Migas is one of those familiar dishes that I can recall eating at many of my family’s weekend breakfast gatherings that always ended way past noon, practically into lunch time. If you aren’t familiar, let me introduce you. Migas is a Tex-Mex dish that consists of fried corn tortillas, onions, cheese and eggs. Like any other dish, there are variations of this dish from family to family but those four ingredients are staples.
Family time during my childhood often felt like two different worlds. While all of my family is Mexican-American from Texas, one side – my dad’s side – felt closer to our Mexico and the other side – my mom’s side – felt closer to our Texas. I don’t mean geographically. We all lived in the same part of Texas. I’m talking about traditions, celebrations and food.
But migas, I could find a good plate of migas with either side of my family. To me, that’s a distinction of a real Tex-Mex dish. Must be one reason that it’s my favorite breakfast dish – it’s Tex-Mex just like mi familia.
While ingredients like jalepeños, tomatoes, salsa vary in my family’s recipes, I don’t recall whether or not any of the great cooks in my family ever used milk. Yep, milk! Until recently, I wasn’t including milk in my own recipe even though I have regularly included milk other parts of our breakfast dishes like oatmeal, breakfast shakes, cereal and of course my cafecito.
Milk is an important part of my own and my son’s daily diet. Admittedly, we’ve strayed away but we always come back. Milk is one of the most affordable sources of high-quality protein you can find. No matter what we have for breakfast, I know that if I include an 8 oz. glass of milk, we’ll get 9 essential nutrients, including B vitamins for energy, protein for lean muscle, vitamin A for a healthy immune system and bone-building nutrients, including calcium and vitamin D.
So, why not include milk in my favorite recipes where I can? Back to my Tex-Mex Migas. In order to increase the nutrients and attempt to make my eggs a bit fluffier, I added milk. It worked! My migas were just as tasty, if not better! WATCH my video below on how I make my Tex-Mex Migas.
I make that migas recipe with milk for my son, too. He likes a bit less onion and a lot more cheese though. I don’t blame him. I didn’t like onion until I was in college.
Queridos, I don’t open my kitchen on my blog much because I don’t consider myself to be one of those great cooks who I grew up with. However, each meal with my children is a reminder that these are the meals that they will look back upon just as I look back upon my beloved migas. So, great cook or not, I must deliver taste and nutrients for my children.
It’s hard for kids to get nutrients, like calcium, that they need to grow up strong without milk in their diets. Believe me, as the mother of a child who as a dairy allergy, I know first hand how challenging it is to find the equivalent in nutrients. So, I’m grateful that for at least one son, I can trust milk for calcium, vitamin D and more. Now, it’s up to me to make sure they can count on me for food that will always remind them of their Tex-Mex familia.
How do you add milk to your favorite Latino recipes?
If you are looking for more ways to include milk in your diet, find MilkPEP’s first milk and Strength ambassador, Chopped winner and Celebrity Chef/Owner, Giorgio Rapicavoli recreating his favorite Latin recipes by adding milk and its 8 grams of high quality protein with every serving on their website: https://fuertesconleche.com.
Stay in the conversation with how milk is important for you and your kids on social media:
Tex-Mex Migas Recipe (for One) by QueMeansWhat.com
- Two eggs
- 1/8 cup of milk
- 1 Tbs cooking oil
- Two corn tortillas
- 1/4 cup chopped onion
- 1/4 cup chopped tomato
- 1/4 cup Shredded Cheese
- Salsa (your choice)
Cut corn tortillas in strips or squares
Heat oil in pan
Fry cut corn tortilla pieces until brown
Add onion and tomato
Keep stirring until onion is soft
Mix eggs and milk in bowl with whisk thoroughly
Add egg/milk mix to pan
Cook egg all the way through while stirring (optional to add cheese to melt)
Once everything is cooked through, serve warm on plate, top with cheese and salsa.