6 Best Mother’s Day Brunch Recipes

Migas(6 of 6)

Ingredients

• 4 Tbs. (1/2 stick) unsalted butter
• 1 small to medium yellow onion, finely diced (3/4 cup)
• 3/4 cup finely diced bell peppers (preferably a mixture of green and red)
• 4 (6-inch) corn tortillas cut into long, narrow strips (1 cup)
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 12 large eggs, beaten
• 1-1/2 cups shredded monterey jack or pepper jack cheese
• 1/2 cup chipotle sour cream
• 1/2 cup salsa
• 1/2 cup thinly sliced scallions, (white and green parts)

Preparation

1. Place a large (12- to 14-inch), nonstick sauté pan over medium-high heat for several minutes.
2. Add the butter, onions, and peppers, and sauté, constantly stirring, for about 2 minutes or until softened.
3. Add the tortillas and continue to cook, stirring until they start to get slightly golden and the onions begin to caramelize, 3 to 5 minutes more.
4. Season with salt and pepper.
5. Pour the eggs into the onion-tortilla mixture and cook, stirring occasionally with a heatproof rubber spatula, until the eggs are almost fully cooked.
6. Add cheese and stir to combine and finish cooking the eggs (don’t add the cheese too soon or it will make the eggs runny).
7. Divide the eggs among serving plates and top with a dollop of sour cream, salsa, and a sprinkle of scallions.