Tear or cut tortillas into small pieces; set aside
3 corn tortillas
Heat oil in non-stick skillet
1 tablespoon oil
Add tortillas, onions and bell peppers to oil; stir and season with cumin and chile powder
3 corn tortillas, 1 tablespoon chopped green bell pepper, 1 tablespoon chopped onion, ½ teaspoon ground cumin, ½ teaspoon chili powder
Pour eggs over vegetables and let sit for 30 seconds
3 large eggs
Stir continuously until eggs reach desired consistency; taste for salt
salt and pepper to taste
Plate, garnish with cheese and salsa; serve immediately
Notes
This recipe uses 3 large eggs and makes two servings.
If you want to adjust the servings, change the number of servings on the recipe card and the proportion of the other ingredients will adjust automatically!
Serving suggestion:If you want a breakfast-type casserole, heat oven to 200 degrees F, pour cooked Migas into baking dish; top with shredded cheese and bake until cheese is melted.