Game Day Breakfast

One of the best things about moving to Phoenix from Austin (besides the obvious) is that games start earlier on Sunday here. This leaves lots of opportunities for lounging on the couch for the first set of games in pj’s with coffee and yummy breakfast treats.

Probably my fiancé’s most favorite breakfast food of all time (besides Cream of Wheat pancakes) are migas. He was first introduced to these when my mom made us the most amazing farewell breakfast the day we left for Phoenix. I’ve grown up with these as a common weekend breakfast treat. Something about the combination of these, bacon and refried beans just screams lazy Sunday. (Maybe it has something to do with the heavy reliance on pork fat… hmmm…) Anyway, I love migas for breakfast and hope you will too!

Mama’s Migas

  • 6-12 eggs, beaten (3-4 eggs per person)
  • 2 fresh roma tomatoes, chopped
  • 2 serrano peppers, minced (add more or less depending on your heat preference)
  • one yellow onion, diced
  • 1/2 to 1 cup shredded cheddar cheese (I prefer longhorn-style)
  • 6 corn tortillas, diced
  • salt and pepper to taste
  • oil to coat skillet

Heat oil in skillet. Add onion, tomatoes, peppers, and tortillas and cook until onions and tomatoes are soft. Be careful not to over-stir as it will make the tortillas mushy. Add salt and pepper to eggs pour into skillet. Allow eggs to set up before scrambling. When eggs are about halfway cooked, stir in cheese and allow to melt through and eggs to finish cooking.

Serve with refried beans, tortillas, and bacon. : )

Peppers, onions, tomatoes and tortillas. The finished product.