Reviewed: Jan. 22, 2012

Good flavor over just plain eggs, but the corn tortillas were too gummy. We may have let them sit too long since we weren't ready to cook the eggs after just 10 minutes of soaking. It needed picante sauce and a bit of salt to be yummy.

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Reviewer:

MaAzCaMdVa

Cooking Level: Intermediate

Home Town: Reading, Massachusetts, USA

Living In: Falls Church, Virginia, USA

Reviewed: Sep. 23, 2011

This is just different from the Migas that I grew up with, so I suppose I am biased. I prefer the Tex-Mex flare of adding green chilis, fresh cilantro, cheddar cheese, and chunky salsa! Served with black beans. Yummy!

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Reviewer:

alicat24

Reviewed: Sep. 21, 2011

This was a different method for making migas than I am used to and it turned out tasting great. I used 1 tortilla per egg, lunch meat ham chopped up, and subbed a bit of texas sweet onion minced fine for the green onion. All I added was a little hot sauce at the table. Yum! Thanks.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Aug. 14, 2011

These were different. We used wheat tortillas. I think my husband likes them a little more than I do, but still a good recipe.

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Reviewer:

Ann

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Cooking Level: Beginning

Living In: Big Bear City, California, USA

Reviewed: Nov. 8, 2010

This is not migas recipe. Corn tortilla should be fried and eggs should be scrambled. I did not care for this.

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Reviewer:

daguthecat

Cooking Level: Intermediate

Living In: Sugar Land, Texas, USA

Reviewed: Sep. 6, 2010

first time to make migas! and it was great! I was looking for a recipe that didn't require frying up the tortillas, and this did the trick. added some cheese & salsa and it made a filling dinner for me! i'll for sure make this again!!

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Reviewer:

aepeyton

Reviewed: Dec. 8, 2009

After chopping up the tortillas, flour was what I had, I fried them in some olive oil to make them crispy. I removed the tortillas from the pan & then sauted the ham, red onion, green pepper & a touch of minced garlic for a few minutes. I then added the eggs & some cheese. After the eggs were just about done, I mixed in the tortillas & topped with more cheese. The tortillas did not stay as crispy as I hoped but it was still yummy. Thanks for the recipe, will try this one again!

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Reviewer:

shanaleroy

Cooking Level: Beginning

Home Town: Lehi, Utah, USA

Living In: West Valley City, Utah, USA

Reviewed: Sep. 25, 2009

I'd heard of migas for a while now, but had never eaten it, let alone cooked it. I've made this twice now, and it's pretty good. I made it exactly as written, soaking the tortillas for 10 minutes, and sauteeing the onions and ham for 5. I also used homemade tortillas (made from "masa harina de maiz"). Like another reviewer said, this turned out as a bit of a scramble; I never noticed until just now that the recipe photo shows it served as wedges - I might try that sometime. This made two decent-sized breakfasts for me, and certainly offers room for experimentation, though it's good as is. Adding picante sauce, salsa or the like on top of the results is a must, in my opinion. I'll be making this again, as it's a good way to use up extra eggs and corn tortillas.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Mar. 16, 2009

With all the ingredients for this recipe hanging out in my fridge, I decided to give it a go. I cut the tortillas into small squares, fried them in a little oil until crispy. I tweaked it a bit by adding about a cup of shredded pepper jack cheese, a teaspoon or so of chili powder, a clove of chopped garlic and a 1/4 teaspoon of chili garlic paste (for a kick). My version turned into more of a scramble than anything, but delicious all the same. A bit of salsa or green chiles mixed in would make this absolutely perfect.

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Reviewer:

uncanny

Reviewed: Jan. 22, 2009

I never heard of migas until I was browsing the egg recipes. A friend suggested frying the tortillas first so there would be some crunchiness in the eggs, which is what I did. If you do that, wait until the eggs are partially set to add them or they will lose their crispness. I can see lots of room for variation in the ingredients added to this and I will try some others at a future time.

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