Saturday, February 8, 2014

Tex-Mex MIGAS Breakfast Scramble - 52 Breakfast Ideas

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A Spanish dish originally has morphed into a delicious Tex-Mex breakfast meal.  Loaded with a spicy Chorizo Sausage, made even spicier with the addition of tortilla strips to soak up the spicy renderings from the sausage and incorporated into the dish.  As they say on The CHEW, "there is flavor in that fat!".

The origins of this dish are a bit unappetizing to more modern urban sensibilities.  But, in Spain and Portugal this dish was part of a celebration meal for a freshly butchered pig or cow.  Served as a stew with curdled blood, kidneys and other offal bits and pieces of the animal.

Fortunately the dish has become a staple of Tex-Mex diners and has made it's way to a few gourmet brunch joints.  This newer American version is indeed delicious with the seasoned renderings from the seasoned sausage replacing the kidneys and such (Thank God)!

This is a bit of a process recipe as much as a list of ingredients (ingredients and cooking instructions to follow).  Start with a big mess of Cowboy Potatoes, cooked in a Cast Iron Skillet (Double Click the Blue Letters to go to that recipe). Set those potatoes aside.

Now, as you see in the first photo to the right, brown a pound of Chorizo spiced breakfast sausage.  Once the sausage has started to brown, mix in Onions and peppers.  the rendered fat will soften the vegetables as you cook the rest of the dish.

As you see in the second photo, add green chilis, white cheddar cheese and  strips cut from Flour Tortillas.

Start stirring to mix the tortilla strips with the meat and the fat.

As you see in the third photo... The tortillas start to absorb the fat, leaving none pooling in the bottom.  It's these VERY FLAVORFUL tortilla strips that replace the kidneys and offal bits (again... Thank God).  Add Cheese and more spicy Chilies

Add the Cowboy Potatoes back into the skillet and mix.

Serve with sour cream to calm the spices down, garnished with chives (just for pretty) and a side of scrambled eggs.

Yee Haa Cow Puncher... Now that's a BREAKFAST!  Scroll down for the recipe.

OK... Here's what I did...

Tex-Mex MIGAS Breakfast Scramble

  • 1 Pound Cowboy Potatoes (set Aside)
  • 6 Eggs worth of Scrambled Eggs (set Aside)
  • 1 Pound Chorizo Spiced Breakfast Sausage, Browned
  • 6 Flour Tortillas cut into strips
  • 1 Medium Red Onion, Cut into half moon slices, Rings separated
  • 2 Medium Bell Peppers, Cored and deseeded, Cut into Strips
  • 1 TBS (More or less... To Taste) Canned Green Chilies
  • 4 Ounces Cheddar Cheese Freshly Grated
  • For garnish, a Dollop of Sour Cream per plate
  • For Garnish, a TBS Chives per plate
  • 2 Ounces Additional Cheddar Cheese, Freshly Grated sprinkled on each plate
Cooking Directions
  1. Over medium heat in a heavy bottomed (or Cast Iron) Skillet, Brown the Sausage.
  2. Add the Onions and Green peppers.
  3. Add the Tortillas and stir until all of the rendered seasoned fat has been absorbed.
  4. Add Canned Green Chilies (careful, they are hot... add to taste)
  5. Add Cowboy 'Taters and mix.
  6. Serve with Scrambled Eggs, Garnish with Sour Cream and Chives. Serve Hot from the skillet and ENJOY!!!


This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!


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