Easy Breakfast Migas.
INGREDIENTS.
8 Casa Mendosa® 50/50 Corn-Wheat Tortillas or Casa Mendosa® 7” or 10” Original Tortillas3 tbsp. of olive oil6 large eggsRefried beans½ tsp. course kosher saltOptional toppings: chopped cilantro, diced tomatoes, Queso fresco and avocado.
INSTRUCTIONS.
Place a large non-stick skillet or frying pan over medium high heat. Allow oil to warm, whisk eggs in a medium bowl and set aside.Add the corn torillas to the skillet and fry until crispy, about 6 to 8 minutesAdd in whished eggs, salt and fold them into the crispy tortillas. Cook for about 2 to 4 minutes, until the eggs are fully cooked and no longer runnyRemove from heat, taste and season with more salt to taste. Serve with chopped cilantro, diced tomatoes, avocado and Queso fresco if desired.Serve with a side of refried beans if you like.
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