat in a preset oven of 350 degrees F and heat for 5 minutes or to your desired temperature.
CAN I FREEZE MIGAS MUFFINS?
I’ve never had any migas muffins leftover to freeze. 🙂
However, I do not recommend freezing them. Migas are best fresh out of the oven or heated after being refrigerated.
PRINT THIS RECIPE
Migas Muffin Recipe / For the Ultimate Breakfast on the Go
Equipment
- 12 Large Cup Cupcake Pan
- 1 Medium Mixing Bowl
- Cutting Board / Food Dicer / Food Processor *optional
- Toothpick
- Mixing Spoon
- Spoon
- Knife
- Ice-Cream Scoop
- Spatula
- Frypan / Skillet
- Measuring cup
Ingredients
- 5 Large Eggs
- 4 Yellow Corn Tortillas chopped
- ½ Cup Diced Yellow Onion
- 7 oz Diced Green Chili Peppers
- 1 Diced Red Bell Pepper
- 1 small De-seeded/ Roma Tomato Diced
- ¼ Cup Diced Fresh Cilantro
- 4 strips Dry-cured center-cut bacon with pepper For Best Results! No need to drain fat.
- ½ Cup Shredded Cheese Your Favorite, Plus a little extra for topping.
- ¼ Cup Milk
- 1 Small/Med. Shredded Potato
- Cooking spray
- ½ tsp Salt optional
- ¼ tsp Coarse Black Pepper optional
Instructions
- Prep all ingredients.
- Generously grease muffin cups with cooking spray.
- Heat fry pan or skillet with cooking spray on medium heat.
- Stir fry bacon, onion, potatoes, and corn tortillas until onion and potatoes are translucent.
- Add green chilies, red bell pepper, tomato, and cilantro to the frypan and mix well. About 2 minutes. Set aside.
- Heat oven to 350 degrees F.
- Add eggs to a large mixing bowl.
- Add milk to the mixing bowl and mix well.
- Pour in the cooked mixture in with the egg mixture and stir until thoroughly mixed.
- Stir in cheese, salt, and pepper to the mixture.
- Using an ice cream scoop, pour 2 scoops of the mixture into each muffin cup. [½-¾ full]
- Top with more cheese.
- Bake for 30 minutes or until golden brown.
- Remove from the oven.
- Use a toothpick to loosen the edges of the migas muffins from the pan. Remove the muffin carefully using a spoon.
- Enjoy!
Notes
TAKEAWAY
This Migas Muffins recipe is so easy to make. The ingredients are items you may already have!
This recipe is perfect for on-the-go breakfast, brunch, dinner, or whenever you would like!
Further, satisfy those tastebuds by adding your favorite hot sauce and avocado. It’s so delicious!
Tell me below, How are you going to serve up your Migas Muffins?
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