Gluten-Free Traditional Migas
Experience the comforting flavors of Spain with this Gluten-Free Traditional Migas recipe, a flavorful dish that transforms simple ingredients into a hearty, satisfying meal. Perfectly crisped gluten-free bread is tossed with savory chorizo, aromatic garlic, and a touch of smoky paprika, then gently folded with soft, scrambled eggs for a mouthwatering combination. Ready in just 25 minutes, this recipe is ideal for a quick and easy breakfast or brunch option that's full of bold flavors. Garnished with fresh parsley, this naturally gluten-free recipe delivers a rustic and wholesome experience without compromising taste. Perfect for anyone seeking a gluten-free twist on a classic Spanish dish, these migas are guaranteed to elevate your morning table!
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Recipe Information
Ingredients
- 4 cups Gluten-free bread (stale or day-old)
- 3 tablespoons Olive oil
- 4 ounces Chorizo (gluten-free, sliced or diced)
- 2 Garlic cloves (minced)
- 4 Eggs
- 2 tablespoons Whole milk or dairy-free milk substitute
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Parsley (fresh, chopped, for garnish)
Instructions
1. Prepare the gluten-free bread by tearing it into small bite-sized pieces (around 1-inch size). If the bread is fresh, you can leave the pieces out for 1-2 hours to dry slightly or place them in a 200°F (93°C) oven for 10 minutes to remove excess moisture.
2. Heat a large skillet or frying pan over medium heat and add 2 tablespoons of olive oil.
3. Add the chorizo to the pan and cook for 4-5 minutes, stirring occasionally, until it starts to release its oils and becomes slightly crispy. Remove the cooked chorizo from the pan and set it aside.
4. In the same pan, add the remaining tablespoon of olive oil and toss in the minced garlic. Cook for about 30 seconds, or until fragrant, being careful not to burn it.
5. Add the torn pieces of gluten-free bread to the pan. Stir and cook for 4-5 minutes, letting the bread absorb the oil and develop a golden, crispy texture.
6. In a small bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
7. Push the bread to one side of the pan and reduce the heat to low. Pour the egg mixture into the empty side of the pan and gently scramble the eggs until they just start to set.
8. Mix the partially cooked eggs into the bread pieces, combining thoroughly. Add the chorizo back into the pan along with the paprika, mixing to evenly distribute the ingredients.
9. Cook for 2-3 more minutes, stirring gently, until the eggs are fully cooked but still soft and fluffy.
10. Remove from heat and transfer to a serving plate or bowl. Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 6269 mg | 273% | |
| Total Carbohydrate | 328.9 g | 120% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 18.5 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 532 mg | 41% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1226 mg | 26% | |
*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.
