Description
A flavorful and cheesy breakfast scramble combining eggs, fresh peppers, ham, tomatoes, and a blend of cheeses alongside crunchy corn chips for texture, perfect for a satisfying morning meal.
Ingredients
Scale
Fats and Oils
- 2 tablespoons butter
- 1 tablespoon canola oil
Vegetables
- ½ green pepper, diced
- ½ red sweet pepper, diced
- 1 sweet yellow onion, minced
- 1 jalapeno, seeds and white membranes removed, minced
- 1 cup quartered sweet cherry tomatoes
- ¼ cup fresh cilantro, chopped (divided into two 2 tablespoon portions)
Proteins
- 8 eggs, slightly beaten
- 3-4 slices good ham, thin sliced and cut into strips
Dairy
- ¼ cup milk or cream
- 2 ounces Velveeta, cubed
- 1½ cup Mexican cheese blend, shredded (divided into 1 cup and ½ cup portions)
- ½ cup Cotija cheese, crumbled (divided into two ¼ cup portions)
Others
- ½ teaspoon freshly ground black pepper
- 2 cups slightly crushed Tostitos or white corn chips (divided into ¾ cup and 1¼ cup portions)
Instructions
- Sauté Vegetables: Heat butter and canola oil in a large non-stick skillet over medium-low heat. Add the diced green pepper, red sweet pepper, minced onion, and minced jalapeno. Cook, stirring occasionally, until the onions are soft and translucent, about 5-7 minutes.
- Add Eggs: Reduce the heat to low. Pour in the slightly beaten eggs mixed with milk and add freshly ground black pepper. Stir gently until the eggs begin to set but are still moist.
- Incorporate Mix-ins: Add the ham strips, quartered cherry tomatoes, half of the chopped cilantro (2 tablespoons), and ¾ cup of the crushed Tostitos to the eggs. Continue to gently stir until the eggs are nearly cooked through and mixture is combined.
- Remove from Heat: Take the skillet off the stove to prevent overcooking while adding the cheeses.
- Add Cheeses: Stir in the cubed Velveeta, 1 cup of the shredded Mexican cheese blend, and ¼ cup of the crumbled Cotija cheese. Stir continuously until all the cheeses have melted into the eggs.
- Final Texture: The eggs should be perfectly creamy at this point. For firmer eggs, let the mixture sit off the heat for a few minutes and then stir gently.
- Serve: Sprinkle the remaining ¼ cup shredded Mexican cheese, ¼ cup crumbled Cotija, 1¼ cup crushed Tostitos, and remaining 2 tablespoons of cilantro on top just before serving to add extra texture and fresh flavor.
Notes
- Removing jalapeno seeds and membranes reduces the heat; adjust according to preference.
- Using Velveeta gives the migas a creamy texture but can be substituted with other melting cheeses for a different flavor.
- Fresh cilantro added at the end enhances freshness and brightens the dish.
- The addition of crushed tortilla chips adds a delightful crunch and is characteristic of traditional migas.
- Cook eggs low and slow to avoid rubbery texture and ensure creamy consistency.
- This dish pairs well with warm tortillas or fresh salsa for a fuller breakfast experience.
