Dairy-Free Traditional Migas
Discover the vibrant flavors of Dairy-Free Traditional Migas, a hearty and satisfying breakfast or brunch dish with a Tex-Mex twist. This recipe transforms simple ingredients like crispy corn tortillas, scrambled eggs, and sautéed vegetables into a flavorful, dairy-free delight, perfect for those with dietary restrictions or anyone seeking a lighter version of this classic meal. Seasoned with cumin and topped with fresh cilantro, this dish bursts with bold, comforting flavors. Garnish with creamy avocado slices and zesty lime wedges for the perfect finish. Ready in just 25 minutes, this recipe is ideal for busy mornings or weekend gatherings. Easy, customizable, and full of wholesome ingredients, Dairy-Free Traditional Migas is a delicious way to start your day!
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Recipe Information
Ingredients
- 4 pieces Corn tortillas
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 1 medium, diced Red bell pepper
- 2 minced Garlic cloves
- 2 medium, diced Roma tomatoes
- 6 large Eggs
- 2 tablespoons Unsweetened non-dairy milk (e.g., almond or oat milk)
- 1 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Ground cumin
- 0.25 cup, chopped Fresh cilantro
- 1 sliced (optional, for garnish) Avocado
- 4 optional, for serving Lime wedges
Instructions
Stack the corn tortillas and cut them into 1-inch squares or strips using a sharp knife or kitchen scissors.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the tortilla pieces in a single layer and fry, stirring occasionally, until they are golden brown and crispy, about 5-7 minutes. Remove the fried tortillas and set them aside on a plate lined with paper towels.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion and red bell pepper over medium heat until they are soft and translucent, about 4-5 minutes.
Stir in the minced garlic and diced roma tomatoes. Cook for another 2-3 minutes, allowing the tomatoes to soften and release their juices.
In a medium bowl, whisk together the eggs, non-dairy milk, salt, black pepper, and ground cumin until well combined.
Reduce the heat to low and pour the egg mixture into the skillet with the vegetables. Gently scramble the eggs, stirring frequently, until they are just set but still soft and fluffy, about 3-5 minutes.
Add the crispy tortilla pieces back to the skillet and fold them into the scrambled egg mixture, ensuring they are evenly distributed.
Remove the skillet from heat. Sprinkle the chopped fresh cilantro over the migas and give it a final stir.
Serve immediately, garnished with sliced avocado and lime wedges if desired. Enjoy your dairy-free traditional migas!
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 20.5 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 407 mg | 31% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1722 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
