Easy Migas

1Ingredients

• 8 countCorn tortillas
• 6 countLarge eggs
• 2 tablespoonsVegetable oil
• 0.5 cupPrepared salsa
• 0.5 cupShredded cheddar cheese (optional)
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper

2Instructions

1. 1

   Cut each corn tortilla into approximately 1-inch wide strips or bite-sized triangles.

   ⏱ 3 min
2. 2

   Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the cut tortilla pieces and cook, stirring frequently, until they are golden brown and crispy, about 5-7 minutes. Remove the crispy tortillas from the skillet and place them on a plate lined with paper towels to drain any excess oil.

   ⏱ 7 min
3. 3

   In a medium bowl, whisk together the large eggs, salt, and black pepper until well combined.

   ⏱ 1 min
4. 4

   Reduce the heat to medium. Pour the whisked eggs into the same skillet (add a tiny bit more oil if the skillet is dry). Cook, gently stirring and scrambling, until the eggs are mostly set but still slightly soft and moist, about 2-3 minutes.

   ⏱ 3 min
5. 5

   Return the crispy tortilla pieces to the skillet with the scrambled eggs. Stir in the prepared salsa, ensuring everything is well mixed and heated through for about 1-2 minutes.

   ⏱ 2 min
6. 6

   If using, sprinkle the shredded cheddar cheese over the migas and stir gently until the cheese has melted, about 30 seconds to 1 minute. Serve immediately.

   ⏱ 1 min