These weight watchers friendly migas have all the flavor of the original without a ton of extra points.
Traditional migas are based on the idea of not wasting anything. Leftover tortilla pieces are a key part of the recipe. In reality, finding tortilla crumbs in my kitchen is not common.
Some online recipes suggest using packaged snack nachos, but those aren’t the healthiest option.
So, I took a spin on the recipe by using a couple of tortillas, seasoning them with a dash of taco seasoning, and toasting them in the oven (the traditional approach involves frying the tortilla crumbs in ample oil). Then, I mix them into a skillet with beaten eggs, a bit more taco seasoning, crumbled cottage cheese, and voila! Of course, I add diced tomatoes, onions, peppers, and cilantro, and there you have it—a delicious breakfast in under 15 minutes.
Migas Overview
Quick and Delicious: Additionally, it’s a quick fix, and if you pair it with refried beans, it’s delightful.
Servings: 2
Serving size: 300 g.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
3 WW Points Per Serving
Ingredients:
- 4 eggs
- 2 corn tortillas
- 1/2 cup crumbled cottage cheese (60 g.)
- 2 teaspoons vegetable oil (9 ml)
- Salt to taste
- 1 tablespoon taco seasoning
- For serving: chopped cilantro, diced peppers (like jalapeños), diced tomatoes, diced red onion
Instructions:
1. Prepare the Tortillas: Preheat the oven to 350°F (175°C). Cut the corn tortillas into small pieces or strips. Place them on a baking sheet lined with parchment paper. Drizzle the tortilla pieces with one teaspoon of vegetable oil and sprinkle with taco seasoning. Toss to coat evenly. Bake in the preheated oven for 10-12 minutes or until the tortilla pieces are crispy and golden brown. Remove from the oven and set aside.
2. Scramble the Eggs: In a bowl, crack the eggs and beat them well with a fork or whisk (sprinkle with salt or taco seasoning). Heat a skillet over medium heat and add a teaspoon of vegetable oil.
3. Combine Eggs and Tortillas: Once the oil is hot, add the baked tortilla pieces to the skillet and eggs. Stir continuously with a spatula until the eggs are cooked through but still moist.
4. Add Cheese: Sprinkle the crumbled cottage cheese over the eggs and tortillas. Gently fold the cheese into the mixture until it starts to melt and become gooey.
5. Serve: Transfer the Migas Tex Mex Breakfast to serving plates. Garnish with chopped cilantro, diced peppers, diced tomatoes, diced red onion, and chopped parsley.
Variations and Substitutions
- Swap corn tortillas for flour tortillas, keeping in mind that they carry a few extra points.
- Feel free to add some onions and garlic to the scramble.
- For an extra protein boost, throw in some diced turkey ham cubes.
- If you prefer creamier eggs, add two tablespoons of liquid milk during cooking.
- Add some spice and a dollop of taco sauce, and you’ve got yourself the ultimate brunch.
Tips and Tricks for Making Migas Tex Mex Breakfast
- Opt for whole-grain tortillas for an added fiber punch.
- Prepping the tortilla crumbs ahead of time saves precious minutes on busy mornings.
- Customize the spice level by adjusting the amount of taco seasoning or adding hot sauce to taste.
- Leftovers can be easily reheated for a quick and satisfying breakfast on the go.
Easy Migas Recipe
Ingredients
- 4 eggs
- 2 corn tortillas
- 1/2 cup crumbled cottage cheese, 60 g.
- 2 teaspoons vegetable oil, 9 ml
- Salt to taste
- 1 tablespoon taco seasoning
- For serving: chopped cilantro, diced peppers (like jalapeños), diced tomatoes, diced red onion
Instructions
- Prepare the Tortillas: Preheat the oven to 350°F (175°C). Cut the corn tortillas into small pieces or strips. Place them on a baking sheet lined with parchment paper. Drizzle the tortilla pieces with one teaspoon of vegetable oil and sprinkle with taco seasoning. Toss to coat evenly. Bake in the preheated oven for 10-12 minutes or until the tortilla pieces are crispy and golden brown. Remove from the oven and set aside.
- Scramble the Eggs: In a bowl, crack the eggs and beat them well with a fork or whisk (sprinkle with salt or taco seasoning). Heat a skillet over medium heat and add a teaspoon of vegetable oil.
- Combine Eggs and Tortillas: Once the oil is hot, add the baked tortilla pieces to the skillet and beaten eggs. Stir continuously with a spatula until the eggs are cooked through but still moist.
- Add Cheese: Sprinkle the crumbled cottage cheese over the eggs and tortillas. Gently fold the cheese into the mixture until it starts to melt and become gooey.
- Serve: Transfer the Migas Tex Mex Breakfast to serving plates. Garnish with chopped cilantro, diced peppers, diced tomatoes, diced red onion, and chopped parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
