Migas for the Crew

Name: Migas for the Crew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 corn tortillas; 2 poblano peppers; 1 white onion; 2 Roma tomatoes; 16 large eggs; 1/3 cup vegetable oil; 1 tsp ground cumin; 1 cup queso fresco

Scrambled eggs with crispy tortilla strips, peppers, and queso fresco.

Prep: 15 min
Cook: 20 min
Serves 8
Difficulty: easy

Crispy tortilla strips scrambled with eggs, peppers, and cheese — Texas migas scaled for the whole hall with salsa on the side.

378Cal

19gProtein

24gCarbs

24gFat

Ingredients

12 corn tortillas
2 poblano peppers
1 white onion
2 Roma tomatoes
16 large eggs
1/3 cup vegetable oil
1 tsp ground cumin
1 cup queso fresco

Instructions

Fry tortilla strips: Heat oil in a large skillet over medium-high until shimmering. Fry tortilla strips in batches until golden and crisp, about 2 minutes per batch. Drain on paper towels and season lightly with salt.
Sauté peppers and onion: Remove all but 2 tablespoons oil from the pan. Sauté poblano and onion over medium-high until softened and lightly charred at the edges, about 5 minutes. Add tomato and cumin; cook 1 minute.
Scramble eggs into the mix: Beat eggs with salt and pepper. Pour into the skillet over medium-low heat, folding gently with a spatula. When eggs are halfway set, fold in half the tortilla strips so some stay crisp and some soften.
Finish and garnish: Remove from heat while eggs still look glossy. Fold in remaining tortilla strips for crunch. Scatter queso fresco and cilantro over the top.
Serve family-style: Serve straight from the skillet with warm salsa and extra tortilla strips on the side. Do not hold more than 5 minutes or crisp strips will steam soft.

Station workflow

Fry tortilla strips first and hold uncovered—covering traps steam and kills crunch.
Use two skillets if feeding ten so eggs finish in one batch without overcooking.
Prep all veg dice before the first tortilla hits oil so the scramble moves fast.

Cleanup

Strain and save fry oil if clean; wipe skillet while warm to remove stuck tortilla bits.
Sweep tortilla crumbs from prep surfaces before switching to egg service.

Leftovers

Migas do not reheat well; scale the recipe down rather than cooking extra.
Use leftover tortilla strips as crunchy topping for soup or salad at lunch.