Happy Cinco De Mayo! As per the usual, I'm more than excited about Cinco De Mayo. Why? Because Mexican food and Tex-Mex are my all time favorites. I could seriously eat Mexican all day every day for the rest of my days and be completely fine and happy with it. Honestly though, I've never really ordered Migas from anywhere before. So, this was definitely a journey for me today.
I've heard a lot about Migas and how good it is, and I'm not really sure why I never got it. I guess because my visits to Mexican style restaurants is reserved for dinner time usually. Either way, I got my hot little hands on some local organic eggs, cheese, and tortilla chips this week. What could be more perfect to make Migas with that all that?
So here we have it! My take on Migas. Migas means 'crumbs' in Spanish. It's a traditional Mexican dish that's made using tortilla chips and scrambled eggs for a perfectly savory breakfast. Usually the tortillas are 'leftover', which makes this the perfect day after Cinco De Mayo brunch.
Of course, I had to put my little bit of a twist on these. I used one of my favorite tricks in the world with adding cottage cheese into my eggs when scrambling. I do this to get a boost of protein and also add some lightness to the eggs. That's why I'm calling these 'protein packed'. That's really the only change that I made to these from the traditional simple recipe.
Yum! This is such a quick and easy breakfast to toss together. Add a little center cut low sodium bacon in the mix and you'll have a perfectly acceptable brunch post Cinco De Mayo. You know, the sort that will soak up all the margarita!
I'd pair these Migas with a Skinny Mimosarita and be one of the most happy girls ever.
Protein Packed Migas
Servings: 1 • Size: As Prepared • Calories: 313.2 • Fat: 18 g • Saturated Fat: 5.5 • Carb: 14.7 g • Fiber: 1.4 g • Protein: 23 g • Sugar: 1.5 g • Sodium: 532.7 mg
2 Whole Large Eggs
2 Tbsp. Fat Free Cottage Cheese
Pinch of Mexican/Taco Seasoning
1/4 C. Reduced Fat Shredded Cheese
5-6 Large Corn Tortilla Chips, Slightly Crushed/Broken
Salt & Pepper to Taste
Whisk together the 2 Whole Large Eggs, 2 Tbsp. Fat Free Cottage Cheese, and a Pinch of Mexican/Taco Seasoning.
Heat a medium skillet over medium heat and lightly coat the inside of it with non-stick cooking spray.
Pour the egg mixture into the skillet and cook until the eggs are nearly done.
Add in the 1/4 C. Reduced Fat Shredded Cheese, 5-6 Slightly Crushed Large Corn Tortilla Chips, and season with Salt & Pepper to Taste.
Cook for another minute or two until the eggs are done and the cheese has melted.
Serve right away with some salsa and a pinch more cheese if desired!
I also added some cilantro and a few slices of avocado.