I love you so, but I have to break up with you because you’re no good for me. You weigh me down, you’re greasy, and cheesy, and I just can’t take it anymore.
I’ve found a new love, and he’s light and airy, has a greaseless sense of humor and is still crunchy and cheesy.
It’s true, migas are amazing. Cheesy and greasy, and a staple at any Mexican restaurant that opens before 10 a.m. Eggs filled with fried corn tortilla strips, cheese, jalapeños, cheese, salsa, cheese….you get the picture. They are most often served with refried beans and a hot stack of fresh flour tortillas.
What this recipe lacks in grease, it makes up for with crisp, fresh flavors. It’s perfect for protein-packed weekday breakfast, a simple weekend brunch, or a quick weeknight dinner (which is when we had them!). Top these migas with fresh pico de gallo, and serve them up with some fat-free refried beans, and a warm whole wheat tortilla for a delicious meal.