Breakfast Burrito Scramble (Migas)
If you have leftover or stale tortillas, this is such an easy and delicious breakfast! Makes enough for multiple people or multiple days worth of breakfasts ready to go.
Ingredients
- 3 tablespoons olive oil, divided (follow instructions for when to add)
- 1 cup russet potatoes, cubed (about 1 medium potato, cut into ¼ inch cubes)
- ¾ cup diced yellow onion
- 1 cup diced green bell pepper
- 1 ½ cups diced tortilla (stale or fresh cut into ½ inch - 1 inch squares)
- ¼ teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- freshly ground black pepper to taste
- 6 large eggs
- 2 tablespoons milk
- ½ cup diced Roma tomato
- shredded sharp cheddar cheese (you choose amount, light is about ½ cup)
Optional Garnishes and Seasonings
- smoked paprika, ground chipotle, salsa, hot sauce
- fresh cilantro, avocado
Instructions
- Add 1 tablespoon olive oil to a large skillet (I use cast iron size 8) and heat on medium. Once hot, add potatoes, onion, and bell pepper and toss to coat in the oil. Cook with a lid on for 5-6 minutes.
- Add tortilla pieces with 1 more tablespoon olive oil, ¼ teaspoon sea salt, 1 teaspoon garlic powder, ½-1 teaspoons paprika, and freshly ground black pepper to taste, mix. Cover to continue cooking for another 6 minutes.
- Meanwhile, whisk eggs and milk together in a small bowl.
- Drizzle a little more oil (1 tablespoon or less) into the skillet and add eggs. Let sit for a minute, then start mixing eggs (use metal spatula for cast iron). Cover again, then mix and chop/ mix every couple of minutes to cook eggs for a total of 5-6 minutes.
- Remove from heat and mix in ½ cup fresh tomatoes and shredded sharp cheddar cheese. Add more salt to taste if you wish at this point, depending on how much cheese you use.
- Top with smoked paprika, ground chipotle, salsa, or hot sauce!Garnish with fresh cilantro and avocado.
Tried this recipe?Let us know how it was!