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Migas (Tex-Mex Fritatta)


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Camping is a favorite past time of ours. We get to unplug and enjoy the great outdoors. Well I say unplug but do any of us ever really do that completely?  We take our phones with us camping. We instagram our campfire. We tweet our campsite. We facebook what we are eating.

However, we do it all in the name of good times and great food. That and to make our friends who incorrectly decided against going camping with us mad jealous.

Because when we camp we bring our extended kitchen with us.

This trip consisted of a smoker, a grill, a camping stove and good old cooking over a camp fire. We smoked some pulled pork, smoked & grilled some tri-tip and made the best breakfast you will ever have.

Migas.

This version of migas is a tex-mex egg casserole or fritatta of sorts. Onions, peppers, tomatoes, tortilla, cheese and freshly made chorizo. It really doesn’t get any better. And it is also the PERFECT breakfast for the morning after the camping ritual of sitting around the fire knocking back a few cold ones, because let’s face it. They go down realllly easy when you are camping.

Well, they do for us.

Migas

Migas (Or Tex-Mex Fritatta)


Ingredients

  • 4 slices of bacon
  • 1# of Fresh Chorizo
  • 8 large eggs, beaten
  • 1 cup red onion, diced
  • 1 cup red and orange and yellow peppers, diced
  • 2-4 jalapenos, diced
  • 2 cups diced tomatoes (halved cherry tomatoes works brilliantly for this.)
  • 4 cloves of garlic
  • 4-6 crispy corn tostadas (NOT corn chips – too salty)
  • 2 cups of cheese (we used Chihuahua and sharp cheddar)

First, cook up the bacon till browned. Remove the bacon and set aside. Add the chorizo to the hot pan with the bacon grease and cook till done.

Home Made Chorizo

Eat a piece of bacon.

Remove the chorizo and set aside. Add the onions to the pan and sauté for 5 minutes.

Migas - Onions and Peppers

Add the peppers and sauté for another 5 minutes.

Have another piece of bacon, if there is even any left.

Add the garlic and tomatoes and cook till just softened.

Migas - Tomatoes, peppers & onions

Add the chorizo back to the pan with 4-6 broken corn tostadas.

Migas - Add chorizo & tostadas

Mix well. (Yes I know the chips will get “soggy” but trust me.)

Migas - Mix everything well

Slowly add the eggs and pour evenly to coat the entire pan. DO NOT MIX.

Migas - add the eggs

Cover and let set, about 5-6 minutes.

Once the eggs have set (no photo sorry but I think you get the gist), sprinkle with cheese and cook till completely melted.

Migas - Mmm queso

Serve with fresh salsa, jalapenos, habanero sauce or whatever else you like. Enjoy!

Migas (Or Tex-Mex Fritatta)


About

Meet Jeff & Heather. The dysfunctional duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer. From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. When they aren't feeding their friends they are geeks of the computer kind. They share their home with Bacon the lovebird, the insane kitten duo of Voodoo & Hops, and a motley bunch of friends who won't stop drinking all their good beer. They know what's important. Love. Food. Beer.
Jeff & Heather's website: http://hecooksshecooks.com/ | View all posts by

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