Food & Drink

Huevos con Migas

The classic Lone Star State breakfast, made make-ahead friendly

April 11, 2017

Photo: Sandy Wilson

There’s no doubt Tex-Mex is a defining cuisine of the Lone Star State, and many cooks have their own spins on this favorite, which translates roughly as “eggs with tortilla strips.” Chef Terry Thompson-Anderson’s version keeps a host’s timeframe in mind—most of the ingredients can be assembled ahead, and then the dish is baked instead of scrambled. “I came up with this method of assembling a make-ahead breakfast dish the night before,” she says. “Pop it in the oven in the morning.”

Recipe from Terry Thompson-Anderson, excerpted from Breakfast in Texas: Recipes for Elegant Brunches, Down-Home Classics, and Local Favorites

Ingredients

- Canola oil for pan frying
- 7 corn tortillas, cut in half, then into 1/2-inch-wide strips
- 12 eggs
- 1/3 cup medium-hot water
- 2 teaspoons kosher salt
- 1 teaspoon toasted, then ground cumin
- 2 large poblano chiles, blistered, peeled, seeded, and cut into 1 1/2-inch dice
- 1 medium white onion, cut into 1/4-inch dice
- 1 large homegrown tomato, peeled, seeded, and cut into 1/4-inch dice
- 1 1/2 cups (6 ounces) shredded Asadero cheese, or Monterey Jack cheese
- Your favorite salsa or pico de gallo

Preparation

Preheat oven to 350 degrees; spray a 9 x 13-inch baking dish with nonstick spray; set aside. Heat the canola oil in a heavy-bottomed 10-inch skillet over medium heat. Fry the tortilla strips until they are light golden brown and crisp, about 3 to 4 minutes. Using a skimmer, remove the tortilla strips and drain them on a paper-towel-covered wire rack set over a baking sheet.

Break the eggs into a large bowl and whisk them with the hot water, salt, and ground cumin until very frothy. Add all remaining ingredients, including the tortilla strips, but not the salsa or pico de gallo. Turn the mixture out into prepared baking dish and bake in preheated oven for about 25 to 30 minutes, or until eggs are set to desired consistency. Stir the eggs every 5 minutes while they’re baking. Serve hot, passing the salsa or pico de gallo separately.

Recipe from Terry Thompson-Anderson, excerpted from Breakfast in Texas: Recipes for Elegant Brunches, Down-Home Classics, and Local Favorites

CJ Lotz Diego is Garden & Gun’s senior editor. A staffer since 2013, she wrote G&G’s bestselling Bless Your Heart trivia game, edits the Due South travel section, and covers gardens, books, and art. Originally from Eureka, Missouri, she graduated from Indiana University and now lives in Charleston, South Carolina, where she tends a downtown pocket garden with her florist husband, Max.