Southwest Migas
Add some spice to your week with a quick and easy egg dish with Southwestern flair.
Prep
5m
Cook
14m
| Category: | Main Course |
| Seasons | |
| Tags: |
Ingredients
For
6
Serving(s) Serving size
Ingredients
| 12 Oakdell Omega-3 Brown Eggs |
| ¼ cup milk |
| ½ tsp ground cumin |
| ¾ tsp salt |
| ½ tsp pepper |
| 1 tbsp olive oil |
| 1 small onion, peeled and diced |
| 1 jalapeno, seeded and finely chopped |
| 1 ½ tsp minced garlic (optional) |
| 1 (15 oz) can black beans |
| 4 cups tortilla chips, roughly crumbled |
| ⅔ cup shredded cheddar cheese, plus extra for serving |
| Cilantro |
| Avocado, sliced |
| Tomato, diced |
| Ranch dressing |
Southwest Migas Directions
- In a large bowl, whisk together Oakdell cage-free eggs, milk, cumin, salt, and pepper until well combined. Set aside.
- In a large non-stick skillet, heat oil over medium-high heat. Add onion and jalapeño and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute.
- Add the egg mixture and reduce heat to medium. Cook for 5-6 minutes, stirring frequently until the eggs are completely scrambled.
- Stir in beans, tortilla chips, salsa, and cheese. Cook for 2 minutes.
- Top with cilantro, avocado, tomato, and ranch.
