Way Better Migas

Way Better Migas

Breakfast Gluten-free Tex-Mex

We can’t let National Egg Month pass by without celebrating it Way Better with softly scrambled eggs mingled with crisp tortilla chips, onion, jalapeno and tomato. Way Better Migas are the kicked-up version of scrambled eggs. Perfect for brunch or dinner, Migas work well with a crowd as guests can customize their meal with different toppings like salsa, avocado, sour cream, black beans, cilantro and more. Migas are best served right away, piping hot with the chips still crisp and crunchy.

Ingredients

1 to 2 tablespoons coconut oil or olive oil

1/3 cup chopped onion, chopped

1/2 cup diced red bell pepper

1 small jalapeno, seeded and minced

1 cloves garlic, minced

3/4 cup broken up Way Better Snacks Simply Beyond Black Bean Tortilla Chips

1 cup grape or cherry tomatoes, halved

8 large eggs

2 tablespoons milk

salt and pepper to taste

1/3 cup shredded cheese, optional

Preparation

For serving: extra Way Better Chips or cherry tomatoes, diced avocado, and/or fresh cilantro

Heat oil in a skillet over medium-high heat. Add the onion and saute until onion is translucent. Add bell pepper, jalapeno and garlic to pan. Continue to cook, stirring ocassionally, until pepper is tender, about 3 to 4 minutes. Add tomatoes and cook for about 2 minutes.

While onion mixture is cooking, whisk together the eggs and milk until well blended. When the vegetables are tender, reduce heat to medium. Pour eggs over vegetables in pan. Let the mixture cook for about 1 minute without stirring. Sprinkle broken tortilla over egg then gently stir to combine, scrambling eggs until scrambled eggs are set with vegetables and tortillas distributed throughout.

Remove migas from heat and sprinkle with cheese. Serve with extra Way Better Snacks Simply Beyond Black Bean Tortilla, tomatoes, avocado and cilantro.