Take your brunch gang on a staycation south of the border with this simple Mexican egg dish that will wow your tastebuds AND your buds. Migas is the Spanish word for ‘crumbs,’ but there’s nothing “crumby” about this Tex-Mex style Migas Brunch Bowl! This dish features strips of corn tortillas (not chips), pan-fried until just crispy, combined with eggs and veggies. Plus, we sautee our veggies in Kettle & Fire Chicken Cooking Broth for an added pop of protein and collagen to get your day started on a gut-friendly foot.
- 2 tbsp olive oil
- ¼ cup Kettle & Fire Chicken Cooking Broth
- 4 corn tortillas (not flour) cut into 1/2-inch strips
- 1 small onion diced
- 1 green bell pepper diced (if you’re feelin’ spicy, add some jalapeno peppers or even serrano peppers for heat)
- 3 cloves garlic minced
- 12 eggs scrambled
- 2 tsp chili powder
- 1 tsp salt
- 1 cup Monterey jack cheese
- ¼ cup cilantro minced plus more for garnish
- Cotija cheese for serving
- Pico for serving
- Avocado for serving
Heat the olive oil in a non-stick skillet over medium-high heat. When the oil is hot add the tortilla strips and fry until just crispy, stirring regularly, about 5 minutes. Remove crispy tortillas and let cool on a paper-towel-lined plate.
Add the onion and bell pepper to the same pan with the Kettle & Fire Chicken Cooking Broth. Sauté until softened. Add the garlic and sauté for 1 minute longer.
Turn the heat down to medium. Beat the eggs with chili powder and salt. Add a splash more oil to your pan to avoid the eggs sticking. Once the extra bit of oil has heated, add the eggs to the pan.
Stir frequently while the eggs cook. When the eggs are halfway cooked (still glistening, but less wet) add in the cilantro, Monterey jack cheese, and tortilla strips. When eggs are fully cooked, remove the pan from the heat.
Garnish with cotija (or your favorite cheese), pico (or salsa), avocado, and extra cilantro!