Texan Heartland Recipe
Fire-Roasted Serrano Migas Skillet
- Servings
- 4
- Prep Time
- Cook Time
A Texas breakfast favorite gets a lively fire-roasted kick. Crisp corn tortilla strips, tender eggs, peppers, onion, and melted cheese come together in one skillet, while Texan Heartland Roja Brava Hot Sauce adds garlic-forward flavor, bright tang, and red serrano heat.
Ingredients
- 6 corn tortillas, cut into ½-inch strips
- 3 tablespoons neutral oil, divided
- 8 large eggs
- 2 tablespoons whole milk
- ½ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- ½ small yellow onion, diced
- ½ red bell pepper, diced
- 3 tablespoons Texan Heartland Roja Brava Hot Sauce, divided
- 1 cup shredded Monterey Jack or cheddar cheese
- ¼ cup chopped fresh cilantro
- 1 avocado, sliced
- 8 small flour or corn tortillas, warmed, for serving
- Additional Texan Heartland Roja Brava Hot Sauce, for serving
Directions
- Crisp the tortilla strips: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the tortilla strips and cook for 5–6 minutes, stirring frequently, until golden and crisp. Season with half of the salt and transfer to a paper towel-lined plate.
- Prepare the eggs: In a medium bowl, whisk together the eggs, milk, black pepper, remaining salt, and 1 tablespoon of Texan Heartland Roja Brava Hot Sauce.
- Cook the vegetables: Add the remaining tablespoon of oil to the skillet. Add the onion and bell pepper and cook over medium heat for 4–5 minutes, until softened.
- Scramble the eggs: Reduce the heat to medium-low and pour the egg mixture into the skillet. Cook, gently folding the eggs with a spatula, until they begin to set but remain soft.
- Add the cheese and tortilla strips: Fold in the cheese and approximately two-thirds of the crispy tortilla strips. Continue cooking just until the cheese melts and the eggs are softly set.
- Finish the skillet: Remove from the heat. Top with the remaining tortilla strips, cilantro, avocado, and the remaining 2 tablespoons of Roja Brava.
- Serve: Bring the skillet directly to the table and serve with warm tortillas and additional Roja Brava Hot Sauce.
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