One of Alex and my favorite things to do on a weekend morning is to go to our favorite hole-in-the-wall Mexican joint and eat breakfast. Our choices very from breakfast tacos, to Huevos Ranchero, to Chorizo and Eggs (only for Alex after my last chorizo experience). But one of our favorites is Migas!
Migas were originally eaten as a meatless dish during Lent and as a way to get rid of old tortillas. I was surprised to find out (thanks to Google) that Migas are not a traditional Mexican dish, but rather originated in Texas. The basics of Migas are eggs, corn tortilla strips, onions, peppers, and cheese. At the restaurants where we get them they always served with frijoles (refried beans) and flour tortillas on the side so you can make them into tacos.
When I saw the Homesick Texan feature homemade Migas on her blog I knew I must make them right away! We love breakfast for dinner so I transformed this into a more hearty dinner dish by adding ground pan sausage to the Migas. Plus I have an overflowing amount of this Venison Pan Sausage in my freezer thanks to my husband’s kill last deer season. Gotta get rid of it somehow!
Sausage Dinner-Style Migas
Adapted from Homesick Texan
1 lb. ground breakfast sausage, browned and crumbled
1/4 cup of milk or half-and-half
1/3 cup of peanut oil
4 corn tortillas cut into strips
1/2 an onion diced (about 1/2 a cup)
4 jalapeno peppers diced
1 cup of shredded cheese such as Longhorn cheddar or Monterrey Jack
1 to 2 cups of salsa
1 cup of cilantro
Salt and pepper to taste
1. In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.
2. In a large iron skillet, heat up peanut oil on medium-high, and place tortilla strips into skillet, cooking for about three minutes, turning once.
3. Add onions and jalapenos to the pan, and cook for a couple of minutes.
4. Pour egg mixture and ground sausage into skillet and let eggs sit for about one minute or until set on the bottom and then gently stir.
5. Sprinkle cheese on top of eggs and continue to cook until melted.
6. Add salt and pepper to taste and top eggs with salsa and cilantro.
Serves four. And note that migas go mighty fine with refried beans and flour tortillas.