3 (20)

Breakfasts, Vegetarian

New Mex migas

New Mex migas
Kirk McKoy / Los Angeles Times

Christmas breakfasts are meals of tradition in my family. Dinner, the rest of them pretty much let me play around however I want. But breakfast has to follow a certain script. Still, there are traditions, and then there are traditions. ... Read more

Total time: 20 minutes | Serves 4 to 6
  • 2 tablespoons butter
  • 1/3 cup chopped green onion (green parts only)
  • 1/4 to 1/2 cup chopped roasted and peeled green chile, or fresh salsa
  • 8 eggs, beaten until smooth
  • Salt
  • 4 ounces (about 2 3/4 cups) tortilla chips, preferably stale
  • 1/2 cup grated cotija cheese, divided
  • 1/2 cup cooked black beans
  • 1/4 cup Mexican sour cream, plus more to taste
  • 1/4 cup coarsely chopped cilantro

Step 11. Melt the butter over medium heat in a large nonstick skillet. Add the green onions and cook until they wilt slightly, 1 to 2 minutes. Add the green chile and cook until fragrant, another minute or two.

Step 22. Add the beaten eggs and let sit until they just begin to set, about 1 minute. Salt lightly, sprinkle the tortilla chips over top of the eggs and stir, folding the unset egg over the chips. Cook quickly (to keep the chips from softening), stirring until the eggs are almost set, then stir in half of the cotija cheese.

Step 33. When the eggs are set to your taste, an additional 2 to 3 minutes, divide the mixture evenly among 4 to 6 heated plates, or serve it family style on a large platter. Spoon over the black beans, then the remaining cheese, sour cream and the cilantro. Serve immediately.

Note: Out of season, New Mexico chiles can generally be found in containers within the frozen section of well-stocked supermarkets.


Beet-potato latkes with horseradish-caraway creme fraiche
Beet-potato latkes with horseradish-caraway creme fr...

Best-Ever Mac 'n' Cheese
Best-Ever Mac 'n' Cheese

Slow-roasted shoulder of pork
Slow-roasted shoulder of pork

Provencal Soupe au Pistou
Provencal Soupe au Pistou

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Burgundy bulgur with blueberries and orange blossom water
Harborside Restaurant's banana cream cheese bunuelos
Basic scones
Cornmeal pancakes