migas with amigos!

Dave & Laura are in town for Tday and we've had a great time catching up - dinner at the porch last night & breakfast migas this morning :) *Miss you guys, so glad you came to stay with us!

Here's my quick recipe for Breakfast Migas
(we call them birthday migas - nothin' fancy, but oh so good)

Ingredients:

• 14 eggs (serves ~4 with leftovers)
  
• splash of heavy whipping cream
  
• 5 flour tortillas (+ extras for rolling up the migas)
  
• 5 slices of bacon, crumbled
  
• 1/2 poblano pepper, small dice
  
• 1/2 bell pepper, small dice
  
• 1/2 red onion, small dice
• 1/2 cup tomatoes, small dice
  
• fresh cilantro
  
• 2 potatoes, dice
• 1 yellow onion
• 4 cloves garlic
• olive oil
• butter, ~2T
  
• salt & pepper
• garlic salt
• red pepper flakes
• 2 cans black refried beans
• fresh fruit
  
• coffee, juice, etc :)
  

Preparation:

Breakfast Potatoes-

Dice potatoes, season with salt, pepper, red pepper flakes, garlic salt, and toss in olive oil on a sheet pan. Toss in whole cloves of fresh garlic, and roast in the oven at 450 for ~45 mins or until done.

Migas-

Cook bacon, set aside on paper towel & crumble. Slice up tortillas into 1/4" x 2" strips. Remove most of the bacon grease and add ~2T butter; cook up those tortilla strips over medium heat and set aside. Saute the peppers and red onion in the yummy bacon/butter residue until soft, add tomatoes. Meanwhile, crack eggs into a large bowl, season with salt, pepper, red pepper flakes, & splash of cream. Whip them up. Add eggs to the veggies and cook over low heat, stirring often. Add in the bacon & tortilla strips and cook until fluffy & done.

Black Refried Beans-

Saute a few of the peppers & red onion in olive oil and add the refried beans to warm, season to taste. If necessary, thin with veggie stock.

Fresh Fruit-

We diced up 2 granny smith apples and tossed with fresh pomegranate seeds and a tiny drizzle of Texas wildflower honey. Tart, wonderfully fresh & yummy :) *Add honey greek yogurt if you'd like a creamy dip.

Pomegranate tip-

For easy de-seeding, I've found if I slice the pom in 1/2 equator-wise and submerge it in a bowl of cool water, then I can gently pluck out the seeds and break apart the fleshy membrane. The water will keep the purply juice from staining your fingers, and the seeds will sink while the pithy part floats :)

*Hope you enjoy as much as we do!