AuthoradminCategory4th of July, Breakfast & Brunch, Dinner, Eggs, Entertaining, Lunch, Lunchbox FavoriteCuisineKid-Friendly, SouthwesternCooking MethodSauteeingDifficultyBeginnerThere's no doubt about it, we all love simplicity in the summer. Easy recipes that don't take much effort, but taste amazing. Our Tex-Mex Migas are your answer to balance and great flavor. They are just as delicious any time of the day. A nutritious meal for breakfast, brunch, lunch, dinner or snacks.
Preheat oven to 400 degrees fahrenheit.
Spray or brush one side of each tortilla with a light layer of veggie oil. Cut the tortillas into strips or tear into pieces. Place the slices onto a baking sheet in a single layer. Sprinkle with salt or any seasonings you like. Bake for 10-12 minutes or until lightly browned & crispy. Let cool.
Mash the avocado & lime juice with a fork. Fold in the onion. Season with garlic salt & pepper to taste.
Combine the tomatoes with all the other ingredients and stir to combine.
Heat the oil in a heavy bottomed skillet or non stick pan over medium heat, Add the onion and jalapeño. Season with some salt & pepper. Cook until the onion is transparent & fragrant. Place the eggs and pico de gallo in a medium bowl. Season with salt & pepper, whisk to combine.
Add the tortillas to the onions, stir until softened about 1-2 minutes.
Reduce the heat to low and add the eggs/pico to the onions. Scramble until the eggs are almost set, stir in the cheese. Remove from the heat, top with pico de gallo, guacamole & serve.
Ingredients
Directions
Preheat oven to 400 degrees fahrenheit.
Spray or brush one side of each tortilla with a light layer of veggie oil. Cut the tortillas into strips or tear into pieces. Place the slices onto a baking sheet in a single layer. Sprinkle with salt or any seasonings you like. Bake for 10-12 minutes or until lightly browned & crispy. Let cool.
Mash the avocado & lime juice with a fork. Fold in the onion. Season with garlic salt & pepper to taste.
Combine the tomatoes with all the other ingredients and stir to combine.
Heat the oil in a heavy bottomed skillet or non stick pan over medium heat, Add the onion and jalapeño. Season with some salt & pepper. Cook until the onion is transparent & fragrant. Place the eggs and pico de gallo in a medium bowl. Season with salt & pepper, whisk to combine.
Add the tortillas to the onions, stir until softened about 1-2 minutes.
Reduce the heat to low and add the eggs/pico to the onions. Scramble until the eggs are almost set, stir in the cheese. Remove from the heat, top with pico de gallo, guacamole & serve.
