New Year’s Day… An occasion for Pioneer Woman’s Migas

On New Year’s Day, I woke up at the shockingly early time of 8:30. How was I able to do this on this normally legendarily hungover day? I was at my parents’ house and we stayed in on NYE. We had Christmas with my nieces and nephews and then my mom and I watched Bridesmaids. It was lovely. So, the next morning I was able to wake up and make a beautiful breakfast for my parents!

I chose Pioneer Woman’s Migas (http://thepioneerwoman.com/cooking/2008/09/ree-drummond-migas/) for this particular breakfast because I trust that woman when it comes to cooking AND we had a lot of leftovers that would work well in it. We had leftover chopped bell pepper, mushrooms, tomatoes, green onion and sausage from omelet making adventures earlier in the week. We had tortillas from tacos for dinner the night before. It just seemed like a logical choice and it used up all the leftovers… Perfect! So here we go..

You will notice from this picture that I did not follow PW’s recipe exactly. I rarely follow a recipe exactly. In fact, I would even go so far to say that I hate following a recipe exactly. Anyway, we didn’t have half and half at my parents’ house and I’m not sure I could ever make myself use half and half in anything but teeny amounts in coffee. So, I used non-fat Greek yogurt instead. Also, I was only cooking for 3 people rather than 6 and we only had 5 eggs, so that’s what I settled for! Other substitutions include: PW used cilantro and a jalepeno, I decided green onions and canned green chiles (which I just realized did not make this picture) could work. I threw in some sausage because, well, why not? Let’s get down to business:

To start, I whipped up my 5 eggs with eh… about 1/4 cup of nonfat greek yogurt. While you’re doing this, get some oil started heating on the stove. I used canola oil and I only used enough to cover the bottom of the pan and then some. There was probably 1/4 inch in the pan. You’ll see in a minute! Anyway, get it started heating over medium heat. Then, get yourself a cup of coffee!!

Coffee is probably the most important ingredient in cooking breakfast for your parents at their house. Don’t forget it! So, once that oil has heated up a bit, it’s time to fry the tortillas.

I must admit, I was slightly terrified of this step in the recipe. I am not much of a fryeress… I don’t come from a long line of fryeresses… We just don’t fry in my family. This was basically just me reading PW’s instructions 7 different times and then holding my breath. It worked though! Now that I think of it, this step could be avoided by using tortilla chips or, even better, blue corn tortilla chips! Mmmm… blue corn tortilla chips next time! Anyway, I digress… This is what I did: I dropped the tortilla in, I counted to 30, I flipped the tortilla over, I counted to 30 again, and I took the tortilla out and put it on some paper towels. See…

IT WORKED!!! I did that twice so that I would have two of these lovely fried tortillas for my down-sized Migas.

Next, I chopped up some lovely veggies while I waited for 1/2 tablespoon of butter and 1/2 tablespoon of oil to get all melty and warm in my skillet over medium-high heat.

Then, I sauteed said veggies over medium-high heat for about 5 minutes. While doing that, I cut up my fried tortillas:

LOOK! I found the picture of the green chiles:

After the aforementioned veggies cooked for about 5 minutes, I added in the tortillas, a couple spoonfuls of green chiles, the pre-cooked sausage, and the tomatoes.

I sauteed those around for a few minutes before I added those lovely whipped eggs. I also reduced the heat to LOW and waited for the heat in the skillet to reduce. When I decided it was time (about 3 minutes later) to add the eggs, I spread all of the veggie/sausage/tortilla mixture out in the pan pretty evenly. Then, I poured the eggs in as evenly distributed as I could.

Next, I waited. For what seemed like forever, I waited. While I waited, I added some salt and pepper (I was bored… but it’s a good idea). In all reality, it was about 5 minutes. See, I wasn’t trying to make scrambled eggs with lots of fun ingredients (in which case I would’ve used higher heat and started stirring immediately). I was trying to make Migas which, at least to me, are different.

After the eggs had solidified a bit, I started gently folding the eggs in the pan. Once I thought that all of the eggs were pretty much solidified, I added cheese and green onions:

Then, I gently folded a little more until the cheese was mixed in and melty. And finally, it was time to eat my beautiful creation!

I served it with a couple flour tortillas, sour cream, salsa, and leftover guacamole (not pictured). It received rave reviews from my mom and step-dad (and he’s hard to please!) and I was pretty darn proud of myself for using up all of the leftovers… in a breakfast, no less! I highly recommend this recipe to anyone and everyone. It’s a fantastic breakfast to use up some leftovers or some veggies that might be about to go bad and it’s pretty easy!

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